Total Protein and 10‐Hydroxy‐2‐Decenoic Acid Content, In Vitro Bioaccessibility, Antibacterial, and Antidiabetic Properties of Royal Jelly Collected at Different Harvesting Times

Royal jelly has received interest as a functional food. Consumers are interested in functional foods, particularly from natural sources. Royal jelly's protein and 10‐hydroxy‐2‐decenoic acid content and biological activities are affected by a number of factors. This study aimed to evaluate the protein and 10‐hydroxy‐2‐decenoic acid content, in vitro antibacterial, antidiabetic properties, and bioaccessibility of royal jelly collected at 72 and 144 h after larval grafting; and were examined using standard methods . Royal jelly collected at the 72 h showed higher protein (12.99%) and 10‐hydroxy‐2‐decenoic acid (3.39%) content. The bioaccessibility of protein and 10‐hydroxy‐2‐decenoic acid content in royal jelly in the gastric stage was found to be lower compared to intestinal stage for both 72 and 144 h. The inhibitory concentration (IC 50 ) was highest against Bacillus cereus (33.15%), while the lowest potency was observed in Salmonella enterica (50.10%) at 72 h. The high IC 50 potency was found at 144 h in Bacillus cereus (49.09%), and the lowest was in Listeria monocytogenes (63.25%). The maximal inhibition of α‐amylase (75.33%) and α‐glucosidase (75.93%) was observed to have significant difference ( p < 0.05) in royal jelly collected at 72 h. For royal jelly collected at 72 and 144 h, the IC 50 values of α‐amylase were 24.70% and 33.87%, respectively, while the IC 50 values of α‐glucosidase were 2.81% and 12.27%. Therefore, royal jelly collected at 72 h possesses high protein and is rich in 10‐hydroxy‐2‐decenoic acid content. It is also more bioaccessible, and exhibits strong antibacterial and antidiabetic effects, which are attributed to the variation in harvesting time.