Bee Pollen and Honey

Antibiotics

Antibiotics are an extremely important group of drugs isolated from natural sources. Penicillin was originally produced by growing the Penicillium notatum mold in small containers; the mycelium, or vegetative portion, formed a mat on the surface of the medium that contained the penicillin in solution. The process was diffi­cult to operate and required a large labour force to inoculate and harvest the contain­ers.

Penicillin production was revolutionized by the discovery that a strain of Penici!-ium chrysogenum mold ( isolated from an overripe cantaloupe ) would produce high yields when grown in deep culture. The growth of a mold is aerobic (it requires air), and in surface culture the growth and consequent production of antibiotic is limited by the rate at which air can diffuse into the medium. In submerged or deep culture, the mold is grown in large tanks supplied with a continuous flow of sterile air.

Though the medium used in fermentation varies for the particular antibiotic be­ing produced, all contain a source of carbon (which may be lactose or glucose); nitro­gen (in the from of ammonium salts ); and trace elements ( such as phosphorus, sul­fur, magnesium, iron, zinc, and copper ). If phenylacetic acid is added, the mold will utilize it and produce benzylpenicillin ( penicillin G ), whereas, if phenoxyacetic acid is added, phenoxymethylpemciliin ( penicillin V ) is obtained. In addition, corn-steep liquor may be added for penicillin production, and soybean meal and dried distiller's residues for streptomycin; these help increase the yield of product. (Corn-steep liq­uor is prepared by steeping cleaned corn grain in water for about 40 hours at about 48 °C [118 "Fj; the liquor is drawn off and evaporated at reduced pressure to a suitable concentration - about 55 percent solids. Corn-steep liquor stimulates penicillin forma­tion due to certain amino acids, minerals, and precursors that it contains.) Before use the medium - as well as the fermenter and associated equipment - is steam sterilized, as bacterial contamination can destroy the antibiotic.

A large volume of concentrated, actively growing fungal suspension is required for the main fermenting tanks, to keep the fermentation time to a minimum. This is obtained in three stages. First, the selected culture is transferred from cold storage to a culture medium (agar) to produce an initial inoculum. This inoculum is then cul­tured in shake flasks to give a suspension. Finally, the suspension is grown in seed tanks in the plant for 24-28 hours to the desired volume and concentration before transfer to the main fermenters. Fermentation is continued for three to five days, dur­ing which the vessel is cooled - to keep the temperature between 23-27 °C (73-81 °F) - and stirred and aerated with sterilized air. The introduction of large volumes of air causes frothing, which is controlled by the addition of antifoams such as lard, oil, oc-tadecanol, or silicones. When fermentation is complete, the mycelium is removed on a rotary filter and the penicillin extracted into an organic solvent (such as butyl ace­tate or methyl isobutyl ketone), after acidification. The free acids of penicillins are generally unstable and are converted into a metal salt by extraction with alkali, fol­lowed by freeze-drying of the extract, or by addition of a concentrated solution of a metal salt such as potassium acetate, whereby the potassium salt of the penicillin is precipitated. All products that are to be administered by injection are sterilized by passage through a sterilizing filter, followed by freeze-drying, precipitation, or crys­tallization under sterile conditions.

Antioxidants

There is a group of vitamins, minerals, and enzymes called antioxidants that help protect our body from the formation of free radicals. Free radicals are atoms or groups of atoms that can cause damage to our cells, impairing our immune system and leading to infections and various degenerative diseases. There are three known free three radicals-the superoxide, the hydroxyl, and peroxide. They may be formed by exposure to radiation and toxic chemicals, overexposure to the sun's rays, or though the action of various metabolic processes, such as the use of stored fat mole­cules for energy.

The way in which free radicals are normally kept in check is by the action of free radical scavengers that occur naturally in the body. These scavengers neutralize the free radicals. Certain enzymes serve this vital function. Four important enzymes that neutralize the free radicals naturally are superoxide dismutase (SOD), methione re-ductase, catalase, and glutathione peroxidase. The body makes these as a matter of course. In addition, the work of these scavenger enzymes can be supplemented by a diet rich in antioxidants such as vitamins A, E, and C, the mineral selenium, and other nutrients. These antioxidants are also scavengers, gobbling up the free radicals parti­cles.

If the diet is inadequate in the appropriate antioxidants, or if the system is over­whelmed by free radicals, you can take the following supplements to aid the body in destroying free radicals.

Vitamin A is necessary for healthy mucous cells and promotes germ-killing en­gines. Beta-carotene and vitamin A destroy carcinogens cancer-producing sub­stances).

In addition to increasing interferon production, vitamin C is a potent stimulator of T- effector cell activity and is also a very powerful antioxidant. Vitamin C reduces lipid production in the brain and spinal cord, which frequently incurs free radical damage. These sites can be protected by significant amounts of vitamin C, which is needed to cross the blood-brain barrier. Vitamin C acts as a more potent free radical scavenger in the presence of a bioflavonoid called hesperidin.

Vitamin E is a powerful antioxidant that prevents fat and cell membrane rancid­ity and protects the coating around each cell. Vitamin E improves oxygen utilization and enhances immune response. New evidence suggests that zinc is needed to main­tain normal blood concentrations of vitamin E.

GLA is a key regulator of T- lymphocyte function in the body. GLA can be made from linoleic acid, which is found in vegetable oils, but if zinc, magnesium, and vitamins C, B6 (pyridoxine), B3 ( niacin ), and A are deficient, the conversion may be blocked. Hydrogenated vegetable oils, margarine, or a high-fat diet can also inhibit this important conversion to GLA. Evening primrose oil, black currant seed oil, and borage oil are the main sources of pre-formed GLA.

The sulphur - containing amino acid glutathione is used by the liver and the lymphocytes to detoxify chemicals and germ poisons. Cysteine is a powerful detoxi-fier of alcohol, tobacco smoke, and environmental pollutants, all of which are im­mune suppressors. This powerful antioxidant rids the body of free radicals, protecting it from the harmful effects of metals, drugs, cigarette smoke, and alcohol.

A partner/ synergist with vitamin E, selenium is essential for the key enzyme, glutathione peroxidase (each enzyme molecule contains four selenium atoms). It stimulates increased antibody response to germ infection.

SOD is an enzyme. A healthy body produces nearly 5 million units of SOD and its partner catalase daily. SOD revitalizes the cells and reduces the rate of cell de­struction. It removes the most common free radical, superoxide. SOD also aids in the body's utilization of zinc, copper, and manganese. Free radical production increases with aging, while SOD levels are reduced. The potential of SOD to slow the aging process is currently being explored. The SOD supplement in pill form must be enteric coated, that is, coated with a protective substance that allows the SOD pill to pass in­tact through the stomach acid into the small intestines to be absorbed. A supplement should be able to provide a daily amount of about 5 million units or higher. SOD naturally occurs in barley grass, broccoli, Brussels sprouts, cabbage, wheatgrass, and most green plants.

This product contains large amounts of antioxidants to aid the body in destroy­
ing free radicals. .

Bee By-Products

Bee Pollen and Honey

Pollen is a fine powderlike material produced by the anthers of flowering plants,

and gathered by the bee. Bee pollen contains the B-complex vitamins, vitamin C, amino acids, polyunsaturated fatty acids, enzymes, carotene, calcium, copper, iron, magnesium, potassium, manganese, sodium, and protein (10-35 percent). Bee pollen, bee propolis, and honey have an antimicrobial effect. Honey is produced by the bee when plant nectar, which is a sweet substance secreted by flowers, is mixed with bee enzymes.

Honey varies in color and taste depending on the origin of the flower and nectar. It contains 35 percent protein (one-half of all the amino acids), and is considered to be a complete food. It is a highly concentrated source of essential nutrients, contain­ing large amounts of carbohydrates (sugars), the B-complex vitamins, vitamins C, D, and some minerals. It is used to promote energy and healing. Two tablespoons daily is sufficient. It is twice as sweet as sugar and, therefore, not as much is needed. Only unfiltered, unheated, unprocessed honey should be purchased.

Diabetics and hypoglycemics should be careful when consuming honey and its by-products. The blood sugar reacts to these substances as it would to refined sugars. However, tupelo honey contains more levulose than any other honey and is absorbed at a slower rate so some hypoglycemics can use this type sparingly. If you are hypo-glycemic, check with your health care provider.

Do not feed honey to infants under one year of age, as they are more prone to develop botulism.

Bee Propolis

Propolis is a resinous substance collected from various plants by bees; it is not made by bees. It is used together with beeswax in the construction of hives. As a sup­plement, it is an excellent aid against bacterial infections. A Soviet scientist slated that bee propolis stimulates phagocytosis, which helps the white blood cells to de­stroy bacteria. Soviet surgeons often fed honey to their patients before surgery as a precaution against infection.

Bee propolis is also good as a salve and for abrasions and bruises because of its antibacterial effect. Reports proclaim good results against inflammation of the mu­cous membranes of the mouth and throat, dry cough , halitosis, ulcers, and acne, and for the stimulation of the immune system.

Be sure that all products from the bee are fresh and tightly sealed. It is best to purchase these products from a manufacturer who specializes in bee products. When used for allergies, it is best to obtain bee products that are produced within a ten-mile radius. This way, those with allergies get a minute dose of pollen to desensitize them to the local pollen in the area.

Date: 2015-12-11; view: 783