Honey major protein characterization and its application to adulteration detection

Won, Se−Ra; Lee, Deug‐Chan; Ko, Seuk Hyun; Kim, Jang-Won; Rhee, Hae-Ik

doi:10.1016/j.foodres.2008.07.014

Cited by 102 publications

(87 citation statements)

References 15 publications

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“…More than 95% of honey is made up of carbohydrates, whereas proteins and amino acids make up only approximately 0.5% (see Alavarez-Suarez et al, 2009, for a review). The most dominant protein found in honey produced by two honeybees within the genus Apis is rayalactin or Major Royal Jelly Protein 1 (MRJP1) (Won et al, 2008). One of the many functions of this protein involves the stimulation of reproductive maturation in honeybees (Drapeau et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

The effect of different dietary sugars and honey on longevity and fecundity in two hyperparasitoid wasps

Harvey

Cloutier

Visser³

et al. 2012

Journal of Insect Physiology

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Section: Discussionmentioning

confidence: 99%

The effect of different dietary sugars and honey on longevity and fecundity in two hyperparasitoid wasps

Harvey

Cloutier

Visser³

et al. 2012

Journal of Insect Physiology

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“…Together with nectar-carbohydrates they serve as the primary source of honeybee's diet. The most abundant non-enzymatic honey protein originating from bees is a 55-57 kDa glycoprotein, Major Royal Jelly Protein1 (MRJP1) or apalbumin-1 [Šimúth, 2001;Šimúth et al, 2004;Won et al, 2008]. The size and a high concentration of MRJP1 in honey suggested its nutritional role [Šimúth, 2001].…”

Section: Honey Proteinsmentioning

confidence: 99%

Polyphenol-Protein Complexes and Their Consequences for the Redox Activity, Structure and Function of Honey. A Current View and New Hypothesis – a Review

Brudzynski¹,

Maldonado-Alvarez²

2015

Pol. J. Food Nutr. Sci.

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There is increasing evidence that protein complexation by honey polyphenols is changing honey structure and function. This relatively less investigated fi led of honey research is presented in a context of known mechanism of formation of the stable polyphenol-protein complexes in other foods. At a core of these interactions lies the ability of polyphenols to form non-covalent and covalent bonds with proteins leading to transient and/or irreversible complexes, respectively. Honey storage and thermal processing induces non-enzymatic oxidation of polyphenols to reactive quinones and enables them to form covalent bonds with proteins. In this short review, we present data from our laboratory on previously unrecognized types of protein-polyphenol complexes that differed in size, stoichiometry, and antioxidant capacities, and the implications they have to honey antioxidant and antibacterial activities. Our intent is to provide a current understanding of protein-polyphenol complexation in honey and also some new thoughts /hypotheses that can be useful in directing future research. Unauthenticated Download Date | 5/12/18 12:30 PM

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“…The protein content is relatively low, approximately 2 to 4 g/kg [14]. Proteins in honey are mainly enzymes: invertase, diastase, glucose oxidase, catalase [18], a-glucosidase, b-glucosidase [35]. Some enzymes come from the bees during the process of honey ripening [14].…”

Section: Nitrogen Compoundsmentioning

confidence: 99%

Mead and Other Fermented Beverages

Pereira

Oliveira

Mendes‐Ferreira

et al. 2017

Current Developments in Biotechnology and Bioengineering

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Honey major protein characterization and its application to adulteration detection

Cited by 102 publications

References 15 publications

The effect of different dietary sugars and honey on longevity and fecundity in two hyperparasitoid wasps

The effect of different dietary sugars and honey on longevity and fecundity in two hyperparasitoid wasps

Polyphenol-Protein Complexes and Their Consequences for the Redox Activity, Structure and Function of Honey. A Current View and New Hypothesis – a Review

Mead and Other Fermented Beverages

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