https://doi.org/10.17113/ftb.64.01.26.9421

Article in press

Antimicrobial Activity of Bee Pollen: Influence of Botanical Origin and Processing

Tajda Lukman and Sonja Smole Možina*

University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 13 October 2025

Accepted: 12 January 2026

Keywords:

botanical origin; antimicrobial activity; exine; processing methods; bioavailability of active compounds; quality standardization of bee pollen

Summary:

Bee pollen is a nutrient-rich bee product and natural food supplement that contains proteins, vitamins, minerals, and bioactive compounds, offering antioxidant, anti-inflammatory, immune-stimulatory, and antimicrobial activity. Numerous studies have confirmed the in vitro antimicrobial activity of both polyfloral and monofloral bee pollen. Monofloral bee pollen exhibits a more stable chemical composition and more consistent sensory and biochemical properties, making it more suitable for various applications. This has led to a growing number of studies investigating its antimicrobial potential. Antimicrobial activity of bee pollen is influenced by natural factors such as the botanical and geographical origin, seasonal variation, and beekeeping practices. The outcomes of in vitro testing also depend on choices related to extract preparation, solvent type, microbial strains, and the method employed to measure antimicrobial activity. Another challenge is the limited bioavailability of bioactive compounds, restricted by the degradation-resistant outer layer of bee pollen, named the exine. The wall can be partially disrupted through processing methods that break it and enhance its nutritional and functional properties. This review provides a comprehensive overview of published studies on the antimicrobial activity of monofloral bee pollen. It summarizes the most frequently investigated botanical species and bacterial strains, highlighting those with the most promising antimicrobial results. Additionally, it examines the processing methods of pollen, comparing their effectiveness and the changes in antimicrobial activity before and after processing. The review identifies the plant species, solvents, and methods that yield strong antimicrobial activity, emphasizing their potential in the broader effort to standardize high quality parameters for bee pollen.