Nonenzymatic Browning and Protein Aggregation in Royal Jelly during Room-Temperature Storage

Royal jelly possesses numerous functional properties. Improper storage usually causes bioactivity loss, especially queen differentiation activity. To determine changes in royal jelly, we investigated nonenzymatic browning and protein changes in royal jelly during room-temperature storage from 1 to 6 months. Our results indicate that royal jelly experiences nonenzymatic browning and protein aggregation. The products of nonenzymatic browning dramatically increased, especially N^ε-carboxymethyl lysine (CML) with growth of approximately 7-fold. We speculate that CML may be recognized as a freshness marker for royal jelly. Our results also demonstrate that the major royal jelly protein 1 (MRJP1) monomer gradually aggregated with MRJP1 oligomers into new oligomers of about 440 and 700 kDa. This suggests that the reduction of MRJP1 monomer may be attributable to aggregation. We provide the novel explanation that the differentiation loss of royal jelly may be due to the aggregation of MRJP1 limiting the honeybees' ability to digest and absorb royal jelly.