The effect of bee pollen addition diet and treadmill exercise on energy metabolism and antioxidant capacity in rats

Background. The purpose of present study was to assess the impact of maternal treadmill exercise during pregnancy on inflammation, oxidative stress, expression of Bax and Bcl-2 genes, and brain-derived neurotrophic factor (BDNF) level in neonatal rat brain after the hypoxia-ischemia injury. Material and Methods. A total of 24 female Wistar rats were utilized in this research. Two groups are randomly considered for rats: (1) not exercised through pregnancy and (2) exercised during pregnancy. Offsprings were divided into four groups including after delivery: (1) sham, (2) sham/exercise (sham/EX), (3) HI, and (4) HI+exercise. HI was induced in pups at postnatal day 8. Neurobehavioral tests were done seven days after HI induction. Then, the brain tissue was taken from the skull to estimate Bcl-2 and Bax gene expressions, BDNF, cerebral edema, infarct volume, inflammatory factors, oxidative stress, and neurological function. Results. The BDNF level in the HI+exercise group was considerably higher than the HI, sham, and sham/EX groups. Tumor necrosis factor (TNF-α), C-reactive protein (CRP), and the whole oxidant capacity (TOC) levels in the HI group were significantly higher than the sham and sham/EX groups. TNF-α, CRP, and TOC levels in the HI+exercise group were significantly lower than the HI group. Total antioxidant capacity (TAC) level in the HI+exercise group was significantly higher than the HI group. Infarct volume and edema percent in the HI+exercise group were significantly lower than the HI group. Neurological function in the HI+exercise group was significantly better than the HI group. Bax expression in the HI+exercise group was significantly lower than the HI group. Bcl-2 expression in the HI+exercise group was significantly higher than the HI group. In the sham group, BDNF, TNF-α, CRP, TAC, TOC, edema levels, and neurological function had no significant difference with the sham/EX group. Conclusion. It appears that the maternal treadmill exercise during pregnancy exerts a supportive impact against neonatal HI brain injury through increasing antioxidant capacity, Bcl-2 expression, and BDNF levels and decreasing inflammation that is resulted in the lower infarct volume and sensorimotor dysfunction.

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Antioxidant Capacity of a Bee Pollen Sample Obtained from Giresun, Turkey

Journal of Apitherapy and Nature ◽

10.35206/jan.689291 ◽

2020 ◽

Author(s):

Hüseyin ŞAHİN ◽

Mehmet KEMAL

Keyword(s):

Antioxidant Capacity ◽

Bee Pollen ◽

Pollen Sample

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Tart cherry consumption with or without prior exercise increases antioxidant capacity and decreases triglyceride levels following a high-fat meal

Applied Physiology Nutrition and Metabolism ◽

10.1139/apnm-2018-0535 ◽

2019 ◽

Vol 44 (11) ◽

pp. 1209-1218 ◽

Cited By ~ 2

Author(s):

Kristine R. Polley ◽

Natalie J. Oswell ◽

Ronald B. Pegg ◽

Jamie A. Cooper

Keyword(s):

Antioxidant Capacity ◽

Treadmill Exercise ◽

Area Under The Curve ◽

Normal Weight ◽

Prunus Cerasus ◽

Tart Cherry ◽

High Fat ◽

Negative Effects ◽

Antioxidant Responses ◽

Prior Exercise

Exercise and high-phytonutrient foods may lower oxidative stress and increase antioxidant levels, which could combat the negative effects associated with a high-fat (HF) meal. The objective of this study is to test the effects of Montmorency tart cherry (Prunus cerasus L.) consumption, with or without aerobic exercise, on antioxidant responses to an HF meal. Twelve normal-weight men (aged 22 ± 3 years), participated in a randomized crossover design comprising 4 trials: (i) HF meal with Montmorency tart cherry consumption (MC), (ii) HF meal with placebo (P), (iii) exercise prior to HF meal with MC (E+MC), and (iv) exercise prior to HF meal with P (E+P). The HF meal contained 60 g of fat and was consumed with MC or P. For exercise trials, a 30-min bout of submaximal treadmill exercise was performed the afternoon prior to HF meal consumption. Antioxidant capacity and triglycerides (TG) levels were measured at baseline and at 1, 2, and 3 h postprandially. Postprandial antioxidant capacity as assessed by oxygen radical absorbance capacity was significantly higher after MC and E+MC compared with E+P (incremental area under the curve (iAUC): 2.95 ± 2.19 and 4.87 ± 1.45 vs. −1.02 ± 1.72 mmol Trolox equivalents/L for MC and E+MC vs. E+P, respectively; p < 0.01). Postprandial TG levels were significantly lower after E+MC compared with P (iAUC: 58.99 ± 19.46 vs. 107.46 ± 22.66 mmol Trolox equivalents/L for E+MC vs. P, respectively; p < 0.05). These results indicate that MC consumption alone, and in combination with prior exercise, leads to greater antioxidant capacity following an HF meal compared with prior exercise with placebo. Further, MC consumption with prior exercise led to more favorable postprandial TG levels compared with placebo.

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Bio-Functional Properties of Bee Pollen: The Case of “Bee Pollen Yoghurt”

Coatings ◽

10.3390/coatings8120423 ◽

2018 ◽

Vol 8 (12) ◽

pp. 423 ◽

Cited By ~ 4

Author(s):

Ioannis Karabagias ◽

Vassilios Karabagias ◽

Ilias Gatzias ◽

Kyriakos Riganakos

Keyword(s):

Antioxidant Capacity ◽

Total Phenolic Content ◽

High Performance ◽

Phenolic Content ◽

Total Phenolic ◽

Ionization Mass ◽

Bee Pollen ◽

Surface And Interface ◽

Full Characterization

The objectives of the present work were: (a) to characterize bee pollen from the region of Epirus in terms of biofunctional activity parameters as assessed by (i) the determination of specific polyphenols using high performance liquid chromatography electrospray ionization mass spectrometry (HPLC/ESI-MS), (ii) antioxidant capacity (DPPH assay), and (iii) total phenolic content (Folin-Ciocalteu assay), and (b) to prepare yoghurts from cow, goat, and sheep milk supplemented with different concentrations of grounded bee pollen (0.5, 1.0, 2.5 and 3.0%, w/v), and study afterwards the trend in antioxidant capacity and total phenolic content along with product’s sensory properties. Results showed that bee pollen ethanolic extracts are a rich source of phytochemicals based on the high total phenolic content and in vitro antioxidant activity that were monitored. The addition of grounded bee pollen in yoghurts resulted in a food matrix of a higher in vitro antioxidant capacity and total phenolic content, whereas it improved the yoghurt’s taste, odour, appearance, and cohesion; the latter indicates its beneficial use as a general food surface and interface material enhancer due to the possible formation of surface/interface active lipid-linked proteins. Based on the present findings, bee pollen yoghurt is proposed as a novel and costless functional food whereas it may comprise a research basis for food or material science in the scientific society of the future. Results were further supported by implementation of advanced chemometric analyses providing a full characterization of the product’s uniqueness.

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