ArticleFood science & nutrition2025
Fermented Royal Jelly Enriched With 10-Hydroxydecanoic Acid and Its Potential for Enhancing Mucosal Immunity.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Royal jelly fermented byBiochemistry and biophysics reports · 2025Article
- Royal jelly fermented by honeybee queen (Apis mellifera)-derived Lactobacillus panisapium M1 enhances macrophage phagocytosis through the TLR2/MAPK/SR signaling pathway.BMC complementary medicine and therapies · 2025Article
- Behind the Therapeutic Effects of Royal Jelly: Recent Advances in the Specific Properties of 10-Hydroxydecanoic Acid.Molecules (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Royal jelly (RJ) is known to contain 10-hydroxydecanoic acid (10HDAA), which has been shown to have immune activation properties, including the promotion of M cell differentiation. However, the natural concentration of 10HDAA in RJ is relatively low. To enhance the functional use of RJ as an immunostimulatory food ingredient, this study aimed to increase its 10HDAA content using bacteria capable of converting 10-hydroxy-2-decenoic acid (10H2DA) to 10HDAA in RJ. A lactic acid bacterium,
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