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What storage conditions are the best for Royal Jelly

Li JK, Feng M, Zhang L, Zhang ZH, Pan YH.(2008):  Proteomics analysis of major royal jelly protein changes under different storage conditions. J Proteome Res. 2008 Aug;7(8):3339-53. Epub 2008 Jul 3.

Institute of Apicultural Research, Chinese Academy of Agricultural Science, Beijing, China.

Abstract

Protein changes in fresh royal jelly (RJ) were compared when stored at -20, 4 degrees C, and room temperature (RT) for 12 months. Protein was partially identified using combinations of two-dimensional polyacrylamide gel electrophoresis (2D-PAGE), matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF/MS), gel filtration chromatography, nanoLC MS/MS, and a protein engine identification tool applied to the honeybee genome. Significantly more protein spots were found in fresh (85 spots) and -20 degrees C (81 spots) stored RJ than in samples stored at 4 degrees C (73 spots) and at RT (70 spots) for 1 year. Most identified spots, 56, 57, 51, 46, corresponding to RJ sample of the fresh, -20 degrees C, 4 degrees C, and RT, were assigned to major royal jelly proteins (MRJPs). Marked differences were found in the heterogeneity of the MRJPs, in particular, MRJP3. The quantity of MRJP1 decreased significantly following the temperature trend in all images, but MRJP 2 and -3 did not increase or decrease following the temperature trend, thus, suggesting that MRJP 1-3 are sensitive to temperature. However, MRJP4, 5, glucose oxidase (GOD), peroxiredoxin (PRDX), and glutathione S-transferase (GST) S1 were clearly absent in all images in samples held at RT for 1 year. This indicates that they are the proteins most sensitive to storage temperature and protein markers for freshness of RJ. Combining chromatography and nanoLC MS/MS results, we tentatively conclude that MRJP5 is a reliable freshness marker and that the best way to maintain quality of RJ is under freezing conditions.

PMID: 18597515 [PubMed - indexed for MEDLINE]

 

Wu LM, Zhou Q, Zhao J, Sun SQ, Hu FL.(2009): Research on overall assessment of royal jelly freshness by FTIR spectroscopy. Guang Pu Xue Yu Guang Pu Fen Xi. 2009 Dec;29(12):3236-40.

Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China. apiswu@126.com

Abstract

Fourier transform infrared spectra (FTIR) of royal jelly (RJ) stored at different temperature and after different storage periods were measured, a series of correlation analysis among the spectra were carried out by using the spectra of new-harvested RJ as a standard. The results showed that the correlation coefficient of amide band I and the relative intensity ratios of I 1 647 /I1 541, I1 647/I1 409, I1 647/I1 247 and I1 647/I1 054 of RJ samples' spectra decreased with extension of storage time and temperature, and existed good linear correlations with the storage time, with the order of their change extent being 28 degrees C > 16 degrees C > 4 degrees C > -18 degrees C. According to the spectra change laws and practical experiences of RJ storage, the correlation coefficient of amide band I and four relative intensity ratios I1 647/I1 541, I1 647/I1 409, I1 647/I1 247 and I1 647/I1 054 were selected as assessment indexes of RJ freshness. The threshold value of correlation coefficient was set to be 0.910 0, and the threshold values of the four relative intensity ratios were set to be 1.744, 2.430, 3.345 and 1.412 respectively. Once one or more indexes are lower than the corresponding threshold values, the RJ sample can be considered as a stale sample. So, FTIR spectroscopy combined with several data-processing methods would be an effective method for overall assessing the freshness of IRJ.

Messia MC, Caboni MF, Marconi E. (2005): Storage stability assessment of freeze-dried royal jelly by furosine determination. J Agric Food Chem. 2005 Jun 1;53(11):4440-3.

DISTAAM, Università del Molise, Via De Sanctis snc, 86100 Campobasso, Italy.

Abstract

The effect of freeze-drying and the assessment of the storage stability of freeze-dried royal jelly (RJ) were investigated by the determination of furosine and blocked lysine. The level of furosine in the RJ samples collected from cells at different times (1, 2, and 3 days after grafting) showed that the Maillard reaction had already occurred in the hive as indicated by the increase in furosine: from 9.6 to 20.8 mg/100 g of protein. Freeze-dried RJ was more prone to the early stage of the Maillard reaction than fresh RJ, as confirmed by the significantly higher furosine values found after 12 months, both at 4 degrees C (253.4 versus 54.9 mg/100 g of protein) and at room temperature (884.3 versus 332.5 mg/100 g of protein). After 18 months at room temperature, the lyophilized samples reached a furosine level of 1440.4 mg/100 g of protein, which corresponded to the blocked lysine levels, amounting to 24% of total lysine.

PMID: 15913307 [PubMed - indexed for MEDLINE]

 Cukrokon keresztüli tárolási paraméter vizsgálat

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