Analysis of bee pollen and bee bread (Perga) under a microscope and comparison with their outer layers

Abstract

Background and Aims: Bee pollen and bee bread (perga) are utilized as dietary supplements because of their high
nutritional content and therapeutic properties. When compared to bee pollen, research shows that bee bread is more
bioavailable. Some research have proposed that the reason for this is because the exine layers of pollen in bee bread
become fragmented. The exine layer may be compromised, although no conclusive microscopic evidence has been
found. For the first time, this research compared pollen grains from bee pollen samples with those from bee bread to
determine whether the exine layers of the pollen grains were broken during fermentation.
Approach: Bee bread and pollen were gathered from the same hives and processed into slides for light and scanning
electron microscopy analysis. Under the microscope, we examined and contrasted the two pollen slides.
The results showed that following fermentation, the exine layers of the pollen grains in bee bread did not show any
signs of deformation.
Conclusion: The increased bioavailability of bee bread has been attributed, in several studies, to the pollen grains'
deformation at the exine structure. However, thorough microscopical evidence using light and scanning electron
microscopes has not been found to support it. After fermentation, our research found that the exine structures of bee
bread pollen did not deform.