Bee bread as a natural shield against genetic damage: Investigation of antigenotoxic and antimutagenic potential

Bee bread (BB), a fermented bee product rich in bioactive compounds, such as aminoacids and peptides, vitamins and polyphenols, has garnered attention for its potential health benefits, particularly high antioxidant potential. However, its role in protecting genetic material from damage (antigenotoxic and antimutagenic activity) remains largely unexplored. This study provides the first comprehensive evaluation of both antigenotoxic and antimutagenic activities of Polish bee bread extracts in human HEK293 cells, integrating functional assays with advanced chemical profiling. Twenty Polish BB samples were analyzed for antioxidant activity using DPPH Radical Scavenging Assay and Cellular Antioxidant Activity assays, revealing significant radical scavenging and intracellular ROS reduction capacities. UHPLC-DAD-QqTOF-MS profiling identified 71 compounds, predominantly flavonoids and phenolamides, known for their cytoprotective roles. Importantly, comet assay results demonstrated that BB extracts significantly reduced methyl methanesulfonate (MMS)-induced DNA strand breaks, while cytokinesis-block micronucleus assay confirmed up to 91 % reduction in mutagenicity without intrinsic genotoxicity. Unlike previous studies that focused primarily on antioxidant activity, our work establishes bee bread as a natural chemoprotective agent against DNA damage and chromosomal instability, highlighting its potential in disease prevention. These findings expand the current understanding of bee bread bioactivity and position it as a promising candidate for functional food and nutraceutical applications.