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Microbial fermentation of bee bread (perga) and its impact on nutrient bioavailability and physiological responses
R. O. Bondarenko
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New Time LLC, New Time LLC, Aventura, Florida, USA
Bee bread (perga) is a fermented bee product resulting from the microbial transformation of collected pollen inside the beehive. This review examines how the microbial fermentation of bee bread enhances the bioavailability of nutrients and explores the physiological responses associated with its consumption. In the hive, lactic acid bacteria and other microbes ferment pollen mixed with nectar and bee enzymes under anaerobic conditions, leading to partial degradation of the pollen cell walls and the synthesis of beneficial metabolites. Compared to raw bee pollen, bee bread contains higher levels of free amino acids, vitamins, including the B-complex group (B1, B2, B3, B6, B9) and K, and bioactive compounds, making its nutrients more readily absorbable. The fermentation process increases nutrient digestibility and preserves the pollen by producing organic acids that inhibit spoilage. We discuss the composition differences between pollen and bee bread and how these affect nutritional value and bioavailability. The physiological effects of bee bread consumption are also reviewed: in honey bees, it supports colony health and immunity, while in other animals and humans, bee bread exhibits antioxidant, antimicrobial, and anti-inflammatory activities. Animal studies have demonstrated that dietary bee bread can improve metabolic profiles, alleviate oxidative stress, and protect against certain toxicities. Bee bread thus emerges as a functional food with enhanced nutrient availability and potential health benefits. This article highlights the biological significance of microbial fermentation in converting pollen into bee bread and the consequent implications for nutrition and health.
Keywords: bee bread, perga, lactic acid fermentation, nutrient bioavailability, physiological effects, functional food
