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ABSTRACT: Comparison of the microbial community of bee bread and bee pollen

PROVIDER: PRJNA826229 | ENA |

REPOSITORIES: ENA

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			Action	DRS
	SRR18739965_1.fastq.gz	Fastqsanger.gz
	SRR18739965_2.fastq.gz	Fastqsanger.gz
	SRR18739966_1.fastq.gz	Fastqsanger.gz
	SRR18739966_2.fastq.gz	Fastqsanger.gz
	SRR18739967_1.fastq.gz	Fastqsanger.gz

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A Combined Proteomic and Metabolomic Strategy for Allergens Characterization in Natural and Fermented Brassica napus Bee Pollen

Project description:Bee pollen is consumed for its nutritional and pharmacological benefits, but it also contains hazardous allergens which has not been identified. Here, we identified 2 potential allergens, glutaredoxin and oleosin-B2, in Brassica napus (B. napus) bee pollen using mass spectrometry-based proteomics analyses, and used bioinformatics to predict their antigenic epitopes. Comparison of fermented (by Saccharomyces cerevisiae) and unfermented bee pollen samples indicated that glutaredoxin and oleosin-B2 contents were significantly decreased following fermentation, while the contents of their major constituent oligopeptides and amino acids were significantly increased based on metabolomics analyses. Immunoblot analysis indicated that the IgE-binding affinity with extracted bee pollen proteins was also significantly decreased after fermentation, suggesting a reduction in the allergenicity of fermented bee pollen. Furthermore, fermentation apparently promoted the biosynthesis of L-valine, L-isoleucine, L-tryptophan and L-phenylalanine, as well as their precursors or intermediates. Thus, fermentation could potentially alleviate allergenicity, while also positively affecting nutritional properties of B. napus bee pollen. Our findings might provide a scientific foundation for improving the safety of bee pollen products to facilitate its wider application.

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