Strategy for bioconversion of flavonoid glycosides into their aglycone using glycoside hydrolase

Song, Kyung‐Mo; Jeon, Yeo-Won; Jung, Sung-Keun; Kim, Young-Eon; Kim, Young‐Ho; Lee, Nam Hyouck

doi:10.1016/j.nbt.2016.06.1080

Cited by 5 publications

(3 citation statements)

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“…In particular, there was observed an increase in the concentration of p ‐coumaric and aromadendrin and a diminution in the consent of chrysin and carnosol, besides the appearance of ferulic acid, chlorogenic acid, protocatechuic acid, and taxifolin. The increasing concentration of the compounds is probably due to the hydrolysis of specific glycosides in the aglycones forms, influenced by high acidity, temperature, and/or natural enzymes present in the honey (Morales‐de La Peña, Salvia‐Trujillo, Rojas‐Graü, & Martín‐Belloso, ; Song et al, ). Another possibility is that the high‐temperature caused the hydrolysis of polysaccharides, increasing the content of phenolic compounds (Wang, He, & Chen, ).…”

Section: Resultsmentioning

confidence: 99%

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Braghini

Biluca

Gonzaga

et al. 2019

J Food Process Preserv

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The effects of the short‐term thermal processes applied to stingless bee honey were evaluated, which included the physicochemical characteristics (moisture, free acidity, pH, 5‐hydroxymethylfurfural, diastase activity, electrical conductivity, soluble solids, fructose, glucose, and sucrose) phenolic compounds content, antioxidant activity, and microbial load (molds and yeasts, thermotolerant coliforms, and Salmonella spp.). The results showed that after the thermal treatment application, the physicochemical characteristics of the honeys did not undergo statistically significant changes for most of the evaluated parameters. Regarding the concentrations and profiles of phenolic compounds, alterations were detected, which revealed new compounds not detected in fresh samples, thus, positively influencing the antioxidant activity. The application of the thermal treatment also reduced the aforementioned microbial load. Consequently, the applied process can be highlighted as an alternative method for the preservation of honey, since its application did not reduce the quality and specific characteristics of stingless bee honey. Practical applications Stingless honey bees (Meliponinae) form a large group of bees that lack of a sting and are found among various tropical and subtropical regions of the world. The honey produced by these bees is a product peculiar, as for the physical, chemical, and sensorial characteristics. Such characteristics, for example the high moisture content, may directly influence fermentation, and early deterioration of honey. Thus, the application of thermal treatment can be an efficient to minimize losses of honey. The results of the present work may point out the impacts of heat treatment on the characteristics on stingless bee honeys, serving as an incentive or starting point for future shelf‐life studies of honeys, contribute to the production chain of this honey and its valorization.

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Section: Resultsmentioning

confidence: 99%

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Braghini

Biluca

Gonzaga

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Therefore, some preservation technologies may be used to extend the shelf life of the products, such as pasteurization (Schvezov et al, 2020). The heat treatment can promote the hydrolysis of polysaccharides and specific glycosides in the aglycones forms and contribute to their increase in honey samples (Song et al, 2016;Wang et al, 2014). In this way, after short-term heat treatment ( 15and 60 s at 90°C), eight phenolic compounds were found in SBH of the M. bicolor species, being four phenolic acids (p-coumaric, protocatechuic, ferulic, chlorogenic) and three flavonoids (chrysin, aromadendrin, taxifolin, carnosol).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Stingless bee honey: An overview of health benefits and main market challenges

Pimentel

Rosset

Sousa³

et al. 2021

Journal of Food Biochemistry

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This review aimed to evaluate the nutraceutical and medicinal effects of stingless bee honey (SBH) by bringing a discussion focused on the main known in vitro/in vivo health-promoting effects. SBH has a high-water content, slight sweetness, acidic flavor, fluid texture, and slow crystallization. The type and concentration of phenolic compounds and consequent antioxidant activity were mainly associated with the floral sources, geographical location, bee species, and processing steps. SBH has anti-inflammatory, antimicrobial (against spoilage and pathogenic microorganisms), anti-diabetic, and skin aging delay activities in in vitro tests. It has also shown antioxidant and hypolipidemic effects, can protect from injuries caused by dyslipidemia, possess anti-inflammatory activity against chronic subclinical systemic inflammation and anti-diabetic properties, and can control and prevent Staphylococcus aureus infection on infected wound healings in in vivo tests (rats). However, clinical trials are crucial for the probation of the medicinal and nutraceutical properties of SBH.Despite this, there are still no general norms and/or quality standards for this type of honey. The information summarized in this review is important to add value to this little-consumed food, providing helpful information to spread knowledge about its benefits, assisting future studies, and raising perspectives for its recognition as a functional food. Furthermore, it may encourage the creation of standard quality for the production and marketing of SBH. Practical applicationsPrevious studies have already summarized the chemical profile and physicochemical properties of stingless bee honey (SBH) and its potential health properties. However, no study has performed an overview of the potential nutraceutical and medicinal effects of SBH, presenting results from in vitro and in vivo investigations. Therefore, this review is the first study to overview the potential nutraceutical and medicinal effects of SBH, showing results of in vitro/in vivo health-promoting effects. The bioactivity of SBH is related to bee species and floral sources. The SBH has antiinflammatory, antimicrobial, anti-diabetic, and antioxidant in vitro activity. It has also shown hypolipidemic effects and protection from injuries caused by dyslipidemia in rats.

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“…This scenario may be due to the heat-transformation of phenolic compounds. A previous study showed the transformation of rutin (glycones) to isoquercitrin (aglycones) when subjected to thermal processing [ 44 ]. These findings suggest the biochemical events that happened during the heat processing of raw SLBH may have led to the formation of new phenolic compounds.…”

Section: Physicochemical Properties Of Dehydrated Stingless Bee Honeymentioning

confidence: 99%

Methods of the Dehydration Process and Its Effect on the Physicochemical Properties of Stingless Bee Honey: A Review

2022

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Stingless bee honey (SLBH) has a high moisture content, making it more prone to fermentation and leading to honey spoilage. Dehydration of SLBH after harvest is needed to reduce the moisture content. This review compiles the available data on the dehydration methods for SLBH and their effect on its physicochemical properties. This review discovered the dehydration process of vacuum drying at 60 °C and 5% moisture setting, freeze-drying at −54 °C and 5% moisture setting for 24 h, and using a food dehydrator at 55 °C for 18 h could extract >80% water content in SLBH. As a result, these methods could decrease moisture content to <17% and water activity to <0.6. These will prevent the fermentation process and microorganism growth. The hydroxymethylfurfural (HMF) contents remain within the permissible standard of <40 mg/kg. The total phenolic content increased after dehydration by these methods. Therefore, dehydration of SLBH is recommended to increase its benefits.

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Strategy for bioconversion of flavonoid glycosides into their aglycone using glycoside hydrolase

Cited by 5 publications

References 0 publications

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Impact of short‐term thermal treatment on stingless bee honey (Meliponinae): Quality, phenolic compounds and antioxidant capacity

Stingless bee honey: An overview of health benefits and main market challenges

Methods of the Dehydration Process and Its Effect on the Physicochemical Properties of Stingless Bee Honey: A Review

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