Royal Jelly from Apis cerana japonica and Apis mellifera.
The chemical composition and the properties of protein in royal jellies collected from Apis cerana japonica and Apis mellifera were respectively analyzed. A. cerana royal jelly (CRJ) contained more protein and less carbohydrate than A. mellifera royal jelly (MRJ). The water-soluble proteins were analyzed by electrophoresis and immunologically. The major protein components of CRJ and MRJ had different molecular weights, isoelectric points, and immunological characteristics.
a Faculty of Agriculture , Tamagawa University , 6-1-1 Tamagawa-gakuen, Maehida-shi, Tokyo 194 , Japan.
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a Faculty of Agriculture , Tamagawa University , 6-1-1 Tamagawa-gakuen, Maehida-shi, Tokyo 194 , Japan.|b T & T Food Institute , 555-20 Aina, Atsugi-shi, Kanagawa 243 , Japan.
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Takenaka
10-hydroxydecenoic acid; Apis cerana japonica; Apis mellifera; glycoprotein; royal jelly