Activity of salivary glands in secreting honey‐elaborating enzymes in two subspecies of honeybee (<i>Apis mellifera</i><scp>L</scp>)

Al-Sherif, Aliaa A.; Mazeed, A.; Ewis, Mohamed A.; Nafea, Emad A.; Hagag, El-Seid E.; Kamel, A. A. M.

doi:10.1111/phen.12213

Cited by 15 publications

(11 citation statements)

References 26 publications

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“…The different situation observed for α-glucosidase and β-galactosidase in the presented study indicates different properties of these enzymes, which are manifested by the lack of sensitivity to plant-derived inhibitors. This may be a consequence of their origin from bee throat glands [37]. However, it is only speculation because the knowledge about the source and function of honey enzymes is still being explored.…”

Section: Experiments 2: Addition Of Mulberry Leaves and Fruits During mentioning

confidence: 99%

The Effect of Adding the Leaves and Fruits of Morus alba to Rape Honey on Its Antioxidant Properties, Polyphenolic Profile, and Amylase Activity

et al. 2019

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Two various species of mulberry (Morus sp.) were selected to enrich rape honey with dried leaves or lyophilized fruits (4% w/v). Finally, fruits and leaves of the 'Ukraińska' clone were introduced into the honey during creaming in concentrations from 1 to 4% w/v. The total phenolic content, antioxidant activity, anthocyanins content, and polyphenolic profile were tested in plant extracts and enriched honeys. Moreover, α-glucosidase, β-galactosidase, and diastase activities were investigated in honeys. For mulberry extracts, chlorogenic acid isomers and rutin were considered main antioxidant compounds. The antioxidant activity of honey enriched with mulberry leaves increased even more than 50 times, due to introducing numerous phenolic acids and flavonoid glycosides. A significant decrease in the diastase activity in honey depending on the content of added mulberry leaves (almost 50% decrease in the case of 4% addition) was found, suggesting the inhibitory effect of honey with mulberry leaves against carbohydrate hydrolyzing enzymes.

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Section: Experiments 2: Addition Of Mulberry Leaves and Fruits During mentioning

confidence: 99%

The Effect of Adding the Leaves and Fruits of Morus alba to Rape Honey on Its Antioxidant Properties, Polyphenolic Profile, and Amylase Activity

et al. 2019

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“…Honey is a product generated by adult worker bees from flower nectar and different enzymes obtained from secretions of salivary glands, mainly the hypopharyngeal glands. 8,9 In the past, the antibacterial effect of these substances has been mostly attributed to compounds such as methylglyoxal and peroxide, as well as factors such as pH and osmolarity. 10,11 Recently, our group has demonstrated for the first time the presence of exosome-like extracellular vesicles (EVs) in A. mellifera products such as royal jelly, bee pollen and honey.…”

Section: Introductionmentioning

confidence: 99%

Antibacterial Effect of Honey-Derived Exosomes Containing Antimicrobial Peptides Against Oral Streptococci

Leiva-Sabadini¹,

Álvarez²,

Barrera³

et al. 2021

IJN

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Purpose: Recently, our group found exosome-like extracellular vesicles (EVs) in Apis mellifera honey displaying strong antibacterial effects; however, the underlying mechanism is still not understood. Thus, the aim of this investigation was to characterize the molecular and nanomechanical properties of A. mellifera honey-derived EVs in order to elucidate the mechanisms behind their antibacterial effect, as well as to determine differential antibiofilm properties against relevant oral streptococci. Methods: A. mellifera honey-derived EVs (HEc-EVs) isolated via ultracentrifugation were characterized with Western Blot and ELISA to determine the presence of specific exosomal markers and antibacterial cargo, and atomic force microscopy (AFM) was utilized to explore their ultrastructural and nanomechanical properties via non-destructive immobilization onto poly-L-lysine substrates. Furthermore, the effect of HEc-EVs on growth and biofilm inhibition of S. mutans was explored with microplate assays and compared to S. sanguinis. AFM was utilized to describe ultrastructural and nanomechanical alterations such as cell wall elasticity changes following HEc-EV exposure. Results: Molecular characterization of HEc-EVs identified for the first time important conserved exosome markers such as CD63 and syntenin, and the antibacterial molecules MRJP1, defensin-1 and jellein-3 were found as intravesicular cargo. Nanomechanical characterization revealed that honey-derived EVs were mostly <150nm, with elastic modulus values in the low MPa range, comparable to EVs from other biological sources. Furthermore, incubating oral streptococci with EVs confirmed their antibacterial and antibiofilm capacities, displaying an increased effect on S. mutans compared to S. sanguinis. AFM nanocharacterization showed topographical and nanomechanical alterations consistent with membrane damage on S. mutans. Conclusion: Honey is a promising new source of highly active EVs with exosomal origin, containing a number of antibacterial peptides as cargo molecules. Furthermore, the differential effect of HEC-EVs on S. mutans and S. sanguinis may serve as a novel biofilmmodulating strategy in dental caries.

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“…Invertase is one of the enzymes released from the cephalic and thoracic glands of honey bees and has the highest activity in the maturation of honey (Al-Sherif et al, 2017). When the invertase values obtained within the scope of this study are compared with the ratio of IU≥73.45 recommended by the International Honey Commission (IHC) in terms of proof and freshness of honey not being heat-treated; It was observed that all samples labeled raw honey fit very well with this measurement scale with an average of 188.5±0.2 U/kg (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Some Physical and Chemical Properties of Raw Flower-Honey from Erzurum Highland

Altun¹,

Aydemi̇r²

2021

BSTD

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In this study, the physical and chemical properties of the highland flower raw honey produced in different locations of Erzurum province were investigated. In 2019, 12 highland flower raw honeys sold during the honey harvest season were purchased from local vendors. Moisture, color, HMF, proline, acidity, pH, conductivity, diastase number, invertase activity, C13, C13 protein-honey, C4 analysis and sugar components were analyzed in honey. It has been evaluated whether the research findings are in compliance with the Turkish Food Codex Honey Communiqué and whether they are similar to the findings of previous studies The average values of the honey samples examined in this study respectively are; moisture is 15.8%, color is 41 mm pfund, HMF content is 4.1 mg/kg, proline amount is 661.2 mg/kg, acidity value is 20.4 meq/kg, pH value is 3.5, conductivity is 0.23 mS/cm, diastase number was determined as 17.8 DN and invertase activity as 189.9 U/kg. The sugar ratios in honey samples were respectively average fructose 34.6%, glucose 27.7%, sucrose 0.5%, turanose 2.6%, maltose 2.8%, isomaltose 2.9%, erlose 0.3%, fructose+glucose 62.3%, fructose/glucose 1.24, glucose/water 1.6 and trehalose, meritose, maltotriose were not detected. The difference between the protein and crude honey delta C13 values was found to be -0.29% and C13 value -29% and the C4 sugar ratio was 1.8%. As a result, it has been seen that the multifloral highland flower raw honey produced and sold in Erzurum region has high biological activity values and is in accordance with the Honey Communiqué.

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Activity of salivary glands in secreting honey‐elaborating enzymes in two subspecies of honeybee (Apis melliferaL)

Cited by 15 publications

References 26 publications

The Effect of Adding the Leaves and Fruits of Morus alba to Rape Honey on Its Antioxidant Properties, Polyphenolic Profile, and Amylase Activity

The Effect of Adding the Leaves and Fruits of Morus alba to Rape Honey on Its Antioxidant Properties, Polyphenolic Profile, and Amylase Activity

Antibacterial Effect of Honey-Derived Exosomes Containing Antimicrobial Peptides Against Oral Streptococci

Some Physical and Chemical Properties of Raw Flower-Honey from Erzurum Highland

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