Effect of ultrasonic and ball‐milling treatment on cell wall, nutrients, and antioxidant capacity of rose (Rosa rugosa) bee pollen, and identification of bioactive components

Abstract BACKGROUND Bee pollen has been regarded as a complete nutritional human dietary supplement but its nutrient absorption and biological effects may be restricted by the complex pollen wall. The aim of this study was to explore the effects of ultrasonic and ball‐milling treatment on the release of nutritional components and on in vitro and in vivo antioxidant effects of rose ( Rosa rugosa ) bee pollen. RESULTS Bee pollen walls were broken to varying degrees, nutrients were released, and in vitro and in vivo antioxidant effects of bee pollen were improved. The scavenging effects of 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2′‐azinobis(3‐ethylbenzothiazolone‐6‐sulfonic acid) (ABTS) radicals, and oxygen radical absorbance capacity (ORAC) were improved. In aging mice, wall‐breaking treatment led to better organ recovery, enhanced superoxide dismutase (SOD) and catalase (CAT) effects, and malondialdehyde (MDA) reduction. Eight compounds of rose bee pollen ethanol extract, including isorhamnetin 3‐ O ‐diglucoside and N′, N″, N‴ ‐dicaffeoyl p ‐coumaroyl spermidine were identified by ultra‐performance liquid chromatography electrospray ionization quadrupole time of flight mass spectrometry (UPLC‐ESI‐QTOF‐MS/MS) assay. CONCLUSION This study showed that ultrasonic treatment had greater wall‐disruption effects of bee pollen on nutrient release and antioxidant effect promotion. In conclusion, rose bee pollen, with wall‐breaking treatments, may have potential value as an ingredient in functional food processing. © 2019 Society of Chemical Industry