Isolation and characterization of proteins and lipids from honeybee (Apis mellifera L.) queen larvae and royal jelly

文献类型： 外文期刊

第一作者： Xu, Xiang

作者： Xu, Xiang;Gao, Yanxiang;Xu, Xiang

作者机构：

关键词： Honeybee queen larvae;Royal jelly;Major royal jelly protein;Fatty acid;Phospholipids;Sterols

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

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年卷期：

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收录情况： SCI

摘要： Honeybee queen larvae (QL), the byproduct of royal jelly (RJ) production, have not been fully utilized as a food resource. Proteins in QL were characterized by gel electrophoresis and identified by matrix-assisted laser desorption/ ionization time of flight mass spectrometry. Qualitative and quantitative analysis of fatty acid and sterol composition in QL and RJ were performed. The molecular weight of proteins in QL was generally lower than those in RJ. QL were dominated by major royal jelly protein 1 (MRJP1) and MRJP2 as well as their degradation proteins. High amounts of triacylglycerols (797.5 mg/g lipid) and phospholipids (89.8 mg/g lipid) were presented in QL, whereas the main fatty acids in RJ were composed of free middle carbon chain fatty acids (> 91 %). Twelve sterols were identified and clerosterol, Δ7-sitosterol and cydoartenol were reported for the first time in QL Noteworthy, little difference was observed in the sterol profiles of QL and RJ. Sterols were found to be integrated with MRJP1 oligomer in QL and RJ. This study provides new insight into the nutritional values of QL The results suggest overall that proteins and lipids of QL compare favorably with those of RJ and could be potential used in food industry.

分类号： TS2

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