Floral nectar chitinase is a potential marker for monofloral honey botanical origin authentication: A case study from loquat (Eriobotrya japonica Lindl.)

Song, Yueqin; Milne, Richard I.; Zhou, Hongxia; Ma, Xiao; Jiang-yu, Fang; Zha, Hong-Guang

doi:10.1016/j.foodchem.2018.12.107

Cited by 18 publications

(12 citation statements)

References 39 publications

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“…In the Coomassie brilliant blue-stained gel, all honeys exhibited 4–5 apparent protein bands with molecular weights ranging from 43 to 97.4 kDa, although their molecular weights and contents differed (Figure A). This demonstrated that the proteins in the six Chinese honeys dominantly concentrated within this molecular weight interval, in line with the results of Di Girolamo et al and Song et al, who investigated the extracted proteins of other monofloral honeys from chestnut, sunflower, orange, and loquat. The proteins identified in honey thus far are mainly derived from bees, such as the family of major royal jelly proteins (MRJPs), α-glucosidase, amylase, glucose oxidase, glucose dehydrogenase, etc., whose molecular weights were exactly within the range of 50–80 kDa. ,− In addition, the jujube, longan and A. cerana honey contained more abundant proteins with higher molecular weights >97.4 kDa (Figure A).…”

Section: Resultssupporting

confidence: 89%

“…Di Girolamo et al 17 investigated the possibility of proteo-typing honey varieties using gel-based proteomic approach, and identified one plant original protein (glyceraldehyde-3-phosphate dehydrogenase), but it provided limited utility for determining botanical origin. A recent study by Song et al 18 demonstrated that Chitinase was a potential marker to distinguish loquat honey from rapeseed honey by examination of the nectar-origin enzyme activity in honey. Nonetheless, to our knowledge, there has not been an identified protein marker to distinguish the botanical origin of honey.…”

Section: ■ Introductionmentioning

confidence: 99%

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Characterization of Novel Protein Component as Marker for Floral Origin of Jujube (Ziziphus jujuba Mill.) Honey

Zhang

Wang

Zhao

et al. 2019

J. Agric. Food Chem.

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Jujube (Ziziphus jujuba Mill.) honey, one of the most valuable honey varieties from China with unique characteristics, is vulnerable to being the target of adulteration and deliberate mislabeling of botanical origin. This study investigated the typical protein component of jujube honey to authenticate the floral source by SDS-PAGE analysis combined with LC–MS/MS identification, and its stability to heating was also evaluated. One band and two adjacent but independent bands, both with molecular weights of ∼19 kDa, were notably observed in Coomassie brilliant blue- and silver-stained SDS-PAGE gels, respectively, for jujube honey from different geographic origins, whereas that was not present for the other five botanical honey varieties, suggesting this protein component was suitable as a marker for jujube honey. LC–MS/MS identification revealed that it was constituted by one Z. jujuba-derived protein (gene number:Zj.jz016003045) and two A. mellifera-derived proteins (an uncharacterized protein with accession number tr|A0A088AC16 and a cleavage fragment from major royal jelly protein-1), and the existence of plant-derived protein was attributed to the special neutral pH of jujube honey. Additionally, these protein markers exhibited good stability to heating below 85 °C/30 min. This study provided a simple method to characterize jujube honey and first identified a protein indicator to determine the botanical origin of honey.

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Section: Resultssupporting

confidence: 89%

Section: ■ Introductionmentioning

confidence: 99%

Characterization of Novel Protein Component as Marker for Floral Origin of Jujube (Ziziphus jujuba Mill.) Honey

Zhang

Wang

Zhao

et al. 2019

J. Agric. Food Chem.

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“…For example, chitinase is a potential marker for authenticating the botanical origin of loquat honey. 72 Proteomics has also been applied to identify honey of different origins providing outstanding capability for identifying unique proteins in honey. These methods rely on protein sequence information in a database coupled with the analytical power of mass spectrometry.…”

Section: Acs Foodmentioning

confidence: 99%

Systematic Review of the Characteristic Markers in Honey of Various Botanical, Geographic, and Entomological Origins

Wang

Chen

et al. 2022

ACS Food Sci. Technol.

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Honey has become a highly demanded product for consumers worldwide due to its unique taste and rich nutritional and medicinal values. However, it remains challenging to identify honey’s origin as well as determine its authenticity. This review aims at summarizing the progress of research carried out in the last decade toward discriminating honeys by using characteristic markers. Studies that illustrated melissopalynology, phytochemical substances, and biomacromolecular substances to identify honey origins are discussed. Characteristic markers can be used for the identification of honey origins with main advantages of high sensitivity and accuracy. The compositions of honey are influenced by several factors including plant sources, harvest season, storage period, and maturity status. Discrimination of honey can be achieved by combining multiple parameters along with the applications of multivariate statistical analysis and machine learning.

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“…There are many works dealing with the problem of honey adulteration [ 7 , 14 , 15 , 16 , 17 ] and less works, where the knowledge of rheology is used for this purpose [ 11 , 18 , 19 , 20 , 21 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

A Rheological Analysis of Biomaterial Behaviour as a Tool to Detect the Dilution of Heather Honey

et al. 2021

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Heather honey is a valuable and rheologically special type of honey. Its above-average selling price may motivate its intentional violation with a mixture of honey from another botanical origin, the price of which is lower on the market. This work deals with the rheological properties of such devalued heather honey in order to determine the changes in the individual rheological parameters depending on the degree of dilution of the heather honey. For this purpose, a differently diluted heather honey sample series was created and the following rheological parameters were determined: hysteresis area, n-value, yield stress (τ0), parameter B (Weltman model), parameter ϕ, or parameter C (model describing the logarithmic dependence of the complex viscosity on the angular frequency). Part of the work was research into whether the set parameters can be used as comparative parameters. It was found that the hysteresis area does not appear to be a suitable relative comparison parameter due to the high variability. The parameters that appear to be suitable are the relative parameters n-value and the parameter ϕ, which showed the greatest stability. The change in the determined rheological parameters is, depending on the degree of dilution, non-linear with a step change between the samples containing 40% (w/w) and 60% (w/w) of a heather honey.

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Floral nectar chitinase is a potential marker for monofloral honey botanical origin authentication: A case study from loquat (Eriobotrya japonica Lindl.)

Abstract: Floral nectar chitinase is a potential marker for monofloral honey botanical origin authentication: a case study from loquat (Eriobotrya japonica Lindl.

Cited by 18 publications

References 39 publications

Characterization of Novel Protein Component as Marker for Floral Origin of Jujube (Ziziphus jujuba Mill.) Honey

Characterization of Novel Protein Component as Marker for Floral Origin of Jujube (Ziziphus jujuba Mill.) Honey

Systematic Review of the Characteristic Markers in Honey of Various Botanical, Geographic, and Entomological Origins

A Rheological Analysis of Biomaterial Behaviour as a Tool to Detect the Dilution of Heather Honey

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