Hydroxy Fatty Acids as Novel Markers for Authenticity Identification of the Honey Entomological Origin Based on the GC–MS Method

Liu, Xiaotong; Sun, Junming; Ji, Peirong; Yang, Chenchen; Wu, Fanhua; Cheng, Ni; El-Seedi, Hesham R.; Zhao, Haoan; Cao, Wei

doi:10.1021/acs.jafc.3c00835

Cited by 4 publications

(5 citation statements)

References 37 publications

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“…In this study, all results were expressed as mean ± standard deviation (SD) (n = 3). Oneway significant differences (p < 0.05) and correlation coefficients were calculated using SPSS 25.0 software (SPSS Inc., Chicago, IL, USA) [25]. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were performed using SIMCA 14.1 (MSK Umetrics AB, Umeå, Sweden) to screen for differential compounds using VIP (Variable Important on the Projection) values and p-values obtained from OPLS-DA.…”

Section: Discussionmentioning

confidence: 99%

Identification of Volatile Markers during Early Zygosaccharomyces rouxii Contamination in Mature and Immature Jujube Honey

Yin

Huang

Cheng

et al. 2023

Foods

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Osmotolerant yeasts are considered one of the major contaminants responsible for spoilage in honey. To address the signature volatile components of jujube honey contaminated by Zygosaccharomyces rouxii, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and chemometrics analyses were used to analyze the variation of volatile substances during early contamination of mature and immature jujube honey. Undecanal, methyl butyrate, methyl 2-nonenoate, methyl hexanoate, and 2-methyl-3-pentanone were identified as signature volatiles of jujube honey contaminated with Z. rouxii. In addition, methyl heptanoate, 2,6,10-trimethyltetradecane, and heptanal were identified as potential volatile signatures for immature jujube honey. The R2 and Q2 of OPLS-DA analyses ranged from 0.736 to 0.955, and 0.991 to 0.997, which indicates that the constructed model was stable and predictive. This study has demonstrated that HS-SPME-GC-MS could be used to distinguish Z. rouxii-contaminated jujube honey from uncontaminated honey based on variation in VOCs, and could provide theoretical support for the use of HS-SPME-GC-MS for the rapid detection of honey decomposition caused by Z. rouxii, which could improve nutritional quality and reduce economic losses.

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Section: Discussionmentioning

confidence: 99%

Identification of Volatile Markers during Early Zygosaccharomyces rouxii Contamination in Mature and Immature Jujube Honey

Yin

Huang

Cheng

et al. 2023

Foods

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“…15 In a previous study, our group developed and utilized a GC-MSbased method to analyze fatty acids derived from bees in order to compare ACH and AMH. 16 The level of 8-hydroxyoctanoic acid, a bee-derived component, was found to exhibit significant differences between ACH and AMH. Nevertheless, the aforementioned discoveries are confined to metabolite levels.…”

Section: Introductionmentioning

confidence: 95%

“…25 FAXDC2 is a member of the fatty acid hydroxylase superfamily and is associated with lipid metabolism. 43 Based on the discerning outcomes obtained from the screening of DEGs and the observed variations in hydroxyl fatty acid content between ACH and AMH in our previous study, 16 along with the analysis of genomic data of honeybees in NCBI database, we have selected the FAXDC2 and FAS genes as prime candidates for subsequent validation using the quantitative polymerase chain reaction (qPCR) technique.…”

Section: Enrichment Analysis Of Degsmentioning

confidence: 99%

“…Plettner et al observed variations in the composition of mandibular gland secretions among AC, AM, and other bee species . In a previous study, our group developed and utilized a GC-MS-based method to analyze fatty acids derived from bees in order to compare ACH and AMH . The level of 8-hydroxyoctanoic acid, a bee-derived component, was found to exhibit significant differences between ACH and AMH.…”

Section: Introductionmentioning

confidence: 99%

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Hydroxy Fatty Acid Synthesis-Related mRNA as the Biomarker for Detecting Mislabeling of Honey Entomological Origin

Wang,

Wu,

Wang

et al. 2024

J. Agric. Food Chem.

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The authentication of the entomological origin of honey is a widespread concern, necessitating the prompt establishment of an effective approach for distinguishing between Apis cerana cerana honey (ACH) and Apis mellifera ligustica honey (AMH). Hydroxy fatty acids (HFAs) found in honey are bee-derived components synthesized by the mandibular glands of worker bees. We previously discovered significant variations in the hydroxy fatty acid composition between ACH and AMH, suggesting their potential as indicators for identifying the authenticity of the entomological origin of honey. Herein, we identified differentially expressed genes associated with HFA synthesis by conducting transcriptome sequencing of the mandibular glands of AC and AM honeybees. Subsequently, we proposed a method for the relative quantitative analysis of bee-derived RNA components using realtime fluorescence quantitative polymerase chain reaction, which was supplemented by multivariate statistical analysis to further discern differences in HFA synthesis-related mRNA between ACH and AMH. The results showed that the mRNAs of FAXDC2 (fatty acid hydroxylase domain-containing protein 2) and FAS (fatty acid synthase) may serve as indicators to discern the entomological origin of honey. This study presents two novel biomarkers for detecting mislabeling of the entomological origin in ACH and AMH based on variations in bee-derived components.

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“…The findings in this study could provide valuable insights into the chemical constituents of apilarnil and contribute to the broader understanding of its potential uses. [27][28][29]…”

Section: Introductionmentioning

confidence: 99%

Exploring the Chemical Constituents and Nutritive Potential of Bee Drone (Apilarnil): Emphasis on Antioxidant Properties

Abd El‐Wahed,

Khalifa,

Aldahmash

et al. 2024

Chemistry & Biodiversity

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A lesser‐known bee product called drone brood homogenate (DBH, apilarnil) has recently attracted scientific interest for its chemical and biological properties. It contains pharmacologically active compounds that may have neuroprotective, antioxidant, fertility‐enhancing, and antiviral effects. Unlike other bee products, the chemical composition of bee drone larva is poorly studied. This study analyzed the chemical compostion of apilarnil using several methods. These included liquid chromatography‐mass spectrometry (LC‐MS/MS) and a combination of gas chromatography/mass spectrometry with solid phase micro‐extraction (SPME‐GC‐MS). Additionally, antioxidant activity of the apilarnil was assessed using 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) assay. A chemical assessment of apilarnil showed that it has 6.3± 0.00, 74.67 ± 0.10%, 3.65±0.32%, 8.80±1.01%, 13.16±0.94%, and 8.79±0.49 % of pH, moisture, total lipids, proteins, flavonoids, and carbohydrates, respectively. LC‐MS/MS analysis and molecular networking (GNPS) of apilarnil exhibited 44 compounds, including fatty acids, flavonoids, glycerophospholipids, alcohols, sugars, amino acids, and steroids. GC‐MS detected 30 volatile compounds in apilarnil, mainly esters (24%), ketones (23.84%), ethers (15.05%), alcohols (11.41%), fatty acids (10.06), aldehydes (6.73%), amines (5.46), and alkene (5.53%). The antioxidant activity of apilarnil was measured using DPPH with an IC50 of 179.93±2.46 µg/ml.

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Hydroxy Fatty Acids as Novel Markers for Authenticity Identification of the Honey Entomological Origin Based on the GC–MS Method

Cited by 4 publications

References 37 publications

Identification of Volatile Markers during Early Zygosaccharomyces rouxii Contamination in Mature and Immature Jujube Honey

Identification of Volatile Markers during Early Zygosaccharomyces rouxii Contamination in Mature and Immature Jujube Honey

Hydroxy Fatty Acid Synthesis-Related mRNA as the Biomarker for Detecting Mislabeling of Honey Entomological Origin

Exploring the Chemical Constituents and Nutritive Potential of Bee Drone (Apilarnil): Emphasis on Antioxidant Properties

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