Only the animals which developed mechanisms for phytonutrients extraction from pollen grains (e.g., mechanical crack-up, pseudogermination/fake germination, osmotic shock, outer wall piercing sharp mouth parts) are able to use more than 50% of the pollen grain content. The exine resistance results from its major component, sporopollenin, a biopolymer with extremely high stability and very high resistance to (bio)degradation, including to the action of digestive enzymes. However, the bioavailability of phytonutrients from bee pollen is significantly limited by the complex structure of the pollen grain wall and the recalcitrance to biodegradation of the rigid pollen outer wall, exine. Recently, a modulation effect exerted by carbohydrates from bee pollen on gut microbiota was suggested. Antitumoral, immuno-modulatory and anti-metabolic syndrome (cardio-protective, anti-hypertensive, anti-atherosclerotic and anti-diabetic) activities were also reported for bee (collected) pollen. Due to such phytonutrients with high biological value, commercial mixtures of multi-floral, bee collected pollen, have been proven to have anti-microbial, antimutagenic, antioxidant and anti-inflammatory effects. The health benefits of pollen are enhanced by fermentation with a Kombucha consortium.īee collected pollen is a “superfood”, a nutraceutical with high biological value ingredients, e.g., essential amino acids, (pro)vitamins, essential fatty acids, minerals and anti-oxidant polyphenols. The content of bioactive compounds (polyphenols, soluble silicon species and SCFA) is higher in the fermented pollen and the product shows a moderate antitumoral effect on Caco-2 cells. Ultrastructural analysis reveals the release of the pollen content. SEM images highlight the adhesion of the SCOBY bacteria to pollen. The pollen addition increases LAB proportion in the total number of SCOBY microbial strains. We analyzed: formation of bioactive compounds (anti-oxidant polyphenols, soluble silicon, hydroxy-acids, short chain fatty acids-SCFA) parameters related to Kombucha fermentation (dynamics of lactic acid bacteria-LAB, formation of organic acids, soluble sugar evolution on Kombucha vinegar) the influence of Kombucha fermentation on pollen morphology and ultrastructure in vitro cytotoxic and antitumoral effects of the Kombucha fermented pollen.
We performed the fermentation of pollen suspended from the beginning with SCOBY on sweetened green tea or on Kombucha vinegar, by adding pollen after 20 days of Kombucha fermentation. In this study, our aim was to enhance the health-related benefits of pollen by fermentation with a Kombucha/SCOBY (symbiotic culture of bacteria and yeasts) consortium.
The bioavailability of pollen bioactive compounds for humans is limited.
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