Antimicrobial and antioxidant activity of proteins isolated from Melipona beecheii honey

Jesús, M. Ramón-Sierra; Villanueva, Marco A.; Yam-Puc, Alejandro; Martha, Rodríguez-Mendiola; Arias‐Castro, Carlos; Ortiz-Vázquez, Elizabeth

doi:10.1016/j.fochx.2021.100177

Cited by 10 publications

(11 citation statements)

References 38 publications

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“…In recent decades, scientific interest has been focused on the antibacterial activity of diverse types of honey against clinical and foodborne pathogens [ 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 ] as well as on antioxidant activity [ 12 , 17 , 18 , 19 , 20 ]. Recently, honey antibacterial activity has been proposed as a valuable parameter determining its quality which takes into account the biological properties of honey [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

Tsavea

Vardaka

Savvidaki

et al. 2022

Foods

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Pine honey is a honeydew honey produced in the East Mediterranean region (Greece and Turkey) from the secretions of the plant sucking insect Marchalina hellenica (Gennadius) (Coccoidea: Marchalini-dae) feeding on living parts of Pinus species. Nowadays, honeydew honey has attracted great attention due to its biological activities. The aim of this study was to study unifloral pine honey samples produced in Greece regarding their physicochemical parameters and antioxidant and antibacterial activity against five nosocomial and foodborne pathogens. These honeys showed physicochemical and microscopic characteristics within the legal limits, except for diastase activity, a parameter known to be highly variable, depending on various factors. Substantially higher levels of H2O2 were estimated compared to other types of honeydew honey, whereas protein content was similar. The total phenolic content was 451.38 ± 120.38 mg GAE/kg and antiradical activity ranged from 42.43 to 79.33%, while FRAP values (1.87 to 9.43 mmol Fe+2/kg) were in general higher than those reported in the literature. Various correlations could be identified among these parameters. This is the first attempt to investigate in depth the antibacterial activity of pine honey from Greece and correlate it with honey quality parameters. All tested honeys exerted variable but significant antibacterial activity, expressed as MIC and MBC values, comparable or even superior to manuka honey for some tested samples. Although honey antibacterial activity is mainly attributed to hydrogen peroxide and proteins in some cases (demonstrated by elevated MICs after catalase and Proteinase K treatment, respectively), no strong correlation between the antibacterial activity and hydrogen peroxide concentration or total protein content was demonstrated in this study. However, there was a statistically significant correlation of moisture, antioxidant and antibacterial activity against Klebsiella pneuomoniae, as well as antioxidant and antibacterial activity against Salmonella ser. Typhimurium. Interestingly, a statistically significant negative correlation has been observed between diastase activity and Staphylococcus aureus antibacterial activity. Overall, our data indicate multiple mechanisms of antibacterial activity exerted by pine honey.

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Section: Introductionmentioning

confidence: 99%

Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

Tsavea

Vardaka

Savvidaki

et al. 2022

Foods

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“…Honey, as an antioxidant, contains vitamins C and E, phenolic components, flavonoids, ascorbic acid, glucose oxidase enzyme, and catalase enzyme (Sari et al, 2015). Honey protein exerts its antioxidant activity as a reducing agent and free radical scavenger, transferring electrons (e-) or hydrogen atoms (H+) (Ramon-Sierra et al, 2022). Additionally, honey contains simple sugars (monosaccharides) like fructose and glucose, which are nutrients and cryoprotectants for spermatozoa that do not penetrate (Fuller, 2014;Sari et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Influence of Honey on Sperm Traits in KUB Rooster Concerning Cold Storage

Arif¹,

Airin²,

Datrianto³

et al. 2023

AAVS

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Damage due to oxidative stress during semen preservation can cause a decrease in motility, viability, and damage to plasma membranes that can reduce fertility rates. The use of antioxidants in semen preservation is very important to suppress lipid peroxidation so it can maintain the quality of the sperm. This study aimed to determine additional honey to the quality of KUB rooster sperm during cold storage. The semen with superior quality was diluted into four different treatments, lactate ringer egg yolk without honey as control (LREY0), LREY with 0.2% honey (LREY2), LREY with 0.4% honey (LREY4), and LREY with 0.6% honey (LREY6). Semen was stored at 5°C for 48 hours. The evaluation of semen quality includes an examination of spermatozoa motility using a microscope, the viability with the eosin-negrosin staining method, and membrane integrity using the hypoosmotic swelling test (HOST) at the fresh semen, 5 th , 24 th , and 48 th hours post-cold storage. The results revealed that in the 5 th hour, percentage of motility, viability, and membrane integrity were not significantly different. However, at the 24 th and 48 th -hour results revealed significant differences by adding honey (P < 0,05). The 0.4% honey supplementation was the best to maintain KUB rooster quality until the 48 th hour with motility of up to 41.50±1.19%, the viability of up to 59.75±0.63%, and membrane integrity of up to 66.50±1.32%. It can be concluded from the current study that adding 0.4% honey can preserve the quality of KUB rooster sperm during cold storage.

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“…The antimicrobial activity of honey may also be due to its adverse effects on the structure, function, and cellular membrane permeability of the microbes which eventually leads to cell death (Čanadanović-Brunet et al, 2011). Ramón-Sierra et al (2022) demonstrated that some antibacterial proteins or peptides in honey induce changes in the transmembrane potential that affects the membrane permeability of bacteria. Likewise, the protein component in honey may inhibit the synthesis of a bacterial protein or may induce the expression of enzymatic activity such as proteases that leads to bacteria lysis.…”

Section: Antimicrobial Activitymentioning

confidence: 99%

“…The composition of honey is highly dependent on the diversity of the floral source used by the bees to harvest the nectar, entomological origin, climate, and storage time (Ramón-Sierra et al, 2022). The processing of honey involves filtration and heating to remove undesirable materials such as pollens, beeswax, and yeast before being packed into bottles to assure better product quality and shelf life (Subramanian et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Tualang Honey: A Sweet Remedy

Gengatharan¹,

Gengatharan²

2023

ASMScJ

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Honey is a sweet and sticky biological liquid that is produced by bees following the collection from plant nectars. Honey is enjoyed as a popular food product across the globe for its sweetness, flavor and texture. The benefits offered by honey as food and medicine to mankind is immense with its virtues being documented in ancient religious, medical and secular texts. The source and composition of honey greatly influences its biochemical properties while the therapeutic value of honey has been relatively associated with its antioxidant properties. Tualang honey is a Malaysian multi-floral jungle honey produced by the rock bee (Apis dorsata). Although there are various types of honey being marketed globally such as the Manuka honey, less attention was given to the Tualang honey as a commercially available food product. Also, Tualang honey is less extensively studied and characterized unlike the Manuka honey. At present, there is a growing interest in the use of honey as a nutraceutical and therapeutic lead to develop new methods of treatment. Therefore, this paper reviews the functional and therapeutic properties, such as antioxidant, anticancer, antimicrobial, antinociceptive and hepatoprotective activity of the Tualang honey suggesting its use as a potential functional food or functional food ingredient.

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Antimicrobial and antioxidant activity of proteins isolated from Melipona beecheii honey

Cited by 10 publications

References 38 publications

Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece

Influence of Honey on Sperm Traits in KUB Rooster Concerning Cold Storage

Tualang Honey: A Sweet Remedy

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