A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey
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 indic...
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Format: | Article |
Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2012-01-01
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Series: | Food Technology and Biotechnology |
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Online Access: | http://hrcak.srce.hr/file/129378 |
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author | Peter Raspor Branka Javornik Polona Jamnik |
author_facet | Peter Raspor Branka Javornik Polona Jamnik |
author_sort | Peter Raspor |
collection | DOAJ |
description | 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. |
first_indexed | 2024-03-09T08:52:19Z |
format | Article |
id | doaj.art-a0d02b8ba1b0435a8c150532e8f13a39 |
institution | Directory Open Access Journal |
issn | 1330-9862 1334-2606 |
language | English |
last_indexed | 2024-03-09T08:52:19Z |
publishDate | 2012-01-01 |
publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
record_format | Article |
series | Food Technology and Biotechnology |
spelling | doaj.art-a0d02b8ba1b0435a8c150532e8f13a392023-12-02T14:03:37ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062012-01-01503270274A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and HoneyPeter Raspor0Branka Javornik1Polona Jamnik2University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaUniversity of Ljubljana, Biotechnical Faculty, Department of Agronomy, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaUniversity of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1000 Ljubljana, SloveniaBee 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.http://hrcak.srce.hr/file/129378proteomicsbioactive componentspropolisroyal jellyhoneyyeast |
spellingShingle | Peter Raspor Branka Javornik Polona Jamnik A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey Food Technology and Biotechnology proteomics bioactive components propolis royal jelly honey yeast |
title | A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey |
title_full | A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey |
title_fullStr | A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey |
title_full_unstemmed | A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey |
title_short | A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey |
title_sort | proteomic approach for investigation of bee products royal jelly propolis and honey |
topic | proteomics bioactive components propolis royal jelly honey yeast |
url | http://hrcak.srce.hr/file/129378 |
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