Skip to the main content

Food Technology and Biotechnology, Vol. 50 No. 3, 2012.

Review article

A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey

Polona Jamnik ; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Peter Raspor ; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Branka Javornik ; University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

Full text: english pdf 105 Kb

page 270-274

downloads: 1.787

cite

Abstract

Bee products such as royal jelly, honey and propolis have been reported to possess several biological activities. In order to better understand their mechanism of action and, consequently, their efficiency and safety, 'omic' approaches are used. Here cases with proteomic approach are indicated. In addition to studying biological activity at a proteome level, a proteomic approach for investigation of bee products has also been applied in analyzing proteins as their (bioactive) components.

Keywords

proteomics; bioactive components; propolis; royal jelly; honey; yeast

Hrčak ID:

86921

URI

https://hrcak.srce.hr/86921

Publication date:

14.9.2012.

Article data in other languages: croatian

Visits: 3.196 *