A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey

Polona Jamnik1*, Peter Raspor1 and Branka Javornik2

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

2University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

Article history:
Received February 12, 2012
Accepted July 19, 2012

Key words:

proteomics, bioactive components, propolis, royal jelly, honey, yeast


Bee products such as royal jelly, honey and propolis have been reported to possess several biological activities. In order to better understand their mechanism of action and, consequently, their efficiency and safety, 'omic' approaches are used. Here cases with proteomic approach are indicated. In addition to studying biological activity at a proteome level, a proteomic approach for investigation of bee products has also been applied in analyzing proteins as their (bioactive) components.


*Corresponding author:
                                               ++386 1 320 3752
                                               ++386 1 257 4092

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