Monitoring the Release of Methylglyoxal (MGO) from Honey and Honey-Based Formulations

Hossain, Lokman; Lim, Lee Yong; Hammer, Katherine A.; Hettiarachchi, D.S.; Locher, Cornelia

doi:10.3390/molecules28062858

Cited by 7 publications

(7 citation statements)

References 29 publications

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“…Several non-peroxide components have been reported to contribute to the antibacterial activity of honey. The most extensively studied are methylglyoxal and methyl syringate which are found predominantly in Manuka honey (Johnston et al 2018, El-Senduny et al 2021, Hossain et al 2023). Honey also contains a diverse array of phytochemicals including polyphenols which are derived from the nectar of flowers (Mduda et al 2023c).…”

Section: Resultsmentioning

confidence: 99%

Non-peroxide antibacterial activity of Meliponula (Axestotrigona) ferruginea honey from Tanzania

Mduda

2024

Preprint

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Honey serves as a medicinal food that is utilized for both preventative care and the treatment of various ailments. Amidst the contemporary challenge of antibiotic resistance, honey emerges as a promising natural antimicrobial solution. The efficacy of honey in therapy hinges on its mechanisms of antimicrobial action. Thus, this study investigated the non-peroxide antibacterial properties of honey sources from a stingless bee species, Meliponula (Axestotrigona) ferruginea, that is commonly managed in Tanzania. The findings reveal that honey from stingless bees exhibits remarkable antibacterial efficacy against both resistant and susceptible bacterial strains. Notably, the studied honey samples retained a substantial portion of their antibacterial potency (89.9 - 98.7%) even after the removal of hydrogen peroxide. Interestingly, the antibacterial activity of honey did not correlate with its total phenolic and flavonoid content, suggesting the influence of specific bioactive compounds rather than overall phytochemical content. Stingless bee honey was most effective against gram-positive bacterial strains, particularly Staphylococcus aureus. These results underscore the therapeutic potential of stingless bee honey for the management of pathogenic bacteria. Future investigations should focus on elucidating the specific bioactive compounds present in stingless bee honey to bolster its clinical applications.

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Section: Resultsmentioning

confidence: 99%

Non-peroxide antibacterial activity of Meliponula (Axestotrigona) ferruginea honey from Tanzania

Mduda

2024

Preprint

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“…honey was quantified for the formulations loaded with the WA Manuka honeys and New Zealand Manuka honey. MGO was quantified using a validated HPLC assay described by Hossain et al [ 45 ]. Studies have shown that high levels of MGO in Manuka honey stem from the presence of dihydroxyacetone (DHA) [ 46 , 47 , 48 ], identified as a direct precursor for MGO formation.…”

Section: Methodsmentioning

confidence: 99%

Design, Preparation, and Physicochemical Characterisation of Alginate-Based Honey-Loaded Topical Formulations

et al. 2023

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Honey has widespread use as a nutritional supplement and flavouring agent. Its diverse bioactivities, including antioxidant, antimicrobial, antidiabetic, anti-inflammatory, and anticancer properties, have also made it an aspirant natural product for therapeutic applications. Honey is highly viscous and very sticky, and its acceptance as a medicinal product will require formulation into products that are not only effective but also convenient for consumers to use. This study presents the design, preparation, and physicochemical characterisation of three types of alginate-based topical formulations incorporating a honey. The honeys applied were from Western Australia, comprising a Jarrah honey, two types of Manuka honeys, and a Coastal Peppermint honey. A New Zealand Manuka honey served as comparator honey. The three formulations were a pre-gel solution consisting of 2–3% (w/v) sodium alginate solution with 70% (w/v) honey, as well as a wet sheet and a dry sheet. The latter two formulations were obtained by further processing the respective pre-gel solutions. Physical properties of the different honey-loaded pre-gel solutions (i.e., pH, colour profile, moisture content, spreadability, and viscosity), wet sheets (i.e., dimension, morphology, and tensile strength) and dry sheets (i.e., dimension, morphology, tensile strength, and swelling index) were determined. High-Performance Thin-Layer Chromatography was applied to analyse selected non-sugar honey constituents to assess the impacts of formulation on the honey chemical composition. This study demonstrates that, irrespective of the honey type utilised, the developed manufacturing techniques yielded topical formulations with high honey content while preserving the integrity of the honey constituents. A storage stability study was conducted on formulations containing the WA Jarrah or Manuka 2 honey. The samples, appropriately packaged and stored over 6 months at 5, 30, and 40 °C, were shown to retain all physical characteristics with no loss of integrity of the monitored honey constituents.

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“…[1] Honey primarily consists of sugars (70-80 %), alongside water (about 17 %) and minor components, which make up approximately 3 % of honey's total mass. [2][3][4] The range of bioactivities recorded for different honeys, such as antibacterial, antioxidant, antifungal, antidiabetic and anti-inflammatory effects, are mainly related to the floral source and geographical origin of the honey, as well as its specific phytochemical profile, particularly its phenolic constituents, and physicochemical properties. [3,4] Clover honey is a unique type of honey produced from various species of the Trifolium genus, [5] which includes clovers and trefoil, which are low leguminous annual, biannual or perennial herbs, often with trifoliate leaves and dense white, yellow, red or purple flower heads.…”

Section: Introductionmentioning

confidence: 99%

“…[2][3][4] The range of bioactivities recorded for different honeys, such as antibacterial, antioxidant, antifungal, antidiabetic and anti-inflammatory effects, are mainly related to the floral source and geographical origin of the honey, as well as its specific phytochemical profile, particularly its phenolic constituents, and physicochemical properties. [3,4] Clover honey is a unique type of honey produced from various species of the Trifolium genus, [5] which includes clovers and trefoil, which are low leguminous annual, biannual or perennial herbs, often with trifoliate leaves and dense white, yellow, red or purple flower heads. [5] The word clover is likely derived from the old German word Klaiwaz, which refers to the stickiness of the sap of clover or the honey produced from the plant.…”

Section: Introductionmentioning

confidence: 99%

“…Honey is a sweet, sticky natural substance produced by bees (in particular Apis mellifera ) mainly from flower nectar [1] . Honey primarily consists of sugars (70–80 %), alongside water (about 17 %) and minor components, which make up approximately 3 % of honey's total mass [2–4] . The range of bioactivities recorded for different honeys, such as antibacterial, antioxidant, antifungal, antidiabetic and anti‐inflammatory effects, are mainly related to the floral source and geographical origin of the honey, as well as its specific phytochemical profile, particularly its phenolic constituents, and physicochemical properties [3,4] …”

Section: Introductionmentioning

confidence: 99%

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Determination of Physicochemical Characteristics, Phytochemical Profile and Antioxidant Activity of Various Clover Honeys

Sultana,

Foster,

Bates

et al. 2024

Chemistry & Biodiversity

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This paper reports on some physicochemical and phytochemical characteristics (i. e. pH, electrical conductivity, colour, moisture content, total phenolic content, sugar profile) and in vitro antioxidant activity of honeys harvested from five legume species, red clover (Trifolium pratense), balansa clover (T. michelianum), Persian clover (T. resupinatum), purple clover (T. purpureum) and sanfoin, also known as holy clover (Onobrychis viciifolia), that were grown in enclosed shade houses to ensure that the honeys’ characteristics are reflective of a truly monofloral honey. Glucose and fructose, determined via High‐Performance Thin‐Layer Chromatography (HPTLC) analysis, were found as the main sugars in all investigated honeys with the ratio of fructose to glucose ranging from 1 : 1.2 to 1 : 1.6. The honeys’ pH values ranged from 3.9 to 4.6 which met Codes Alimentarius (CA) requirements. The moisture content was found to be between 17.6 and 22.2 % which in some cases was slightly higher than CA requirements (≤20 %). The honeys’ colour values, prior and after filtration, were between 825.5–1149.5 mAU and 532.4–824.8 mAU respectively, illustrating golden yellow to deep yellow hues. The total phenolic content (TPC) of the honeys was determined using a modified Folin‐Ciocalteu assay. Their antioxidant activity was captured by the Ferric Reducing‐Antioxidant Power (FRAP) assay as well as HPTLC analysis coupled with 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) derivatisation. The highest total phenolic content was found in red clover honey (45.4 mg GAE/100 g) whereas purple clover honey showed the highest level of activity in the FRAP assay (7.3 mmol Fe2+/kg). HPTLC‐DPPH analysis of the honeys’ organic extracts demonstrated the presence of various bioactive compounds that contribute to their overall antioxidant activity. This study developed a methodology for producing monofloral clover honeys in a space limited, enclosed production system, which allowed to collate important baseline data for these honeys that can serve as the foundation for their potential future development into commercial honeys, including honeys that can be used for medicinal purposes.

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Monitoring the Release of Methylglyoxal (MGO) from Honey and Honey-Based Formulations

Cited by 7 publications

References 29 publications

Non-peroxide antibacterial activity of Meliponula (Axestotrigona) ferruginea honey from Tanzania

Non-peroxide antibacterial activity of Meliponula (Axestotrigona) ferruginea honey from Tanzania

Design, Preparation, and Physicochemical Characterisation of Alginate-Based Honey-Loaded Topical Formulations

Determination of Physicochemical Characteristics, Phytochemical Profile and Antioxidant Activity of Various Clover Honeys

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