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Sun Y, Liang J, Zhang Z, Sun D, Li H, Chen L. Extraction, physicochemical properties, bioactivities and application of natural sweeteners: A review. Food Chem 2024; 457:140103. [PMID: 38905824 DOI: 10.1016/j.foodchem.2024.140103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 05/13/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
Natural sweeteners generally refer to a sweet chemical component directly extracted from nature or obtained through appropriate modifications, mainly secondary metabolites of plants. Compared to the first-generation sweeteners represented by sucrose and the second-generation sweeteners represented by sodium cyclamate, natural sweeteners usually have high sweetness, low-calorie content, good solubility, high stability, and rarely toxic side effects. Historically, researchers mainly focus on the function of natural sweeteners as substitutes for sugars in the food industry. This paper reviews the bioactivities of several typical natural sweeteners, including anti-cancer, anti-inflammatory, antioxidant, anti-bacterial, and anti-hyperglycemic activities. In addition, we have summarized the extraction, physicochemical properties, and application of natural sweeteners. The article aimed to comprehensively collate vital information about natural sweeteners and review the potentiality of tapping bioactive compounds from natural products. Hopefully, this review provides insights into the further development of natural sweeteners as therapeutic agents and functional foods.
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Affiliation(s)
- Yanyu Sun
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Jing Liang
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Zhiruo Zhang
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China
| | - Dejuan Sun
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China.
| | - Hua Li
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China; Institute of Structural Pharmacology & TCM Chemical Biology, College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, China.
| | - Lixia Chen
- Wuya College of Innovation, Key Laboratory of Structure-Based Drug Design & Discovery, Ministry of Education, Shenyang Pharmaceutical University, Shenyang, 110016, China.
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Luca L, Pauliuc D, Oroian M. Honey microbiota, methods for determining the microbiological composition and the antimicrobial effect of honey - A review. Food Chem X 2024; 23:101524. [PMID: 38947342 PMCID: PMC11214184 DOI: 10.1016/j.fochx.2024.101524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 05/27/2024] [Accepted: 05/28/2024] [Indexed: 07/02/2024] Open
Abstract
Honey is a natural product used since ancient times due to its taste, aroma, and therapeutic properties (antibacterial, antiviral, anti-inflammatory, and antioxidant activity). The purpose of this review is to present the species of microorganisms that can survive in honey and the effect they can have on bees and consumers. The techniques for identifying the microorganisms present in honey are also described in this study. Honey contains bacteria, yeasts, molds, and viruses, and some of them may present beneficial properties for humans. The antimicrobial effect of honey is due to its acidity and high viscosity, high sugar concentration, low water content, the presence of hydrogen peroxide and non-peroxidase components, particularly methylglyoxal (MGO), phenolic acids, flavonoids, proteins, peptides, and non-peroxidase glycopeptides. Honey has antibacterial action (it has effectiveness against bacteria, e.g. Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Acinetobacter, etc.), antifungal (effectiveness against Candida spp., Aspergillus spp., Fusarium spp., Rhizopus spp., and Penicillium spp.), antiviral (effectiveness against SARS-CoV-2, Herpes simplex virus type 1, Influenza virus A and B, Varicella zoster virus), and antiparasitic action (effectiveness against Plasmodium berghei, Giardia and Trichomonas, Toxoplasma gondii) demonstrated by numerous studies that are comprised and discussed in this review.
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Affiliation(s)
- Liliana Luca
- Suceava-Botoșani Regional Innovative Bioeconomy Cluster Association, 720229 Suceava, Romania
| | - Daniela Pauliuc
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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Majewska E, Drużyńska B, Derewiaka D, Ciecierska M, Pakosz P. Comparison of Antioxidant Properties and Color of Selected Polish Honeys and Manuka Honey. Foods 2024; 13:2666. [PMID: 39272431 PMCID: PMC11394168 DOI: 10.3390/foods13172666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2024] [Revised: 08/20/2024] [Accepted: 08/21/2024] [Indexed: 09/15/2024] Open
Abstract
The antioxidant capacity and nutritional value of honey are significantly dependent on the content of phenolic compounds. The aim of this study was to compare the antioxidant properties and color of selected honeys and manuka honeys available in the Polish market. The results showed quantitative differences in phenolic acids, phenolic content and antioxidant activity between the honeys, indicating the influence of floral sources. Dark honeys, including buckwheat honey, showed increased phenolic content and superior antioxidant properties. The study revealed remarkable correlations between phenolic content, antioxidant capacity and color. Buckwheat honey showed higher antioxidant properties compared to manuka honey, which is highly valued in the current market. These results highlight the importance of further research into Polish buckwheat honey and advocate its wider consumption due to its high nutritional value and remarkable bioactive properties. In addition, the study contributes to a deeper understanding of honey diversity and highlights the potential importance of regional honey varieties in promoting health.
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Affiliation(s)
- Ewa Majewska
- Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland
| | - Beata Drużyńska
- Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland
| | - Dorota Derewiaka
- Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland
| | - Marta Ciecierska
- Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland
| | - Paulina Pakosz
- Division of Food Quality Assessment, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland
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Quirantes-Piné R, Sanna G, Mara A, Borrás-Linares I, Mainente F, Picó Y, Zoccatelli G, Lozano-Sánchez J, Ciulu M. Mass Spectrometry Characterization of Honeydew Honey: A Critical Review. Foods 2024; 13:2229. [PMID: 39063313 PMCID: PMC11275487 DOI: 10.3390/foods13142229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 07/12/2024] [Accepted: 07/13/2024] [Indexed: 07/28/2024] Open
Abstract
Honeydew honey is produced by bees (Apis mellifera) foraging and collecting secretions produced by certain types of aphids on various parts of plants. In addition to exhibiting organoleptic characteristics that distinguish them from nectar honey, these honeys are known for their functional properties, such as strong antioxidant and anti-inflammatory activities. Despite their importance, they remain poorly characterized in comparison with flower honeys, as most studies on this subject are not only carried out on too few samples but also still focused on traditional chemical-physical parameters, such as specific rotation, major sugars, or melissopalynological information. Since mass spectrometry has consistently been a primary tool for the characterization and authentication of honeys, this review will focus on the application of these methods to the characterization of the minor fraction of honeydew honey. More specifically, this review will attempt to highlight what progress has been made so far in identifying markers of the authenticity of the botanical and/or geographical origin of honeydew honeys by mass spectrometry-based approaches. Furthermore, strategies devoted to the determination of contaminants and toxins in honeydew honeys will be addressed. Such analyses represent a valuable tool for establishing the level of food safety associated with these products. A critical analysis of the presented studies will identify their limitations and critical issues, thereby describing the current state of research on the topic.
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Affiliation(s)
- Rosa Quirantes-Piné
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain;
| | - Gavino Sanna
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Via Vienna 2, 07100 Sassari, Italy; (G.S.); (A.M.)
| | - Andrea Mara
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Via Vienna 2, 07100 Sassari, Italy; (G.S.); (A.M.)
| | - Isabel Borrás-Linares
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avda Fuentenueva s/n, 18071 Granada, Spain;
| | - Federica Mainente
- Department of Biotechnology, University of Verona, Strada le Grazie 15, Cà Vignal 1, 37134 Verona, Italy; (F.M.); (G.Z.); (M.C.)
| | - Yolanda Picó
- Centro de Investigaciones Sobre Desertificaciòn, Ctra. Moncada-Naquera km 4.5, 46113 Moncada, Spain;
| | - Gianni Zoccatelli
- Department of Biotechnology, University of Verona, Strada le Grazie 15, Cà Vignal 1, 37134 Verona, Italy; (F.M.); (G.Z.); (M.C.)
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario s/n, 18071 Granada, Spain;
| | - Marco Ciulu
- Department of Biotechnology, University of Verona, Strada le Grazie 15, Cà Vignal 1, 37134 Verona, Italy; (F.M.); (G.Z.); (M.C.)
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Leoni V, Panseri S, Giupponi L, Pavlovic R, Gianoncelli C, Coatti G, Beretta G, Giorgi A. Phytochemical profiling of red raspberry (Rubus idaeus L.) honey and investigation of compounds related to its pollen occurrence. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5391-5406. [PMID: 38345434 DOI: 10.1002/jsfa.13375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/31/2024] [Accepted: 02/12/2024] [Indexed: 02/23/2024]
Abstract
BACKGROUND Red raspberry (Rubus idaeus L.) is an important nectar source for honey production in some specific habitats as well as an important crop, so the definition of the features of this kind of honey is noteworthy. However, due to its rarity on the market, red raspberry honey is poorly characterized. The aim of this work was the phytochemical characterization of honey containing red raspberry from different geographical origins, through melissopalynological analyses concurrently with untargeted metabolomics achieved with different chromatographic techniques coupled to mass spectrometry: solid-phase micro-extraction/gas chromatography/mass spectrometry (SPME-GC-MS) and high-performance liquid chromatography/Orbitrap mass spectrometry (HPLC-Orbitrap). RESULTS Only 4 out of the 12 samples involved in the study contained raspberry pollen as dominant pollen, although these honeys did not group in the hierarchical cluster analysis nor in the classical multidimensional scaling analyses used for data evaluation. The first result was the detection of mislabelling in two samples, which contained raspberry pollen only as minor or important minor pollen. Of the 188 compounds identified by HPLC-Orbitrap and of the 260 identified by SPME-GC-MS, 87 and 31 compounds were present in all samples, respectively. The structurally related compounds nicotinaldehyde and nicotinamide, nicotinic acid and nicotinyl alcohol were present in 100% of the samples and correlated with R. idaeus pollen count (r > 0.60, Pearson's correlation analysis). CONCLUSION This study reveals important aspects about the characterization of red raspberry honey and could give new insights on bee diet and preferences, since niacin compounds resulted interestingly to be related to the presence of red raspberry pollen. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Valeria Leoni
- Department of Agricultural and Environmental Sciences-Production, Landscape, Agroenergy (DISAA), University of Milan, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Milan, Italy
| | - Sara Panseri
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Milan, Italy
- Department of Veterinary Medicine and Animal Sciences (DIVAS), University of Milan, Lodi, Italy
| | - Luca Giupponi
- Department of Agricultural and Environmental Sciences-Production, Landscape, Agroenergy (DISAA), University of Milan, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Milan, Italy
| | - Radmila Pavlovic
- Proteomics and Metabolomics Facility (PROMEFA), San Raffaele Scientific Institute, Milan, Italy
| | | | - Gloria Coatti
- Department of Agricultural and Environmental Sciences-Production, Landscape, Agroenergy (DISAA), University of Milan, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Milan, Italy
| | - Giangiacomo Beretta
- Department of Environmental Science and Policy (ESP), University of Milan, Milan, Italy
| | - Annamaria Giorgi
- Department of Agricultural and Environmental Sciences-Production, Landscape, Agroenergy (DISAA), University of Milan, Milan, Italy
- Centre of Applied Studies for the Sustainable Management and Protection of Mountain Areas (CRC Ge.S.Di.Mont.), University of Milan, Milan, Italy
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Khataybeh B, Jaradat Z, Ababneh Q. Anti-bacterial, anti-biofilm and anti-quorum sensing activities of honey: A review. JOURNAL OF ETHNOPHARMACOLOGY 2023; 317:116830. [PMID: 37400003 DOI: 10.1016/j.jep.2023.116830] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 05/31/2023] [Accepted: 06/20/2023] [Indexed: 07/05/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Man has used honey to treat diseases since ancient times, perhaps even before the history of medicine itself. Several civilizations have utilized natural honey as a functional and therapeutic food to ward off infections. Recently, researchers worldwide have been focusing on the antibacterial effects of natural honey against antibiotic-resistant bacteria. AIM OF THE STUDY This review aims to summarize research on the use of honey properties and constituents with their anti-bacterial, anti-biofilm, and anti-quorum sensing mechanisms of action. Further, honey's bacterial products, including probiotic organisms and antibacterial agents which are produced to curb the growth of other competitor microorganisms is addressed. MATERIALS AND METHODS In this review, we have provided a comprehensive overview of the antibacterial, anti-biofilm, and anti-quorum sensing activities of honey and their mechanisms of action. Furthermore, the review addressed the effects of antibacterial agents of honey from bacterial origin. Relevant information on the antibacterial activity of honey was obtained from scientific online databases such as Web of Science, Google Scholar, ScienceDirect, and PubMed. RESULTS Honey's antibacterial, anti-biofilm, and anti-quorum sensing activities are mostly attributed to four key components: hydrogen peroxide, methylglyoxal, bee defensin-1, and phenolic compounds. The performance of bacteria can be altered by honey components, which impact their cell cycle and cell morphology. To the best of our knowledge, this is the first review that specifically summarizes every phenolic compound identified in honey along with their potential antibacterial mechanisms of action. Furthermore, certain strains of beneficial lactic acid bacteria such as Bifidobacterium, Fructobacillus, and Lactobacillaceae, as well as Bacillus species can survive and even grow in honey, making it a potential delivery system for these agents. CONCLUSION Honey could be regarded as one of the best complementary and alternative medicines. The data presented in this review will enhance our knowledge of some of honey's therapeutic properties as well as its antibacterial activities.
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Affiliation(s)
- Batool Khataybeh
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, 22110, Jordan
| | - Ziad Jaradat
- Department of Biotechnology and Genetic Engineering, Jordan University of Science and Technology, Irbid, 22110, Jordan.
| | - Qutaiba Ababneh
- Department of Biotechnology and Genetic Engineering, Jordan University of Science and Technology, Irbid, 22110, Jordan
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Farkas Á, Horváth G, Kuzma M, Mayer M, Kocsis M. Phenolic compounds in Hungarian acacia, linden, milkweed and goldenrod honeys. Curr Res Food Sci 2023; 6:100526. [PMID: 37333501 PMCID: PMC10276249 DOI: 10.1016/j.crfs.2023.100526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 05/18/2023] [Accepted: 06/01/2023] [Indexed: 06/20/2023] Open
Abstract
Honey is a valuable source of nutrients, minerals and phenolic compounds. Phenolic acids and flavonoids are associated with health benefits of honey and can serve as markers for distinguishing honey types. This study aimed at determining the phenolic profile of four Hungarian unifloral honeys that were not analyzed previously. After verifying their botanical origin with melissopalynological analysis, total reducing capacity was determined with Folin-Ciocalteau method, and phenolic composition was analyzed with HPLC-DAD-MS. From the 25 phenolic substances examined, pinobanksin was the most abundant, followed by chrysin, p-hydroxybenzoic acid and galangin. Quercetin and p-syringaldehyde were detected only in acacia honey, which contained higher levels of chrysin and hesperetin compared to the other three honeys. Milkweed and linden honeys displayed higher levels of caffeic, chlorogenic, ferulic and p-coumaric acids compared to acacia and goldenrod honeys. Taxifolin may serve as a unique marker compound of milkweed honey. Goldenrod honey contained the highest level of syringic acid. Principal component analysis supported the indicator role of polyphenols in honey identification, discriminating clearly the four unifloral honeys. Our results suggest that phenolic profiles may be useful to find markers of honey's floral origin, but geographical origin can strongly influence the composition of characteristic compounds.
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Affiliation(s)
- Ágnes Farkas
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624, Pécs, Rókus str. 4., Hungary
| | - Györgyi Horváth
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624, Pécs, Rókus str. 4., Hungary
| | - Mónika Kuzma
- Department of Forensic Medicine, Medical School, University of Pécs, 7624, Pécs, Szigeti str. 12., Hungary
| | - Mátyás Mayer
- Department of Forensic Medicine, Medical School, University of Pécs, 7624, Pécs, Szigeti str. 12., Hungary
| | - Marianna Kocsis
- Department of Agricultural Biology, Institute of Biology, University of Pécs, 7624, Pécs, Ifjúság str. 6., Hungary
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Tsavea E, Tzika P, Katsivelou E, Adamopoulou A, Nikolaidis M, Amoutzias GD, Mossialos D. Impact of Mt. Olympus Honeys on Virulence Factors Implicated in Pathogenesis Exerted by Pseudomonas aeruginosa. Antibiotics (Basel) 2023; 12:998. [PMID: 37370317 DOI: 10.3390/antibiotics12060998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/22/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
The aim of this study was to examine the impact of twenty honey samples, harvested in Mt. Olympus (Greece), on the virulence factors implicated in P. aeruginosa pathogenesis. Six key virulence factors (protease and elastase activity, pyocyanin and pyoverdine concentration, biofilm formation, and swimming motility) were selected in order to assess the effect of the tested honeys compared with Manuka honey. All tested honeys demonstrated a significant inhibition of protease and elastase activity compared with the control. Six and thirteen honeys exerted superior protease (no inhibition zone) and elastase (values lower than 55%) activity, respectively, compared with Manuka honey. Seventeen tested honeys exhibited reduced pyoverdine production compared with the control; all tested honeys, except for one, showed an inhibitory effect on pyocyanin production compared with the control. Regarding swimming motility, nine tested honeys demonstrated significantly higher inhibition compared with Manuka honey. Honey concentrations (6% v/v and 8% v/v) had the most profound impact, as they reduced biofilm formation to less than 20% compared with the control. Overall, our data demonstrate a significant inhibition of the virulence factors in the tested Mt. Olympus honeys, highlighting the strong antimicrobial activity against P. aeruginosa, an antibiotic-resistant pathogen of growing concern, which is implicated in severe nosocomial infections globally.
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Affiliation(s)
- Eleni Tsavea
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Paraskevi Tzika
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Eleni Katsivelou
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Anna Adamopoulou
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Marios Nikolaidis
- Bioinformatics Laboratory, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Grigorios D Amoutzias
- Bioinformatics Laboratory, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Dimitris Mossialos
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
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Zein nanoparticles for drug delivery: Preparation methods and biological applications. Int J Pharm 2023; 635:122754. [PMID: 36812950 DOI: 10.1016/j.ijpharm.2023.122754] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 02/13/2023] [Accepted: 02/15/2023] [Indexed: 02/22/2023]
Abstract
Zein, a vegetable protein extracted from corn (Zea mays L.), forms a gastro-resistant and mucoadhesive polymer that is cheap and easy to obtain and facilitates the encapsulation of bioactives with hydrophilic, hydrophobic, and amphiphilic properties. The methods used for synthesizing these nanoparticles include antisolvent precipitation/nanoprecipitation, pH-driven, electrospraying, and solvent emulsification-evaporation methods. Each method has its advantages in the preparation of nanocarriers, nevertheless, all of them enable the production of zein nanoparticles that are stable and resistant to environmental factors, with different biological activities required in the cosmetic, food, and pharmaceutical industries. Therefore, zein nanoparticles are promising nanocarriers that can encapsulate various bioactives with anti-inflammatory, antioxidant, antimicrobial, anticancer, and antidiabetic properties. This article reviews the principal methods for obtaining zein nanoparticles containing bioactives, the advantages and characteristics of each method, as well as the main biological applications of nanotechnology-based formulations.
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Lin T, Huang L, Cheng N, Wang Y, Ning Z, Huang S, Wu Y, Chen T, Su S, Lin Y. The in vitro and in vivo antibacterial activities of uniflorous honey from a medicinal plant, Scrophularia ningpoensis Hemsl., and characterization of its chemical profile with UPLC-MS/MS. JOURNAL OF ETHNOPHARMACOLOGY 2022; 296:115499. [PMID: 35752262 DOI: 10.1016/j.jep.2022.115499] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 06/10/2022] [Accepted: 06/18/2022] [Indexed: 06/15/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE According to the Compendium of Materia Medica, honey has been used as a traditional medicine in treatment against mucositis, tinea, hemorrhoids and psoriasis. In complementary medicine, due to its significant antimicrobial activity, honey has been widely used as a remedy for skin wounds and gastrohelcosis for thousands of years. AIM OF THE STUDY This study is aimed at exploring the antimicrobial activity and mechanisms of honey sourced from medicinal plants, and revealing the composition-activity relationship, to facilitate their complementary and alternative application in the therapy of bacterial infectious diseases. MATERIALS AND METHODS Eight kinds of medicinal plant-derived uniflorous honey, native to China, were gathered. Their antimicrobial activities were evaluated in vitro, and then in vivo with the systemically infected mouse model and the acute skin infection model. SYTOX uptake assay, scanning electron microscopy, DNA binding assay, and quantitative real-time PCR, were carried out to elucidate the antibacterial mechanisms. This was followed by an investigation of the componential profile with the UPLC-MS/MS technique. RESULTS It was found that Scrophularia ningpoensis Hemsl. (figwort) honey (S. ningpoensis honey) exhibited broad-spectrum and the strongest antibacterial potency (MICs of 7.81-125.00%, w/v), comparable to manuka honey. In the in vivo assays, S. ningpoensis honey significantly decreased the bacterial load of the muscles under the acute MRSA-infected skin wounds; the sera level of TNF-α in the S. aureus and P. aeruginosa-infected mice decreased by 45.38% and 51.75%, respectively, after the treatment of S. ningpoensis honey (125 mg/10 g). It was capable of killing bacteria through disrupting the cell membranes and the genomic DNA, as well as down-regulating the expression of genes associated with virulence, biofilm formation and invasion, including icaA, icaD, eno, sarA, agrA, sigB, fib and ebps in S. aureus, and lasI, lasR, rhlI, rhlR and algC in P. aeruginosa. Apart from H2O2, some other nonperoxide compounds such as adenosine, chavicol, 4-methylcatechol, trehalose, palmitoleic acid and salidroside, might play a vital role in the antibacterial properties of S. ningpoensis honey. CONCLUSIONS This is the first study to thoroughly investigate the antibacterial activity, mode of action, and componential profile of S. ningpoensis honey. It suggested that S. ningpoensis honey might be a potential supplement or substitute for manuka honey, for the prevention or treatment of bacterial infections. It will facilitate the precise application of medicinal plant-sourced honey, provide a new thread for the development of antibacterial drugs, and assist in the distinction of different kinds of honey.
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Affiliation(s)
- Tianxing Lin
- College of Animal Sciences (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou, 350002, China; College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Lei Huang
- College of Animal Sciences (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Ningna Cheng
- College of Animal Sciences (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Yuzhen Wang
- College of Animal Sciences (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Zhen Ning
- College of Animal Sciences (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Shaokang Huang
- College of Animal Sciences (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Yuanhua Wu
- College of Animal Sciences (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Tianbao Chen
- Natural Drug Discovery Group, School of Pharmacy, Queen's University, Belfast BT9 7BL, Northern Ireland, UK
| | - Songkun Su
- College of Animal Sciences (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | - Yan Lin
- College of Animal Sciences (College of Bee Science), Fujian Agriculture and Forestry University, Fuzhou, 350002, China; College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
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Kasiotis KM, Baira E, Iosifidou S, Bergele K, Manea-Karga E, Theologidis I, Barmpouni T, Tsipi D, Machera K. Characterization of Ikaria Heather Honey by Untargeted Ultrahigh-Performance Liquid Chromatography-High Resolution Mass Spectrometry Metabolomics and Melissopalynological Analysis. Front Chem 2022; 10:924881. [PMID: 35936100 PMCID: PMC9353074 DOI: 10.3389/fchem.2022.924881] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Accepted: 05/18/2022] [Indexed: 11/13/2022] Open
Abstract
Honey represents a valuable food commodity, known since ancient times for its delicate taste and health benefits due to its specific compositional characteristics, mainly the phenolic compound content. "Anama" honey is a monofloral honey produced from the nectar of Erica manipuliflora plant, a heather bush of the Greek island of Ikaria, one of the Mediterranean's longevity regions. "Anama" is characterized by a unique aroma and taste, with a growing demand for consumption and the potential to be included in the list of products with a protected designation of origin. The aim of this study was to determine the chemical and botanical profile of authentic Anama honey samples and find similarities and differences with honey samples of a different botanical origin from the same geographical area. Untargeted Ultrahigh-Performance Liquid Chromatography-Hybrid Quadrupole-Orbitrap High-Resolution Mass Spectrometry (UHPLC-HRMS) metabolomics study was conducted on authentic heather, pine, and thyme honey samples from Ikaria and neighboring islands. The Principal Component Analysis (PCA), Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA), and differential analysis were performed using the entire metabolic profile of the samples and allowed the identification of chemical markers for sample discrimination. Thirty-two characteristic secondary metabolites (cinnamic acids, phenolic acids, flavonoids, terpenes) and other bioactive phenolic compounds, some of them not previously reported in a heather honey (aucubin, catalpol, domesticoside, leonuriside A, picein among others), emerged as potential chemical indicators of Anama honey. Melissopalynological analysis was also carried out to decipher the botanical and geographical origin of Anama honey. The relative frequency of the pollen of dominant plants of the Ericaceae family and a multitude of nectariferous and nectarless plants contributing to the botanical profile of Anama was evaluated. The identification of the pollen sources enabled a potential correlation of differentially increased secondary metabolites and chemicals with their botanical origin. The physicochemical profile of Anama was also determined, including the parameters of pH, color, electrical conductivity, diastase, moisture, as well as sugars, supporting the high quality of this heather honey.
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Affiliation(s)
| | - Eirini Baira
- Laboratory of Pesticides’ Toxicology, Benaki Phytopathological Institute, Athens, Greece
| | - Styliani Iosifidou
- General Chemical State Laboratory, Independent Public Revenue Authority (A.A.D.E), Athens, Greece
| | - Kyriaki Bergele
- General Chemical State Laboratory, Independent Public Revenue Authority (A.A.D.E), Athens, Greece
| | - Electra Manea-Karga
- Laboratory of Pesticides’ Toxicology, Benaki Phytopathological Institute, Athens, Greece
| | - Ioannis Theologidis
- Laboratory of Pesticides’ Toxicology, Benaki Phytopathological Institute, Athens, Greece
| | - Theodora Barmpouni
- Laboratory of Pesticides’ Toxicology, Benaki Phytopathological Institute, Athens, Greece
| | - Despina Tsipi
- General Chemical State Laboratory, Independent Public Revenue Authority (A.A.D.E), Athens, Greece
| | - Kyriaki Machera
- Laboratory of Pesticides’ Toxicology, Benaki Phytopathological Institute, Athens, Greece
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Preparation and Characterisation of a Cyclodextrin-Complexed Mānuka Honey Microemulsion for Eyelid Application. Pharmaceutics 2022; 14:pharmaceutics14071493. [PMID: 35890390 PMCID: PMC9324298 DOI: 10.3390/pharmaceutics14071493] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/11/2022] [Accepted: 07/13/2022] [Indexed: 11/26/2022] Open
Abstract
Honey has been widely purported as a natural remedy due to its antimicrobial and anti-inflammatory effects. In recent years, several studies have suggested that the considerably high methylglyoxal (MGO) concentration in Mānuka honey (MH) makes it particularly effective to manage bacterial overload, such as that observed in blepharitis. However, the poor solubility, high viscosity, and osmolarity of aqueous honey solutions, especially at the high MGO concentrations studied in the literature, render the formulation of an acceptable dosage form for topical application to the eyelids challenging. Here, the antibacterial properties of raw MH and alpha-cyclodextrin (α-CD)-complexed MH were evaluated at relatively low MGO concentrations, and a liquid crystalline-forming microemulsion containing α-CD-complexed MH was formulated. After determining pH and osmolarity, ocular tolerability was assessed using human primary corneal epithelial cells and chorioallantoic membranes, while the antibacterial efficacy was further evaluated in vitro. The α-CD–MH complex had significantly greater antibacterial activity against Staphylococcus aureus than either constituent alone, which was evident even when formulated as a microemulsion. Moreover, the final formulation had a physiologically acceptable pH and osmolarity for eyelid application and was well-tolerated when diluted 1:10 with artificial tear fluid, as expected to be the case after accidental exposure to the ocular surface in the clinical setting. Thus, a safe and efficient MH dosage form was developed for topical application to the eyelids, which can potentially be used to support optimal eyelid health in the management of blepharitis.
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13
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Nedić N, Nešović M, Radišić P, Gašić U, Baošić R, Joksimović K, Pezo L, Tešić Ž, Vovk I. Polyphenolic and Chemical Profiles of Honey From the Tara Mountain in Serbia. Front Nutr 2022; 9:941463. [PMID: 35811948 PMCID: PMC9263698 DOI: 10.3389/fnut.2022.941463] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 06/06/2022] [Indexed: 11/13/2022] Open
Abstract
This study presents a detailed characterization of 27 honey samples from the Tara Mountain region in Serbia using different comprehensive techniques and methods. The types of the honey samples were defined as monofloral (4 samples), honeydew (5 samples) and polyfloral (18 samples) honey based on determined polyphenol content, antioxidant activity, electrical conductivity and melissopalynological analyses. Physicochemical parameters such as pH (4.13–4.94), diastase activity (24.20–41.70 DN), acidity (14.60–29.70 meq/kg), content of 5-(hydroxymethyl)furfural (in range below 5, up to 16.90 mg/kg), sucrose (0.20–3.90 g/100 g), and moisture content (15.01–19.23%) confirmed the required quality of the honey samples. Sensory analysis revealed honey characteristics favorable to consumers. Analyses of 19 phenolic compounds using ultra-high-performance liquid chromatography with a diode-array detection and triple quadrupole mass spectrometry (UHPLC-DAD-MS/MS) revealed six phenolic acids and 13 other compounds from the group of flavonoids and their glycosides. In all the samples the highest content was determined for p-coumaric acid, followed by caffeic acid and pinocembrin. Besides total phenolic content and radical scavenging activity, antimicrobial activity was also examined. Most honey samples showed bactericidal activity against Staphylococcus aureus and bacteriostatic activity against Escherichia coli, while none of the honey samples inhibited the growth of Candida albicans. Chemometric analyses were applied for an in-depth study of the results to further evaluate the characteristics of the honey samples studied. Principal component analysis (PCA) was used for assessing the differences in physicochemical parameters, polyphenols content and antioxidant capacity between honey samples. The unrooted cluster tree was used to group the samples based on the melissopalynological analyses.
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Affiliation(s)
- Nebojša Nedić
- Faculty of Agriculture, Institute of Zootechnics, University of Belgrade, Belgrade, Serbia
| | - Milica Nešović
- Institute of General and Physical Chemistry, Belgrade, Serbia
| | - Predrag Radišić
- BioSense Institute, Research Institute for Information Technologies in Biosystems, University of Novi Sad, Novi Sad, Serbia
| | - Uroš Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Rada Baošić
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Kristina Joksimović
- Institute of Chemistry, Technology and Metallurgy, Institute of National Importance for the Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, Belgrade, Serbia
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Irena Vovk
- Laboratory for Food Chemistry, National Institute of Chemistry, Ljubljana, Slovenia
- *Correspondence: Irena Vovk,
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14
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Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113235] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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In Vitro Antibacterial and Antibiofilm Activity of Hungarian Honeys against Respiratory Tract Bacteria. Foods 2021; 10:foods10071632. [PMID: 34359503 PMCID: PMC8304482 DOI: 10.3390/foods10071632] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 01/11/2023] Open
Abstract
Honey is a rich source of carbohydrates, while minor compounds such as amino acids and polyphenols contribute to its health-promoting effects. Honey is one of the oldest traditional remedies applied for microbial infections, due to its antibacterial, anti-inflammatory, and antioxidant properties. The aim of this study was to investigate the antibacterial and antibiofilm effects of Hungarian black locust, linden, and sunflower honeys against the most common biofilm-forming respiratory tract pathogens Haemophilus spp., Pseudomonas aeruginosa, and Streptococcus pneumoniae. The unifloral character of all three honey types was confirmed by melissopalynological analysis. The antibacterial activity of each honey sample against each bacterium strain was proven with agar well diffusion assay and thin layer chromatography—direct bioautography. Kinetics and mechanisms of antibacterial action were clarified with time-kill assay and membrane degradation study. The anti-biofilm activity was evidenced using crystal violet assay. In each assay, linden honey was the most effective, followed by sunflower and black locust honey. In addition, each honey sample had greater potential to suppress respiratory tract bacteria, compared to major sugar components. In conclusion, honey in general and linden honey in particular, can have a role in the treatment of respiratory tract infections caused by biofilm-forming bacteria.
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16
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Aly AA, Maraei RW, Abd-Allah MM, Safwat G. Evaluation of physical, biochemical properties and cell viability of gamma irradiated honey. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01046-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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17
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The Rediscovery of Honey for Skin Repair: Recent Advances in Mechanisms for Honey-Mediated Wound Healing and Scaffolded Application Techniques. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115192] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Honey is a honey-bee product obtained mainly by the enzymatic processing of nectar from a variety of plants, which leads to the wide range of colours and flavours available on the market. These organoleptic and nutritional features are influenced by the chemical composition, which in turn depends on the botanical origin. Bioactive compounds account for honey beneficial activity in medical applications, which explains the extensive use of honey in ethno-pharmacology since antiquity, from cough remedies to dermatological treatments. Wound healing is one of the main therapeutic uses of honey, and various design options in pharmaceutical technology such as smart delivery systems and advanced dressings are currently being developed to potentiate honey’s valuable properties for better performance and improved final outcome. In this review, we will focus on the latest research that discloses crucial factors in determining what properties are most beneficial when considering honey as a medicinal product. We will present the most recent updates on the possible mechanisms responsible for the exceptional effects of this ageless therapeutical remedy on skin repair. Furthermore, the state-of-the-art in application techniques (incorporation into scaffolds as an alternative to direct administration) used to enhance honey-mediated wound-healing properties are explored.
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18
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Bodó A, Radványi L, Kőszegi T, Csepregi R, Nagy DU, Farkas Á, Kocsis M. Quality Evaluation of Light- and Dark-Colored Hungarian Honeys, Focusing on Botanical Origin, Antioxidant Capacity and Mineral Content. Molecules 2021; 26:2825. [PMID: 34068717 PMCID: PMC8126196 DOI: 10.3390/molecules26092825] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 05/04/2021] [Accepted: 05/06/2021] [Indexed: 01/17/2023] Open
Abstract
Melissopalynology, antioxidant capacity and mineral and toxic element contents were analyzed in eight types of Hungarian honeys. Based on color, two groups were distinguished: light honeys comprised acacia, amorpha, phacelia and linden honeys; while dark honeys included sunflower, chestnut, fennel and sage honeys, with 100 to 300 and 700 to 1500 mAU, respectively. The unifloral origin of each sample was supported using pollen analysis. The absorbance of honey correlated positively with antioxidant capacity determined by three different methods (TRC, DPPH, ORAC), and also with mineral content. The exception was the light amber linden honey with significantly higher K content and antiradical activity than other light honeys. The Mn, Zn and Fe contents were the highest in chestnut, sunflower and fennel honeys, respectively. The black meadow sage honey performed best regarding the content of other elements and antioxidant activity. The concentrations of several toxic elements were below the detection limit in the samples, indicating their good quality. The principal component analysis (PCA) revealed correlations between different antioxidant assays and minerals, and furthermore, confirmed the botanical authentication of the honeys based on the studied parameters. To our best knowledge, the present study is the first to provide a complex analysis of quality parameters of eight unifloral Hungarian honeys.
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Affiliation(s)
- Alexandra Bodó
- Faculty of Sciences, Institute of Biology, University of Pécs, 7624 Pécs, Hungary; (A.B.); (D.U.N.)
| | - Lilla Radványi
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624 Pécs, Hungary; (L.R.); (Á.F.)
| | - Tamás Kőszegi
- Department of Laboratory Medicine, Medical School, University of Pécs, 7624 Pécs, Hungary; (T.K.); (R.C.)
- János Szentágothai Research Center, 7624 Pécs, Hungary
| | - Rita Csepregi
- Department of Laboratory Medicine, Medical School, University of Pécs, 7624 Pécs, Hungary; (T.K.); (R.C.)
- János Szentágothai Research Center, 7624 Pécs, Hungary
| | - Dávid U. Nagy
- Faculty of Sciences, Institute of Biology, University of Pécs, 7624 Pécs, Hungary; (A.B.); (D.U.N.)
| | - Ágnes Farkas
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, 7624 Pécs, Hungary; (L.R.); (Á.F.)
| | - Marianna Kocsis
- Faculty of Sciences, Institute of Biology, University of Pécs, 7624 Pécs, Hungary; (A.B.); (D.U.N.)
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19
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Marić A, Jovanov P, Sakač M, Novaković A, Hadnađev M, Pezo L, Mandić A, Milićević N, Đurović A, Gadžurić S. A comprehensive study of parameters correlated with honey health benefits. RSC Adv 2021; 11:12434-12441. [PMID: 35423727 PMCID: PMC8696875 DOI: 10.1039/d0ra10887a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Accepted: 03/15/2021] [Indexed: 11/21/2022] Open
Abstract
One hundred honey samples of different floral origin (acacia, sunflower, meadow, and forest) collected from nine European countries (Serbia, Albania, Croatia, Montenegro, Romania, Bulgaria, Bosnia and Herzegovina, North Macedonia and Hungary) were analysed for various physicochemical, sensory, antioxidant and antibacterial parameters. The relative antioxidant capacity index and relative antibacterial index were calculated, integrated and expressed as a new property - Power of Honey, intended to be used to predict the health potential of a honey based on its antioxidant and antibacterial activities. Free acidity and colour coordinates L* and a* were chosen for building an artificial neural network model for the prediction of honey health potential. These were chosen based on the obtained correlations between the investigated parameters and in light of the simplicity of the analysis. This model successfully predicted the Power of Honey with a gained coefficient of determination of 0.856. Forest honey samples exhibited the highest Power of Honey. This novel approach should make it possible for honey producers to predict the honey health potential of a particular honey based on a quick and simple analysis.
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Affiliation(s)
- Aleksandar Marić
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Pavle Jovanov
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Marijana Sakač
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Aleksandra Novaković
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade Studentskitrg 12-16 11000 Beograd Republic of Serbia
| | - Anamarija Mandić
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Nataša Milićević
- Institute of Food Technology in Novi Sad, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Ana Đurović
- Faculty of Technology, University of Novi Sad Bulevar cara Lazara 1 21000 Novi Sad Republic of Serbia
| | - Slobodan Gadžurić
- Faculty of Sciences, University of Novi Sad Trg Dositeja Obradovića 3 21000 Novi Sad Republic of Serbia
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20
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Kivima E, Tanilas K, Martverk K, Rosenvald S, Timberg L, Laos K. The Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Estonian Honeys. Foods 2021; 10:foods10030511. [PMID: 33804333 PMCID: PMC8002063 DOI: 10.3390/foods10030511] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Revised: 02/11/2021] [Accepted: 02/18/2021] [Indexed: 12/13/2022] Open
Abstract
Thirty honey samples from different regions of Estonia were investigated to determine the chemical compositions, physicochemical properties, bioactive compounds, and sensory characteristics of typical honeys from a northern climate. The physicochemical parameters, such as electrical conductivity, moisture content, free acidity, hydroxymethylfurfural, diastase, and invertase activity were measured. The color was measured and expressed by L*-, a*-, and b*-coordinates. Sensory parameters were determined by using “fruity”, “floral”, “berry-like”, “herbal”, “woody”, “spicy”, “sweet”, and “animal-like” as the main odor and flavor attributes. The total polyphenol and flavonoid contents were in the range of 26.2–88.7 mg gallic acid equivalents (GAE) per 100 g and 1.9–6.4 mg quercetin equivalents (QE) per 100 g, respectively. The identified polyphenols showed the highest intensities of caffeic acid, coumaric acid, and abscisic acid and its derivatives. The protocatechuic acid intensity was highest in honeys containing traces of honeydew elements and of cinnamic acid and myricetin in heather honey. The water-soluble antioxidant values were 37.8–311.2 mg ascorbic acid equivalents (AAE) per 100 g and the lipid soluble antioxidant values were 14.4–60.7 mg Trolox equivalents (TE) per 100 g. The major amino acid in the analyzed honeys was proline, with variable values depending on the honey’s botanical source. Correlations were calculated based on the results obtained. It was revealed that the typical Estonian honey has floral, berry-like, sweet, and rather mild sensory characteristics. Most of the honeys lacked stronger spicy, woody, and animal-like attributes. The typical color of Estonian honey is quite light.
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Affiliation(s)
- Evelin Kivima
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia; (K.M.); (K.L.)
- Correspondence: ; Tel.: +372-53453131
| | - Kristel Tanilas
- Center of Food and Fermentation Technologies (CFFT), Akadeemia tee 15a, 12618 Tallinn, Estonia; (K.T.); (S.R.)
| | - Kaie Martverk
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia; (K.M.); (K.L.)
| | - Sirli Rosenvald
- Center of Food and Fermentation Technologies (CFFT), Akadeemia tee 15a, 12618 Tallinn, Estonia; (K.T.); (S.R.)
| | - Loreida Timberg
- Estonian Maritime Academy, Tallinn University of Technology, Kopli 101, 11712 Tallinn, Estonia;
| | - Katrin Laos
- Department of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia; (K.M.); (K.L.)
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21
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Shirlaw O, Billah Z, Attar B, Hughes L, Qasaymeh RM, Seidel V, Efthimiou G. Antibiofilm Activity of Heather and Manuka Honeys and Antivirulence Potential of Some of Their Constituents on the DsbA1 Enzyme of Pseudomonas aeruginosa. Antibiotics (Basel) 2020; 9:antibiotics9120911. [PMID: 33334017 PMCID: PMC7765399 DOI: 10.3390/antibiotics9120911] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 12/01/2020] [Accepted: 12/10/2020] [Indexed: 12/15/2022] Open
Abstract
Heather honey was tested for its effect on the formation of biofilms by Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae, Enterococcus faecalis, Salmonella Enteriditis and Acinetobacter baumanii in comparison with Manuka honey. At 0.25 mg/mL, Heather honey inhibited biofilm formation in S. aureus, A. baumanii, E. coli, S. Enteriditis and P. aeruginosa, but promoted the growth of E. faecalis and K. pneumoniae biofilms. Manuka honey inhibited biofilm formation in K. pneumoniae, E. faecalis, and S. Enteriditis, A. baumanii, E. coli and P. aeruginosa, but promoted S. aureus biofilm formation. Molecular docking with Autodock Vina was performed to calculate the predictive binding affinities and ligand efficiencies of Manuka and Heather honey constituents for PaDsbA1, the main enzyme controlling the correct folding of virulence proteins in Pseudomonas aeruginosa. A number of constituents, including benzoic acid and methylglyoxal, present in Heather and/or Manuka honey, revealed high ligand efficiencies for the target enzyme. This helps support, to some extent, the decrease in P. aeruginosa biofilm formation observed for such honeys.
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Affiliation(s)
- Oscar Shirlaw
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow G4 0RE, UK; (O.S.); (Z.B.); (B.A.); (L.H.); (R.M.Q.)
| | - Zara Billah
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow G4 0RE, UK; (O.S.); (Z.B.); (B.A.); (L.H.); (R.M.Q.)
| | - Baraa Attar
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow G4 0RE, UK; (O.S.); (Z.B.); (B.A.); (L.H.); (R.M.Q.)
| | - Lisa Hughes
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow G4 0RE, UK; (O.S.); (Z.B.); (B.A.); (L.H.); (R.M.Q.)
| | - Rana M. Qasaymeh
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow G4 0RE, UK; (O.S.); (Z.B.); (B.A.); (L.H.); (R.M.Q.)
| | - Veronique Seidel
- Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, Glasgow G4 0RE, UK; (O.S.); (Z.B.); (B.A.); (L.H.); (R.M.Q.)
- Correspondence: (V.S.); (G.E.)
| | - Georgios Efthimiou
- Department of Biomedical and Forensic Sciences, Hardy Building, University of Hull, Hull HU6 7RX, UK
- Correspondence: (V.S.); (G.E.)
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22
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Nešović M, Gašić U, Tosti T, Horvacki N, Šikoparija B, Nedić N, Blagojević S, Ignjatović L, Tešić Ž. Polyphenol profile of buckwheat honey, nectar and pollen. ROYAL SOCIETY OPEN SCIENCE 2020; 7:201576. [PMID: 33489289 PMCID: PMC7813236 DOI: 10.1098/rsos.201576] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Accepted: 11/06/2020] [Indexed: 05/28/2023]
Abstract
A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.
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Affiliation(s)
- Milica Nešović
- Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12-16, Belgrade 11158, Serbia
| | - Uroš Gašić
- Department of Plant Physiology, Institute for Biological Research ‘Siniša Stanković’, National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, Belgrade 11060, Serbia
| | - Tomislav Tosti
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, Belgrade 11158, Serbia
| | - Nikola Horvacki
- Innovation Centre– Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, Belgrade 11158, Serbia
| | - Branko Šikoparija
- BioSense Institute - Research Institute for Information Technologies in Biosystems, University of Novi Sad, Novi Sad 21101, Serbia
| | - Nebojša Nedić
- Faculty of Agriculture, Institute for Zootehnics, University of Belgrade, Nemanjina 6, Belgrade, Zemun 11080, Serbia
| | - Stevan Blagojević
- Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12-16, Belgrade 11158, Serbia
| | - Ljubiša Ignjatović
- Faculty of Physical Chemistry, University of Belgrade, Studentski trg 12-16, Belgrade 11158, Serbia
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, Studentski trg 12-16, Belgrade 11158, Serbia
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Combarros-Fuertes P, Fresno JM, Estevinho MM, Sousa-Pimenta M, Tornadijo ME, Estevinho LM. Honey: Another Alternative in the Fight against Antibiotic-Resistant Bacteria? Antibiotics (Basel) 2020; 9:antibiotics9110774. [PMID: 33158063 PMCID: PMC7694208 DOI: 10.3390/antibiotics9110774] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 10/31/2020] [Accepted: 11/02/2020] [Indexed: 02/06/2023] Open
Abstract
Antibacterial resistance has become a challenging situation worldwide. The increasing emergence of multidrug-resistant pathogens stresses the need for developing alternative or complementary antimicrobial strategies, which has led the scientific community to study substances, formulas or active ingredients used before the antibiotic era. Honey has been traditionally used not only as a food, but also with therapeutic purposes, especially for the topical treatment of chronic-infected wounds. The intrinsic characteristics and the complex composition of honey, in which different substances with antimicrobial properties are included, make it an antimicrobial agent with multiple and different target sites in the fight against bacteria. This, together with the difficulty to develop honey-resistance, indicates that it could become an effective alternative in the treatment of antibiotic-resistant bacteria, against which honey has already shown to be effective. Despite all of these assets, honey possesses some limitations, and has to fulfill a number of requirements in order to be used for medical purposes.
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Affiliation(s)
- Patricia Combarros-Fuertes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, Campus de Vegazana, 24071 León, Spain; (P.C.-F.); (J.M.F.); (M.E.T.)
| | - José M. Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, Campus de Vegazana, 24071 León, Spain; (P.C.-F.); (J.M.F.); (M.E.T.)
| | - Maria Manuela Estevinho
- Department of Biomedicine, Unit of Pharmacology and Therapeutics, Faculty of Medicine, University of Porto, 4200-319 Porto, Portugal;
| | - Mário Sousa-Pimenta
- Department of Onco-Hematology, Portuguese Institute of Oncology of Porto (IPO-Porto), 4200-072 Porto, Portugal;
| | - M. Eugenia Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, Campus de Vegazana, 24071 León, Spain; (P.C.-F.); (J.M.F.); (M.E.T.)
| | - Leticia M. Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-252 Bragança, Portugal
- Correspondence: ; Tel.: +351-273303342
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Combarros-Fuertes P, M. Estevinho L, Teixeira-Santos R, G. Rodrigues A, Pina-Vaz C, Fresno JM, Tornadijo ME. Antibacterial Action Mechanisms of Honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli. Molecules 2020; 25:molecules25051252. [PMID: 32164305 PMCID: PMC7179468 DOI: 10.3390/molecules25051252] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2020] [Revised: 03/02/2020] [Accepted: 03/06/2020] [Indexed: 11/16/2022] Open
Abstract
Numerous studies have explored the antibacterial properties of different types of honey from all around the world. However, the data available describing how honey acts against bacteria are few. The aim of this study was to apply a flow cytometry (FC) protocol to examine and characterize the primary effects of three varieties of honey (avocado, chestnut and polyfloral) upon physiological status of Staphylococcus aureus and Escherichia coli cells to reveal their antibacterial action mechanisms. The effects of honey samples on membrane potential, membrane integrity, and metabolic activity were assessed using different fluorochromes, in a 180 min time course assay. Time-kill experiments were also carried out under similar conditions. Exposure of S. aureus and E. coli to the distinct honey samples resulted in physiological changes related to membrane polarization and membrane integrity. Moreover, honey induced a remarkable metabolic disruption as primary physiological effect upon S. aureus. The different honey samples induced quite similar effects on both bacteria. However, the depth of bacteria response throughout the treatment varied depending on the concentration tested and among honey varieties, probably due to compositional differences in the honey.
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Affiliation(s)
- Patricia Combarros-Fuertes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, Campus de Vegazana, 24071 León, Spain; (J.M.F.); (M.E.T.)
- Correspondence: ; Tel.: +34-987-291182
| | - Leticia M. Estevinho
- CIMO, Mountain Research Center, Polytechnic Institute of Bragança, Campus Santa Apolónia, 5301-855 Bragança, Portugal;
| | - Rita Teixeira-Santos
- Division of Microbiology, Department of Pathology, Faculty of Medicine, University of Porto, 4099-002 Porto, Portugal; (R.T.-S.); (A.G.R.); (C.P.-V.)
| | - Acácio G. Rodrigues
- Division of Microbiology, Department of Pathology, Faculty of Medicine, University of Porto, 4099-002 Porto, Portugal; (R.T.-S.); (A.G.R.); (C.P.-V.)
- CINTESIS—Center for Research in Health Technologies and Information Systems, Faculty of Medicine, University of Porto, 4200-450 Porto, Portugal
- Burn Unit, Department of Plastic and Reconstructive Surgery, Hospital São João, 4200-319 Porto, Portugal
| | - Cidália Pina-Vaz
- Division of Microbiology, Department of Pathology, Faculty of Medicine, University of Porto, 4099-002 Porto, Portugal; (R.T.-S.); (A.G.R.); (C.P.-V.)
- CINTESIS—Center for Research in Health Technologies and Information Systems, Faculty of Medicine, University of Porto, 4200-450 Porto, Portugal
| | - Jose M. Fresno
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, Campus de Vegazana, 24071 León, Spain; (J.M.F.); (M.E.T.)
| | - M. Eugenia Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science, University of León, Campus de Vegazana, 24071 León, Spain; (J.M.F.); (M.E.T.)
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Pauliuc D, Dranca F, Oroian M. Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication. Foods 2020; 9:E306. [PMID: 32182719 PMCID: PMC7142614 DOI: 10.3390/foods9030306] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 03/02/2020] [Accepted: 03/04/2020] [Indexed: 01/31/2023] Open
Abstract
The present study aimed to evaluate the physicochemical characteristics of honey (raspberry, mint, rape, sunflower, thyme and polyfloral) produced in Romania. The honey samples were from the 2017 to 2018 harvest and were subjected to melissopalynological analysis, alongside the determination of the following physicochemical parameters: moisture content, pH, free acidity, electrical conductivity (EC), hydroxymethylfurfural (HMF) content, color, total polyphenols content (TPC), flavonoids content (FC), DPPH radical scavenging activity, phenolic acids, flavonols, sugars and organic acids in order to evaluate the usefulness of this parameters for the classification of honey according to botanical origin. The results of the melissopalynological analysis revealed that five types of honey samples had a percentage of pollen grains above the minimum of 45%, which was required in order to classify the samples as monofloral honey. The total polyphenols content reached the maximum value in the case of dark honey such as mint honey, followed by raspberry, thyme and polifloral honey. Fructose, glucose, maltose, sucrose, turanose, trehalose, melesitose, and raffinose were identified and quantified in all samples. Gluconic acid was the main organic acid in the composition of all honey samples. Principal component analysis (PCA) confirmed the possibility of the botanical authentication of honey based on these physicochemical parameters.
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Affiliation(s)
| | | | - Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720225 Suceava, Romania; (D.P.); (F.D.)
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Functional Role of Extrafloral Nectar in Boreal Forest Ecosystems under Climate Change. FORESTS 2020. [DOI: 10.3390/f11010067] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Carbohydrate-rich extrafloral nectar (EFN) is produced in nectaries on the leaves, stipules, and stems of plants and provides a significant energy source for ants and other plant mutualists outside of the flowering period. Our review of literature on EFN indicates that only a few forest plant species in cool boreal environments bear EFN-producing nectaries and that EFN production in many boreal and subarctic plant species is poorly studied. Boreal forest, the world’s largest land biome, is dominated by coniferous trees, which, like most gymnosperms, do not produce EFN. Notably, common deciduous tree species that can be dominant in boreal forest stands, such as Betula and Alnus species, do not produce EFN, while Prunus and Populus species are the most important EFN-producing tree species. EFN together with aphid honeydew is known to play a main role in shaping ant communities. Ants are considered to be keystone species in mixed and conifer-dominated boreal and mountain forests because they transfer a significant amount of carbon from the canopy to the soil. Our review suggests that in boreal forests aphid honeydew is a more important carbohydrate source for ants than in many warmer ecosystems and that EFN-bearing plant species might not have a competitive advantage against herbivores. However, this hypothesis needs to be tested in the future. Warming of northern ecosystems under climate change might drastically promote the invasion of many EFN-producing plants and the associated insect species that consume EFN as their major carbohydrate source. This may result in substantial changes in the diet preferences of ant communities, the preventative roles of ants against insect pest outbreaks, and the ecosystem services they provide. However, wood ants have adapted to using tree sap that leaks from bark cracks in spring, which may mitigate the effects of improved EFN availability.
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Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland. Antioxidants (Basel) 2020; 9:antiox9010044. [PMID: 31947997 PMCID: PMC7022265 DOI: 10.3390/antiox9010044] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 01/01/2020] [Accepted: 01/02/2020] [Indexed: 02/06/2023] Open
Abstract
Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles. In total, 11 organic and 11 conventional honey samples from Poland were investigated. The botanical origin of the samples was identified through melissopalynological analysis, whereas individual phenolic compounds were determined by the LC/MS analysis. The Folin-Ciocalteau assay was used for the determination of the total phenolic content (TPC). Moreover, the CIE L*a*b* color values were measured and matched with the above-mentioned parameters. The results of the study contribute to the discussion on the health benefits of organic farming. It was found that chrysin may act as a potential indicator compound. The study confirms the existence of the link between TPC and color, and it shows that there is a correlation between pinocembrin and galangin, two compounds that are reported to ameliorate insulin resistance.
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Comparative study of the chemical composition and biological potential of honey from different regions of Serbia. Microchem J 2020. [DOI: 10.1016/j.microc.2019.104420] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Nešović M, Gašić U, Tosti T, Trifković J, Baošić R, Blagojević S, Ignjatović L, Tešić Ž. Physicochemical analysis and phenolic profile of polyfloral and honeydew honey from Montenegro. RSC Adv 2020; 10:2462-2471. [PMID: 35496084 PMCID: PMC9048719 DOI: 10.1039/c9ra08783d] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Accepted: 01/06/2020] [Indexed: 11/21/2022] Open
Abstract
The research subject of this paper was a detail physicochemical analysis of 28 honey samples from the northern part of Montenegro. The honey from Montenegro has not been previously studied in such detail. Differentiation between samples, such as honeydew honey and polyfloral honey, was based on electrical conductivity, which was higher than 0.8 mS cm−1 for honeydew honey, as was expected. Other investigated physicochemical parameters (water content, free acids, diastase activity, hydroxymethylfurfural (HMF) content and sugar content) have shown great similarity for all honey samples. The main interest of this study was the identification and quantification of phenolic compounds using ultra-high performance liquid chromatography (UHPLC) with mass spectrometry detection. The results show that honey samples are very rich in phenolic compounds, especially quercetin. Among the 31 quantified phenolic compounds, the most dominant were phenolic acids. The highlight was based on p-hydroxybenzoic acid, p-coumaric acid, caffeic acid and ferulic acid. Considering polyphenolic compounds and sugar content, a high nutritional value can be observed in all samples, with an emphasis on polyfloral honeys, as was confirmed with principal component analysis (PCA). In addition, all honey samples were tested for total phenolic content (TPC) and radical scavenging activity (RSA). The results indicate the higher antioxidant ability of honeys from Montenegro in comparison to some honey samples from other countries in the region. The research subject of this paper was a detailed physicochemical analysis of 28 honey samples from the northern part of Montenegro.![]()
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Affiliation(s)
- Milica Nešović
- Institute of General and Physical Chemistry
- 11158 Belgrade
- Serbia
| | - Uroš Gašić
- Institute for Biological Research “Siniša Stanković”
- National Institute of Republic of Serbia
- University of Belgrade
- 11060 Belgrade
- Serbia
| | - Tomislav Tosti
- Faculty of Chemistry
- University of Belgrade
- 11158 Belgrade
- Serbia
| | | | - Rada Baošić
- Faculty of Chemistry
- University of Belgrade
- 11158 Belgrade
- Serbia
| | | | | | - Živoslav Tešić
- Faculty of Chemistry
- University of Belgrade
- 11158 Belgrade
- Serbia
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Girma A, Seo W, She RC. Antibacterial activity of varying UMF-graded Manuka honeys. PLoS One 2019; 14:e0224495. [PMID: 31652284 PMCID: PMC6814216 DOI: 10.1371/journal.pone.0224495] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Accepted: 10/15/2019] [Indexed: 12/24/2022] Open
Abstract
Honey has been used as a traditional remedy for skin and soft tissue infections due to its ability to promote wound healing. Manuka honey is recognized for its unusually abundant content of the antibacterial compound, methylglyoxal (MGO). The Unique Manuka Factor (UMF) grading system reflects the MGO concentration in Manuka honey sold commercially. Our objective was to observe if UMF values correlated with the antibacterial activity of Manuka honey against a variety of pathogens purchased over the counter. The antibacterial effect of Manuka honey with UMF values of 5+, 10+, and 15+ from the same manufacturer was assessed by the broth microdilution method. Minimum inhibitory concentration (MIC) values were determined against 128 isolates from wound cultures representing gram-positive, gram-negative, drug-susceptible, and multi-drug resistant (MDR) organisms. Lower MICs were observed with UMF 5+ honey for staphylococci (n = 73, including 25 methicillin-resistant S. aureus) and Pseudomonas aeruginosa (n = 22, including 10 MDR) compared to UMF 10+ honey (p<0.05) and with UMF 10+ compared to UMF 15+ (p = 0.01). For Enterobacteriaceae (n = 33, including 14 MDR), MIC values were significantly lower for UMF 5+ or UMF 10+ compared to UMF 15+ honey (p<0.01). MIC50 for UMF 5+, UMF 10+, and UMF 15+ honey against staphylococci was 6%, 7%, and 15%, and for Enterobacteriaceae was 21%, 21%, and 27%, respectively. For Pseudomonas aeruginosa MIC50 was 21% and MIC90 was 21–27% for all UMFs. Manuka honey exhibited antimicrobial activity against a spectrum of organisms including those with multi-drug resistance, with more potent activity overall against gram-positive than gram-negative bacteria. Manuka honey with lower UMF values, in our limited sampling, paradoxically demonstrated increased antimicrobial activity among the limited samples tested, presumably due to changes in MGO content of honey over time. The UMF value by itself may not be a reliable indicator of antibacterial effect.
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Affiliation(s)
- Alodia Girma
- Department of Pathology, Keck School of Medicine of the University of Southern California, Los Angeles, California, United States of America
| | - Wonjae Seo
- Department of Pathology, Keck School of Medicine of the University of Southern California, Los Angeles, California, United States of America
| | - Rosemary C. She
- Department of Pathology, Keck School of Medicine of the University of Southern California, Los Angeles, California, United States of America
- * E-mail:
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Semprini A, Singer J, Braithwaite I, Shortt N, Thayabaran D, McConnell M, Weatherall M, Beasley R. Kanuka honey versus aciclovir for the topical treatment of herpes simplex labialis: a randomised controlled trial. BMJ Open 2019; 9:e026201. [PMID: 31092654 PMCID: PMC6530412 DOI: 10.1136/bmjopen-2018-026201] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 04/17/2019] [Accepted: 04/17/2019] [Indexed: 11/04/2022] Open
Abstract
OBJECTIVE To compare New Zealand medical grade kanuka honey with topical aciclovir for the treatment of herpes simplex labialis. DESIGN Prospective parallel randomised controlled open-label superiority trial. SETTING 76 community pharmacies across New Zealand between 10 September 2015 and 13 December 2017. PARTICIPANTS 952 adults randomised within the first 72 hours of a herpes simplex labialis episode. INTERVENTIONS Random assignment 1:1 to either 5% aciclovir cream or medical grade kanuka honey (90%)/glycerine (10%) cream, both applied five times daily. OUTCOME MEASURES The primary outcome was time from randomisation to return to normal skin (stage 7). Secondary outcomes included time from randomisation to stage 4 (open wound), time from stage 4 to 7, maximal pain, time to pain resolution and treatment acceptability. RESULTS Primary outcome variable: Kaplan-Meier-based estimates (95% CI) for the median time in days for return to normal skin were 8 (8 to 9) days for aciclovir and 9 (8 to 9) for honey; HR (95% CI) 1.06 (0.92 to 1.22), p=0.56. There were no statistically significant differences between treatments for all secondary outcome variables. No related serious adverse events were reported. CONCLUSION There was no evidence of a difference in efficacy between topical medical grade kanuka honey and 5% aciclovir in the pharmacy-based treatment of herpes simplex labialis. TRIAL REGISTRATION NUMBER ACTRN12615000648527;Post-results.
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Affiliation(s)
- Alex Semprini
- Medical Research Institute of New Zealand, Wellington, New Zealand
| | | | | | - Nick Shortt
- Medical Research Institute of New Zealand, Wellington, New Zealand
| | | | | | | | - Richard Beasley
- Medical Research Institute of New Zealand, Wellington, New Zealand
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32
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Otmani I, Abdennour C, Dridi A, Kahalerras L, Halima-Salem A. Characteristics of the bitter and sweet honey from Algeria Mediterranean coast. Vet World 2019; 12:551-557. [PMID: 31190710 PMCID: PMC6515822 DOI: 10.14202/vetworld.2019.551-557] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Accepted: 02/22/2019] [Indexed: 12/14/2022] Open
Abstract
Aim This study aimed to compare the physicochemical, the biochemical, and the antioxidant characteristics of unifloral bitter honey and polyfloral sweet honey. Materials and Methods Unifloral bitter and polyfloral sweet honey samples were, respectively, harvested in January and July, and then, they were extracted by the traditional method. The markers of refractive index, pH, free acidity, Brix index, density, reducing sugars, total polyphenols, flavonoids, tannins, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing/antioxidant power (FRAP) were evaluated. Results The obtained results showed that the physicochemical parameters are within the normal ranges, in which they meet the international standards (Codex Alimentarius). For biochemical constituents, matching concentrations of reducing sugars (glucose+fructose) were observed in both samples, while that of sucrose were very low in unifloral than polyfloral honey. The levels of the active ingredients showed a difference in total polyphenols and tannins of the two types of honey studied, whereas that of flavonoids were almost similar. The antioxidant activity of various samples evaluated by DPPH and FRAP indicated that unifloral has a superior activity. Conclusion Compared to polyfloral honey, unifloral bitter honey has lower sucrose, high total polyphenols, and tannins levels, in addition to higher antioxidant potential.
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Affiliation(s)
- Ines Otmani
- Department of Biology, Laboratory of Animal Ecophysiology, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Cherif Abdennour
- Department of Biology, Laboratory of Animal Ecophysiology, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Amina Dridi
- Department of Biology, Laboratory of Plant Biology and Environment, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Labiba Kahalerras
- Department of Biology, Laboratory of Animal Ecophysiology, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Abdelaziz Halima-Salem
- Department of Pharmacy, Laboratory of Bromatology and Hydrology, Faculty of Medicine, University of Badji Mokhtar-Annaba, Annaba, Algeria
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Combarros-Fuertes P, Estevinho LM, Dias LG, Castro JM, Tomás-Barberán FA, Tornadijo ME, Fresno-Baro JM. Bioactive Components and Antioxidant and Antibacterial Activities of Different Varieties of Honey: A Screening Prior to Clinical Application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:688-698. [PMID: 30575387 DOI: 10.1021/acs.jafc.8b05436] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This study assessed 16 different honey samples in order to select the best one for therapeutic purposes. First, a study of honey's main bioactive compounds was carried out. Then phenolic profiles were determined and specific compounds quantified using a HPLC system coupled to a mass spectrometer. Then, antioxidant activity, by three in vitro methods, and antibacterial activity against reference strains and clinical isolates were evaluated. Great variability among samples was observed regarding ascorbic acid (between 0.34 ± 0.00 and 75.8 ± 0.41 mg/100 g honey; p < 0.001), total phenolic compounds (between 23.1 ± 0.83 and 158 ± 5.37 mg/100 g honey; p < 0.001), and total flavonoid contents (between 1.65 ± 0.11 and 5.93 ± 0.21 mg/100 g honey; p < 0.001). Forty-nine different phenolic compounds were detected, but only 46 of them were quantified by HPLC. The concentration of phenolic compounds and the phenolic profiles varied widely among samples (between 1.06 ± 0.04 and 18.6 ± 0.73 mg/100 g honey; p < 0.001). Antioxidant activity also varied significantly among the samples. All honey varieties exhibited antibacterial activity against both reference and clinical strains (effective concentrations ranged between 0.05 and 0.40 g/mL depending on the honey sample and bacteria tested). Overall, samples with better combinations of bioactive properties were avocado and chestnut honeys.
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Affiliation(s)
- Patricia Combarros-Fuertes
- Department of Food Hygiene and Technology, Faculty of Veterinary Science , University of León , C/Profesor Pedro Cármenes s/n, Campus de Vegazana, 24007 León , Spain
| | - Leticia M Estevinho
- CIMO, Mountain Research Center , Polytechnic Institute of Bragança , Campus Santa Apolónia, 5301-855 Bragança , Portugal
| | - Luis G Dias
- CIMO, Mountain Research Center , Polytechnic Institute of Bragança , Campus Santa Apolónia, 5301-855 Bragança , Portugal
| | - José M Castro
- Departmentof Molecular Biology, Faculty of Biological and Environmental Sciences , University of León , Campus de Vegazana, s/n, 24007 León , Spain
| | - Francisco A Tomás-Barberán
- Research Group on Quality, Safety and Bioactivity of Plant Foods , CEBAS-CSIC . P.O. Box 164, 30100 Espinardo , Murcia , Spain
| | - M Eugenia Tornadijo
- Department of Food Hygiene and Technology, Faculty of Veterinary Science , University of León , C/Profesor Pedro Cármenes s/n, Campus de Vegazana, 24007 León , Spain
| | - José M Fresno-Baro
- Department of Food Hygiene and Technology, Faculty of Veterinary Science , University of León , C/Profesor Pedro Cármenes s/n, Campus de Vegazana, 24007 León , Spain
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Seraglio SKT, Silva B, Bergamo G, Brugnerotto P, Gonzaga LV, Fett R, Costa ACO. An overview of physicochemical characteristics and health-promoting properties of honeydew honey. Food Res Int 2019; 119:44-66. [PMID: 30884675 DOI: 10.1016/j.foodres.2019.01.028] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 12/22/2018] [Accepted: 01/13/2019] [Indexed: 01/08/2023]
Abstract
Honeydew honey has differentiated chemical and physicochemical characteristics besides potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In this sense, the interest and consumption of this honey as a functional product by the food industry and consumers have increased. Honeydew honeys usually present dark color, a lower content of monosaccharides and higher values of pH, acidity, electric conductivity, proteins, minerals, phenolic compounds, and oligosaccharides compared to blossom honeys, which contribute to its outstanding biological activities. Consequently, contaminations and adulterations of this honey can occur and compromise the quality, safety and authenticity of honeydew honey. Thus, detailed knowledge of the composition and properties of honeydew honeys is of great importance, especially considering that honeydew honeys are still few studied and therefore underestimated. Therefore, in this review, the physicochemical characteristics, chemical and bioactive composition, functional and health-promoting properties of honeydew honey as well as contamination, adulteration and authenticity of this honey are summarized.
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Affiliation(s)
| | - Bibiana Silva
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Patricia Brugnerotto
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
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She S, Chen L, Song H, Lin G, Li Y, Zhou J, Liu C. Discrimination of geographical origins of Chinese acacia honey using complex 13C/12C, oligosaccharides and polyphenols. Food Chem 2019; 272:580-585. [DOI: 10.1016/j.foodchem.2018.07.227] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 07/25/2018] [Accepted: 07/25/2018] [Indexed: 10/28/2022]
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Bergamo G, Seraglio SKT, Gonzaga LV, Fett R, Costa ACO. Physicochemical characteristics of bracatinga honeydew honey and blossom honey produced in the state of Santa Catarina: An approach to honey differentiation. Food Res Int 2018; 116:745-754. [PMID: 30717004 DOI: 10.1016/j.foodres.2018.09.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 08/21/2018] [Accepted: 09/06/2018] [Indexed: 10/28/2022]
Abstract
Due to the increasing demand and interest of the consumers of bracatinga honeydew honey, it becomes important to know its characteristics in order to guarantee the quality of this dark honey. It is also necessary to investigate possible parameters that easily determine their differentiation from other honeys, thus guaranteeing their authenticity. Therefore, in the present study, the physicochemical characteristics and the reducing/scavenging proprieties of 16 bracatinga (Mimosa scabrella Bentham) honeydew honey samples and 25 blossom honey (different botanical origin) samples from Santa Catarina, Brazil, were investigated. Bracatinga honeydew honeys were defined by its high free acidity, electrical conductivity and reducing/scavenging capacity, and low glucose content.Still, these specific parameters allowed the differentiation between bracatinga honeydew honeys and blossom honeys, from the of principal component analysis, contributing to the differentiation of these honeys.
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Affiliation(s)
- Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | | | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
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Bucekova M, Buriova M, Pekarik L, Majtan V, Majtan J. Phytochemicals-mediated production of hydrogen peroxide is crucial for high antibacterial activity of honeydew honey. Sci Rep 2018; 8:9061. [PMID: 29899462 PMCID: PMC5998132 DOI: 10.1038/s41598-018-27449-3] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Accepted: 06/04/2018] [Indexed: 12/21/2022] Open
Abstract
Honeydew honey is increasingly valued due to its pronounced antibacterial potential; however, the underlying mechanism and compounds responsible for the strong antibacterial activity of honeydew honey are still unknown. The aim of this study was to investigate the inhibition of bacterial growth of 23 honeydew honey samples. Activity of bee-derived glucose oxidase (GOX) enzyme, the content of defensin-1 (Def-1) and hydrogen peroxide (H2O2), and total polyphenol content were determined in the 23 honey samples. Our results demonstrated that antibacterial activity of honeydew honey was equivalent to medical-grade manuka and kanuka honey and was abolished by catalase. Although H2O2 is an important factor in the inhibition of bacterial growth, polyphenolic compounds and their interaction with H2O2 are the key factors responsible for high antibacterial activity of honeydew honey. In addition, our results indicated that the antibacterial activity of honeydew honey is not dependent on GOX-mediated production of H2O2 or the presence of Def-1.
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Affiliation(s)
- Marcela Bucekova
- Laboratory of Apidology and Apitherapy, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51, Bratislava, Slovakia
| | - Monika Buriova
- Laboratory of Apidology and Apitherapy, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51, Bratislava, Slovakia
| | - Ladislav Pekarik
- Plant Science and Biodiversity Center, Slovak Academy of Sciences, Dubravska cesta 9, 845 23, Bratislava, Slovakia
| | - Viktor Majtan
- Department of Microbiology, Faculty of Medicine, Slovak Medical University, Limbova 12, 833 03, Bratislava, Slovakia
| | - Juraj Majtan
- Laboratory of Apidology and Apitherapy, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51, Bratislava, Slovakia.
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Grecka K, Kuś PM, Worobo RW, Szweda P. Study of the Anti-Staphylococcal Potential of Honeys Produced in Northern Poland. Molecules 2018; 23:molecules23020260. [PMID: 29382105 PMCID: PMC6017226 DOI: 10.3390/molecules23020260] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 01/25/2018] [Accepted: 01/26/2018] [Indexed: 01/21/2023] Open
Abstract
The antimicrobial activity of 144 samples of honeys including 95 products from apiaries located in Northern Poland was evaluated. The antibacterial activity of those natural products, their thermal stability, and activity in the presence of catalase was investigated by microdilution assays in titration plates. The MTT assay was performed for the determination of anti-biofilm activity. Spectrophotometric assays were used for the determination of antioxidant potential, total phenolic content, and ability to generate hydrogen peroxide. Some of the investigated honeys exhibited surprisingly high antimicrobial, especially anti-staphylococcal, potential, with Minimal Inhibitory Concentration (MIC) values of only 1.56% (v/v). Much higher resistance was observed in the case of staphylococci growing as biofilms. Lower concentrations of the product, up to 12.5% (v/v) stimulated its growth and effective eradication of biofilm required concentration of at least 25% (v/v). Hydrogen peroxide has been identified as a crucial contributor to the antimicrobial activity of honeys supplied by Polish beekeepers. However, some of the results suggest that phytochemicals, especially polyphenols, play an important role depending on botanical source (both positive, e.g., in the case of buckwheat honeys as well as negative, e.g., in the case of some rapeseed honeys) in their antimicrobial potential.
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Affiliation(s)
- Katarzyna Grecka
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdańsk University of Technology, ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
| | - Piotr M Kuś
- Department of Pharmacognosy, Wrocław Medical University, ul. Borowska 211a, 50-556 Wrocław, Poland.
| | - Randy W Worobo
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
| | - Piotr Szweda
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdańsk University of Technology, ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland.
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Çol Ayvaz M, Ömür B, Ertürk Ö, Kabakçi D. Phenolic profiles, antioxidant, antimicrobial, and DNA damage inhibitory activities of chestnut honeys from Black Sea Region of Turkey. J Food Biochem 2018. [DOI: 10.1111/jfbc.12502] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Melek Çol Ayvaz
- Department of Chemistry, Faculty of Science and Arts; Ordu University; Ordu Turkey
| | - Belde Ömür
- Department of Chemistry, Faculty of Science and Arts; Ordu University; Ordu Turkey
| | - Ömer Ertürk
- Department of Biology, Faculty of Science and Arts; Ordu University; Ordu Turkey
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