Fuente: PubMed "bee pollen" J Sci Food Agric. 2026 Jun 12. doi: 10.1002/jsfa.70808. Online ahead of print.ABSTRACTBACKGROUND: Lactobacillus fermentation represents an efficient approach for enhancing the nutritional, bioactive, and sensory properties of bee pollen. However, the biological activities and volatile organic compounds (VOCs) of Lactobacillus-fermented sunflower bee pollen (FSBP) remain unclear.RESULTS: In this study, we employed mixed fermentation with Lactiplantibacillus plantarum and Lacticaseibacillus casei, optimizing the process using single factor and orthogonal experiments. We then characterized the physicochemical properties, biological activities, and VOCs of unfermented sunflower bee pollen (USBP) and FSBP. Compared to USBP, FSBP exhibited 9.68% and 54.57% increases in total phenolic and flavonoid contents. Additionally, FSBP exhibited 26.08% and 17.59% increases in α-glucosidase inhibitory activity (GIA) and tyrosinase inhibitory activity. Notably, antioxidant and anti-inflammatory activities were significantly improved in FSBP. Headspace-solid-phase microextraction-gas chromatography-mass spectrometry analysis identified 52 VOCs. The orthogonal partial least squares discriminant analysis (OPLS-DA) revealed 16 key VOC markers distinguishing USBP and FSBP, including (1S)-(-)-α-pinene, camphene, α-pinene, ethyl butanoate, ethyl caprate, cis-chrysanthenol, butanoic acid, pentanoic acid, octanoic acid, hexanoic acid, isobutyl methyl ketone, acetophenone, nonanal, tridecane, selina-5,11-diene, and p-cymene.CONCLUSION: In summary, Lactobacillus fermentation not only improves bioactivity but also modulates flavor, making bee pollen more suitable for food applications. © 2026 Society of Chemical Industry.PMID:42285775 | DOI:10.1002/jsfa.70808