1
|
Bava R, Castagna F, Lupia C, Poerio G, Liguori G, Lombardi R, Naturale MD, Bulotta RM, Biondi V, Passantino A, Britti D, Statti G, Palma E. Hive Products: Composition, Pharmacological Properties, and Therapeutic Applications. Pharmaceuticals (Basel) 2024; 17:646. [PMID: 38794216 PMCID: PMC11124102 DOI: 10.3390/ph17050646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/03/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Beekeeping provides products with nutraceutical and pharmaceutical characteristics. These products are characterized by abundance of bioactive compounds. For different reasons, honey, royal jelly, propolis, venom, and pollen are beneficial to humans and animals and could be used as therapeutics. The pharmacological action of these products is related to many of their constituents. The main bioactive components of honey include oligosaccharides, methylglyoxal, royal jelly proteins (MRJPs), and phenolics compounds. Royal jelly contains jelleins, royalisin peptides, MRJPs, and derivatives of hydroxy-decenoic acid, particularly 10-hydroxy-2-decenoic acid (10-HDA), which possess antibacterial, anti-inflammatory, immunomodulatory, neuromodulatory, metabolic syndrome-preventing, and anti-aging properties. Propolis has a plethora of activities that are referable to compounds such as caffeic acid phenethyl ester. Peptides found in bee venom include phospholipase A2, apamin, and melittin. In addition to being vitamin-rich, bee pollen also includes unsaturated fatty acids, sterols, and phenolics compounds that express antiatherosclerotic, antidiabetic, and anti-inflammatory properties. Therefore, the constituents of hive products are particular and different. All of these constituents have been investigated for their properties in numerous research studies. This review aims to provide a thorough screening of the bioactive chemicals found in honeybee products and their beneficial biological effects. The manuscript may provide impetus to the branch of unconventional medicine that goes by the name of apitherapy.
Collapse
Affiliation(s)
- Roberto Bava
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
| | - Fabio Castagna
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
- Mediterranean Ethnobotanical Conservatory, Sersale (CZ), 88054 Catanzaro, Italy
| | - Carmine Lupia
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
- Mediterranean Ethnobotanical Conservatory, Sersale (CZ), 88054 Catanzaro, Italy
| | - Giusi Poerio
- ATS Val Padana, Via dei Toscani, 46100 Mantova, Italy;
| | | | - Renato Lombardi
- IRCCS Casa Sollievo della Sofferenza, San Giovanni Rotondo (FG), 71013 Foggia, Italy;
| | - Maria Diana Naturale
- Ministry of Health, Directorate General for Health Programming, 00144 Rome, Italy;
| | - Rosa Maria Bulotta
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
| | - Vito Biondi
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy; (V.B.); (A.P.)
| | - Annamaria Passantino
- Department of Veterinary Sciences, University of Messina, 98168 Messina, Italy; (V.B.); (A.P.)
| | - Domenico Britti
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
| | - Giancarlo Statti
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, 87036 Cosenza, Italy;
| | - Ernesto Palma
- Department of Health Sciences, University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy; (R.B.); (C.L.); (R.M.B.); (D.B.); (E.P.)
- Center for Pharmacological Research, Food Safety, High Tech and Health (IRC-FSH), University of Catanzaro Magna Græcia, 88100 Catanzaro, Italy
| |
Collapse
|
2
|
Wahid M, Nazeer M, Qadir A, Azmi MB. Investigating the Protein-Based Therapeutic Relationship between Honey Protein SHP-60 and Bevacizumab on Angiogenesis: Exploring the Synergistic Effect through In Vitro and In Silico Analysis. ACS OMEGA 2024; 9:17143-17153. [PMID: 38645361 PMCID: PMC11024967 DOI: 10.1021/acsomega.3c09736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 02/09/2024] [Accepted: 03/11/2024] [Indexed: 04/23/2024]
Abstract
Honey is a natural product produced by honeybees, which has been used not only as food but also as a medicine by humans for thousands of years. In this study, 60 kDa protein was purified from Pakistani Sidr honey named as SHP-60 (Sidr Honey Protein-60), and its antioxidant potential and the effect of Bevacizumab with purified protein on in vitro angiogenesis using human umbilical vein endothelial cells (HUVEC) were investigated. We further validated the molecular protein-protein (SHP-60 with Bevacizumab) interactions through in silico analysis. It showed very promising antioxidant activity by reducing 2,2-diphenyl-1-picrylhydrazyl free radicals with a maximum of 83% inhibition at 50 μM and an IC50 of 26.45 μM statistically significant (**p < 0.01). Angiogenesis is considered a hallmark of cancer, and without it, the tumor cannot grow or metastasize. Bevacizumab, SHP-60, and both in combination were used to treat HUVEC, and the MTT assay was used to assess cell viability. To demonstrate in vitro angiogenesis, HUVEC was grown on Geltrex, and the formation of endotubes was examined using a tube formation assay. HUVEC viability was dose-dependently decreased by Bevacizumab, SHP-60, and both together. Bevacizumab and SHP-60 both inhibited angiogenesis in vitro, and their combination displayed levels of inhibition even higher than those of Bevacizumab alone. We investigated the protein-protein molecular docking interactions and molecular dynamics simulation analysis of MRJP3 (major royal jelly protein 3) similar to SHP-60 in molecular weight with both the heavy chain (HC) and light chain (LC) of Bevacizumab. We found significant interactions between the LC and MRJP3, indicating that ASN468, GLN470, and ASN473 of MRJP3 interact with SER156, SER159, and GLU161 of LC of Bevacizumab. The integration of experimental data and computational techniques is believed to improve the reliability of the findings and aid in future drug design.
Collapse
Affiliation(s)
- Mohsin Wahid
- Dow
Research Institute of Biotechnology and Biomedical Sciences, Dow University of Health Sciences, Karachi 74200, Pakistan
- Department
of Pathology, Dow International Medical College, Dow University of Health Sciences, Karachi 74200, Pakistan
| | - Meshal Nazeer
- Dow
Research Institute of Biotechnology and Biomedical Sciences, Dow University of Health Sciences, Karachi 74200, Pakistan
| | - Abdul Qadir
- Dow
Research Institute of Biotechnology and Biomedical Sciences, Dow University of Health Sciences, Karachi 74200, Pakistan
- Department
of Pharmacology, United Medical and Dental
College, Karachi 75190, Pakistan
| | - Muhammad Bilal Azmi
- Department
of Biochemistry, Dow Medical College, Dow
University of Health Sciences, Karachi 74200, Pakistan
| |
Collapse
|
3
|
Mohamadzade Namin S, Ghosh S, Jung C. Honey Quality Control: Review of Methodologies for Determining Entomological Origin. Molecules 2023; 28:4232. [PMID: 37241972 PMCID: PMC10223528 DOI: 10.3390/molecules28104232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
Honey is a widely consumed natural product, and its entomological origin can significantly influence its market value. Therefore, traceability of the entomological origin of honey should also be considered in honey quality control protocols. Although several methods exist, such as physicochemical characterization and bioactivity profiling of honey of different entomological origins, the most promising three methods for entomological authentication of honey include protein-based identification, chemical profiling, and a DNA-based method. All of these methods can be applied for reliable identification of the entomological origin of honey. However, as the honey is a complex matrix, the inconsistency of the results obtained by these methods is a pragmatic challenge, and therefore, the use of each method in all the cases is questionable. Most of these methodologies can be used for authentication of newly harvested honey and it is worth understanding the possibility of using these methods for authentication of relatively old samples. Most probably, using DNA-based methods targeting small fragments of DNA can provide the best result in old samples, however, the species-specific primers targeting short fragments are limited and not available for all species. Therefore, using universal primers in combination with a DNA metabarcoding approach can be a good solution that requires further investigation. This present article describes the applications of different methods, their pros, and their cons to identify honey based on entomological origin.
Collapse
Affiliation(s)
- Saeed Mohamadzade Namin
- Agricultural Science and Technology Institute, Andong National University, Andong 36729, Republic of Korea
| | - Sampat Ghosh
- Agricultural Science and Technology Institute, Andong National University, Andong 36729, Republic of Korea
| | - Chuleui Jung
- Agricultural Science and Technology Institute, Andong National University, Andong 36729, Republic of Korea
- Department of Plant Medicals, Andong National University, Andong 36729, Republic of Korea
| |
Collapse
|
4
|
Ziuzia P, Janiec Z, Wróbel-Kwiatkowska M, Lazar Z, Rakicka-Pustułka M. Honey's Yeast-New Source of Valuable Species for Industrial Applications. Int J Mol Sci 2023; 24:ijms24097889. [PMID: 37175595 PMCID: PMC10178026 DOI: 10.3390/ijms24097889] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Honey is a rich source of compounds with biological activity; moreover, it is a valuable source of various microorganisms. The aim of this study was to isolate and identify yeast from a sample of lime honey from Poland as well as to assess its ability to biosynthesize value-added chemicals such as kynurenic acid, erythritol, mannitol, and citric acid on common carbon sources. Fifteen yeast strains belonging to the species Yarrowia lipolytica, Candida magnolia, and Starmerella magnoliae were isolated. In shake-flask screening, the best value-added compound producers were chosen. In the last step, scaling up of the culture in the bioreactor was performed. A newly isolated strain of Y. lipolytica No. 12 produced 3.9 mg/L of kynurenic acid growing on fructose. Strain Y. lipolytica No. 9 synthesized 32.6 g/L of erythritol on technical glycerol with a low concentration of byproducts. Strain Y. lipolytica No. 5 produced 15.1 g/L of mannitol on technical glycerol, and strain No. 3 produced a very high amount of citric acid (76.6 g/L) on technical glycerol. In conclusion, to the best of our knowledge this is the first study to report the use of yeast isolates from honey to produce valuable chemicals. This study proves that natural products such as lime honey can be an excellent source of wild-type yeasts with valuable production properties.
Collapse
Affiliation(s)
- Patrycja Ziuzia
- Department of Biochemistry and Molecular Biology, Wroclaw University of Environmental and Life Sciences, 31 Norwida St., 50-375 Wroclaw, Poland
| | - Zuzanna Janiec
- Department of Biotechnology and Food Microbiology, Wroclaw University of Environmental and Life Sciences, 37 Chełmońskiego St., 51-630 Wroclaw, Poland
| | - Magdalena Wróbel-Kwiatkowska
- Department of Biotechnology and Food Microbiology, Wroclaw University of Environmental and Life Sciences, 37 Chełmońskiego St., 51-630 Wroclaw, Poland
| | - Zbigniew Lazar
- Department of Biotechnology and Food Microbiology, Wroclaw University of Environmental and Life Sciences, 37 Chełmońskiego St., 51-630 Wroclaw, Poland
| | - Magdalena Rakicka-Pustułka
- Department of Biotechnology and Food Microbiology, Wroclaw University of Environmental and Life Sciences, 37 Chełmońskiego St., 51-630 Wroclaw, Poland
| |
Collapse
|
5
|
Paget BW, Kleffmann T, Whiteman KE, Thomas MF, McMahon CD. Quantitative comparison of manuka and clover honey proteomes with royal jelly. PLoS One 2023; 18:e0272898. [PMID: 36763642 PMCID: PMC9916596 DOI: 10.1371/journal.pone.0272898] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Accepted: 01/26/2023] [Indexed: 02/12/2023] Open
Abstract
Royal jelly and honey are two substances produced successively by the worker bee caste. Modern proteomics approaches have been used to explore the protein component of each substance independently, but to date none have quantitatively compared the protein profile of honey and royal jelly directly. Sequential window acquisition of all theoretical fragment-ion spectra mass spectrometry (SWATH-MS) was used to compare protein quantities of bee origin in mānuka and clover honey to royal jelly. Two analysis techniques identified 76 proteins in total. Peptide intensity was directly compared for a subset of 31 proteins that were identified with high confidence, and the relative changes in protein abundance were compared between each honey type and royal jelly. Major Royal Jelly Proteins (MRJPs) had similar profiles in both honeys, except MRJP6, which was significantly more abundant in clover honey. Proteins involved in nectar metabolism were more abundant in honey than in royal jelly as expected. However, the trend revealed a potential catalytic role for MRJP6 in clover honey and a nectar- or honey-specific role for uncharacterised protein LOC408608. The abundance of MRJP6 in mānuka honey was equivalent to royal jelly suggesting a potential effect of nectar type on expression of this protein. Data are available via ProteomeXchange with identifier PXD038889.
Collapse
Affiliation(s)
- Blake W. Paget
- Hamilton Laboratory, ManukaMed LP, Masterton, New Zealand
- * E-mail:
| | - Torsten Kleffmann
- Division of Health Sciences, Research Infrastructure Centre, University of Otago, Dunedin, New Zealand
| | | | - Mark F. Thomas
- Hamilton Laboratory, ManukaMed LP, Masterton, New Zealand
| | | |
Collapse
|
6
|
Haji Ahmad F, Wahab MAA, Chilek TZT, Zamri AI, Razak SBA, Malik ADA. Comparison of Total Soluble Protein Content and SDS-PAGE Pattern Between Four Different Types of Honey. ADVANCES IN ENVIRONMENTAL ENGINEERING AND GREEN TECHNOLOGIES 2022:104-120. [DOI: 10.4018/978-1-6684-6265-2.ch006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
Generally, there are two types of beekeeping: the Apini tribe and the Meliponini tribe. Both tribes produce honey and have a good demand due to their health benefit properties. Considering the influence of diverse factors on honey composition and the lack of studies, establishing quality standards for stingless bee honey (Meliponini tribe) is still challenging and need to do to protect the consumer. In this sense, this study aimed to determine the total soluble protein content and compare the SDS-PAGE profile between two species of Apini tribe and two species of Meliponini tribe. Protein concentrations in honey samples were varied and resulted in a micro component in honey. SDS-PAGE profile for Meliponini tribe showed more number of protein bands compared to protein from Apini tribe. The unique protein bands that appeared in the Meliponini tribe may have potential as a biomarker to justify the authenticity and quality of that honey, which is known as Unique Kelulut Factor (UKF).
Collapse
|
7
|
Akyıldız İE, Erdem Ö, Raday S, Daştan T, Acar S, Uzunöner D, Düz G, Damarlı E. Elucidating the false positive tendency at AOAC 998.12 C-4 sugar test for pine honey samples: Modified sample preparation method for accurate δ13C measurement of honey proteome. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
8
|
Aween MM, Hassan Z, Muhialdin BJ. Purification and identification of novel antibacterial peptides isolated from Tualang honey. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Mohamed Mustafa Aween
- Faculty of Science and Technology Universiti Sains Islam Malaysia (USIM) Bandar Baru Nilai Negeri Sembilan 71800 Malaysia
- Department of Pharmaceutical Technology Faculty of Medical Technology Misurata University Misurata 22900 Libya
| | - Zaiton Hassan
- Faculty of Science and Technology Universiti Sains Islam Malaysia (USIM) Bandar Baru Nilai Negeri Sembilan 71800 Malaysia
| | - Belal J. Muhialdin
- Department of Pharmaceutical Technology Faculty of Medical Technology Misurata University Misurata 22900 Libya
- Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor 43400 Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Serdang Selangor 43400 Malaysia
| |
Collapse
|
9
|
Afzaal M, Saeed F, Hussain M, Shahid F, Siddeeg A, Al‐Farga A. Proteomics as a promising biomarker in food authentication, quality and safety: A review. Food Sci Nutr 2022; 10:2333-2346. [PMID: 35844910 PMCID: PMC9281926 DOI: 10.1002/fsn3.2842] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 02/07/2022] [Accepted: 03/12/2022] [Indexed: 12/18/2022] Open
Abstract
Adulteration and mislabeling have become a very common global malpractice in food industry. Especially foods of animal origin are prepared from plant sources and intentionally mislabeled. This type of mislabeling is an important concern in food safety as the replaced ingredients may cause a food allergy or toxicity to vulnerable consumers. Moreover, foodborne pathogens also pose a major threat to food safety. There is a dire need to develop strong analytical tools to deal with related issues. In this context, proteomics stands out as a promising tool used to report the aforementioned issues. The development in the field of omics has inimitable advantages in enabling the understanding of various biological fields especially in the discipline of food science. In this review, current applications and the role of proteomics in food authenticity, safety, and quality and food traceability are highlighted comprehensively. Additionally, the other components of proteomics have also been comprehensively described. Furthermore, this review will be helpful in the provision of new intuition into the use of proteomics in food analysis. Moreover, the pathogens in food can also be identified based on differences in their protein profiling. Conclusively, proteomics, an indicator of food properties, its origin, the processes applied to food, and its composition are also the limelight of this article.
Collapse
Affiliation(s)
- Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muzzamal Hussain
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farheen Shahid
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Azhari Siddeeg
- Department of Food Engineering and TechnologyFaculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
| | - Ammar Al‐Farga
- Department of BiochemistryCollege of SciencesUniversity of JeddahJeddahSaudi Arabia
| |
Collapse
|
10
|
Akyıldız İE, Yetimoğlu EK, Raday S, Erdem Ö, Acar S, Yilmaz Ö, Uzunöner D, Düz G, Damarli E. Development of a novel pretreatment protocol for the efficient isolation and enrichment of honey proteome using pine honey and the hypopharyngeal glands of Apis mellifera L. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01380-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
11
|
Tsavea E, Vardaka FP, Savvidaki E, Kellil A, Kanelis D, Bucekova M, Grigorakis S, Godocikova J, Gotsiou P, Dimou M, Loupassaki S, Remoundou I, Tsadila C, Dimitriou TG, Majtan J, Tananaki C, Alissandrakis E, Mossialos D. Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece. Foods 2022; 11:943. [PMID: 35407030 PMCID: PMC8997407 DOI: 10.3390/foods11070943] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 02/01/2023] Open
Abstract
Pine honey is a honeydew honey produced in the East Mediterranean region (Greece and Turkey) from the secretions of the plant sucking insect Marchalina hellenica (Gennadius) (Coccoidea: Marchalini-dae) feeding on living parts of Pinus species. Nowadays, honeydew honey has attracted great attention due to its biological activities. The aim of this study was to study unifloral pine honey samples produced in Greece regarding their physicochemical parameters and antioxidant and antibacterial activity against five nosocomial and foodborne pathogens. These honeys showed physicochemical and microscopic characteristics within the legal limits, except for diastase activity, a parameter known to be highly variable, depending on various factors. Substantially higher levels of H2O2 were estimated compared to other types of honeydew honey, whereas protein content was similar. The total phenolic content was 451.38 ± 120.38 mg GAE/kg and antiradical activity ranged from 42.43 to 79.33%, while FRAP values (1.87 to 9.43 mmol Fe+2/kg) were in general higher than those reported in the literature. Various correlations could be identified among these parameters. This is the first attempt to investigate in depth the antibacterial activity of pine honey from Greece and correlate it with honey quality parameters. All tested honeys exerted variable but significant antibacterial activity, expressed as MIC and MBC values, comparable or even superior to manuka honey for some tested samples. Although honey antibacterial activity is mainly attributed to hydrogen peroxide and proteins in some cases (demonstrated by elevated MICs after catalase and Proteinase K treatment, respectively), no strong correlation between the antibacterial activity and hydrogen peroxide concentration or total protein content was demonstrated in this study. However, there was a statistically significant correlation of moisture, antioxidant and antibacterial activity against Klebsiella pneuomoniae, as well as antioxidant and antibacterial activity against Salmonella ser. Typhimurium. Interestingly, a statistically significant negative correlation has been observed between diastase activity and Staphylococcus aureus antibacterial activity. Overall, our data indicate multiple mechanisms of antibacterial activity exerted by pine honey.
Collapse
Affiliation(s)
- Eleni Tsavea
- Laboratory of Microbial Biotechnology–Molecular Bacteriology–Virology, Department of Biochemistry & Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece; (E.T.); (C.T.); (T.G.D.)
| | - Fotini-Paraskevi Vardaka
- Laboratory of Quality and Safety of Agricultural Products, Landscape and Environment, Department of Agriculture, Hellenic Mediterranean University, Stavromenos PC, 71410 Heraklion, Greece; (F.-P.V.); (E.S.)
| | - Elisavet Savvidaki
- Laboratory of Quality and Safety of Agricultural Products, Landscape and Environment, Department of Agriculture, Hellenic Mediterranean University, Stavromenos PC, 71410 Heraklion, Greece; (F.-P.V.); (E.S.)
| | - Abdessamie Kellil
- Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies, 73100 Chania, Greece; (A.K.); (S.G.); (P.G.); (S.L.); (I.R.)
| | - Dimitrios Kanelis
- Laboratory of Apiculture-Sericulture, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (D.K.); (M.D.); (C.T.)
| | - Marcela Bucekova
- Laboratory of Apidology and Apitherapy, Department of Molecular Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska Cesta 21, 845 51 Bratislava, Slovakia; (M.B.); (J.G.); (J.M.)
| | - Spyros Grigorakis
- Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies, 73100 Chania, Greece; (A.K.); (S.G.); (P.G.); (S.L.); (I.R.)
| | - Jana Godocikova
- Laboratory of Apidology and Apitherapy, Department of Molecular Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska Cesta 21, 845 51 Bratislava, Slovakia; (M.B.); (J.G.); (J.M.)
| | - Panagiota Gotsiou
- Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies, 73100 Chania, Greece; (A.K.); (S.G.); (P.G.); (S.L.); (I.R.)
| | - Maria Dimou
- Laboratory of Apiculture-Sericulture, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (D.K.); (M.D.); (C.T.)
| | - Sophia Loupassaki
- Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies, 73100 Chania, Greece; (A.K.); (S.G.); (P.G.); (S.L.); (I.R.)
| | - Ilektra Remoundou
- Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies, 73100 Chania, Greece; (A.K.); (S.G.); (P.G.); (S.L.); (I.R.)
| | - Christina Tsadila
- Laboratory of Microbial Biotechnology–Molecular Bacteriology–Virology, Department of Biochemistry & Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece; (E.T.); (C.T.); (T.G.D.)
| | - Tilemachos G. Dimitriou
- Laboratory of Microbial Biotechnology–Molecular Bacteriology–Virology, Department of Biochemistry & Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece; (E.T.); (C.T.); (T.G.D.)
| | - Juraj Majtan
- Laboratory of Apidology and Apitherapy, Department of Molecular Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska Cesta 21, 845 51 Bratislava, Slovakia; (M.B.); (J.G.); (J.M.)
- Department of Microbiology, Faculty of Medicine, Slovak Medical University, Limbova 12, 833 03 Bratislava, Slovakia
| | - Chrysoula Tananaki
- Laboratory of Apiculture-Sericulture, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (D.K.); (M.D.); (C.T.)
| | - Eleftherios Alissandrakis
- Laboratory of Quality and Safety of Agricultural Products, Landscape and Environment, Department of Agriculture, Hellenic Mediterranean University, Stavromenos PC, 71410 Heraklion, Greece; (F.-P.V.); (E.S.)
- Institute of Agri-Food and Life Sciences Agro-Health, Hellenic Mediterranean University Research Center, Stavromenos PC, 71410 Heraklion, Greece
| | - Dimitris Mossialos
- Laboratory of Microbial Biotechnology–Molecular Bacteriology–Virology, Department of Biochemistry & Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece; (E.T.); (C.T.); (T.G.D.)
| |
Collapse
|
12
|
Kishani Farahani H, Moghadassi Y, Pierre JS, Kraus S, Lihoreau M. Poor adult nutrition impairs learning and memory in a parasitoid wasp. Sci Rep 2021; 11:16220. [PMID: 34376777 PMCID: PMC8355316 DOI: 10.1038/s41598-021-95664-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Accepted: 07/28/2021] [Indexed: 12/05/2022] Open
Abstract
Animals have evolved cognitive abilities whose impairment can incur dramatic fitness costs. While malnutrition is known to impact brain development and cognitive functions in vertebrates, little is known in insects whose small brain appears particularly vulnerable to environmental stressors. Here, we investigated the influence of diet quality on learning and memory in the parasitoid wasp Venturia canescens. Newly emerged adults were exposed for 24 h to either honey, 20% sucrose solution, 10% sucrose solution, or water, before being conditioned in an olfactory associative learning task in which an odor was associated to a host larvae (reward). Honey fed wasps showed 3.5 times higher learning performances and 1.5 times longer memory retention than wasps fed sucrose solutions or water. Poor diets also reduced longevity and fecundity. Our results demonstrate the importance of early adult nutrition for optimal cognitive function in these parasitoid wasps that must quickly develop long-term olfactory memories for searching suitable hosts for their progeny.
Collapse
Affiliation(s)
| | - Yasaman Moghadassi
- Department of Plant Protection, Faculty of Agriculture and Natural Resources, University of Tehran, Karajs, Iran
| | - Jean-Sebastien Pierre
- Rennes 1, UMR-CNRS 6553 EcoBio, University of, Avenue du Général Leclerc, Campus de Beaulieu, 35042, Rennes Cedex, France
| | - Stéphane Kraus
- Research Center On Animal Cognition (CRCA), Center for Integrative Biology (CBI), CNRS, UMR 5169 CNRS, University of Toulouse III, Toulouse, France
| | - Mathieu Lihoreau
- Research Center On Animal Cognition (CRCA), Center for Integrative Biology (CBI), CNRS, UMR 5169 CNRS, University of Toulouse III, Toulouse, France.
| |
Collapse
|
13
|
Brudzynski K. Honey as an Ecological Reservoir of Antibacterial Compounds Produced by Antagonistic Microbial Interactions in Plant Nectars, Honey and Honey Bee. Antibiotics (Basel) 2021; 10:551. [PMID: 34065141 PMCID: PMC8151657 DOI: 10.3390/antibiotics10050551] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/07/2021] [Accepted: 05/07/2021] [Indexed: 04/08/2023] Open
Abstract
The fundamental feature of "active honeys" is the presence and concentration of antibacterial compounds. Currently identified compounds and factors have been described in several review papers without broader interpretation or links to the processes for their formation. In this review, we indicate that the dynamic, antagonistic/competitive microbe-microbe and microbe-host interactions are the main source of antibacterial compounds in honey. The microbial colonization of nectar, bees and honey is at the center of these interactions that in consequence produce a range of defence molecules in each of these niches. The products of the microbial interference and exploitive competitions include antimicrobial peptides, antibiotics, surfactants, inhibitors of biofilm formation and quorum sensing. Their accumulation in honey by horizontal transfer might explain honey broad-spectrum, pleiotropic, antibacterial activity. We conclude that honey is an ecological reservoir of antibacterial compounds produced by antagonistic microbial interactions in plant nectars, honey and honey bee. Thus, refocusing research on secondary metabolites resulting from these microbial interactions might lead to discovery of new antibacterial compounds in honey that are target-specific, i.e., acting on specific cellular components or inhibiting the essential cellular function.
Collapse
Affiliation(s)
- Katrina Brudzynski
- Department of Drug Discovery, Bee-Biomedicals Inc., St. Catharines, ON L2T 3T4, Canada;
- Formerly Department of Biological Sciences, Brock University, St. Catharines, ON L2T 3T4, Canada
| |
Collapse
|
14
|
Miłek M, Bocian A, Kleczyńska E, Sowa P, Dżugan M. The Comparison of Physicochemical Parameters, Antioxidant Activity and Proteins for the Raw Local Polish Honeys and Imported Honey Blends. Molecules 2021; 26:molecules26092423. [PMID: 33919361 PMCID: PMC8122680 DOI: 10.3390/molecules26092423] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/15/2021] [Accepted: 04/21/2021] [Indexed: 11/16/2022] Open
Abstract
Many imported honeys distributed on the Polish market compete with local products mainly by lower price, which can correspond to lower quality and widespread adulteration. The aim of the study was to compare honey samples (11 imported honey blends and 5 local honeys) based on their antioxidant activity (measured by DPPH, FRAP, and total phenolic content), protein profile obtained by native PAGE, soluble protein content, diastase, and acid phosphatase activities identified by zymography. These indicators were correlated with standard quality parameters (water, HMF, pH, free acidity, and electrical conductivity). It was found that raw local Polish honeys show higher antioxidant and enzymatic activity, as well as being more abundant in soluble protein. With the use of principal component analysis (PCA) and stepwise linear discriminant analysis (LDA) protein content and diastase number were found to be significant (p < 0.05) among all tested parameters to differentiate imported honey from raw local honeys.
Collapse
Affiliation(s)
- Michał Miłek
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Ćwiklińskiej 1a, 35-601 Rzeszów, Poland; (E.K.); (M.D.)
- Correspondence: ; Tel.: +48-17-872-1730
| | - Aleksandra Bocian
- Department of Biotechnology and Bioinformatics, Faculty of Chemistry, Rzeszów University of Technology, Powstańców Warszawy 6, 35-959 Rzeszów, Poland;
| | - Ewelina Kleczyńska
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Ćwiklińskiej 1a, 35-601 Rzeszów, Poland; (E.K.); (M.D.)
| | - Patrycja Sowa
- Department of Bioenergetics Food Analysis and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszów, Ćwiklinskiej 2D, 35-601 Rzeszów, Poland;
| | - Małgorzata Dżugan
- Department of Chemistry and Food Toxicology, Institute of Food Technology and Nutrition, University of Rzeszów, Ćwiklińskiej 1a, 35-601 Rzeszów, Poland; (E.K.); (M.D.)
| |
Collapse
|
15
|
Ibrahim HR, Nanbu F, Miyata T. Potent antioxidant peptides derived from honey major protein enhance tolerance of eukaryotic cells toward oxidative stress. FOOD PRODUCTION, PROCESSING AND NUTRITION 2021. [DOI: 10.1186/s43014-021-00052-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractHoney is known for its medicinal benefits and receiving renewed attention as natural medicine. Studies on health benefits of honey attributed its antioxidant activity to phenolic compounds, but the contribution of proteins and peptides to the antioxidant activity of honey is lacking. The aim of this study was to explore the contribution of proteins and peptides to the antioxidant activity of honey, which remained obscure for decades.Total honey proteins (THP) were isolated by dialysis method and hydrolyzed through simulated gastrointestinal digestion. The hydrolysates were fractionated using size-exclusion chromatography. The antioxidant activity was determined by using superoxide radical-scavenging, DPPH reduction and intracellular ROS assays.THP was shown to exhibit superoxide-scavenging activity but its pepsin-hydrolysate (HP-p) showed superior scavenging activity. The HP-p produced five peptide fractions (P1~P5) when fractionated on Sephacryl S-100 size-exclusion column. The five fractions showed superoxide-scavenging activities and DPPH reducing activities, whereas the slow-eluting peptide fractions (P3 and P4) were the most potent. MALDI-TOF/MS analysis identified a pentapeptide (TSNTF) as the dominant peptide in the active fractions P3 and P4. Human colonic epithelial cells treated with P3 and P4 peptides exhibited lower intracellular ROS, when oxidative stress was induced by H2O2 or diethyl maleate (DEM), indicating strong tolerance to oxidative stress. The viabilities of human cells or yeast cells were largely decreases under oxidative stress, but treated cells with P3 and P4 showed higher viability compared with the untreated cells. The results are the first to describe a novel antioxidant peptide from honey that confer ex vivo anti-oxidative function within a complicated milieu of eukaryotic cells and pave the way for its potential as nutraceutical or therapeutic peptide for risk-reduction of oxidative-stress and related diseases.
Graphical abstract
Collapse
|
16
|
Silva B, Costa ACO, Tchewonpi SS, Bönick J, Huschek G, Gonzaga LV, Fett R, Baldermann S, Rawel HM. Comparative quantification and differentiation of bracatinga (Mimosa scabrella Bentham) honeydew honey proteins using targeted peptide markers identified by high-resolution mass spectrometry. Food Res Int 2021; 141:109991. [PMID: 33641949 DOI: 10.1016/j.foodres.2020.109991] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 12/07/2020] [Accepted: 12/09/2020] [Indexed: 10/22/2022]
Abstract
Honey traceability is an important topic, especially for honeydew honeys, due to the increased incidence of adulteration. This study aimed to establish specific markers to quantify proteins in honey. A proteomics strategy to identify marker peptides from bracatinga honeydew honey was therefore developed. The proteomics approach was based on initial untargeted identification of honey proteins and peptides by LC-ESI-Triple-TOF-MS/MS, which identified the major royal jelly proteins (MRJP) presence. Afterwards, the peptides were selected by the in silico digestion. The marker peptides were quantified by the developed targeted LC-QqQ-MS/MS method, which provided good linearity and specificity, besides recoveries between 92 and 100% to quantify peptides from bracatinga honeydew honey. The uniqueness and high response in mass spectrometry were backed by further complementary protein analysis (SDS-PAGE). The selected marker peptides EALPHVPIFDR (MRJP 1), ILGANVK (MRJP 2), TFVTIER (MRJP 3), QNIDVVAR (MRJP 4), FINNDYNFNEVNFR (MRJP 5) and LLQPYPDWSWTK (MRJP 7), quantified by LC-QqQ-MS/MS, highlighted that the content of QNIDVVAR from MRJP 4 could be used to differentiate bracatinga honeydew honey from floral honeys (p < 0.05) as a potential marker for its authentication. Finally, principal components analysis highlighted the QNIDVVAR content as a good descriptor of the analyzed bracatinga honeydew honey samples.
Collapse
Affiliation(s)
- Bibiana Silva
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil; Institute of Nutritional Science, University of Potsdam, Nuthetal OT Bergholz-Rehbrücke, Germany
| | | | - Sorel Sagu Tchewonpi
- Institute of Nutritional Science, University of Potsdam, Nuthetal OT Bergholz-Rehbrücke, Germany
| | - Josephine Bönick
- IGV - Institut für Getreideverarbeitung GmbH, Nuthetal OT Bergholz-Rehbrücke, Germany
| | - Gerd Huschek
- IGV - Institut für Getreideverarbeitung GmbH, Nuthetal OT Bergholz-Rehbrücke, Germany
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Susanne Baldermann
- Institute of Nutritional Science, University of Potsdam, Nuthetal OT Bergholz-Rehbrücke, Germany; Leibniz Institute of Vegetable and Ornamental Crops, Grossbeeren, Germany
| | - Harshadrai M Rawel
- Institute of Nutritional Science, University of Potsdam, Nuthetal OT Bergholz-Rehbrücke, Germany.
| |
Collapse
|
17
|
Erban T, Shcherbachenko E, Talacko P, Harant K. A single honey proteome dataset for identifying adulteration by foreign amylases and mining various protein markers natural to honey. J Proteomics 2021; 239:104157. [PMID: 33631366 DOI: 10.1016/j.jprot.2021.104157] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 02/12/2021] [Accepted: 02/16/2021] [Indexed: 11/18/2022]
Abstract
Honey adulteration is a common practice that deceives consumers and devalues the unique curative and food properties of honey. For marketing, each honey must satisfy an internationally valid Codex standard. One of the quality parameters is diastase/amylase activity, which, if lowered, may be compensated for by the addition of foreign amylases. However, the estimation of enzyme activity does not enable identification of artificially added amylases. 45 honey samples were analyzed using label-free nanoLC-MS/MS proteomics. Four honeys were found to contain the foreign amylases from Aspergillus niger, Bacillus amyloliquefaciens and/or Bacillus licheniformis. This result was confirmed via proof of specificity at multiple levels. Furthermore, we identified a series of plant-related protein groups. Despite plant-related proteins constituting a significant portion of honey proteins, they were minor components compared to the major honey bee-derived proteins. Bioinformatic analysis also provided evidence for aphid and catalase proteins in honey, but the limited specificity of the MS/MS identified peptides must be considered. Overall, we demonstrate a proteomics approach employing LC-MS/MS that is useful for proving adulteration and assessing honey quality. As an resource useful for reference, we provide curated sequence databases. In addition, we provide many markers that are naturally found in honey for future studies. SIGNIFICANCE: Honey is unique natural product used since ancient times as a food and natural medicine. Humans strive to understand honey components because they can characterize different types of honey and be used for authentication and origin assessment. One of the important honey components are proteins. The proteins present in honey can naturally occur in honey, but some of them can be used to mask deficiencies in some honey quality properties. Diastases/amylases are such proteins, and their activity, a measure of honey freshness, can decrease in time or due to processing. To our knowledge, we for the first time specifically identify foreign amylases in honey. However, this study provided new information on other non-honey bee proteins in honey. Thus, this study is also of importance due to its identification of plant and aphid proteins and catalase-related proteins. This study provides a clue explaining the controversial presence of catalase in honey, since catalases can be identified and their origin determined via proteomics.
Collapse
Affiliation(s)
- Tomas Erban
- Proteomics and Metabolomics Laboratory, Crop Research Institute, Drnovska 507/73, Prague, CZ-16106, Czechia.
| | - Elena Shcherbachenko
- Proteomics and Metabolomics Laboratory, Crop Research Institute, Drnovska 507/73, Prague, CZ-16106, Czechia
| | - Pavel Talacko
- Proteomics Core Facility, Faculty of Science, Charles University, BIOCEV, Prumyslova 595, Vestec CZ-25242, Czechia
| | - Karel Harant
- Proteomics Core Facility, Faculty of Science, Charles University, BIOCEV, Prumyslova 595, Vestec CZ-25242, Czechia
| |
Collapse
|
18
|
Brudzynski K, Sjaarda CP. Colloidal structure of honey and its influence on antibacterial activity. Compr Rev Food Sci Food Saf 2021; 20:2063-2080. [PMID: 33569893 DOI: 10.1111/1541-4337.12720] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 12/23/2020] [Accepted: 01/13/2021] [Indexed: 01/17/2023]
Abstract
Honey colloidal structure emerges as a new trend in research on honey functions since it became recognized as a major factor altering bioactivity of honey compounds. In honey complex matrix, macromolecules self-associate to colloidal particles at the critical concentration, driven by honey viscosity. Sequestration of macromolecules into colloids changes their activities and affects honey antibacterial function. This review fills the 80-year-old gap in research on honey colloidal structure. It summarizes past and current status of the research on honey colloids and describes physicochemical properties and the mechanisms of colloid formation and their dissociation upon honey dilution. The experimental observations are explained in the context of theoretical background of colloidal science. The functional changes and bioactivity of honey macromolecules bound to colloidal particles are illustrated here by the production of H2 O2 by glucose oxidase and the effect they have on antibacterial activity of honey. The changes in the production of H2 O2 and antibacterial activity of honey were coordinated with the changes in the aggregation-dissociation states of honey colloidal particles upon dilution. In all cases, these changes were nonlinear, assuming an inverted U-shaped dose-response curve. At the curve maximum, the production of H2 O2 and antibacterial activity reached the peak. The curve maximum signaled the minimum honey concentration required for the phase separation. With phase transition from two-phase colloidal condense state to dilute state dispersion, the change to opposite effects of dilution on these honey's activities occurred. Thus, the colloidal structure strongly influences bioactivity of honey compounds and affects its antibacterial activity.
Collapse
Affiliation(s)
- Katrina Brudzynski
- Department of Drug Discovery, Bee-Bimedical Inc., St. Catharines, Ontario, Canada.,Department of Biological Sciences, Brock University and Department of Drug Discovery, Bee-Biomedicals Inc., St. Catharines, Ontario, Canada
| | - Calvin P Sjaarda
- Queen's Genomics Lab at Ongwanada (Q-GLO), Kingston, Ontario, Canada.,Department of Psychiatry, Queen's University, Kingston, Ontario, Canada
| |
Collapse
|
19
|
Abstract
Although nectar is consumed, primarily as a supplemental food, by a broad range of insects spanning at least five orders, it is processed and stored by only a small number of species, most of which are bees and wasps in the superfamily Apoidea. Within this group, Apis mellifera has evolved remarkable adaptations facilitating nectar processing and storage; in doing so, this species utilizes the end product, honey, for diverse functions with few if any equivalents in other phytophagous insects. Honey and its phytochemical constituents, some of which likely derive from propolis, have functional significance in protecting honey bees against microbial pathogens, toxins, and cold stress, as well as in regulating development and adult longevity. The distinctive properties of A. mellifera honey appear to have arisen in multiple ways, including genome modification; partnerships with microbial symbionts; and evolution of specialized behaviors, including foraging for substances other than nectar. That honey making by A. mellifera involves incorporation of exogenous material other than nectar, as well as endogenous products such as antimicrobial peptides and royal jelly, suggests that regarding honey as little more than a source of carbohydrates for bees is a concept in need of revision.
Collapse
Affiliation(s)
- May R Berenbaum
- Department of Entomology, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA;
| | - Bernarda Calla
- Department of Entomology, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801, USA;
| |
Collapse
|
20
|
Proaño A, Coello D, Villacrés-Granda I, Ballesteros I, Debut A, Vizuete K, Brenciani A, Álvarez-Suarez JM. The osmotic action of sugar combined with hydrogen peroxide and bee-derived antibacterial peptide Defensin-1 is crucial for the antibiofilm activity of eucalyptus honey. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110379] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
21
|
Kafantaris I, Amoutzias GD, Mossialos D. Foodomics in bee product research: a systematic literature review. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03634-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
22
|
A current perspective on hydrogen peroxide production in honey. A review. Food Chem 2020; 332:127229. [PMID: 32688187 DOI: 10.1016/j.foodchem.2020.127229] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 05/28/2020] [Accepted: 06/01/2020] [Indexed: 02/06/2023]
Abstract
Hydrogen peroxide plays a key role in honey antibacterial activity. The production of H2O2 in honey requires glucose oxidase (GOx) that oxidizes glucose to gluconolactone and reduces molecular oxygen to hydrogen peroxide. The content of GOx of honeybee origin was believed to be the main predictor of H2O2 concentration in honey. The observed variations in H2O2 levels among honeys questioned however the direct GOx-H2O2 relationship and left its absence opened for exploration. Here, we evaluated principal causes underlying the imbalance in the quantitative enzyme-product relationship with respect to: (a) enzyme and the product inactivation or destruction by honey compounds; (b) non-enzymatic pathway of H2O2 formation, and (c) a potential contribution of enzymes with GOx activity originating from nectars and microorganisms inhabiting honey. We also bring new facts on the relationship between honey colloidal structure and H2O2 production that change our traditional understanding of honey function as antimicrobial agent.
Collapse
|
23
|
Bobis O, Moise AR, Ballesteros I, Reyes ES, Durán SS, Sánchez-Sánchez J, Cruz-Quintana S, Giampieri F, Battino M, Alvarez-Suarez JM. Eucalyptus honey: Quality parameters, chemical composition and health-promoting properties. Food Chem 2020; 325:126870. [PMID: 32387927 DOI: 10.1016/j.foodchem.2020.126870] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 04/17/2020] [Accepted: 04/18/2020] [Indexed: 01/20/2023]
Abstract
Eucalyptus honey is an important unifloral honey commercialized worldwide and much desired by consumers due to the medicinal properties attributed to it because of the plant from which it is produced. In general, eucalyptus honey has been classified as being rich in pollen grains from the eucalyptus tree as well as having physicochemical characteristics that, in a way, have made it stand out from other honeys. Similar to other types of honey, eucalyptus honey can suffer contaminations and adulterations that compromise its quality, safety and authenticity. Thus, detailed knowledge of the composition and properties of this monofloral honeys is of great importance. With this background, the aim of this review is to present and discuss recent data regarding the physicochemical characteristics, chemical and health-promoting properties of eucalyptus honey as well as microbial contamination, authenticity, processing and adulteration.
Collapse
Affiliation(s)
- Otilia Bobis
- Life Science Institute, Apiculture and Sericulture Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Adela Ramona Moise
- Life Science Institute, Apiculture and Sericulture Department, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Isabel Ballesteros
- Facultad de Ingeniería y Ciencias Aplicadas. Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Américas, Quito, Ecuador
| | - Estefanía Sánchez Reyes
- Hispano-Luso Institute for Agricultural Research (CIALE), University of Salamanca, Salamanca, Spain; Catholic University of Ávila (UCAVILA), Ávila, Spain
| | - Silvia Sánchez Durán
- Hispano-Luso Institute for Agricultural Research (CIALE), University of Salamanca, Salamanca, Spain
| | - José Sánchez-Sánchez
- Hispano-Luso Institute for Agricultural Research (CIALE), University of Salamanca, Salamanca, Spain
| | - Sandra Cruz-Quintana
- Facultad de Ciencias Agropecuarias, Universidad Técnica de Ambato, Tungurahua, Ecuador
| | - Francesca Giampieri
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez, Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy; Northwest University, Shaanxi, China; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo, Spain
| | - Maurizio Battino
- Dipartimento di Scienze Cliniche Specialistiche ed Odontostomatologiche (DISCO)-Sez, Biochimica, Facoltà di Medicina, Università Politecnica delle Marche, Ancona, Italy; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - José M Alvarez-Suarez
- Facultad de Ingeniería y Ciencias Aplicadas. Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED), Universidad de Las Américas, Quito, Ecuador; King Fahd Medical Research Center, King Abdulaziz University, Saudi Arabia.
| |
Collapse
|
24
|
Cebrero G, Sanhueza O, Pezoa M, Báez ME, Martínez J, Báez M, Fuentes E. Relationship among the minor constituents, antibacterial activity and geographical origin of honey: A multifactor perspective. Food Chem 2020; 315:126296. [PMID: 32014663 DOI: 10.1016/j.foodchem.2020.126296] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 12/04/2019] [Accepted: 01/24/2020] [Indexed: 12/30/2022]
Abstract
Some minor constituents of honey samples were determined through a fluorometric-chemical characterization method and related multifactorially with their antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa and with their geographical origin. Rotated principal component analysis identified five significant components in honey: three related to antibacterial activity and linked to phenolic compounds; Maillard products; proteins; the concentration of H2O2 at 3 and 24 h of incubation; and a tyrosine-containing entity. On the other hand, five constituents (phenolic compounds were the most relevant) allowed the classification of honey samples by geographical origin with 87% certainty. The results showed that phenolic compounds and Maillard products are related to the sustained production of H2O2 over time, which in turn boosts the antibacterial activity of honey. Native flora could promote this capability. The results showed the effect of geographic origin on the content of the analyzed minor constituents of honey, particularly phenolic compounds.
Collapse
Affiliation(s)
- Gonzalo Cebrero
- Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Oscar Sanhueza
- Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Matías Pezoa
- Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - María E Báez
- Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Jessica Martínez
- Centro de Medicina Regenerativa, Facultad de Medicina Clínica Alemana, Universidad del Desarrollo, Santiago, Chile
| | - Mauricio Báez
- Departamento de Bioquímica y Biología Molecular, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile
| | - Edwar Fuentes
- Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile.
| |
Collapse
|
25
|
Godocikova J, Bugarova V, Kast C, Majtan V, Majtan J. Antibacterial potential of Swiss honeys and characterisation of their bee-derived bioactive compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:335-342. [PMID: 31584691 DOI: 10.1002/jsfa.10043] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 09/04/2019] [Accepted: 09/16/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Antibacterial activity of honey is not only crucial characteristic in selection of honey for medical usage but also an important honey quality marker. The aim of the study was to characterise the antibacterial potential of 29 honey samples representing the main types of multi-floral blossom and honeydew honeys produced in Switzerland. Antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa was expressed as a minimum inhibitory and bactericidal concentrations (MIC and MBC). Furthermore, the content of bee-derived glucose oxidase (GOX) and its enzymatic product, H2 O2 , were also evaluated. RESULTS All honey samples successfully met basic defined criteria (moisture and hydroxymethylfurfural (HMF)) tested in this study. Honeydew honeys were the most effective honey samples and generated the highest levels of H2 O2 . A strong significant correlation was found between the overall antibacterial activity and the level of H2 O2 among all honey samples. Interestingly, the content of GOX in honey samples did not correlate with their antibacterial activity as well as H2 O2 production capacity. A weak antibacterial activity was determined in five floral honeys, most likely due to increased enzymatic activity of pollen-derived catalase. CONCLUSION This study showed that antibacterial effect of Swiss honey samples is associated mainly with H2 O2 . © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Jana Godocikova
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Veronika Bugarova
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovakia
| | | | - Viktor Majtan
- Department of Microbiology, Faculty of Medicine, Slovak Medical University, Bratislava, Slovakia
| | - Juraj Majtan
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovakia
| |
Collapse
|
26
|
Zhang Y, Wang Y, Zhao H, Zhang G, Peng D, Cao W. Characterization of Novel Protein Component as Marker for Floral Origin of Jujube ( Ziziphus jujuba Mill.) Honey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12255-12263. [PMID: 31618580 DOI: 10.1021/acs.jafc.9b05190] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Jujube (Ziziphus jujuba Mill.) honey, one of the most valuable honey varieties from China with unique characteristics, is vulnerable to being the target of adulteration and deliberate mislabeling of botanical origin. This study investigated the typical protein component of jujube honey to authenticate the floral source by SDS-PAGE analysis combined with LC-MS/MS identification, and its stability to heating was also evaluated. One band and two adjacent but independent bands, both with molecular weights of ∼19 kDa, were notably observed in Coomassie brilliant blue- and silver-stained SDS-PAGE gels, respectively, for jujube honey from different geographic origins, whereas that was not present for the other five botanical honey varieties, suggesting this protein component was suitable as a marker for jujube honey. LC-MS/MS identification revealed that it was constituted by one Z. jujuba-derived protein (gene number:Zj.jz016003045) and two A. mellifera-derived proteins (an uncharacterized protein with accession number tr|A0A088AC16 and a cleavage fragment from major royal jelly protein-1), and the existence of plant-derived protein was attributed to the special neutral pH of jujube honey. Additionally, these protein markers exhibited good stability to heating below 85 °C/30 min. This study provided a simple method to characterize jujube honey and first identified a protein indicator to determine the botanical origin of honey.
Collapse
Affiliation(s)
- Ying Zhang
- College of Food Science and Technology , Northwest University , 229 North TaiBai Road , Xi'an 710069 , P. R. China
| | - Yuxiang Wang
- College of Chemical Engineering , Northwest University , 229 North TaiBai Road , Xi'an 710069 , P. R. China
| | - Haoan Zhao
- College of Food Science and Technology , Northwest University , 229 North TaiBai Road , Xi'an 710069 , P. R. China
| | - Guangyan Zhang
- College of Food Science and Technology , Northwest University , 229 North TaiBai Road , Xi'an 710069 , P. R. China
| | - Deju Peng
- Yangling Zhongyang Joint Ranch Co. Ltd. , Beiyang Breeding Area , Yangling Street Agency , Yangling District, Xi'an 712100 , P. R. China
| | - Wei Cao
- College of Food Science and Technology , Northwest University , 229 North TaiBai Road , Xi'an 710069 , P. R. China
| |
Collapse
|
27
|
Lewkowski O, Mureșan CI, Dobritzsch D, Fuszard M, Erler S. The Effect of Diet on the Composition and Stability of Proteins Secreted by Honey Bees in Honey. INSECTS 2019; 10:E282. [PMID: 31480801 PMCID: PMC6780080 DOI: 10.3390/insects10090282] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 08/28/2019] [Accepted: 08/29/2019] [Indexed: 01/10/2023]
Abstract
Honey proteins are essential bee nutrients and antimicrobials that protect honey from microbial spoilage. The majority of the honey proteome includes bee-secreted peptides and proteins, produced in specialised glands; however, bees need to forage actively for nitrogen sources and other basic elements of protein synthesis. Nectar and pollen of different origins can vary significantly in their nutritional composition and other compounds such as plant secondary metabolites. Worker bees producing and ripening honey from nectar might therefore need to adjust protein secretions depending on the quality and specific contents of the starting material. Here, we assessed the impact of different food sources (sugar solutions with different additives) on honey proteome composition and stability, using controlled cage experiments. Honey-like products generated from sugar solution with or without additional protein, or plant secondary metabolites, differed neither in protein quality nor in protein quantity among samples. Storage for 4 weeks prevented protein degradation in most cases, without differences between food sources. The honey-like product proteome included several major royal jelly proteins, alpha-glucosidase and glucose oxidase. As none of the feeding regimes resulted in different protein profiles, we can conclude that worker bees may secrete a constant amount of each bee-specific protein into honey to preserve this highly valuable hive product.
Collapse
Affiliation(s)
- Oleg Lewkowski
- Institut für Biologie, Molekulare Ökologie, Martin-Luther-Universität Halle-Wittenberg, Hoher Weg 8, 06120 Halle (Saale), Germany.
| | - Carmen I Mureșan
- Institutul de Științele Vieții "Regele Mihai I al României", Nutriție moleculară (Genomică și Proteomică), Universitatea de Științe Agricole și Medicină Veterinară, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dirk Dobritzsch
- Proteinzentrum Charles Tanford, Core Facility-Proteomic Mass Spectrometry, Martin-Luther-Universität Halle-Wittenberg, Kurt-Mothes-Straße 3a, 06120 Halle (Saale), Germany
- Institut für Biochemie und Biotechnologie, Pflanzenbiochemie, Martin-Luther-Universität Halle-Wittenberg, Kurt-Mothes-Straße 3a, 06120 Halle (Saale), Germany
| | - Matthew Fuszard
- Proteinzentrum Charles Tanford, Core Facility-Proteomic Mass Spectrometry, Martin-Luther-Universität Halle-Wittenberg, Kurt-Mothes-Straße 3a, 06120 Halle (Saale), Germany
- Zentrum für Medizinische Grundlagenforschung (ZMG), Medizinische Fakultät der Martin-Luther-Universität Halle-Wittenberg, Ernst-Grube-Str. 40, 06120 Halle (Saale), Germany
| | - Silvio Erler
- Institut für Biologie, Molekulare Ökologie, Martin-Luther-Universität Halle-Wittenberg, Hoher Weg 8, 06120 Halle (Saale), Germany.
| |
Collapse
|
28
|
Song YQ, Milne RI, Zhou HX, Ma XL, Fang JY, Zha HG. Floral nectar chitinase is a potential marker for monofloral honey botanical origin authentication: A case study from loquat (Eriobotrya japonica Lindl.). Food Chem 2019; 282:76-83. [DOI: 10.1016/j.foodchem.2018.12.107] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2018] [Revised: 12/18/2018] [Accepted: 12/22/2018] [Indexed: 10/27/2022]
|
29
|
Erban T, Shcherbachenko E, Talacko P, Harant K. The Unique Protein Composition of Honey Revealed by Comprehensive Proteomic Analysis: Allergens, Venom-like Proteins, Antibacterial Properties, Royal Jelly Proteins, Serine Proteases, and Their Inhibitors. JOURNAL OF NATURAL PRODUCTS 2019; 82:1217-1226. [PMID: 30995037 DOI: 10.1021/acs.jnatprod.8b00968] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Honey is a unique natural product produced by European honeybees. Due to its high economic value, honey is considered to be well characterized chemically, and it is often discovered to be an adulterated commodity. However, this study shows that our knowledge of honey protein composition, which is of high medical and pharmaceutical importance, is incomplete. In this in-depth proteomic study of 13 honeys, we identified a number of proteins that are important for an understanding of honey properties and merit additional pharmaceutical research. Our major result is an expanded understanding of the proteins underlying honey's antimicrobial properties, such as hymenoptaecin and defensin-1, glucose dehydrogenase isoforms, venom allergens and other venom-like proteins, serine proteases and serine protease inhibitors, and a series of royal jelly proteins. In addition, we performed quantitative comparisons of all of the proteins previously known or newly identified. The honey proteins, determined using label-free nLC-MS/MS in which the same protein quantity was analyzed in one series, were found in relatively similar proportions, although eucalyptus honey differed most widely from the remaining honeys. Overall, the proteome analysis indicated that honeybees supply proteins to honey in a relatively stable ratio within each proteome, but total protein quantity can differ by approximately an order of magnitude in different honeys.
Collapse
Affiliation(s)
- Tomas Erban
- Proteomics and Metabolomics Laboratory , Crop Research Institute , Drnovska 507/73 , Prague 6-Ruzyne , CZ-16106 , Czechia
| | - Elena Shcherbachenko
- Proteomics and Metabolomics Laboratory , Crop Research Institute , Drnovska 507/73 , Prague 6-Ruzyne , CZ-16106 , Czechia
| | - Pavel Talacko
- Proteomics Core Facility, Faculty of Science , Charles University , BIOCEV, Prumyslova 595 , Vestec , CZ-25242 , Czechia
| | - Karel Harant
- Proteomics Core Facility, Faculty of Science , Charles University , BIOCEV, Prumyslova 595 , Vestec , CZ-25242 , Czechia
| |
Collapse
|
30
|
Bucekova M, Jardekova L, Juricova V, Bugarova V, Di Marco G, Gismondi A, Leonardi D, Farkasovska J, Godocikova J, Laho M, Klaudiny J, Majtan V, Canini A, Majtan J. Antibacterial Activity of Different Blossom Honeys: New Findings. Molecules 2019; 24:E1573. [PMID: 31010070 PMCID: PMC6514785 DOI: 10.3390/molecules24081573] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Revised: 04/18/2019] [Accepted: 04/19/2019] [Indexed: 01/22/2023] Open
Abstract
Antibacterial activity is the most investigated biological property of honey. The goal of this study was to evaluate the antibacterial activity of 57 Slovak blossom honeys against Staphylococcus aureus and Pseudomonas aeruginosa and investigate the role of several bioactive substances in antibacterial action of honeys. Inhibitory and bactericidal activities of honeys were studied to determine the minimum inhibitory and bactericidal concentrations. The contents of glucose oxidase (GOX) enzyme, hydrogen peroxide (H2O2), and total polyphenols (TP) were determined in honeys. We found that honey samples showed different antibacterial efficacy against the tested bacteria as follows: wildflower honeys > acacia honeys > rapeseed honeys. Overall antibacterial activity of the honeys was statistically-significantly correlated with the contents of H2O2 and TP in honeys. A strong correlation was found between the H2O2 and TP content. On the other hand, no correlation was found between the content of GOX and level of H2O2. Antibacterial activity of 12 selected honeys was markedly reduced by treatment with catalase, but it remained relatively stable after inactivation of GOX with proteinase-K digestion. Obtained results suggest that the antibacterial activity of blossom honeys is mainly mediated by H2O2 levels present in honeys which are affected mainly by polyphenolic substances and not directly by GOX content.
Collapse
Affiliation(s)
- Marcela Bucekova
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51 Bratislava, Slovakia.
| | - Lucia Jardekova
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51 Bratislava, Slovakia.
| | - Valeria Juricova
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51 Bratislava, Slovakia.
| | - Veronika Bugarova
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51 Bratislava, Slovakia.
| | - Gabriele Di Marco
- Honey Research Center, Department of Biology, University of Rome "Tor Vergata", via della Ricerca Scientifica 1, 00133 Rome, Italy.
| | - Angelo Gismondi
- Honey Research Center, Department of Biology, University of Rome "Tor Vergata", via della Ricerca Scientifica 1, 00133 Rome, Italy.
| | - Donatella Leonardi
- Honey Research Center, Department of Biology, University of Rome "Tor Vergata", via della Ricerca Scientifica 1, 00133 Rome, Italy.
| | - Jarmila Farkasovska
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51 Bratislava, Slovakia.
| | - Jana Godocikova
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51 Bratislava, Slovakia.
| | - Maros Laho
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51 Bratislava, Slovakia.
- Institute of Chemistry, Slovak Academy of Sciences, Dubravska cesta 9, 845 38 Bratislava, Slovakia.
| | - Jaroslav Klaudiny
- Institute of Chemistry, Slovak Academy of Sciences, Dubravska cesta 9, 845 38 Bratislava, Slovakia.
| | - Viktor Majtan
- Department of Microbiology, Faculty of Medicine, Slovak Medical University, Limbova 12, 833 03 Bratislava, Slovakia.
| | - Antonella Canini
- Honey Research Center, Department of Biology, University of Rome "Tor Vergata", via della Ricerca Scientifica 1, 00133 Rome, Italy.
| | - Juraj Majtan
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51 Bratislava, Slovakia.
| |
Collapse
|
31
|
Zhang YZ, Chen YF, Wu YQ, Si JJ, Zhang CP, Zheng HQ, Hu FL. Discrimination of the entomological origin of honey according to the secretions of the bee (Apis cerana or Apis mellifera). Food Res Int 2019; 116:362-369. [DOI: 10.1016/j.foodres.2018.08.049] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Revised: 08/14/2018] [Accepted: 08/18/2018] [Indexed: 01/07/2023]
|
32
|
Seraglio SKT, Silva B, Bergamo G, Brugnerotto P, Gonzaga LV, Fett R, Costa ACO. An overview of physicochemical characteristics and health-promoting properties of honeydew honey. Food Res Int 2019; 119:44-66. [PMID: 30884675 DOI: 10.1016/j.foodres.2019.01.028] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2018] [Revised: 12/22/2018] [Accepted: 01/13/2019] [Indexed: 01/08/2023]
Abstract
Honeydew honey has differentiated chemical and physicochemical characteristics besides potential functional properties such as antimicrobial, anti-inflammatory and antioxidant. In this sense, the interest and consumption of this honey as a functional product by the food industry and consumers have increased. Honeydew honeys usually present dark color, a lower content of monosaccharides and higher values of pH, acidity, electric conductivity, proteins, minerals, phenolic compounds, and oligosaccharides compared to blossom honeys, which contribute to its outstanding biological activities. Consequently, contaminations and adulterations of this honey can occur and compromise the quality, safety and authenticity of honeydew honey. Thus, detailed knowledge of the composition and properties of honeydew honeys is of great importance, especially considering that honeydew honeys are still few studied and therefore underestimated. Therefore, in this review, the physicochemical characteristics, chemical and bioactive composition, functional and health-promoting properties of honeydew honey as well as contamination, adulteration and authenticity of this honey are summarized.
Collapse
Affiliation(s)
| | - Bibiana Silva
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Greici Bergamo
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Patricia Brugnerotto
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Florianopolis, SC, Brazil
| | | |
Collapse
|
33
|
Sakač M, Jovanov P, Marić A, Tomičić Z, Pezo L, Dapčević-Hadnađev T, Novaković A. Free amino acid profiles of honey samples from Vojvodina (Republic of Serbia). FOOD AND FEED RESEARCH 2019. [DOI: 10.5937/ffr1902179s] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
|
34
|
Azevedo MS, Valentim-Neto PA, Seraglio SKT, da Luz CFP, Arisi ACM, Costa ACO. Proteome comparison for discrimination between honeydew and floral honeys from botanical species Mimosa scabrella Bentham by principal component analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4515-4519. [PMID: 28337740 DOI: 10.1002/jsfa.8317] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Revised: 03/03/2017] [Accepted: 03/18/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Due to the increasing valuation and appreciation of honeydew honey in many European countries and also to existing contamination among different types of honeys, authentication is an important aspect of quality control with regard to guaranteeing the origin in terms of source (honeydew or floral) and needs to be determined. Furthermore, proteins are minor components of the honey, despite the importance of their physiological effects, and can differ according to the source of the honey. In this context, the aims of this study were to carry out protein extraction from honeydew and floral honeys and to discriminate these honeys from the same botanical species, Mimosa scabrella Bentham, through proteome comparison using two-dimensional gel electrophoresis and principal component analysis. RESULTS The results showed that the proteome profile and principal component analysis can be a useful tool for discrimination between these types of honey using matched proteins (45 matched spots). Also, the proteome profile showed 160 protein spots in honeydew honey and 84 spots in the floral honey. CONCLUSION The protein profile can be a differential characteristic of this type of honey, in view of the importance of proteins as bioactive compounds in honey. © 2017 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mônia Stremel Azevedo
- Federal University of Santa Catarina, Department of Food Science and Technology, Florianópolis, SC, Brazil
| | | | | | | | | | | |
Collapse
|
35
|
Chen R, Chen G, Huang J. Shot-gun proteome and transcriptome mapping of the jujube floral organ and identification of a pollen-specific S-locus F-box gene. PeerJ 2017; 5:e3588. [PMID: 28729959 PMCID: PMC5516771 DOI: 10.7717/peerj.3588] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Accepted: 06/27/2017] [Indexed: 12/13/2022] Open
Abstract
The flower is a plant reproductive organ that forms part of the fruit produced as the flowering season ends. While the number and identity of proteins expressed in a jujube (Ziziphus jujuba Mill.) flower is currently unknown, integrative proteomic and transcriptomic analyses provide a systematic strategy of characterizing the floral biology of plants. We conducted a shotgun proteomic analysis on jujube flowers by using a filter-aided sample preparation tryptic digestion, followed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). In addition, transcriptomics analyses were performed on HiSeq2000 sequencers. In total, 7,853 proteins were identified accounting for nearly 30% of the ‘Junzao’ gene models (27,443). Genes identified in proteome generally showed higher RPKM (reads per kilobase per million mapped reads) values than undetected genes. Gene ontology categories showed that ribosomes and intracellular organelles were the most dominant classes and accounted for 17.0% and 14.0% of the proteome mass, respectively. The top-ranking proteins with iBAQ >1010 included non-specific lipid transfer proteins, histones, actin-related proteins, fructose-bisphosphate aldolase, Bet v I type allergens, etc. In addition, we identified one pollen-specificity S-locus F-box-like gene located on the same chromosome as the S-RNase gene. Both of these may activate the behaviour of gametophyte self-incompatibility in jujube. These results reflected the protein profile features of jujube flowers and contributes new information important to the jujube breeding system.
Collapse
Affiliation(s)
- Ruihong Chen
- Shaanxi Province Key Laboratory of Jujube, College of Life Science, Yan'an University, Yan'an, China
| | - Guoliang Chen
- Shaanxi Province Key Laboratory of Jujube, College of Life Science, Yan'an University, Yan'an, China
| | - Jian Huang
- College of Forestry, Northwest A & F University, Yangling, China
| |
Collapse
|
36
|
Soares S, Amaral JS, Oliveira MBP, Mafra I. A Comprehensive Review on the Main Honey Authentication Issues: Production and Origin. Compr Rev Food Sci Food Saf 2017; 16:1072-1100. [DOI: 10.1111/1541-4337.12278] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 05/18/2017] [Accepted: 05/27/2017] [Indexed: 11/30/2022]
Affiliation(s)
- Sónia Soares
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| | - Joana S. Amaral
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
- Escola Superior de Tecnologia e Gestão; Inst. Politécnico de Bragança; Bragança Portugal
| | | | - Isabel Mafra
- REQUIMTE-LAQV, Faculdade de Farmácia; Univ. do Porto; Porto Portugal
| |
Collapse
|
37
|
Cornara L, Biagi M, Xiao J, Burlando B. Therapeutic Properties of Bioactive Compounds from Different Honeybee Products. Front Pharmacol 2017; 8:412. [PMID: 28701955 PMCID: PMC5487425 DOI: 10.3389/fphar.2017.00412] [Citation(s) in RCA: 211] [Impact Index Per Article: 30.1] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Accepted: 06/12/2017] [Indexed: 02/05/2023] Open
Abstract
Honeybees produce honey, royal jelly, propolis, bee venom, bee pollen, and beeswax, which potentially benefit to humans due to the bioactives in them. Clinical standardization of these products is hindered by chemical variability depending on honeybee and botanical sources, but different molecules have been isolated and pharmacologically characterized. Major honey bioactives include phenolics, methylglyoxal, royal jelly proteins (MRJPs), and oligosaccharides. In royal jelly there are antimicrobial jelleins and royalisin peptides, MRJPs, and hydroxy-decenoic acid derivatives, notably 10-hydroxy-2-decenoic acid (10-HDA), with antimicrobial, anti-inflammatory, immunomodulatory, neuromodulatory, metabolic syndrome preventing, and anti-aging activities. Propolis contains caffeic acid phenethyl ester and artepillin C, specific of Brazilian propolis, with antiviral, immunomodulatory, anti-inflammatory and anticancer effects. Bee venom consists of toxic peptides like pain-inducing melittin, SK channel blocking apamin, and allergenic phospholipase A2. Bee pollen is vitaminic, contains antioxidant and anti-inflammatory plant phenolics, as well as antiatherosclerotic, antidiabetic, and hypoglycemic flavonoids, unsaturated fatty acids, and sterols. Beeswax is widely used in cosmetics and makeup. Given the importance of drug discovery from natural sources, this review is aimed at providing an exhaustive screening of the bioactive compounds detected in honeybee products and of their curative or adverse biological effects.
Collapse
Affiliation(s)
- Laura Cornara
- Dipartimento di Scienze della Terra, dell'Ambiente e della Vita, Università degli Studi di GenovaGenova, Italy
| | - Marco Biagi
- Unità Operativa di Biologia Farmaceutica, Dipartimento di Scienze Fisiche, della Terra e dell'Ambiente, Università degli Studi di SienaSiena, Italy
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of MacauTaipa, Macau
| | - Bruno Burlando
- Dipartimento di Farmacia, Università degli Studi di GenovaGenova, Italy
| |
Collapse
|
38
|
Review on proteomics for food authentication. J Proteomics 2016; 147:212-225. [PMID: 27389853 DOI: 10.1016/j.jprot.2016.06.033] [Citation(s) in RCA: 114] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 06/21/2016] [Accepted: 06/28/2016] [Indexed: 12/24/2022]
Abstract
UNLABELLED Consumers have the right to know what is in the food they are eating. Accordingly, European and global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although traditional methods are still being used, new approaches such as genomics, proteomics, and metabolomics are helping to complement existing methodologies for verifying the claims made about certain food products. During the last decade, proteomics (the large-scale analysis of proteins in a particular biological system at a particular time) has been applied to different research areas within food technology. Since proteins can be used as markers for many properties of a food, even indicating processes to which the food has been subjected, they can provide further evidence of the foods labeling claim. This review is a comprehensive and updated overview of the applications, drawbacks, advantages, and challenges of proteomics for food authentication in the assessment of the foods compliance with labeling regulations and policies. SIGNIFICANCE This review paper provides a comprehensive and critical overview of the application of proteomics approaches to determine the authenticity of several food products updating the performances and current limitations of the applied techniques in both laboratory and industrial environments.
Collapse
|
39
|
Li X, Jackson A, Xie M, Wu D, Tsai WC, Zhang S. Proteomic insights into floral biology. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2016; 1864:1050-60. [PMID: 26945514 DOI: 10.1016/j.bbapap.2016.02.023] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2015] [Revised: 01/25/2016] [Accepted: 02/24/2016] [Indexed: 12/17/2022]
Abstract
The flower is the most important biological structure for ensuring angiosperms reproductive success. Not only does the flower contain critical reproductive organs, but the wide variation in morphology, color, and scent has evolved to entice specialized pollinators, and arguably mankind in many cases, to ensure the successful propagation of its species. Recent proteomic approaches have identified protein candidates related to these flower traits, which has shed light on a number of previously unknown mechanisms underlying these traits. This review article provides a comprehensive overview of the latest advances in proteomic research in floral biology according to the order of flower structure, from corolla to male and female reproductive organs. It summarizes mainstream proteomic methods for plant research and recent improvements on two dimensional gel electrophoresis and gel-free workflows for both peptide level and protein level analysis. The recent advances in sequencing technologies provide a new paradigm for the ever-increasing genome and transcriptome information on many organisms. It is now possible to integrate genomic and transcriptomic data with proteomic results for large-scale protein characterization, so that a global understanding of the complex molecular networks in flower biology can be readily achieved. This article is part of a Special Issue entitled: Plant Proteomics--a bridge between fundamental processes and crop production, edited by Dr. Hans-Peter Mock.
Collapse
Affiliation(s)
- Xiaobai Li
- Zhejiang Academy of Agricultural Sciences, Shiqiao Road 139, Hangzhou 310021, PR China; International Atomic Energy Agency Collaborating Center, Zhejiang University, Hangzhou 310029, PR China.
| | | | - Ming Xie
- Zhejiang Academy of Agricultural Sciences, Shiqiao Road 139, Hangzhou 310021, PR China.
| | - Dianxing Wu
- International Atomic Energy Agency Collaborating Center, Zhejiang University, Hangzhou 310029, PR China
| | - Wen-Chieh Tsai
- Institute of Tropical Plant Sciences, National Cheng Kung University, Tainan 701, Taiwan
| | - Sheng Zhang
- Proteomics and Mass Spectrometry Facility, Cornell University, New York 14853, USA
| |
Collapse
|
40
|
Bucekova M, Majtan J. The MRJP1 honey glycoprotein does not contribute to the overall antibacterial activity of natural honey. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2665-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
41
|
Honey: Chemical composition, stability and authenticity. Food Chem 2015; 196:309-23. [PMID: 26593496 DOI: 10.1016/j.foodchem.2015.09.051] [Citation(s) in RCA: 555] [Impact Index Per Article: 61.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2015] [Revised: 08/21/2015] [Accepted: 09/15/2015] [Indexed: 01/06/2023]
Abstract
The aim of this review is to describe the chemical characteristics of compounds present in honey, their stability when heated or stored for long periods of time and the parameters of identity and quality. Therefore, the chemical characteristics of these compounds were examined, such as sugars, proteins, amino acids, enzymes, organic acids, vitamins, minerals, phenolic and volatile compounds present in honey. The stability of these compounds in relation to the chemical reactions that occur by heating or prolonged storage were also discussed, with increased understanding of the behavior regarding the common processing of honey that may compromise its quality. In addition, the identity and quality standards were described, such as sugars, moisture, acidity, ash and electrical conductivity, color, 5-HMF and diastase activity, along with the minimum and maximum limits established by the Codex Alimentarius.
Collapse
|
42
|
Honey glycoproteins containing antimicrobial peptides, Jelleins of the Major Royal Jelly Protein 1, are responsible for the cell wall lytic and bactericidal activities of honey. PLoS One 2015; 10:e0120238. [PMID: 25830314 PMCID: PMC4382210 DOI: 10.1371/journal.pone.0120238] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2014] [Accepted: 02/04/2015] [Indexed: 01/30/2023] Open
Abstract
We have recently identified the bacterial cell wall as the cellular target for honey antibacterial compounds; however, the chemical nature of these compounds remained to be elucidated. Using Concavalin A-affinity chromatography, we found that isolated glycoprotein fractions (glps), but not flow-through fractions, exhibited strong growth inhibitory and bactericidal properties. The glps possessed two distinct functionalities: (a) specific binding and agglutination of bacterial cells, but not rat erythrocytes and (b) non-specific membrane permeabilization of both bacterial cells and erythrocytes. The isolated glps induced concentration- and time-dependent changes in the cell shape of both E. coli and B. subtilis as visualized by light and SEM microscopy. The appearance of filaments and spheroplasts correlated with growth inhibition and bactericidal effects, respectively. The time-kill kinetics showed a rapid, >5-log10 reduction of viable cells within 15 min incubation at 1xMBC, indicating that the glps-induced damage of the cell wall was lethal. Unexpectedly, MALDI-TOF and electrospray quadrupole time of flight mass spectrometry, (ESI-Q-TOF-MS/MS) analysis of glps showed sequence identity with the Major Royal Jelly Protein 1 (MRJP1) precursor that harbors three antimicrobial peptides: Jelleins 1, 2, and 4. The presence of high-mannose structures explained the lectin-like activity of MRJP1, while the presence of Jelleins in MRJP1 may explain cell wall disruptions. Thus, the observed damages induced by the MRJP1 to the bacterial cell wall constitute the mechanism by which the antibacterial effects were produced. Antibacterial activity of MRJP1 glps directly correlated with the overall antibacterial activity of honey, suggesting that it is honey's active principle responsible for this activity.
Collapse
|
43
|
|
44
|
Lerma-García MJ, D’Amato A, Fasoli E, Simó-Alfonso EF, Righetti PG. According to the CPLL proteome sheriffs, not all aperitifs are created equal! BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2014; 1844:1493-9. [DOI: 10.1016/j.bbapap.2014.04.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2014] [Revised: 04/24/2014] [Accepted: 04/28/2014] [Indexed: 12/01/2022]
|
45
|
Watanabe K, Rahmasari R, Matsunaga A, Haruyama T, Kobayashi N. Anti-influenza viral effects of honey in vitro: potent high activity of manuka honey. Arch Med Res 2014; 45:359-65. [PMID: 24880005 DOI: 10.1016/j.arcmed.2014.05.006] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Accepted: 03/14/2014] [Indexed: 02/01/2023]
Abstract
BACKGROUND AND AIMS Influenza viruses are a serious threat to human health and cause thousands of deaths annually. Thus, there is an urgent requirement for the development of novel anti-influenza virus drugs. Therefore, the aim of this study was to evaluate the anti-influenza viral activity of honey from various sources. METHODS Antiviral activities of honey samples were evaluated using MDCK cells. To elucidate the possible mechanism of action of honey, plaque inhibition assays were used. Synergistic effects of honey with known anti-influenza virus drugs such as zanamivir or oseltamivir were tested. RESULTS Manuka honey efficiently inhibited influenza virus replication (IC50 = 3.6 ± 1.2 mg/mL; CC50 = 82.3 ± 2.2 mg/mL; selective index = 22.9), which is related to its virucidal effects. In the presence of 3.13 mg/mL manuka honey, the IC50 of zanamivir or oseltamivir was reduced to nearly 1/1000th of their single use. CONCLUSIONS Our results showed that honey, in general, and particularly manuka honey, has potent inhibitory activity against the influenza virus, demonstrating a potential medicinal value.
Collapse
Affiliation(s)
- Ken Watanabe
- Laboratory of Molecular Biology of Infectious Agents, Graduate School of Biomedical Sciences, Nagasaki University, Nagasaki, Japan
| | - Ratika Rahmasari
- Laboratory of Molecular Biology of Infectious Agents, Graduate School of Biomedical Sciences, Nagasaki University, Nagasaki, Japan
| | - Ayaka Matsunaga
- Laboratory of Molecular Biology of Infectious Agents, Graduate School of Biomedical Sciences, Nagasaki University, Nagasaki, Japan
| | | | - Nobuyuki Kobayashi
- Laboratory of Molecular Biology of Infectious Agents, Graduate School of Biomedical Sciences, Nagasaki University, Nagasaki, Japan; Central Research Center, AVSS Corporation, Nagasaki, Japan.
| |
Collapse
|
46
|
Righetti PG, Fasoli E, D'Amato A, Boschetti E. The "Dark Side" of Food Stuff Proteomics: The CPLL-Marshals Investigate. Foods 2014; 3:217-237. [PMID: 28234315 PMCID: PMC5302364 DOI: 10.3390/foods3020217] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 04/08/2014] [Accepted: 04/08/2014] [Indexed: 11/17/2022] Open
Abstract
The present review deals with analysis of the proteome of animal and plant-derived food stuff, as well as of non-alcoholic and alcoholic beverages. The survey is limited to those systems investigated with the help of combinatorial peptide ligand libraries, a most powerful technique allowing access to low- to very-low-abundance proteins, i.e., to those proteins that might characterize univocally a given biological system and, in the case of commercial food preparations, attest their genuineness or adulteration. Among animal foods the analysis of cow's and donkey's milk is reported, together with the proteomic composition of egg white and yolk, as well as of honey, considered as a hybrid between floral and animal origin. In terms of plant and fruits, a survey is offered of spinach, artichoke, banana, avocado, mango and lemon proteomics, considered as recalcitrant tissues in that small amounts of proteins are dispersed into a large body of plant polymers and metabolites. As examples of non-alcoholic beverages, ginger ale, coconut milk, a cola drink, almond milk and orgeat syrup are analyzed. Finally, the trace proteome of white and red wines, beer and aperitifs is reported, with the aim of tracing the industrial manipulations and herbal usage prior to their commercialization.
Collapse
Affiliation(s)
- Pier Giorgio Righetti
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Via Mancinelli 7, Milano 20131, Italy.
| | - Elisa Fasoli
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Via Mancinelli 7, Milano 20131, Italy.
| | - Alfonsina D'Amato
- Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Politecnico di Milano, Via Mancinelli 7, Milano 20131, Italy.
| | | |
Collapse
|
47
|
Puchalska P, Marina ML, García MC. Isolation and identification of antioxidant peptides from commercial soybean-based infant formulas. Food Chem 2014; 148:147-54. [PMID: 24262539 DOI: 10.1016/j.foodchem.2013.10.030] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 10/04/2013] [Accepted: 10/07/2013] [Indexed: 10/26/2022]
Abstract
Soybean-based infant formulas (SBIFs) based on soybean protein isolate (90% of proteins) are an interesting alternative to cow's milk infant formulas. Different works have demonstrated the presence of bioactive peptides in different soybean-based foodstuffs. The aim of this work was the evaluation, for the first time, of antioxidant peptides in five different commercially available SBIFs. Ultrafiltration through 10 kDa molecular weight cut-off filters was the most suitable extraction method. Despite peptide concentrations ranging between 1.19 and 2.27 mg/mL, similar antioxidant capacities were detected in all SBIF extracts. Extracts were further fractionated according to their molecular weight by ultrafiltration, and fractions from 5 to 10 kDa, 3 to 5 kDa, and below 3 kDa were obtained. The most active fraction was further fractionated by off-gel isoelectrofocusing and reversed-phase chromatography. Antioxidant fractions were also submitted to simulated gastrointestinal digestion (GI) with pepsin and pancreatin to evaluate their antioxidant capacity after digestion. Peptides were identified by HPLC-ESI-Q-ToF-MS/MS. At least 120 peptides were identified in every antioxidant fraction, with 42 peptides common to all SBIFs.
Collapse
Affiliation(s)
- Patrycja Puchalska
- Department of Analytical Chemistry, University of Alcalá, Ctra. Madrid-Barcelona Km. 33.600, 28871 Alcalá de Henares (Madrid), Spain.
| | | | | |
Collapse
|
48
|
Buttstedt A, Moritz RFA, Erler S. Origin and function of the major royal jelly proteins of the honeybee (Apis mellifera) as members of the yellow gene family. Biol Rev Camb Philos Soc 2013; 89:255-69. [PMID: 23855350 DOI: 10.1111/brv.12052] [Citation(s) in RCA: 105] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2012] [Revised: 06/19/2013] [Accepted: 06/20/2013] [Indexed: 12/17/2022]
Abstract
In the honeybee, Apis mellifera, the queen larvae are fed with a diet exclusively composed of royal jelly (RJ), a secretion of the hypopharyngeal gland of young worker bees that nurse the brood. Up to 15% of RJ is composed of proteins, the nine most abundant of which have been termed major royal jelly proteins (MRJPs). Although it is widely accepted that RJ somehow determines the fate of a female larva and in spite of considerable research efforts, there are surprisingly few studies that address the biochemical characterisation and functions of these MRJPs. Here we review the research on MRJPs not only in honeybees but in hymenopteran insects in general and provide metadata analyses on genome organisation of mrjp genes, corroborating previous reports that MRJPs have important functions for insect development and not just a nutritional value for developing honeybee larvae.
Collapse
Affiliation(s)
- Anja Buttstedt
- Departamentul de Apicultură şi Sericicultură, Facultatea de Zootehnie şi Biotehnologii, Universitatea de Ştiinţe Agricole şi Medicină Veterinară, Cluj-Napoca, 400372, Romania; Institut für Biologie, Zoologie-Molekulare Ökologie, Martin-Luther-Universität Halle-Wittenberg, Halle, 06099, Germany
| | | | | |
Collapse
|
49
|
Honey protein extraction and determination by mass spectrometry. Anal Bioanal Chem 2013; 405:3063-74. [DOI: 10.1007/s00216-012-6630-2] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2012] [Revised: 11/29/2012] [Accepted: 12/05/2012] [Indexed: 01/02/2023]
|
50
|
Rossano R, Larocca M, Polito T, Perna AM, Padula MC, Martelli G, Riccio P. What are the proteolytic enzymes of honey and what they do tell us? A fingerprint analysis by 2-D zymography of unifloral honeys. PLoS One 2012; 7:e49164. [PMID: 23145107 PMCID: PMC3492327 DOI: 10.1371/journal.pone.0049164] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2012] [Accepted: 10/04/2012] [Indexed: 11/18/2022] Open
Abstract
Honey is a sweet and healthy food produced by honeybees (Apis mellifera L.) from flower nectars. Using bidimensional zymography, we have detected the, until now unrevealed, proteolytic activities present in row honey samples. The resulting zymograms were specific for each type of the four unifloral honey under study, and enzymes were identified as serine proteases by the use of specific inhibitors. Further, using bidimensional electrophoresis, we have shown that honey proteases are able to degrade the major Royal Jelly proteins and in particular MRPJ-1, the protein that promotes queen differentiation in honeybees. Our findings open new perspectives for the better understanding of honeybee development, social behaviour and role in honey production. The now discovered honey proteases may influence honey properties and quality, and bidimensional zymograms might be useful to distinguish between different honey types, establish their age and floral origin, and allow honey certification.
Collapse
Affiliation(s)
- Rocco Rossano
- Department of Biology, Defence and Agro-Forestal Biotechnology and Centre of Bioproteomics, University of Basilicata, Potenza, Italy.
| | | | | | | | | | | | | |
Collapse
|