Chemical Composition and In Vitro Bioactive Potential of Dried Honeybee (Apis mellifera L.) Podmore as a Candidate Functional Food Ingredient

Honeybee (Apis mellifera L.) podmore is an underutilized apicultural by-product that may serve as a source of nutrients and bioactive compounds. This study evaluated the proximate composition and insulin secretion-modulating potential of dried honeybee podmore. The results showed that podmore contained a high protein level (47.13 g/100 g dry weight) and a considerable lipid content (19.28 g/100 g dry weight). The amino acid profile was balanced, dominated by glutamic acid and aspartic acid, and contained substantial amounts of essential amino acids, particularly leucine, lysine, and valine. HPLC analysis revealed gallic acid (818.06 μg/g) and chlorogenic acid (225.04 μg/g) as the predominant compounds. Podmore extract exhibited notable antioxidant activity and showed concentration-dependent inhibition of pancreatic lipase and α-glucosidase, reaching 96.9% and 83.7% inhibition, respectively, at 1000 μg/mL. The extract enhanced insulin secretion in MIN6 pancreatic β cells under both low- and high-glucose conditions, with the highest response observed at 500 μg/mL under high-glucose conditions. These findings suggest that dried honeybee podmore may be a promising source of nutritional and bioactive compounds with potential applications in the development of functional foods or nutraceuticals. However, further studies, including safety assessment, bioavailability evaluation, and in vivo validation, are required before its practical application.