Changes in chemical composition and antioxidant activity of royal jelly produced at different floral periods during migratory beekeeping

Over 90% of global royal jelly (RJ), a functional food with various health benefits, is produced in China mainly by migratory beekeeping of a high RJ-producing honeybee (RJB) strain. To explore quality changes of RJ produced by migratory RJBs at different floral periods, we performed metabolomics and proteomics analysis and assessed RJ antioxidant activity. Overall, the RJ metabolic and proteomic profiles were observed to vary with floral periods. Minor sugars (raffinose, erlose, and sucrose) and major RJ protein 5 (MRJP5) were identified among the discriminating components mainly contributing to the altered profiles. Water, crude protein, and the trans-10-hydroxy-2-decenoic acid (10-HDA) content fulfill the requirements of the International Organization for Standardization regardless of floral periods. Notably, the 10-HDA content increased 11.05%-19.65% during tea blooming. Moreover, changes in antioxidants resulted in significant difference in RJ antioxidant activity. The integrated omics data provide a detailed view of chemical composition for RJ quality evaluation.

Automated summary

This study investigated the quality changes of royal jelly produced by migratory honeybees at different floral periods. Metabolomics and proteomics analysis revealed variations in the metabolic and proteomic profiles of royal jelly. Minor sugars and a major royal jelly protein were identified as the main components contributing to the altered profiles. The water content, crude protein, and a specific acid content met the international standards regardless of floral periods. Moreover, changes in antioxidants resulted in significant differences in the antioxidant activity of royal jelly.