therapeutic effects of apitherapy in higher education-be(e...

Therapeutic effects of apitherapy in higher education-Be(e) Therapy (2017-1-TR01-KA203-045990)

GUIDE FOR APITHERAPY PRODUCTS*

Prof. Dr. Kemal ÇELİK

*This project has been funded with support from the European Commission. This publication reflects the views only of the author and project partners, and the

Commission cannot be held responsible for any use which may be made of the information contained therein.”

Apitherapy products

Honey (type of bees, botanical and geographical origin, type of extraction)

Pollen

Dry or frozen

Bee bread (type of bees)

Dry or frozen

Royal Jelly (type of alimentation, geographical origin)

Propolis (botanical and geographical origin, type of harvest)

Bee venom

Wax (type, origin)

Apilarnil

Queen Larva

Api-air

Apitherapy products

The images: "Nature" and "Health”

Products

Collected and/or produced by bees without processing or

external inputs.

Without foreign substances or damage.

Used as medicine for a very long time

Hive products for medicinal use should be

Harvested in natural areas

with a rich and diverse flora throughout the season (with medicinal

honey plants)

Without residues and polluting substances

Kept in their natural state they must preserve h e natural useful and

active substances (nutrients, vitamins, enzymes, amino acids )

Apitherapy products

Quality is linked

to the absence of:

Contaminants (environment, treatment, food …)

Degradation (harvesting, packaging, storage)

(Adulterations)

To the botanical origin

To a good traceability

Analyse the impact of the beekeeper

Without contaminants

Origin of contaminants

Environment Beekeeping pratices Contaminated plants

(Polycyclic aromatic hydrocarbons,

radiations, heavy metals…)

Treated plants

(Pesticides)

Toxic plants

(Pyrrolizidine alcaloïds)

Medicines used

by the beekeeper

(miticides, antibiotics…)

Management of hives:

Feeding, smoke,

microorganisme…

Material used

for the production:

wax, hives, pollen trap…

(Pesticides, microorganism…)

Air

(Polycyclic aromatic hydrocarbons, pesticides…) Water

(Pesticides, microorganism…)

Honey house: Material used

for the harvest and the packing,

water, workers, environment, jars…

(Microorganism, chemicals…)

Critical points: contaminants

Environment

Equipment

Management

External inputs

Treatments

Harvesting conditions

Facilities and equipment

Packing

Storage

Transport

Blends

Packing

Storage

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The contaminants in the bee products

Pesticides (included veterinary products)High Levels of Miticides and Agrochemicals in North American Apiaries: Implications for Honey Bee HealthChristopher A. Mullin, Maryann Frazier, James L. Frazier, Sara Ashcraft, Roger Simonds, Dennis vanEngelsdorp, Jeffery S. Pettis Pesticides and honey bee toxicity – USA - Apidologie, 41 3 (2010) 312-331

121 ≠ pesticides in 887 samples of honey, wax and bees

30 fungicides,

17 herbicides

16 parent pyrethroids,

13 organophosphates,

4 carbamates,

4 neonicotinoids,

4 insect grow regulators,

3 chlorinated cyclodienes,

3 organochlorine,

1 formamidine,

8 miticides/insecticides,

2 synergist

“Pollen loads are the matrix best suited to assess the occurrence of pesticide residues in the environment”An assessment of honeybee colony matrices, Apis mellifera (Hymenoptera: Apidae) to monitor pesticide presence in continental France

Pyrrolizidinic alkaloïdes

200 alkaloids identified in13 plant families.


A lot of them are visited by the bees in Europe:

Boraginacae: Echium spp, Heliotropium spp (pollen of Echium vulgare: 8000 -14000 ppm), Asteracae: Senecio spp

These substances can be found in the pollen and in honey (QSI 2010)

65 % of European 381miels (Avg. 26; 1-225μg/kg)

68 % of 2839 honeys of Central and South America (Avg. 67; 1-1087 mg / kg)

60 % of 119 pollens (Avg. 1846; 1-37.855μg/kg)


Supplements of bee products included pollen (12), propolis (9) and royal jelly (8)

11/12 pollen products Pas detected - mean concentration =576.0 μg/kg,

0.6 and 15.5 μg/kg quantified in propolis and royal jelly products

Occurrence of Pyrrolizidine Alkaloids in food1P.JMuldera et al EFSA supporting publication 2015:EN-859


Microbiological

For pollen : a lot of mycelium (Paenicilium verrucosum, Aspergillus niger, A.

carbonarius, A. ochraceus, A. parasiticum and Alternaria spp) can develop

aflatoxins and ochratoxins. It can be a real danger if the pollen is harvest in

bad conditions and if pollen present a high level of humidity (> 6%).

For honey : Clostridium botulinum can be observed


Polycyclic aromatic hydrocarbons (PAH4):

Honey show the lowest levels (average: 0,8

ppb - max 5ppb)

Great variability in pollen (average: 7,1 ppb -

max 129 ppb)

Propolis, honeydew and pollen are more exposed

Dependant of the landscape context (petrochemical industry), evolution

during the year


Radioactivity (MRL: 600 Bq/kg in EU):

Problems after Chernobyl in 1986 (4.430 Bq/kg in honey from Ukraine)

All the hive products can be concerned

Honey – heather honey is more exposed than others

After Fukushima in 2011, pollen from Namie-machi (250 km) contain 253.000

Bq/kg in December 2011 !


Heavy metals:

Lead (mg Pb/kg):honey: 0.01-1.8; pollen: 0.02-3.9; wax: 0.06-6.2;

propolis: 0.003-461.0

Cadnium (mg Cd/kg): wax: 0.01-0.1; honey: 0.03-2.1; pollen: 0.05-2.3;

propolis: 0.006-3.8.

Cd can be transported by the plants => nectar…

Propolis is the most sensible to contamination bee product by heavy

metals

Ideals rules to avoid contaminants

Environment

Foraging areas must be unpolluted (at least

respect the organic criteria)

at least 3 km radius (5 km) with bio melliferous plants or natural landscape

Absolutely no conventional crop and pasture around1km

No sources of contamination in a radius of 3 km (important road, industry…)

Food requirements must be respected for

Material and equipment in contact with bees and

bee products must meet;

Rooms used for harvest and packaging bee products


In the apiary Work only with non-toxic substances (smoke);

Honeycombs should be

Natural constructions (the best)

Wax processed by the beekeeper itself or come

from bio honeycombs;

Changed (at least 30% of the frames every year);

Hives must come from dividing or originate in units with bio accreditation;

Bees should be fed only with hive products produced on place;


Regarding pathogens and parasites

Prophylaxis management must be the base for all

pathologies

Treatments against Varroa must be done only with

Biotechnical techniques

Thermal methods,

Use of natural products that do not remain in wax and do not

affect the hive products: essential oils, oxalic, formic and lactic

acids and phytotherapy remedies;

The material should be thermally disinfected

Without degradation

Origin of degradations

Harvesting and conditioning Product and Environment

Extraction technique

(propolis, bee venom and honey)

Transformation

(Propolis, Royal Jelly, Pollen, Venom)

Packing

(Pollen, Royal Jelly, bee bread)

Storage conditions

Biological evolution

=> Product life

Humidity

Influence a lot of biological

process (microbiological…)

Temperature

Influence a lot of biological process

Important source of degradation

Oxidation

by the air, by some material

Radiations

UV,…

Critical points: degradation

Environment

Equipment

Management

External inputs

Treatments

Harvesting conditions

Facilities and equipment

Packing

Storage

Transport

Blends

Packing

Storage

Bee

kee

pin

g

Pro

duct

wo

rk

Inte

rme

dia

te a

nd

trade

Honey

Harvesting:

Only capped honey - use smaller combs that need more frequent harvesting

humidity <18%

Packaging: honey can remains in frames

Avoid oxidation by air, risk due to: extraction by centrifugation (manual pressing is better),

filtration (close filter)

drying

Avoid heating process (liquefaction, pasteurization…)

Final packaging – just after the harvest

Storage

kept in dark, in opaque jars;

Max 2 years at T° < 16°C

Pollen

Harvesting:

Collect pollen and clean the collector 1 (2) times/day

A primary segregation must be done immediately

Packaging:

Freezing must be done in max. 30 minutes after harvest.

Drying process: 5°C (cold and dry ventilation) - 32°C max

Pollen drying causes a loss up of 20% weight, but also of the nutritious value, enzyme and antibiotic ;

A complete segregation is a key point

Storage

Raw pollen stored in cool (-15° C) and dark - keeps its therapeutic properties up to 2 years.

Dry pollen stored at 5° C in glasses anti UV - loses 75% of its nutritive value after 1 year and becomes unusable after 2 years;

Transport

Raw pollen can be transported at low temperature (frozen) for a short time.

Bee bread

Harvesting

Specific frames can be placed in the hive

Packaging Raw bee bread is preserved in honeycombs, in airtight boxes

Bee bread could be extracted. Freeze frames (at least 2 hours) can be extracted in a bee bread extractor. The small pieces of wax must be removed of bee bread. He must be placed promptly in the freezer

Bee bread can also be dried (like pollen)

Storage Raw beebread is stored in low temperatures, dark places to avoid oxidation – conservation for a short time

Extracted raw bee bread must be stored in the freezer, in small quantities (maximum 500 g) at -15°C, in a dark place.

After 1 year we can observe a change in colour and of taste of dried bee bread

Bee bread

Transport Raw bee bread can be transported at low temperature (frozen) for a short time.

Propolis

Harvesting:

Use of specific (new) grids (plastic, wood, inox) - No scraping

Summer - Not during the period of chemical treatments

Packing : By heating and/or exposure to air, propolis lost parts of the volatile substances and deteriorates its biological value.

Supercritical extraction with CO2 seems to keep most of the components

The preparation of propolis tincture 30 - 70% used in the apitherapy - with ethylic alcohol between 70-80°;

Storage Raw propolis ideally stored in the freezer in vacuumed plastic bags, in smaller quantities (max 1 kg)

Propolis tincture must be stored in dark places, in small black bottles, at a temperature of up to 20° C.

The propolis is

“ok” if it has a

lighter colour and

a stronger scent

Black or dark propolis is

usually old and has a lower

medicinal value.

Royal jelly

Definition There is a definition for royal jelly in ISO/CD 12824 norms (always in discussion)

Royal jelly is the mixture of secretions from hypopharyngeal and mandibular glands of worker bees, free from any additive. It is the food of larval and adult queens. It is a raw and natural food, unprocessed except for filtration which does not undergo addition of substances. The colour, the taste and the chemical composition of royal jelly are determined by absorption and transformation by the bees fed with the following two types of foods during the royal jelly production time:

type 1 : only bee’s natural foods (pollen, nectar and honey)

type 2 : bee’s natural food and other nutrients (proteins,

carbohydrates)

Royal Jelly

Harvesting: Very young larvae must be used for picking – impact on proteins.

No artificial feeding (ISO norm type 1)

Max 72 hours after picking, collection of the jelly (0,1-0,3 g/cup)

Packing: Impact of the technique used: cooling (0-2°C)- freezing- lyophilisation

Ideally, royal jelly must be kept in queen cups, introduced in honey.

Storage : for cooled royal jelly: 2 - 5°C in dark for 1 year

for frozen royal jelly: max -15°C

Max.1 year in the refrigerator (It is the most active in its first 6 months after harvesting).

Apilarnil

Harvesting

Apilarnil is made of the drone larva of 7-8 days right

before capping, not after (droppings in the cell )!

He is taken out piece by piece and directly stored in t h e freezer.

Packing

Pakaged in food-safe polycarbonate containers or in dark colored bottles. It should only three-quarters filled.

Storage

in the freezer at -15° C

1 year (max 3 years).

Wax

Harvesting :

Ideally capped wax

Brood frames without any treatments and coming from natural building

Packing :

Only warming without chemical treatment

Bee venom

Harvesting : The simple way is to work directly with bees kept in a little box for bees with a little frame with honey

Use of specific collector (electric grids). Packing :

Packaged in aseptic enclosure

Daily harvest in new bottle directly frozen -15°C

Mixing of the daily harvest at the end of the season

Placed in coloured glasses (brown)

Colour must stay with a Perl

Storage: 2 years in the freezer

Queen Larva

Harvesting Queen larvae are a by-product of the production jelly

Packing : The larvae are directly frozen -15°C (at least 1 pack/day). Very quick degradation (within 1 hour)

Homogenization of larvae by triturating

Packing in dark bottles in the freezer

Storage: 1 year (max 3 years)

Importance of botanical origin

Importance of botanical origin of Honey

Antioxydant are linked to the botanical origin of honey

Type of honey Polyphénols

(mg gallique ac./100g)

ORAC value

(mole TE/g )

Heather 154,4 40,9 22,58 0,61

Fagopirum 125,9 48,3 11,60 0,70

Honeydew 65,5 5,7 6,30 0,22

Dandelion 54,2 12,4 7,59 0,60

Acacia 37,7 4,5 2,12 0,01

Beretta G., Granata P., Ferrero M., Orioli M., Facino R.M. Chimica Acta 533, pp. 185-191 (2005)

Wilczynska A. Polish Journal of Food and Nutrition Sciences, vol.60, n°4, pp. 309-313 (2010)

Aazza S., Lyoussi B., Antunes D. and Graça Miguel M. Journal of Food Science 78, n°8, pp. C1159-C1165 (2013)

An example of Belgian honey-

Results polyphenols in - 2014

44% between 20 – 30mg/100g

33% between 30 - 40 mg/100g

80

60

40

20

10 à 20

20 à 30

30 à 40

40 à 50

50 à 75

75 à 150

Ten

eur en polyphénols

(m

g G

AE/1

00

g m

iel)


Pollen

Raw Pollen - is the most valuable therapeutic product is the monofloral one (one color); and knowing the medicinal plants, their finding and placing the hives in areas with abundant medicinal vegetation;

Identification of multifunctional medical plants that helps with the identification of types of pollen and its usage in apitherapy.

the most valuable raw pollen is the spring pollen, especially the amorphous one, whose content of protein can reach up to 35%;


Beebread

RAW BEE BREAD - or “bee bread” is another food- medicine among the first 10

most valuable foods for its nutrients

RAW BEEBREAD - ideally monofloral: dandelion, sage, hip rose, willow, hawthorn,

fruit trees, etc, has a higher apitherapeutic value.


Each type of propolis (botanical and geographical

origin) can have different uses in apitherapy.

Propolis: recent advances in chemistry and plant origin V.. BANKOVA, S.. DE CASTRO, M. MARCUCCI APIDOLOGIE 31 (2000)

Conclusion

The beehive products used in apitherapy must be done in perfect hygiene conditions and strict rules.

More, positive spirit and attitude should never miss when one offers help for health to someone else!

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