Fuente: PubMed "bee pollen" Int J Food Sci. 2026 May 27;2026:1609770. doi: 10.1155/ijfo/1609770. eCollection 2026.ABSTRACTThis study is aimed at investigating the improvement effects of Lactobacillus plantarum fermentation on buckwheat bee pollen and its efficacy in alleviating lipopolysaccharide (LPS)-induced acute inflammation. Through a combination of scanning electron microscopy observation, chemical composition analysis, in vitro antioxidant evaluation, and in vivo mouse experiments, the structural characteristics, active components, and functional properties of the fermented product were systematically investigated. The results showed that fermentation treatment significantly disrupted the sporopollenin exine of the pollen, leading to increases in total phenolic, total flavonoid, and free amino acid contents by 25.2%, 18.9%, and 49.5%, respectively. In vitro antioxidant assays demonstrated significant enhancements in ABTS, DPPH, and hydroxyl radical scavenging rates, as well as ferric ion reducing ability. In the LPS-induced mouse acute inflammation model, the high-dose fermented product (400 mg/kg) exhibited remarkable anti-inflammatory effects, reducing TNF-α, IL-1β, and IL-6 levels by 78.7%, 73.6%, and 33.4%, respectively, decreasing MPO activity by 59.8%, while significantly improving liver function indicators and enhancing hepatic antioxidant defense capacity. This study confirms that microbial fermentation can effectively enhance the bioactivity of buckwheat bee pollen, providing a theoretical basis and practical support for its development as a functional food ingredient.PMID:42212185 | PMC:PMC13213715 | DOI:10.1155/ijfo/1609770