Identification of melezitose and erlose in floral and honeydew honeys

Belliardo, Flavio; Buffa, M.; Patetta, Augusto; Manino, Aulo

doi:10.1016/s0008-6215(00)86084-x

Cited by 15 publications

(8 citation statements)

References 5 publications

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“…In conclusion, L. niger, which is polyphagous, like many ant species, is above all known for its preference for collecting nectar and attending aphids (El-Ziady and Kennedy, 1956;Kiss, 1981). Its gustatory preferences for certain specific carbohydrates, as noted in the present work, reflect its feeding choices, such as its marked predilection for the carbohydrates usually found in nectar (sucrose, D-fructose, D-glucose and raffinose) and in homopteran honeydew (mainly melezitose, but also its hydrolysis products, turanose, D-glucose and D-fructose) (Hussain et al, 1974;Owen, 1978;Belliardo et al, 1979;Lombard et al, 1987;Hendrix et al, 1992).…”

Section: Figuresupporting

confidence: 52%

Responses of the Ant Lasius niger to Various Compounds Perceived as Sweet in Humans: a Structure-Activity Relationship Study

Tinti

2001

Chemical Senses

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A behavioural study on the ant Lasius niger was performed by observing its feeding responses to 85 compounds presented in a two-choice situation (tested compound versus water control or sucrose solution). Among these compounds, only 21 were phagostimulating: six monosaccharides (D-glucose, 6-deoxy-D-glucose, L-galactose, L-fucose, D-fructose, L-sorbose), four derivatives of D-glucose (methyl alpha-D-glucoside, D-gluconolactone and 6-chloro- and 6-fluoro-deoxy-D-glucose), five disaccharides (sucrose, maltose, palatinose, turanose and isomaltose), one polyol glycoside (maltitol), three trisaccharides (melezitose, raffinose and maltotriose) and two polyols (sorbitol and L-iditol). None of the 16 non-carbohydrate non-polyol compounds tested, although perceived as sweet in humans, was found to be active in ants. The molar order of effectiveness of the major naturally occuring compounds (melezitose > sucrose = raffinose > D-glucose > D-fructose = maltose = sorbitol) is basically different from the molar order of their sweetness potency in humans (sucrose > D-fructose > melezitose > maltose > D-glucose = raffinose = sorbitol). On a molar basis melezitose is in L. niger about twice as effective as sucrose or raffinose, while D-glucose and D-fructose are three and four times less effective, respectively, than sucrose or raffinose. From a structure-activity relationship study it was inferred that the active monosaccharides and polyols should interact with the ant receptor through only one type of receptor, through the same binding pocket and the same binding residues, via a six-point interaction. The high effectiveness of melezitose in L. niger mirrors the feeding habits of these ants, which attend homopterans and are heavy feeders on their honeydew, which is very rich in this carbohydrate.

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Section: Figuresupporting

confidence: 52%

Responses of the Ant Lasius niger to Various Compounds Perceived as Sweet in Humans: a Structure-Activity Relationship Study

Tinti

2001

Chemical Senses

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“…Although Goldschmidt and Burckert [54] highlighted erlose as a honey component since 1955, many researchers did not report this trisaccharide when using high performance liquid chromatography as a determination method [49,52,55]. The values obtained for the analyzed honey samples ranged between 0.09 and 3.19%.…”

Section: Resultsmentioning

confidence: 99%

Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination

Madas

Mărghitaș

Dezmirean

et al. 2019

Foods

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Honey composition and color depend greatly on the botanical and geographical origin. Water content, water activity and color of 50 declared acacia samples, collected from three different geographical zones of Romania, together with chromatographic determination of sugar spectrum were analyzed. A number of 79 volatile compounds from the classes of: Alcohols, aldehydes, esters, ketones, sulphur compounds, aliphatic hydrocarbons, nitrogen compounds, carboxylic acids, aromatic acids and ethers were identified by solid-phase micro-extraction and gas-chromatography mass spectrometry. The overall volatile profile and sugar spectrum of the investigated honey samples allow the differentiation of geographical origin for the acacia honey samples subjected to analysis. The statistical models of the chromatic determination, physicochemical parameters and volatile profile was optimal to characterize the honey samples and group them into three geographical origins, even they belong to the same botanical origin.

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“…As for the sugar composition, the honeydew honeys contain less monosaccharides and more di, tri and higher oligosaccharides than nectar honeys. Several authors consider that, of the trisaccharides, melezitose is a good indicator of honeydew honeys (Siddiqui, 1970; Doner, 1977; Belliardo et al. , 1979; Krauze, 1991).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical parameters and pollen analysis of Moroccan honeydew honeys

Díez

Andrés

Terrab

2004

Int J of Food Sci Tech

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Summary The honeydew elements in 152 honeys from Morocco were studied. The main honeydew indicators are mycelia and fungal spores and, generally speaking, they were found in small percentages. Five mixed or forest honey samples were found by a sediments study, with a proportion of honeydew elements/number of pollen grains from nectariferous species of 1.04–1.83. Their origin (floral or honeydew) could not be confirmed in all cases by physicochemical parameters (pH, mineral content, electrical conductivity, sugars and colour) that were analysed, but recommendations for their characterization are presented.

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Identification of melezitose and erlose in floral and honeydew honeys

Cited by 15 publications

References 5 publications

Responses of the Ant Lasius niger to Various Compounds Perceived as Sweet in Humans: a Structure-Activity Relationship Study

Responses of the Ant Lasius niger to Various Compounds Perceived as Sweet in Humans: a Structure-Activity Relationship Study

Volatile Profile and Physico-Chemical Analysis of Acacia Honey for Geographical Origin and Nutritional Value Determination

Physicochemical parameters and pollen analysis of Moroccan honeydew honeys

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