ng half the weight of its dry matter [2]. It vastly comprises nine 49–87 kDa water-insoluble proteins, known as major royal jelly proteins 1–9 (MRJPs1-9) [2,45]. MRJPs constitute more than 80% of royal jelly protein content, and MRJPs1–5 constitute 82–90% of all MRJPs. MRJPs contain 400–578 amino acids that co