The oligosaccharide composition of some New Zealand honeys

Weston, Roderick J.; Brocklebank, Lise K

doi:10.1016/s0308-8146(98)00099-5

Cited by 92 publications

(64 citation statements)

References 12 publications

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“…Siddiqui (1970) isolated and characterized up to 11 trisaccharides from honey, and a critical review by Doner (1977) evidenced the presence of eight trisaccharides (isopanose, theanderose, 3-a-isomaltosyl-glucose, erlose, melezitose, maltotriose, panose and isomaltotriose); all of them with the exception of 3-a-isomaltosyl-glucose being further detected by chromatographic methods (Low & Sporns, 1988;Sanz, Sanz, & Martínez-Castro, 2004;Weston & Brocklebank, 1999). Other trisaccharides such as raffinose (Cotte, Casabianca, Chardon, Lheritier, & Grenier-Loustalot, 2004;Mateo & Bosch-Reig, 1997), kestoses (Cotte et al, 2004;De la Fuente, Sanz, Martínez-Castro, Sanz, & Ruiz-Matute, 2007;Rittig, 2001) and isomelezitose (Rittig, 2001) have also been identified by GC or HPLC.…”

Section: Introductionmentioning

confidence: 99%

Gas chromatographic–mass spectrometric characterisation of tri- and tetrasaccharides in honey

et al. 2010

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a b s t r a c tA GC-MS method has been used to characterize tri-and tetrasaccharides in honey after their derivatization into trimethylsilyloxime derivatives. Based on retention data and mass spectra, a total of 25 trisaccharides were characterized; 12 being unequivocally identified using standards and two of them detected for the first time in honey. Erlose and panose were the major trisaccharides in the 12 honeys under analysis, their concentrations ranging 30-1214 mg 100 g À1 of honey and 17-863 mg 100 g À1 of honey, respectively. The GC-MS method also allowed the analysis of tetrasaccharides. Besides nystose, another nine tetrasaccharides were characterized; six of them were sucrose derivatives. Tetrasaccharides were present in concentrations lower than 230 mg 100 g À1 of honey.

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Section: Introductionmentioning

confidence: 99%

Gas chromatographic–mass spectrometric characterisation of tri- and tetrasaccharides in honey

et al. 2010

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“…These results suggest that MHCP enhanced caecal probiotic bacteria. It is well known that honey contains oligosaccharides such as fructooligosaccharide, and manuka honey also contains oligosaccharides [29] . Therefore, we speculate that oligosaccharides in the MHCP expressed a prebiotic effect, which may have a beneficial effect on bone resorption in OVX mice.…”

Section: Discussionmentioning

confidence: 99%

Effects of Manuka Honey Combined with α-Cyclodextrin on Bone Metabolism and Caecal Bacterial Contents in Ovariectomized Mice

Kruger¹

2015

IJFNS

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Honey has antimicrobial, antitumor, antioxidant, and anti-inflammatory effects. However, there have been few studies regarding the effects of manuka honey on bone metabolism and gut microflora. This study investigated the effects of manuka honey combined with α-cyclodextrin, Manuka Honey with Cyclopower TM (MHCP) on bone metabolism and caecal bacterial contents in ovariectomized (OVX) mice. Seven-week-old female Balb/c-strain mice were divided into four groups: sham-operated (sham) group, OVX group, and OVX mice that were fed a diet containing 5% or 10% (w/w) MHCP. After 9 weeks, the mice were sacrificed, and serum, uterus, caecum, and femur samples were obtained. Successful removal of the ovaries and induction of the osteoporotic process in OVX mice were demonstrated by a significant decrease in uterine weight and a significant increase in receptor activator of NF-κB ligand (RANKL) mRNA expression of the femur, compared to sham, respectively. Compared to the OVX group, MHCP reduced serum C-terminal telopeptide of type Ι collagen concentration as well as RANKL and nuclear factor of activated T-cells c1 (NFATc1) mRNA expression of the femur. Furthermore, MHCP increased caecal bifidobacteria and bacteroides contents. These results suggest that the MHCP expressed prebiotic effects, which might reduce bone resorption in OVX mice.

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“…Sanz et al [24] found the highest amounts of maltulose and turanose (0.66-3.52 and 0.72-2.87 g/100 g of honey, respectively) in samples of honey from diferent regions of Spain and commercially available nectar and honeydew honeys. The trisaccharides, melezitose and panose, were the most abundant oligosaccharides from New Zealand honeys [26]. The fructooligosaccharides (FOS) quantiied from wild Malaysian honeys were inulobiose, kestose and nystose [23].…”

Section: Honey As Prebioticmentioning

confidence: 99%

Honey as a Functional Food

Luchese¹,

Prudêncio²,

Guerra³

2017

Honey Analysis

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The most well-known functional properties of honey are its antioxidant and antimicrobial activities. The bioactive components of honey are afected by the lora from which it is produced and by geographical variations. Phenolic compounds promote, among other activities, high antioxidant action, being capable of minimizing intracellular oxidative damage associated with cellular aging, apoptosis and neurodegenerative diseases. A living cell system would provide a beter platform for determining antioxidant activity, since the bioactive honey compounds can act modulating antioxidant defense gene expression. Indeed, phenolic compounds, amino acids and reducing sugars are among the substances responsible for honey antioxidant activity. Most of phenolic compounds also exert antimicrobial activity against a number of pathogens and spoilage microorganisms. The antimicrobial activity of honey is also due to the action of enzymes. In addition, honey was found to contain lactic acid bacteria (LAB), which itself produce a myriad of active compounds that remain in variable amounts in mature honey. In addition, these antioxidant compounds might play a key role as prebiotic, protecting and stimulating growth of probiotic bacteria. Oligosaccharides present in honey are well-known prebiotic substances stimulating growth, activity and protecting probiotic bacteria during passage through the gastrointestinal tract and during storage of the products. This chapter describes the main bioactive components of honey, especially with respect to the phenolic compounds and their antioxidant activity and assay methods.

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The oligosaccharide composition of some New Zealand honeys

Cited by 92 publications

References 12 publications

Gas chromatographic–mass spectrometric characterisation of tri- and tetrasaccharides in honey

Gas chromatographic–mass spectrometric characterisation of tri- and tetrasaccharides in honey

Effects of Manuka Honey Combined with α-Cyclodextrin on Bone Metabolism and Caecal Bacterial Contents in Ovariectomized Mice

Honey as a Functional Food

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