Foodomics in bee product research: a systematic literature review

Abstract

Foodomics is an emerging research field in food science that applies advanced omics technologies to assess relevant aspects related to food and nutrition, with the ultimate goal to improve human health and well-being. Many studies have already shown the tremendous potential of this approach to boost food science research regarding food authentication and traceability, safety issues, improved quality, bioactivity and the action of specific bioactive compounds in diverse biological systems. Honey bees provide high-quality products and a wide range of benefits to humans. Honey is certainly the most widespread edible bee product. However, nowadays other edible bee products [(royal jelly, propolis, pollen and naturally fermented pollen (bee bread)] are considered superfoods due to their high nutritional value and their beneficial effects on human health. This review aims to present current omics implementations in honey bee product research related to authentication (e.g. botanical origin, biomarker identification), adulteration detection, bioactivity (e.g. anti-microbial, antioxidant), microbiome characterization and their effects on human health. Conclusively, many studies have proven the tremendous potential of -omics technologies in bee product research. This approach will be further implemented in the future: (i) for the comprehensive assessment of bee product authentication, quality, safety and traceability; (ii) to elucidate the role of bioactive compounds in bee products, (iii) to identify novel molecular biomarkers for disease prevention; (iv) to establish the effect of bee products on gut microbiome; (v) to elucidate biological processes of agronomic interest and economic relevance to bee products. © 2020, Springer-Verlag GmbH Germany, part of Springer Nature.