Pappa reale (Apis mellifera L.; secrezione delle ghiandole ipofaringee e mandibolari delle api nutrici)

Ingrediente apistico ottenuto come alimento per larve e regina. Si presenta come sostanza semisolida, opalescente, di colore bianco–giallastro, dal sapore acidulo e dall’aroma caratteristico. È utilizzata in alimenti e integratori (spesso liofilizzata o miscelata con miele) e in cosmesi come attivo idratante/condizionante con profilo polifunzionale.

Valore calorico (per 100 g di prodotto)

Pappa reale fresca: ~120–165 kcal/100 g (elevata umidità).
Pappa reale liofilizzata (polvere): ~350–450 kcal/100 g.
Estratto idroalcolico: ~50–150 kcal/100 g (in funzione dei solidi e dell’EtOH residuo).
Estratto glicerico/glicolico: ~150–300 kcal/100 g.
Ai dosaggi d’uso tipici (centinaia di mg–pochi g al giorno) il contributo energetico è modesto.

Principali sostanze contenute

Acqua: ~60–70% nella materia fresca.
Proteine: ~9–18%; prevalgono le MRJP (major royal jelly proteins, 1–9).
Carboidrati: ~7–18%; soprattutto glucosio e fruttosio.
Lipidi: ~3–8%; acidi grassi a media catena specifici (es. 10-HDA = 10-idrossi-2-decenoico, marker di qualità), 10-idrossidecanoico e dicarbossilici correlati.
Vitamine e minerali: vitamine del gruppo B (in particolare B5), potassio, calcio, magnesio in tenori variabili.
Altri componenti: acetilcolina in tracce, peptidi bioattivi (es. royalisin, jelleine), enzimi; composti fenolici di origine nettarifera/pollinica in tracce.
Marcatori analitici: 10-HDA (percentuale sul tal quale o sulla sostanza secca), profilo MRJP, ceneri, umidità, pH tipico ~3,4–4,5.

Processo di produzione

Allevamento e raccolta: allevamento di celle reali; la pappa reale viene prelevata manualmente dalle celle a età larvale standardizzata.
Filiera a freddo: immediato mantenimento a bassa temperatura per preservare attività e limitare degradazioni.
Purificazione e confezionamento: rimozione di residui larvali; confezionamento in contenitori barriera alla luce/ossigeno.
Stabilizzazione: refrigerazione o liofilizzazione per ottenere polvere a elevata stabilità; eventuale miscelazione con miele come veicolo.
Standardizzazione: definizione del titolo in 10-HDA (es. specifiche tipiche ≥1,4% sul fresco o valori corrispondenti su secco), umidità, proteine, pH.
Controlli qualità: autenticità (marker proteici MRJP/10-HDA), metalli/pesticidi, microbiologia, residui di solventi per estratti; tracciabilità secondo GMP/HACCP.

Proprietà fisiche e tecnologiche

Aspetto e colore: crema viscosa bianco–avorio, talvolta giallastra.
pH e stabilità: pH acido ~3,4–4,5; la materia fresca ha aw elevata e richiede freddo o liofilizzazione.
Aroma e gusto: acidulo, caratteristico; invecchiamento e luce possono indurre ingiallimento e variazioni sensoriali.
Compatibilità: in matrici proteiche o ad pH elevato possono verificarsi instabilità/colorazioni; l’ossigeno (DO) accelera l’irrancidimento dei lipidi specifici.

Impieghi alimentari

Integratori in polvere o fiale orali, miscele con miele/sciroppi, bevande funzionali, prodotti da forno “premium” e lattiero-caseari in microdosaggio. Dosaggi indicativi: polvere liofilizzata 100–1000 mg/porzione (da definire tecnologicamente); in miele 1–5% a seconda del posizionamento. In ambito alimentare non si attribuiscono indicazioni salutistiche senza specifica autorizzazione.

Impieghi cosmetici

Sieri, creme viso/corpo e haircare come skin conditioning, idratante/umettante e lenitivo blando; può apportare peptidi e componenti zuccherini utili al feel. Si utilizzano estratti acquosi/glicerici o liofilizzati reidratati; attenzione alla conservazione microbiologica nelle formule acquose.

Qualità e specifiche (temi tipici)

Titolo in 10-HDA (marker di identità/qualità) e contenuto proteico MRJP.
Parametri: umidità/aw, pH, colore; per polveri, finezza e attività dell’acqua.
Autenticità: profilo proteico e rapporto zuccheri; test antifrode (es. HPLC, GC–MS, isotopi) per escludere adulterazioni.
Contaminanti: pesticidi/metalli entro limiti; microbiologia conforme; residui di solventi ove applicabile.
Sensoriale: assenza di note rancide o di ossidazione.

Conservazione e shelf-life

Fresco: conservare in frigorifero; evitare luce e aria; utilizzare contenitori opachi a bassa permeabilità.
Liofilizzato: conservare in luogo fresco e asciutto, con RH controllata; richiudere bene dopo l’uso.
Estratti: preferibile atmosfera protettiva, spazio di testa ridotto (DO basso).
Applicare rotazione FIFO ed evitare escursioni termiche.

Allergeni e sicurezza

Possibili reazioni allergiche in soggetti sensibili ai prodotti dell’alveare (pappa reale/polline/propoli) o con asma/atopia; usare prudenza. Per uso alimentare rispettare i requisiti di etichettatura; per cosmetici considerare sensibilità individuali e corretta conservazione.

Funzioni INCI in cosmesi

Voci tipiche: Royal Jelly; Hydrolyzed Royal Jelly; Royal Jelly Extract; Royal Jelly Powder.
Ruoli: skin conditioning, umettante, lenitivo, nutrient.

Troubleshooting

Irrancidimento/ingiallimento: esposizione a luce/ossigeno → usare imballi barriera, antiossidanti tecnici idonei, atmosfera protettiva.
Perdita di attività: temperature elevate o pH non ottimale → lavorare a freddo, mantenere pH acido nelle soluzioni.
Contaminazione microbiologica: aw alta nel fresco → catena del freddo, igiene rigorosa, liofilizzazione o conservazione adeguata in formulazione.
Variabilità lotto-lotto: stagionalità e nutrizione delle colonie → standardizzare su 10-HDA, MRJP e specifiche sensoriali.

Sostenibilità e filiera

Apicoltura responsabile con tutela del benessere delle colonie e della biodiversità; tracciabilità dei lotti, pratica di raccolta etica e minimizzazione degli stress per l’alveare. In stabilimento: risparmio idrico/energetico, gestione effluenti con target BOD/COD; packaging riciclabile e logistica a temperatura controllata.

Conclusione

La pappa reale offre un profilo compositivo unico (proteine MRJP e acidi grassi specifici come 10-HDA) e interessanti applicazioni in alimenti, integratori e cosmesi. Prestazioni e stabilità dipendono da qualità della materia prima, corretta conservazione, gestione di luce/ossigeno/pH e rigorosa standardizzazione analitica.

Mini-glossario

MRJP — major royal jelly proteins: classe di proteine caratteristiche della pappa reale.
10-HDA — 10-idrossi-2-decenoico: acido grasso specifico della pappa reale, marker di qualità.
EtOH — etanolo: co-solvente idroalcolico; rilevante in etichetta se residuo.
HPLC — high-performance liquid chromatography: analisi quantitativa di marker (es. 10-HDA) e profili.
GC–MS — gascromatografia–spettrometria di massa: autenticità/volatili e antifrode.
aw — attività dell’acqua: quota di acqua “libera”, legata a stabilità e microbiologia.
RH — umidità relativa: da controllare per stabilità delle polveri.
DO — dissolved oxygen (ossigeno disciolto): ridurlo limita ossidazioni.
GMP/HACCP — buone pratiche di produzione/analisi dei pericoli e punti critici di controllo.
BOD/COD — domanda biochimica/chimica di ossigeno: indicatori del carico organico degli effluenti.
FIFO — first in, first out: rotazione scorte che privilegia l’uso dei lotti più vecchi.

Bibliografia__________________________________________________________________________

Oršolić N, Jazvinšćak Jembrek M. Royal Jelly: Biological Action and Health Benefits. Int J Mol Sci. 2024 May 30;25(11):6023. doi: 10.3390/ijms25116023. PMID: 38892209; 

Abstract. Royal jelly (RJ) is a highly nutritious natural product with great potential for use in medicine, cosmetics, and as a health-promoting food. This bee product is a mixture of important compounds, such as proteins, vitamins, lipids, minerals, hormones, neurotransmitters, flavonoids, and polyphenols, that underlie the remarkable biological and therapeutic activities of RJ. Various bioactive molecules like 10-hydroxy-2-decenoic acid (10-HDA), antibacterial protein, apisin, the major royal jelly proteins, and specific peptides such as apisimin, royalisin, royalactin, apidaecin, defensin-1, and jelleins are characteristic ingredients of RJ. RJ shows numerous physiological and pharmacological properties, including vasodilatory, hypotensive, antihypercholesterolaemic, antidiabetic, immunomodulatory, anti-inflammatory, antioxidant, anti-aging, neuroprotective, antimicrobial, estrogenic, anti-allergic, anti-osteoporotic, and anti-tumor effects. Moreover, RJ may reduce menopause symptoms and improve the health of the reproductive system, liver, and kidneys, and promote wound healing. This article provides an overview of the molecular mechanisms underlying the beneficial effects of RJ in various diseases, aging, and aging-related complications, with special emphasis on the bioactive components of RJ and their health-promoting properties. The data presented should be an incentive for future clinical studies that hopefully will advance our knowledge about the therapeutic potential of RJ and facilitate the development of novel RJ-based therapeutic opportunities for improving human health and well-being.

Collazo N, Carpena M, Nuñez-Estevez B, Otero P, Simal-Gandara J, Prieto MA. Health Promoting Properties of Bee Royal Jelly: Food of the Queens. Nutrients. 2021 Feb 7;13(2):543. doi: 10.3390/nu13020543. 

Abstract. Royal jelly (RJ) demand is growing every year and so is the market for functional foods in general. RJ is formed by different substances, mainly carbohydrates, proteins, and lipids, but also vitamins, minerals, and phenolic or volatile compounds in lower proportion. Major royal jelly proteins (MRJP) are, together with 10-hydroxy-2-decenoic acid (10-HDA), key substances of RJ due to their different biological properties. In particular, 10-HDA is a unique substance in this product. RJ has been historically employed as health enhancer and is still very relevant in China due to the traditional medicine and the apitherapy. Nowadays, it is mainly consumed as a functional food or is found in supplements and other formulations for its health-beneficial properties. Within these properites, anti-lipidemic, antioxidant, antiproliferative, antimicrobial, neuroprotective, anti-inflammatory, immunomodulatory, antiaging, and estrogenic activities have been reported for RJ or its specific components. This manuscript is aimed at reviewing the current knowledge on RJ components, their assessment in terms of authenticity, their biological activities, and related health applications.

Kudłacik-Kramarczyk S, Krzan M, Jamroży M, Przybyłowicz A, Drabczyk A. Exploring the Potential of Royal-Jelly-Incorporated Hydrogel Dressings as Innovative Wound Care Materials. Int J Mol Sci. 2023 May 14;24(10):8738. doi: 10.3390/ijms24108738. Erratum in: Int J Mol Sci. 2024 Apr 12;25(8):4280. doi: 10.3390/ijms25084280. 

Abstract. The development of multifunctional dressing materials with beneficial properties for wound healing has become a recent focus of research. Many studies are being conducted to incorporate active substances into dressings to positively impact wound healing processes. Researchers have investigated various natural additives, including plant extracts and apiproducts such as royal jelly, to enhance the properties of dressings. In this study, polyvinylpyrrolidone (PVP)-based hydrogel dressings modified with royal jelly were developed and analyzed for their sorption ability, wettability, surface morphology, degradation, and mechanical properties. The results showed that the royal jelly and crosslinking agent content had an impact on the physicochemical properties of the hydrogels and their potential for use as innovative dressing materials. This study investigated the swelling behavior, surface morphology, and mechanical properties of hydrogel materials containing royal jelly. The majority of the tested materials showed a gradual increase in swelling ratio with time. The pH of the incubated fluids varied depending on the type of fluid used, with distilled water having the greatest decrease in pH due to the release of organic acids from the royal jelly. The hydrogel samples had a relatively homogeneous surface, and no dependence between composition and surface morphology was observed. Natural additives like royal jelly can modify the mechanical properties of hydrogels, increasing their elongation percentage while decreasing their tensile strength. These findings suggest possible future applications in various fields requiring high flexibility and elasticity.

Kurek-Górecka A, Górecki M, Rzepecka-Stojko A, Balwierz R, Stojko J. Bee Products in Dermatology and Skin Care. Molecules. 2020 Jan 28;25(3):556. doi: 10.3390/molecules25030556.

Abstract. Honey, propolis, bee pollen, bee bread, royal jelly, beeswax and bee venom are natural products which have been used in medicine since ancient times. Nowadays, studies indicate that natural bee products can be used for skin treatment and care. Biological properties of these products are related to flavonoids they contain like: chrysin, apigenin, kaempferol, quercetin, galangin, pinocembrin or naringenin. Several pharmacological activities of phenolic acids and flavonoids, and also 10-hydroxy-trans-2-decenoic acid, which is present in royal jelly, have been reported. Royal jelly has multitude of pharmacological activities: antibiotic, antiinflammatory, antiallergenic, tonic and antiaging. Honey, propolis and pollen are used to heal burn wounds, and they possess numerous functional properties such as: antibacterial, anti-inflammatory, antioxidant, disinfectant, antifungal and antiviral. Beeswax is used for production of cosmetics and ointments in pharmacy. Due to a large number of biological activities, bee products could be considered as important ingredients in medicines and cosmetics applied to skin.

Sugiyama T, Takahashi K, Mori H. Royal jelly acid, 10-hydroxy-trans-2-decenoic acid, as a modulator of the innate immune responses. Endocr Metab Immune Disord Drug Targets. 2012 Dec;12(4):368-76. doi: 10.2174/187153012803832530. 

Abstract. Royal jelly is a food for queen and larvae honeybees. 10-Hydroxy-trans-2-decenoic acid (10H2DA; "royal jelly acid") is the principal lipid component in royal jelly. Several pharmacological activities of 10H2DA have been reported: anti-tumor, anti-biotic, immunomodulatory, estrogenic and neurogenic. We recently revealed an inhibitory effect of 10H2DA in innate immune signals. Despite appreciable advances in studies on innate immune signals after the identification of Toll-like receptors as innate immune receptors, few studies have reported the effect of 10H2DA on innate immune signals. In this review, we focus on recent advances in the evaluation of the biological activities of 10H2DA (especially immunomodulatory activities). We also discuss the molecular mechanisms underpinning these biological activities, which could lead to new therapeutic targets for the treatment of immune disorders.

Li S, Tao L, Yu X, Zheng H, Wu J, Hu F. Royal Jelly Proteins and Their Derived Peptides: Preparation, Properties, and Biological Activities. J Agric Food Chem. 2021 Dec 8;69(48):14415-14427. doi: 10.1021/acs.jafc.1c05942. 

Abstract. Royal jelly, also called bee milk, is a source of high-quality proteins. Royal jelly proteins serve as not only a rich source of essential amino acids and functional donors but also an excellent substrate for preparing bioactive peptides. Most naturally occurring bioactive peptides in royal jelly are antibacterial, while peptides derived from proteolytic reactions are shown to exert antihypertensive, antioxidative, and anti-aging activities. Further studies are warranted to characterize the functional properties of major royal jelly proteins and peptides, to explore the preparation of bioactive peptides and the potential novel activities, to improve their bioavailability, to enhance the production efficiency for commercial availability, and finally to open up new applications for royal jelly as a functional food and potential therapeutic agent.

Moriyama M, Miyake Y, Okumura N, Moriyama H. Royal Jelly Maintains Epidermal Stem Cell Properties by Repressing Senescence. Biol Pharm Bull. 2024;47(12):2041-2049. doi: 10.1248/bpb.b24-00607.

Abstract. Royal jelly (RJ), a natural product secreted by honeybees, is widely used in topical skincare products to help maintain cutaneous homeostasis. Despite its popularity, the mechanism through which RJ exerts its effects on the skin has not been fully elucidated. This study aimed to explore the impact of RJ on the proliferative ability and senescence of human primary epidermal keratinocytes (HPEKs). Our data suggested that epidermal equivalents became thicker with more p63-expressing proliferative cells upon RJ addition to the culture medium. In a two-dimensional culture system, we evaluated the effect of RJ on the proliferation of HPEKs and observed only a slight increase in cell proliferation. This suggests that RJ does not significantly enhance the proliferation of HPEKs in the short term. However, long-term culture experiments demonstrated enhanced population doubling in the RJ-treated group, indicating that RJ inhibits senescence. RJ was found to suppress cellular senescence by modulating the expression levels of ΔNp63, p16, and p21. These results were further supported by the identification of major fatty acids, such as 10-hydroxy-2-decenoic acid, in RJ. Our findings indicate that RJ can maintain epidermal stem cell properties by repressing cellular senescence, providing insights into its mechanism of action in skincare applications.