Bee-collected pollen and bee bread, particularly when artificially fermented, demonstrate significant antiviral activity against the H1N1 strain of the influenza A virus.
Experimental Study Antiviral Bee Bread Bee Pollen
The research investigated the antiviral properties of bee-collected pollen (BCP) and bee bread (BB), including versions that had undergone artificial fermentation. The experiment also assessed separate proteins, water content, and -butanol portions of these substances. The analysis evaluated their effectiveness against the H1N1 strain of the influenza A virus (IAV). The antiviral behavior of these materials was taken in lab conditions via a comparative real-time PCR analysis working on their inhibitory concentration and selectivity index.
The outcomes revealed artificial fermentation improved the antiviral effectiveness of BCP. The protein fractions within the BCP and BB presented the greatest antiviral activity. Observations also highlighted that the chemical composition, prominent in proteins, and potentially microbiome metabolism determined the antiviral properties of BCP and BB. The chemical profile analysis emphasized the existence of some specialized metabolites that might be contributing towards this antiviral action.
View Article