Flavonoids and Phenylethylamides Are Pivotal Factors Affecting the Antimicrobial Properties of Stingless Bee Honey

Abstract

Despite the recent approval of stingless bee honey to the Argentine Food Code, there are still many gaps in information. Likely, the main reason for this is that multiple ecological and chemical factors influence their production and antimicrobial properties. This work combined metabolomic, microbiological, and physicochemical analyses to characterize the honey ofTetragonisca fiebrigifrom Northeastern Argentina. The antimicrobial activity tests showed that honey samples (n = 24) inhibited some Gram-positive and Gram-negative bacteria at different sensitivity levels. Furthermore, samples selected for their high bioactivity revealed crystallizations, a positive correlation with fungal growth, and the presence of flavonoids. The major polyphenols annotated by liquid chromatography with tandem mass spectrometry (LC-MS/MS) analysis and supported by metabolomic tools were quercetin 3,4′-dimethyl ether, pachypodol, jaceoside, irigenin trimethyl ether, corymboside, chrysoeriol 7-neohesperidoside, and corymboside. In contrast, samples missing antimicrobial activity did not crystallize, lacked flavonoids, and were enriched in phenylethylamides. Based on these findings, we discuss the significance of flavonoids and phenylethylamides on honey’s antimicrobial activity and food quality and how they may indeed reflect essential parameters of the hive, such as microbial balance and eubiosis.

Antimicrobial activity of stingless bee honey (Tribe: Meliponini) on clinical and foodborne pathogens: A systematic review and meta‐analysis

“…Recently, Dallagnol et al. (2022) demonstrated a higher commensal fungal growth (yeast and mold) when higher concentrations of flavonoids were found in Tetragonisca fiebrigi honey samples from Northeastern Argentina with antibacterial activity against some Gram‐positive ( Staphylococcus saprophyticus , S. aureus , and Salmonella enterica serovar Enteritidis) and Gram‐negative bacteria ( P. aeruginosa ATCC 27853 and Pseudomonas sp. ), also evidencing crystallizations of the samples.…”

“…The major polyphenols identified by liquid chromatography with tandem mass spectrometry analysis were 3,4′‐dimethyl ether, pachypodol, jaceoside, irigenin trimethyl ether, corymboside, chrysoeriol 7‐neohesperidoside, and corymboside. On the opposite, T. fiebrigi honey samples lacking antibacterial activity showed no crystallization or flavonoids but evidenced an enrichment in phenylethylamides (Dallagnol et al., 2022). Besides C. albicans , other yeasts selected for their medical importance and, in some cases, for their resistance to antibiotics are Aspergillus flavus .…”

“…Several studies are exploring the huge and diverse composition of chemical compounds present in stingless honey and derived products (such as propolis) aiming to identify antimicrobial agents with possible future applications in food and biomedical industries (Costa dos Santos et al., 2022; Dallagnol et al., 2022; Izabely Nunes Moreira et al., 2023; Mokaya et al., 2022; Ng et al., 2021; Pucholobek et al., 2022; dos Santos et al., 2021; Wu et al., 2022). However, the diversity of factors of this type of honey difficult their full characterization, such as physicochemical properties, geographic origins, melissopalynological origins, climate, phytochemical compounds concentration, species of stingless bees, and associated microbiome.…”

Insularity and its impact on stingless bee honey properties: A case study in the Zanzibar Archipelago (Tanzania)

“…8 This phenomenon, in turn, is known to produce a less sweet and more acidic honey. 9 The prevailing acidity, 10 presence of unique bioactive compounds 11 and significant concentrations of phytochemicals associated with health benefits [12][13][14][15] make stingless bee honey a natural product with potentially important medicinal applications that remain under-investigated. 7,16 Characterizing the presence, variability and origin of stingless bee honey bioactivity is challenging, primarily due to the many potential drivers affecting its compositional variation, from the botanical and geographical origin 17,18 to species-specific compositional profile [19][20][21] and variation in the microbiome within the colony.…”

“…This phenomenon, in turn, is known to produce a less sweet and more acidic honey 9 . The prevailing acidity, 10 presence of unique bioactive compounds 11 and significant concentrations of phytochemicals associated with health benefits 12–15 make stingless bee honey a natural product with potentially important medicinal applications that remain under‐investigated 7,16 …”