ArticleJournal of the science of food and agriculture2026
Enhancement of biological activity and volatile organic compounds of sunflower bee pollen via mixed Lactobacillus fermentation.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Multi-Stage Bioprocessing of Bee Pollen by LAB Fermentation and Enzymatic Hydrolysis: Enhancing Phenolic and Flavonoid Content and Bioactivity.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
Abstract
backgroundLactobacillus fermentation represents an efficient approach for enhancing the nutritional, bioactive, and sensory properties of bee pollen. However, the biological activities and volatile organic compounds (VOCs) of Lactobacillus-fermented sunflower bee pollen (FSBP) remain unclear.
resultsIn this study, we employed mixed fermentation with Lactiplantibacillus plantarum and Lacticaseibacillus casei, optimizing the process using single factor and orthogonal experiments. We then characterized the physicochemical properties, biological activities, and VOCs of unfermented sunflower bee pollen (USBP) and FSBP. Compared to USBP, FSBP exhibited 9.68% and 54.57% increases in total phenolic and flavonoid contents. Additionally, FSBP exhibited 26.08% and 17.59% increases in α-glucosidase inhibitory activity (GIA) and tyrosinase inhibitory activity. Notably, antioxidant and anti-inflammatory activities were significantly improved in FSBP. Headspace-solid-phase microextraction-gas chromatography-mass spectrometry analysis identified 52 VOCs. The orthogonal partial least squares discriminant analysis (OPLS-DA) revealed 16 key VOC markers distinguishing USBP and FSBP, including (1S)-(-)-α-pinene, camphene, α-pinene, ethyl butanoate, ethyl caprate, cis-chrysanthenol, butanoic acid, pentanoic acid, octanoic acid, hexanoic acid, isobutyl methyl ketone, acetophenone, nonanal, tridecane, selina-5,11-diene, and p-cymene.
conclusionIn summary, Lactobacillus fermentation not only improves bioactivity but also modulates flavor, making bee pollen more suitable for food applications. © 2026 Society of Chemical Industry.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.