| keyword(s) : gelée royale – propriété antibactérienne – protéines isolement charactérisation – peptides antibactériennes antifongique antivirales – variations saisonnières morphologie des pollens – élements traces homéostasie – analyse des isotopes stables authenticité – perspectives pharmaceutiques |
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| Isolation and characterisation of substances from Royal Jelly |
The dissertation was completed as a German-French joint research project of the Centre de biophysique moléculaire, CNRS UPR 4301, affiliated to the University of Orléans and the Technische Universität München.
Royal jelly is produced by the honey bee by absorption and processing of plant pollen and nectar. It plays a key role in the proliferation and immunity of the growing insects and the organisation of their social system. Royal jelly is a potential source of pharmaceutically applicable substances.
Selected substance groups from royal jelly were analysed in correlation to their biological functions. The antimicrobial properties of royal jellies of specific botanical and geographical origin and fractions isolated therefrom, were systematically investigated with relevant microorganisms. Using a multitude of physico-chemical and microbiological investigation methods, the antibacterial activities of peptide and protein fractions were proven and further applications were discussed. |
| english keyword(s) : royal jelly – antimicrobial activity – proteins isolation characterisation – peptides antibacterial antifungal antiviral – seasonal variations pollen morphology – trace elements homeostasis – isotope analysis authenticity – pharmaceutical perspectives |
