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Nazzaro F, Ombra MN, Coppola F, De Giulio B, d'Acierno A, Coppola R, Fratianni F. Antibacterial Activity and Prebiotic Properties of Six Types of Lamiaceae Honey. Antibiotics (Basel) 2024; 13:868. [PMID: 39335041 PMCID: PMC11428214 DOI: 10.3390/antibiotics13090868] [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: 07/02/2024] [Revised: 08/27/2024] [Accepted: 09/05/2024] [Indexed: 09/30/2024] Open
Abstract
Our work investigated the antimicrobial and prebiotic properties of basil, mint, oregano, rosemary, savory, and thyme honey. The potential antimicrobial action, assessed against the pathogens Acinetobacter baumannii, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus, evidenced the capacity of the honey to influence the pathogenic hydrophobicity and hemolytic activities. Honey inhibited pathogen biofilms, acting especially on the mature biofilms, with inhibition rates of up to 81.62% (caused by the presence of mint honey on L. monocytogenes). S. aureus biofilms were the most susceptible to the presence of honey, with inhibition rates up of to 67.38% in the immature form (caused by basil honey) and up to 80.32% in the mature form (caused by mint honey). In some cases, the amount of nuclear and proteic material, evaluated by spectrophotometric readings, if also related to the honey's biofilm inhibitory activity, let us hypothesize a defective capacity of building the biofilm scaffold or bacterial membrane damage or an incapability of producing them for the biofilm scaffold. The prebiotic potentiality of the honey was assessed on Lacticaseibacillus casei Shirota, Lactobacillus gasseri, Lacticaseibacillus paracasei subsp. paracasei, and Lacticaseibacillus rhamnosus and indicated their capacity to affect the whole probiotic growth and in vitro adhesive capacity, as well as the antioxidant and cytotoxic abilities, and to inhibit, mainly in the test performed with the L. casei Shirota, L. gasseri, and L. paracasei supernatants, the immature biofilm of the pathogens mentioned above.
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Affiliation(s)
- Filomena Nazzaro
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy
| | - Maria Neve Ombra
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy
| | - Francesca Coppola
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy
| | | | - Antonio d'Acierno
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy
| | - Raffaele Coppola
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy
- Department of Agriculture, Environment and Food (DiAAA), University of Molise, Via de Sanctis, 86100 Campobasso, Italy
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Bose D, Famurewa AC, Akash A, Othman EM. The Therapeutic Mechanisms of Honey in Mitigating Toxicity from Anticancer Chemotherapy Toxicity: A Review. J Xenobiot 2024; 14:1109-1129. [PMID: 39189178 PMCID: PMC11348124 DOI: 10.3390/jox14030063] [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: 07/17/2024] [Revised: 08/13/2024] [Accepted: 08/16/2024] [Indexed: 08/28/2024] Open
Abstract
Within the domain of conventional oncochemotherapeutics, anticancer chemotherapy (AC) has emerged as a potent strategy for the treatment of cancers. AC is the mainstay strategy for solid and non-solid cancer treatment. Its mechanistic action targets the blockage of DNA transcription and the dysregulation of cell cycle machinery in cancer cells, leading to the activation of death pathways. However, the attendant side effect of toxicity inflicted by AC on healthy tissues presents a formidable challenge. The crucial culprit in the AC side effect of toxicity is unknown, although oxidative stress, mitochondrial impairment, inflammatory cascades, autophagy dysregulation, apoptosis, and certain aberrant signaling have been implicated. Honey is a natural bee product with significant health benefits and pharmacological properties. Interestingly, the literature reports that honey may proffer a protection mechanism for delicate tissue/organs against the side effect of toxicity from AC. Thus, this review delves into the prospective role of honey as an alleviator of the AC side effect of toxicity; it provides an elucidation of the mechanisms of AC toxicity and honey's molecular mechanisms of mitigation. The review endeavors to unravel the specific molecular cascades by which honey orchestrates its mitigating effects, with the overarching objective of refining its application as an adjuvant natural product. Honey supplementation prevents AC toxicity via the inhibition of oxidative stress, NF-κB-mediated inflammation, and caspase-dependent apoptosis cascades. Although there is a need for increased mechanistic studies, honey is a natural product that could mitigate the various toxicities induced by AC.
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Affiliation(s)
- Debalina Bose
- P.K. Sinha Centre for Bioenergy and Renewables, Advanced Technology Development Centre, Indian Institute of Technology, Kharagpur 721302, West Bengal, India;
| | - Ademola C. Famurewa
- Department of Medical Biochemistry, Faculty of Basic Medical Sciences, Alex Ekwueme Federal University, Ndufu-Alike Ikwo, P.M.B. 1010, Abakaliki 482131, Nigeria
- Centre for Natural Products Discovery, School of Pharmacy and Biomolecular Sciences, Faculty of Science, Liverpool John Moores University, Byrom Street, Liverpool L3 3AF, UK
| | - Aman Akash
- Department of Bioinformatics, Biocenter, University of Wuerzburg, Am Hubland, 97074 Wuerzburg, Germany;
| | - Eman M. Othman
- Department of Bioinformatics, Biocenter, University of Wuerzburg, Am Hubland, 97074 Wuerzburg, Germany;
- Department of Biochemistry, Faculty of Pharmacy, Minia University, Minia 61519, Egypt
- Cancer Therapy Research Center (CTRC), Department of Biochemistry-I, Biocenter, University of Wuerzburg, Theodor-Boveri-Weg 1, 97074 Wuerzburg, Germany
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Das A, Biswas S, Satyaprakash K, Bhattacharya D, Nanda PK, Patra G, Moirangthem S, Nath S, Dhar P, Verma AK, Biswas O, Tardi NI, Bhunia AK, Das AK. Ratanjot ( Alkanna tinctoria L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative. Foods 2024; 13:2254. [PMID: 39063340 PMCID: PMC11275321 DOI: 10.3390/foods13142254] [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: 06/20/2024] [Revised: 07/05/2024] [Accepted: 07/14/2024] [Indexed: 07/28/2024] Open
Abstract
Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from Alkanna tinctoria L. (herb) roots, also known as Ratanjot root. Two methods were used to extract active components: microwave-assisted hot water (MAHW) and ethanolic extraction. MAHW extract yielded 6.29%, while the ethanol extract yielded 18.27%, suggesting superior Ratanjot root extract powder (RRP) solubility in ethanol over water. The ethanol extract showed significantly higher antioxidant activity than the MAHW extract. Gas Chromatography-Mass Spectrometry analysis revealed three major phenolic compounds: butanoic acid, 3-hydroxy-3-methyl-; arnebin 7, and diisooctyl pthalate. The color attributes (L*, a*, b*, H°ab, C*ab) for the ethanolic and MAHW extracts revealed significant differences (p < 0.05) in all the above parameters for both types of extracts, except for yellowness (b*) and chroma (C*ab) values. The ethanol extract exhibited antimicrobial activity against 14 foodborne bacteria, with a significantly higher inhibitory effect against Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus) than the Gram-negative bacteria (Salmonella enterica serovar Typhimurium and Escherichia coli). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were both 25 mg/mL for the Gram-negative bacteria, while the MIC and MBC concentrations varied for Gram-positive bacteria (0.049-0.098 mg/mL and 0.098-0.195 mg/mL) and the antimicrobial effect was bactericidal. The antimicrobial activities of RRP extract remained stable under broad temperature (37-100 °C) and pH (2-6) conditions, as well as during refrigerated storage for 30 days. Application of RRP at 1% (10 mg/g) and 2.5% (25 mg/g) levels in a cooked chicken meatball model system prevented lipid oxidation and improved sensory attributes and retarded microbial growth during refrigerated (4 °C) storage for 20 days. Furthermore, the RRP extract was non-toxic when tested with sheep erythrocytes and did not inhibit the growth of probiotics, Lacticaseibacillus casei, and Lactiplantibacillus plantarum. In conclusion, the study suggests that RRP possesses excellent antimicrobial and antioxidant activities, thus making it suitable for food preservation.
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Affiliation(s)
- Annada Das
- Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India; (A.D.); (S.B.); (G.P.); (S.M.)
| | - Subhasish Biswas
- Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India; (A.D.); (S.B.); (G.P.); (S.M.)
| | - Kaushik Satyaprakash
- Department of Veterinary Public Health and Epidemiology, Faculty of Veterinary and Animal Sciences, Banaras Hindu University, Mirzapur 231001, India;
| | - Dipanwita Bhattacharya
- Department of Livestock Products Technology, Faculty of Veterinary and Animal Sciences, Banaras Hindu University, Mirzapur 231001, India;
| | - Pramod Kumar Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700037, India; (P.K.N.); (S.N.)
| | - Gopal Patra
- Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India; (A.D.); (S.B.); (G.P.); (S.M.)
| | - Sushmita Moirangthem
- Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India; (A.D.); (S.B.); (G.P.); (S.M.)
| | - Santanu Nath
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700037, India; (P.K.N.); (S.N.)
| | - Pubali Dhar
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta, 20B, Judges Court Road, Alipore, Kolkata 700027, India;
| | - Arun K. Verma
- Goat Products Technology Laboratory, ICAR-Central Institute for Research on Goats, Makhdoom, Mathura 281122, India;
| | - Olipriya Biswas
- Department of Fishery Engineering, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India;
| | - Nicole Irizarry Tardi
- Molecular Food Microbiology Laboratory, Department of Food Science, College of Agriculture, Purdue University, West Lafayette, IN 47907, USA;
| | - Arun K. Bhunia
- Molecular Food Microbiology Laboratory, Department of Food Science, College of Agriculture, Purdue University, West Lafayette, IN 47907, USA;
- Department of Comparative Pathobiology, College of Veterinary Medicine, Purdue University, West Lafayette, IN 47907, USA
| | - Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700037, India; (P.K.N.); (S.N.)
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Kowalska G, Rosicka-Kaczmarek J, Miśkiewicz K, Nowak A, Motyl I, Oracz J, Brzozowska A, Grzegorczyk A, Świniarska Z. Influence of Novel Microcapsulates of Bee Products on Gut Microbiota Modulation and Their Prebiotic and Pro-Adhesive Properties. Molecules 2024; 29:2751. [PMID: 38930817 PMCID: PMC11206356 DOI: 10.3390/molecules29122751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2024] [Revised: 06/04/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
With the aim to obtain controlled-release systems and to preserve the antioxidant, immunomodulatory, and prebiotic activity of the bioactive compounds, microencapsulation of both honeydew honey and royal jelly into biopolymeric microparticles based on rye bran heteropolysaccharides (HPS) was successfully performed. Honeydew honey and royal jelly microcapsules were prepared by spray-drying method and were characterized in terms of morphology and biological properties. Due to the resistance of the obtained encapsulates to the acidic pH in the stomach and digestive enzymes, the microcapsules showed prebiotic properties positively influencing both the growth, retardation of the dying phase, and the pro-adhesive properties of probiotic bacteria, i.e., Bifidobacterium spp. and lactic acid bacteria. Moreover, as a result of fermentation of the microcapsules of bee products in the lumen of the large intestine, an increased synthesis of short-chain fatty acids, i.e., butyric acid, was found on average by 39.2% in relation to the SCFA concentrations obtained as a result of fermentation of native bee products, thus opening new perspectives for the exploitation of honeydew honey and royal jelly loaded microcapsules for nutraceutical applications.
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Affiliation(s)
- Gabriela Kowalska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22 Street, 90-537 Lodz, Poland; (K.M.); (J.O.); (A.B.); (A.G.); (Z.Ś.)
| | - Justyna Rosicka-Kaczmarek
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22 Street, 90-537 Lodz, Poland; (K.M.); (J.O.); (A.B.); (A.G.); (Z.Ś.)
| | - Karolina Miśkiewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22 Street, 90-537 Lodz, Poland; (K.M.); (J.O.); (A.B.); (A.G.); (Z.Ś.)
| | - Adriana Nowak
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173 Street, 90-530 Lodz, Poland; (A.N.); (I.M.)
| | - Ilona Motyl
- Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173 Street, 90-530 Lodz, Poland; (A.N.); (I.M.)
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22 Street, 90-537 Lodz, Poland; (K.M.); (J.O.); (A.B.); (A.G.); (Z.Ś.)
| | - Anna Brzozowska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22 Street, 90-537 Lodz, Poland; (K.M.); (J.O.); (A.B.); (A.G.); (Z.Ś.)
| | - Aleksandra Grzegorczyk
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22 Street, 90-537 Lodz, Poland; (K.M.); (J.O.); (A.B.); (A.G.); (Z.Ś.)
| | - Zuzanna Świniarska
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 2/22 Street, 90-537 Lodz, Poland; (K.M.); (J.O.); (A.B.); (A.G.); (Z.Ś.)
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Fratianni F, De Giulio B, d’Acierno A, Amato G, De Feo V, Coppola R, Nazzaro F. In Vitro Prebiotic Effects and Antibacterial Activity of Five Leguminous Honeys. Foods 2023; 12:3338. [PMID: 37761047 PMCID: PMC10529961 DOI: 10.3390/foods12183338] [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: 06/07/2023] [Revised: 08/22/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
Honey is a natural remedy for various health conditions. It exhibits a prebiotic effect on the gut microbiome, including lactobacilli, essential for maintaining gut health and regulating the im-mune system. In addition, monofloral honey can show peculiar therapeutic properties. We in-vestigated some legumes honey's prebiotic properties and potential antimicrobial action against different pathogens. We assessed the prebiotic potentiality of honey by evaluating the antioxidant activity, the growth, and the in vitro adhesion of Lacticaseibacillus casei, Lactobacillus gasseri, Lacticaseibacillus paracasei subsp. paracasei, Lactiplantibacillus plantarum, and Lacticaseibacillus rhamnosus intact cells. We also tested the honey's capacity to inhibit or limit the biofilm produced by five pathogenic strains. Finally, we assessed the anti-biofilm activity of the growth medium of probiotics cultured with honey as an energy source. Most probiotics increased their growth or the in vitro adhesion ability to 84.13% and 48.67%, respectively. Overall, alfalfa honey best influenced the probiotic strains' growth and in vitro adhesion properties. Their radical-scavenging activity arrived at 83.7%. All types of honey increased the antioxidant activity of the probiotic cells, except for the less sensitive L. plantarum. Except for a few cases, we observed a bio-film-inhibitory action of all legumes' honey, with percentages up to 81.71%. Carob honey was the most effective in inhibiting the biofilm of Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus; it retained almost entirely the ability to act against the bio-film of E. coli, L. monocytogenes, and S. aureus also when added to the bacterial growth medium instead of glucose. On the other hand, alfalfa and astragalus honey exhibited greater efficacy in acting against the biofilm of Acinetobacter baumannii. Indigo honey, whose biofilm-inhibitory action was fragile per se, was very effective when we added it to the culture broth of L. casei, whose supernatant exhibited an anti-biofilm activity against all the pathogenic strains tested. Conclusions: the five kinds of honey in different ways can improve some prebiotic properties and have an inhibitory biofilm effect when consumed.
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Affiliation(s)
- Florinda Fratianni
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (B.D.G.); (A.d.); (V.D.F.); (R.C.)
| | - Beatrice De Giulio
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (B.D.G.); (A.d.); (V.D.F.); (R.C.)
| | - Antonio d’Acierno
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (B.D.G.); (A.d.); (V.D.F.); (R.C.)
| | - Giuseppe Amato
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (B.D.G.); (A.d.); (V.D.F.); (R.C.)
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy
| | - Vincenzo De Feo
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (B.D.G.); (A.d.); (V.D.F.); (R.C.)
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Italy
| | - Raffaele Coppola
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (B.D.G.); (A.d.); (V.D.F.); (R.C.)
- Department of Agriculture, Environmental and Food Sciences, University of Molise, Via de Sanctis, 86100 Campobasso, Italy
| | - Filomena Nazzaro
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (B.D.G.); (A.d.); (V.D.F.); (R.C.)
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Dimitriu L, Constantinescu-Aruxandei D, Preda D, Moraru I, Băbeanu NE, Oancea F. The Antioxidant and Prebiotic Activities of Mixtures Honey/Biomimetic NaDES and Polyphenols Show Differences between Honeysuckle and Raspberry Extracts. Antioxidants (Basel) 2023; 12:1678. [PMID: 37759982 PMCID: PMC10525646 DOI: 10.3390/antiox12091678] [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: 07/15/2023] [Revised: 08/17/2023] [Accepted: 08/25/2023] [Indexed: 09/29/2023] Open
Abstract
In our previous research, we demonstrated that honey and its biomimetic natural deep eutectic solvent (NaDES) modulate the antioxidant activity (AOA) of the raspberry extract (RE). In this study, we evaluated the AOA behaviour of the mixture honey/NaDES-honeysuckle (Lonicera caprifolium, LFL) extract and compared it with the mixture honey/NaDES-RE. These two extracts have similar major flavonoids and hydroxycinnamic acid compounds but differ in their total content and the presence of anthocyanins in RE. Therefore, it was of interest to see if the modulation of the LFL polyphenols by honey/NaDES was similar to that of RE. We also evaluated the prebiotic activity of these mixtures and individual components on Limosilactobacillus reuteri DSM 20016. Although honey/NaDES modulated the AOA of both extracts, from synergism to antagonism, the modulation was different between the two extracts for some AOA activities. Honey/NaDES mixtures enriched with LFL and RE did not show significant differences in bacterial growth stimulation. However, at a concentration of 45 mg/mL, the honey -LFL mixture exhibited a higher effect compared to the honey-RE mixture. The antioxidant and prebiotic properties of mixtures between honey and polyphenol-rich extracts are determined by multiple interactions in complex chemical systems.
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Affiliation(s)
- Luminița Dimitriu
- Bioproducts Team, Bioresources Department, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independent, ei No. 202, Sector 6, 060021 Bucharest, Romania; (L.D.); (D.P.)
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Marasti Blv., No. 59, Sector 1, 011464 Bucharest, Romania;
| | - Diana Constantinescu-Aruxandei
- Bioproducts Team, Bioresources Department, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independent, ei No. 202, Sector 6, 060021 Bucharest, Romania; (L.D.); (D.P.)
| | - Daniel Preda
- Bioproducts Team, Bioresources Department, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independent, ei No. 202, Sector 6, 060021 Bucharest, Romania; (L.D.); (D.P.)
- Department of Analytical Chemistry and Environmental Engineering, Faculty of Chemical Engineering and Biotechnologies, University Politehnica Bucharest, Str. Gheorghe Polizu nr. 1-7, Sector 1, 011061 Bucharest, Romania
| | - Ionuț Moraru
- Medica Laboratories, Str. Frasinului nr. 11, 075100 Otopeni, Romania;
| | - Narcisa Elena Băbeanu
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Marasti Blv., No. 59, Sector 1, 011464 Bucharest, Romania;
| | - Florin Oancea
- Bioproducts Team, Bioresources Department, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independent, ei No. 202, Sector 6, 060021 Bucharest, Romania; (L.D.); (D.P.)
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Marasti Blv., No. 59, Sector 1, 011464 Bucharest, Romania;
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Lawag IL, Islam MK, Sostaric T, Lim LY, Hammer K, Locher C. Antioxidant Activity and Phenolic Compound Identification and Quantification in Western Australian Honeys. Antioxidants (Basel) 2023; 12:antiox12010189. [PMID: 36671051 PMCID: PMC9854687 DOI: 10.3390/antiox12010189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 01/09/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
This study reports on the total phenolic content and antioxidant activity as well as the phenolic compounds that are present in Calothamnus spp. (Red Bell), Agonis flexuosa (Coastal Peppermint), Corymbia calophylla (Marri) and Eucalyptus marginata (Jarrah) honeys from Western Australia. The honey's total phenolic content (TPC) was determined using a modified Folin-Ciocalteu assay, while their total antioxidant activity was determined using FRAP and DPPH assays. Phenolic constituents were identified using a High Performance Thin-Layer Chromatography (HTPLC)-derived phenolic database, and the identified phenolic compounds were quantified using HPTLC. Finally, constituents that contribute to the honeys' antioxidant activity were identified using a DPPH-HPTLC bioautography assay. Based on the results, Calothamnus spp. honey (n = 8) was found to contain the highest (59.4 ± 7.91 mg GAE/100 g) TPC, followed by Eucalyptus marginata honey (50.58 ± 3.76 mg GAE/100 g), Agonis flexuosa honey (36.08 ± 4.2 mg GAE/100 g) and Corymbia calophylla honey (29.15 ± 5.46 mg GAE/100 g). In the FRAP assay, Calothamnus spp. honey also had the highest activity (9.24 ± 1.68 mmol Fe2+/kg), followed by Eucalyptus marginata honey (mmol Fe2+/kg), whereas Agonis flexuosa (5.45 ± 1.64 mmol Fe2+/kg) and Corymbia calophylla honeys (4.48 ± 0.82 mmol Fe2+/kg) had comparable FRAP activity. In the DPPH assay, when the mean values were compared, it was found that Calothamnus spp. honey again had the highest activity (3.88 ± 0.96 mmol TE/kg) while the mean DPPH antioxidant activity of Eucalyptus marginata, Agonis flexuosa, and Corymbia calophylla honeys were comparable. Kojic acid and epigallocatechin gallate were found in all honeys, whilst other constituents (e.g., m-coumaric acid, lumichrome, gallic acid, taxifolin, luteolin, epicatechin, hesperitin, eudesmic acid, syringic acid, protocatechuic acid, t-cinnamic acid, o-anisic acid) were only identified in some of the honeys. DPPH-HPTLC bioautography demonstrated that most of the identified compounds possess antioxidant activity, except for t-cinnamic acid, eudesmic acid, o-anisic acid, and lumichrome.
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Affiliation(s)
- Ivan Lozada Lawag
- Cooperative Research Centre for Honey Bee Products Limited (CRC HBP), The University of Western Australia, Agriculture North M085, Crawley, WA 6009, Australia
- Division of Pharmacy, School of Allied Health, The University of Western Australia, Curnow Building M315, Crawley, WA 6009, Australia
| | - Md Khairul Islam
- Cooperative Research Centre for Honey Bee Products Limited (CRC HBP), The University of Western Australia, Agriculture North M085, Crawley, WA 6009, Australia
- Division of Pharmacy, School of Allied Health, The University of Western Australia, Curnow Building M315, Crawley, WA 6009, Australia
| | - Tomislav Sostaric
- Division of Pharmacy, School of Allied Health, The University of Western Australia, Curnow Building M315, Crawley, WA 6009, Australia
| | - Lee Yong Lim
- Division of Pharmacy, School of Allied Health, The University of Western Australia, Curnow Building M315, Crawley, WA 6009, Australia
| | - Katherine Hammer
- Cooperative Research Centre for Honey Bee Products Limited (CRC HBP), The University of Western Australia, Agriculture North M085, Crawley, WA 6009, Australia
- School of Biomedical Sciences, The University of Western Australia, L Block QEII Medical Centre, Monash Ave., Crawley, WA 6009, Australia
| | - Cornelia Locher
- Cooperative Research Centre for Honey Bee Products Limited (CRC HBP), The University of Western Australia, Agriculture North M085, Crawley, WA 6009, Australia
- Division of Pharmacy, School of Allied Health, The University of Western Australia, Curnow Building M315, Crawley, WA 6009, Australia
- Correspondence:
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Physicochemical Profile, Antioxidant and Antimicrobial Activities of Honeys Produced in Minas Gerais (Brazil). Antibiotics (Basel) 2022; 11:antibiotics11101429. [PMID: 36290087 PMCID: PMC9598309 DOI: 10.3390/antibiotics11101429] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 10/11/2022] [Accepted: 10/14/2022] [Indexed: 11/29/2022] Open
Abstract
Honeys can be classified as polyfloral or monofloral and have been extensively studied due to an increased interest in their consumption. There is concern with the correct identification of their flowering, the use of analyses that guarantee their physicochemical quality and the quantification of some compounds such as phenolics, to determine their antioxidant and antimicrobial action. This study aims at botanical identification, physicochemical analyses, and the determination of total polyphenols, chromatographic profile and antiradical and antimicrobial activity of honey from different regions of Minas Gerais. Seven different samples were analyzed for the presence of pollen, and color determination. The physicochemical analyses performed were total acidity, moisture, HMF, reducing sugar, and apparent sucrose. The compound profile was determined by UHPLC/MS, the determination of total phenolics and antiradical activity (DPPH method) were performed by spectrophotometry, and minimum inhibitory and bacterial concentrations were determined for cariogenic bacteria. All honey samples met the quality standards required by international legislation, twenty compounds were detected as the main ones, the polyfloral honey was the only honey that inhibited all of the bacteria tested. Sample M6 (Coffee) was the one with the highest amount of total polyphenols, while the lowest was M4 (Cipó-uva). Regarding the antioxidant activity, M5 (Velame) had the best result and M4 (Cipó-uva) was the one that least inhibited oxidation. Of the polyfloral honeys, there was not as high a concentration of phenolic compounds as in the others. Coffee, Aroeira, Velame and Polyfloral have the best anti-radical actions. Betônica, Aroeira, Cipó-uva and Pequi inhibited only some bacteria. The best bacterial inhibition results are from Polyfloral.
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The Development and Application of a HPTLC-Derived Database for the Identification of Phenolics in Honey. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196651. [PMID: 36235188 PMCID: PMC9572973 DOI: 10.3390/molecules27196651] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 09/28/2022] [Accepted: 10/01/2022] [Indexed: 11/05/2022]
Abstract
This study reports on the development and validation of a HPTLC-derived database to identify phenolic compounds in honey. Two database sets are developed to contain the profiles of 107 standard compounds. Rich data in the form of Rf values, colour hues (H°) at 254 nm and 366 nm, at 366 nm after derivatising with natural product PEG reagent, and at 366 nm and white light after derivatising with vanillin–sulfuric acid reagent, λ max and λ min values in their fluorescence and λ max values in their UV-Vis spectra as well as λ max values in their fluorescence and UV-Vis spectra after derivatisation are used as filtering parameters to identify potential matches in a honey sample. A spectral overlay system is also developed to confirm these matches. The adopted filtering approach is used to validate the database application using positive and negative controls and also by comparing matches with those identified via HPLC-DAD. Manuka honey is used as the test honey and leptosperine, mandelic acid, kojic acid, lepteridine, gallic acid, epigallocatechin gallate, 2,3,4-trihydroxybenzoic acid, o-anisic acid and methyl syringate are identified in the honey using the HPTLC-derived database.
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Valverde S, Ares AM, Stephen Elmore J, Bernal J. Recent trends in the analysis of honey constituents. Food Chem 2022; 387:132920. [DOI: 10.1016/j.foodchem.2022.132920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 04/05/2022] [Accepted: 04/05/2022] [Indexed: 12/19/2022]
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Mustar S, Ibrahim N. A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products. Foods 2022; 11:foods11142102. [PMID: 35885345 PMCID: PMC9324438 DOI: 10.3390/foods11142102] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 02/06/2023] Open
Abstract
Honey bees and honey, have been the subject of study for decades due to their importance in improving health. At times, some of the probiotics may be transferred to the honey stored in the honeycomb. Consumers may benefit from consuming live-probiotics honey, which can aid in suppressing the reproduction of pathogens in their digestive system. Prebiotics, on the other hand, are mainly carbohydrates that promote the growth of native microflora probiotics in the digestive tract to maintain a healthy environment and improve the gut performance of the host. Therefore, this narrative review aims to present and analyze ten years’ worth of information on the probiotic and prebiotic potential of honey bees and honey since not many review articles were found discussing this topic. Results showed that not many studies have been performed on the probiotic and prebiotic aspects of honey bees and honey. If further research is conducted, isolated probiotics from the bee’s gut combined with honey’s prebiotic properties can be manipulated as potential sources of probiotics and prebiotics for human and animal benefits since they appear to be interrelated and function in symbiosis.
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Zhang S, Wang J. Biodegradation of chlortetracycline by Bacillus cereus LZ01: Performance, degradative pathway and possible genes involved. JOURNAL OF HAZARDOUS MATERIALS 2022; 434:128941. [PMID: 35462123 DOI: 10.1016/j.jhazmat.2022.128941] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 04/06/2022] [Accepted: 04/13/2022] [Indexed: 06/14/2023]
Abstract
Microbial degradation of chlortetracycline (CTC) is an effective bioremediation method. In the present study, an enrichment technique was used to isolate a Bacillus cereus LZ01 strain capable of effectively degrading CTC from cattle manure. Response surface methodology was used to identify optimized conditions under which strain LZ01 was able to achieve maximal CTC removal (83.58%): temperature of 35.77 °C, solution pH of 7.59, CTC concentration of 57.72 mg/L and microbial inoculum of 0.98%. The antibacterial effect of CTC degradation products on Escherichia coli was investigated by the disk diffusion test, revealing that the products by LZ01 degradation of CTC exhibited lower toxicity than parent compound. Shake flask batch experiments showed that the biodegradation of CTC was a synergistic effect of intracellular and extracellular enzymes, and intracellular enzyme had a better degradation effect on CTC (77.56%). Whole genome sequencing revealed that genes associated with ring-opening hydrolysis, demethylation, deamination and dehydrogenation in strain LZ01 may be involved in the biodegradation of CTC. Subsequent seven possible biodegradation products were identified by LC-MS analyses, and the biodegradation pathways were proposed. Overall, this study provides a theoretical foundation for the characterization and mechanism of CTC degradation in the environment by Bacillus cereus LZ01.
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Affiliation(s)
- Sinan Zhang
- Key Laboratory of Straw Biology and Utilization, Ministry of Education, Jilin Agricultural University, Changchun 130118, China; College of Resource and Environment, Jilin Agricultural University, Changchun 130118, China
| | - Jihong Wang
- College of Resource and Environment, Jilin Agricultural University, Changchun 130118, China.
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Alharbi HF, Algonaiman R, Barakat H. Ameliorative and Antioxidative Potential of Lactobacillus plantarum-Fermented Oat ( Avena sativa) and Fermented Oat Supplemented with Sidr Honey against Streptozotocin-Induced Type 2 Diabetes in Rats. Antioxidants (Basel) 2022; 11:1122. [PMID: 35740019 PMCID: PMC9219733 DOI: 10.3390/antiox11061122] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/01/2022] [Accepted: 06/02/2022] [Indexed: 01/27/2023] Open
Abstract
The ameliorative and antioxidative stress effects of probiotic-enriched fermented oat (FOE) or fermented oat with honey (HFOE) extracts on streptozotocin-induced diabetes in rats were examined. The total phenolic content (TPC) and antioxidant activity (AOA) were increased in FOE and HFOE after 72 h of fermentation, and γ-aminobutyric acid (GABA) reached 7.35 mg 100 g-1 in FOE and 8.49 mg 100 g-1 in HFOE. The β-glucan levels were slightly decreased to 2.45 g 100 g-1 DW in FOE and 2.63 g 100 g-1 DW in HFOE. The antidiabetic and hypolipidemic properties of FOE and HFOE were studied in a designed animal model with seven treated groups for 6 weeks. Groups were treated as follows: group 1 (negative group, NR) and group 2 (diabetic rats, DR) were administered 7 mL distilled water orally per day; group 3 (DR + MET) rats were orally administered 50 mg standard drug Metformin kg-1 daily; group 4 (DR + FOE1) diabetic rats were orally administered 3.5 mL FOE daily; group 5 (DR + FOE2) rats were orally administered 7 mL FOE daily; group 6 (DR + HFOE1) rats were orally administered 3.5 mL HFOE daily; and group 7 (DR + HFOE2) rats were orally administered 7 mL HFOE daily. The HFOE at the high dose had a synergistic effect, lowering random blood glucose (RBG) and fasting blood glucose (FBG). The hypolipidemic potential of HFOE at the high dose was indicated by significant reductions in triglycerides (TG), total cholesterol (CHO), high- and low-density lipoproteins (HDL and LDL), and very-low-density lipoproteins (VLDL). In addition, 7 mL of HFOE improved liver and kidney function more effectively than other fermented extracts or Metformin. As well as the antioxidant enzyme activity, reduced glutathione (GSH), catalase (CAT), superoxide dismutase (SOD), and malonaldehyde (MDA) were significantly enhanced after the administration of HFOE at 7 mL by 68.6%, 71.5%, 55.69%, and 15.98%, respectively, compared to the DR group. In conclusion, administration of L. plantarum-fermented oats supplemented with honey demonstrated antidiabetic effects and a potential approach for controlling glucose levels and lipid profiles, and protecting against oxidative stress.
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Affiliation(s)
- Hend F. Alharbi
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia; (H.F.A.); (R.A.)
| | - Raya Algonaiman
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia; (H.F.A.); (R.A.)
| | - Hassan Barakat
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia; (H.F.A.); (R.A.)
- Department of Food Technology, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
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Al Qahtani HWS, Yagi S, Yılmaz MA, Cakır O, Tarhan A, Mustafa AA, Zengin G. Chemical Profile, Antioxidant and Enzyme Inhibition Activities of Natural Saudi Sidr and Talh Honeys. Chem Biodivers 2022; 19:e202200227. [PMID: 35608187 DOI: 10.1002/cbdv.202200227] [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: 03/12/2022] [Accepted: 05/24/2022] [Indexed: 11/07/2022]
Abstract
Honey is used since ancient time as a food and to cure many diseases. The present study investigated the chemical constituents, antioxidant and enzyme inhibition activities of natural Saudi Sidr (SH) and Talh (TH) honeys. Beside entire honey samples, ethyl acetate, ethanol and water extracts were prepared. The total polyphenolic content of SH, TH and their extracts was in the range of 2.86-7.21 and 3.80-17.33 mg gallic acid equivalents/g, respectively and the total flavonoids content was in the range of 0.05-1.17 and 0.18-2.38 mg rutin equivalents/g, respectively. Out of the 53 standards analyzed by HPLC, 27 compounds were detected with highest number of compounds identified in the ethyl acetate extract of TH (45 %, 24/53) and SH (26 %, 14/53), respectively. Quinic acid was dominant compound identified in all honey samples with the highest content determined in TH ethanol extract (4454 μg/g). The majority of tested samples possessed considerable anti-radicals and reducing ions capacity with the ethyl acetate extract from TH exerted significantly (p<0.05) the highest activity. All honey samples did not show chelating iron metal property. Honey samples revealed variable enzyme inhibition activity with TH (entire and/or ethyl acetate extract) showed significantly (p<0.05) the highest acetylcholinesterase, butyrylcholinesterase, tyrosinase and α-amylase inhibition activity. In conclusion, ethyl acetate is the best solvent for extraction of bioactive molecules from the two honey types. Moreover, the dark-colored TH contained the highest number of molecules and consequently exerted the best antioxidant and enzyme inhibition activities in most assays.
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Affiliation(s)
| | - Sakina Yagi
- Department of Botany, Faculty of Science, University of Khartoum, Sudan
| | - Mustafa Abdullah Yılmaz
- Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Dicle University, Diyarbakir, 21280, Turkey.,Dicle University Science and Technology Research and Application Center, Diyarbakir, 21280, Turkey
| | - Oguz Cakır
- Dicle University Science and Technology Research and Application Center, Diyarbakir, 21280, Turkey
| | - Abbas Tarhan
- Dicle University Science and Technology Research and Application Center, Diyarbakir, 21280, Turkey
| | - Ahmed Ali Mustafa
- Department of Botany, Faculty of Science, University of Khartoum, Sudan
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130, Konya, Turkey
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Česlová L, Pravcová K, Juričová M, Fischer J. Rapid HPLC/MS/MS analysis of phenolic content and profile for mead quality assessment. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Fratianni F, Ombra MN, d’Acierno A, Caputo L, Amato G, De Feo V, Coppola R, Nazzaro F. Polyphenols Content and In Vitro α-Glycosidase Activity of Different Italian Monofloral Honeys, and Their Effect on Selected Pathogenic and Probiotic Bacteria. Microorganisms 2021; 9:1694. [PMID: 34442773 PMCID: PMC8398212 DOI: 10.3390/microorganisms9081694] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 08/05/2021] [Accepted: 08/07/2021] [Indexed: 11/16/2022] Open
Abstract
We evaluated the polyphenol content and the α-glucosidase activity exhibited by different monofloral honeys of Italian origin. Their capacity to act on different pathogenic (Acinetobacter baumannii, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus) as well as probiotic bacteria (Lacticaseibacillus casei, Lactobacillus acidophilus, Lactiplantibacillus plantarum, Lactobacillus gasseri, and Lacticaseibacillus rhamnosus) was also assessed. Total polyphenols varied between 110.46 μg/g of fresh product (rhododendron honey) and 552.29 μg/g of fresh product (strawberry tree honey). Such result did not correspond to a parallel inhibitory α-glycosidase activity that, in each case was never higher than 33 μg/mL. Honeys were differently capable to fight the biofilm formation of the pathogens (inhibition up to 93.27%); they inhibited the in vitro adhesive process (inhibition up to 84.27%), and acted on mature biofilm (with values up to 76.64%). Their effect on bacterial metabolism was different too. Honeys were ineffective to inhibit E. coli mature biofilm nor to act on its metabolism. The action of the honey on probiotic strains seemed almost always stimulate their growth. Thus, these monofloral honeys might exhibit effects on human health and act positively as prebiotics.
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Affiliation(s)
- Florinda Fratianni
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (M.N.O.); (A.d.)
| | - Maria Neve Ombra
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (M.N.O.); (A.d.)
| | - Antonio d’Acierno
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (M.N.O.); (A.d.)
| | - Lucia Caputo
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 84084 Fisciano, Italy; (L.C.); (G.A.)
| | - Giuseppe Amato
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 84084 Fisciano, Italy; (L.C.); (G.A.)
| | - Vincenzo De Feo
- Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 84084 Fisciano, Italy; (L.C.); (G.A.)
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Via de Sanctis snc, 86100 Campobasso, Italy;
| | - Filomena Nazzaro
- Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy; (F.F.); (M.N.O.); (A.d.)
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17
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Nainu F, Masyita A, Bahar MA, Raihan M, Prova SR, Mitra S, Emran TB, Simal-Gandara J. Pharmaceutical Prospects of Bee Products: Special Focus on Anticancer, Antibacterial, Antiviral, and Antiparasitic Properties. Antibiotics (Basel) 2021; 10:antibiotics10070822. [PMID: 34356743 PMCID: PMC8300842 DOI: 10.3390/antibiotics10070822] [Citation(s) in RCA: 45] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 07/01/2021] [Accepted: 07/02/2021] [Indexed: 12/12/2022] Open
Abstract
Bee products have long been used in traditional healing practices to treat many types of disorders, including cancer and microbial-related diseases. Indeed, several chemical compounds found in bee products have been demonstrated to display anticancer, antibacterial, antiviral, and antiparasitic properties. With the improvement of research tools and in view of recent advances related to bee products, this review aims to provide broad yet detailed insight into the pharmaceutical prospects of bee products such as honey, propolis, bee pollen, royal jelly, bee bread, beeswax, and bee venom, in the domain of cancer and infectious disease management. Available literature confirms the efficacy of these bee products in the alleviation of cancer progression, inhibition of bacterial and viral proliferation, and mitigation of parasitic-related symptoms. With such potentials, bioactive components isolated from the bee products can be used as an alternative approach in the long-run effort to improve humans’ health at a personal and community level.
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Affiliation(s)
- Firzan Nainu
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
- Correspondence: (F.N.); (T.B.E.); (J.S.-G.); Tel.: +62-821-9131-0384 (F.N.); +88-01819-942214 (T.B.E.); +34-988-387-001 (J.S.-G.)
| | - Ayu Masyita
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
| | - Muh. Akbar Bahar
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
| | - Muhammad Raihan
- Faculty of Pharmacy, Hasanuddin University, Makassar 90245, Sulawesi Selatan, Indonesia; (A.M.); (M.A.B.); (M.R.)
| | - Shajuthi Rahman Prova
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka 1000, Bangladesh; (S.R.P.); (S.M.)
| | - Saikat Mitra
- Department of Pharmacy, Faculty of Pharmacy, University of Dhaka, Dhaka 1000, Bangladesh; (S.R.P.); (S.M.)
| | - Talha Bin Emran
- Department of Pharmacy, BGC Trust University Bangladesh, Chittagong 4381, Bangladesh
- Correspondence: (F.N.); (T.B.E.); (J.S.-G.); Tel.: +62-821-9131-0384 (F.N.); +88-01819-942214 (T.B.E.); +34-988-387-001 (J.S.-G.)
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
- Correspondence: (F.N.); (T.B.E.); (J.S.-G.); Tel.: +62-821-9131-0384 (F.N.); +88-01819-942214 (T.B.E.); +34-988-387-001 (J.S.-G.)
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Monofloral Honeys as a Potential Source of Natural Antioxidants, Minerals and Medicine. Antioxidants (Basel) 2021; 10:antiox10071023. [PMID: 34202118 PMCID: PMC8300703 DOI: 10.3390/antiox10071023] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/17/2021] [Accepted: 06/18/2021] [Indexed: 01/19/2023] Open
Abstract
Background: vegetative diversity is based on different climate and geographical origins. In terms of beekeeping, herbal diversity is strongly correlated to the production of a wide variety of honey. Therefore, based on the existing plant diversity in each country, multiple honey varieties are produced with different health characteristics. While beekeeping potential and consumption preferences are reflected in products’ variety, this leads to an increase in the region’s economy and extensive export. In the last years, monofloral honey has gained interest from consumers and especially in the medicinal field due to the presence of phytochemicals which are directly linked to health benefits, wound healing, antioxidant, anticancer and anti-inflammatory activities. Scope and approach: this review aims to highlight the physicochemical properties, mineral profiles and antioxidant activities of selected monofloral honeys based on their botanical and geographical origin. Moreover, this review focuses on the intercorrelation between monofloral honey’s antioxidant compounds and in vitro and in vivo activities, focusing on the apoptosis and cell proliferation inhibition in various cell lines, with a final usage of honey as a potential therapeutic product in the fight towards reducing tumor growth. Key findings and conclusions: multiple studies have demonstrated that monofloral honeys have different physicochemical structures and bioactive compounds. Useful chemical markers to distinguish between monofloral honeys were evidenced, such as: 2-methoxybenzoic acid and trimethoxybenzoic acid are distinctive to Manuka honey while 4-methoxyphenylacetic acid is characteristic to Kanuka honey. Furthermore, resveratrol, epigallocatechin and pinostrobin are markers distinct to Sage honey, whereas carvacrol and thymol are found in Ziziphus honey. Due to their polyphenolic profile, monofloral honeys have significant antioxidant activity, as well as antidiabetic, antimicrobial and anticancer activities. It was demonstrated that Pine honey decreased the MDA and TBARS levels in liver, kidney, heart and brain tissues, whereas Malicia honey reduced the low-density lipoprotein level. Consumption of Clover, Acacia and Gelam honeys reduced the weight and adiposity, as well as trygliceride levels. Furthermore, the antiproliferative effect of chrysin, a natural flavone in Acacia honey, was demonstrated in human (A375) and murine (B16-F1) melanoma cell lines, whereas caffeic acid, a phenolic compound found in Kelulut honey, proves to be significant candidate in the chemoprevention of colon cancer. Based on these features, the use of hiney in the medicinal field (apitherapy), and the widespread usage of natural product consumption, is gaining interest by each year.
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Screening of Some Romanian Raw Honeys and Their Probiotic Potential Evaluation. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11135816] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
This study aimed to characterize raw honeys from different geographical origins in Romania, in respect of chemical composition, microbiological examination and evaluate their probiotic potential. The physico-chemical determinations were performed in APHIS-DIA Laboratory, Cluj-Napoca, Romania, using standard validated methods. Bacterial identification was performed for each sample and each colony type using Vitek® 2 Compact 15 system and PCR amplification using 16S rDNA bacterial universal primers (27F, 1492R), species being confirm by sequences analysis. In five raw honey samples, we have identified probiotic bacteria, such as: Bacillus mycoides, Bacillus thuringiensis, Bacillus amyloliquefaciens, Bacillus subtilis, and Bacillus velezensis. Generally, all honey samples meet the standard values for chemical composition. However, one sample having 7.44% sucrose was found to have also probiotics bacteria from the genus Bacillus because sucrose is a substrate for probiotics development. In conclusion, the Romanian raw honey can be a potential reservoir of probiotics, which confer a health benefit for consumers.
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Almasaudi S. The antibacterial activities of honey. Saudi J Biol Sci 2021; 28:2188-2196. [PMID: 33911935 PMCID: PMC8071826 DOI: 10.1016/j.sjbs.2020.10.017] [Citation(s) in RCA: 83] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 10/04/2020] [Accepted: 10/07/2020] [Indexed: 01/22/2023] Open
Abstract
Honey is a powerful antimicrobial agent with a wide range of effects. Various components contribute to the antibacterial efficacy of honey: the sugar content; polyphenol compounds; hydrogen peroxide; 1,2-dicarbonyl compounds; and bee defensin-1. All of these elements are present at different concentrations depending on the source of nectar, bee type, and storage. These components work synergistically, allowing honey to be potent against a variety of microorganisms including multidrug resistant bacteria and modulate their resistance to antimicrobial agents. The effectiveness and potency of honey against microorganisms depends on the type of honey produced, which is contingent on its botanical origin, the health of the bee, its origin, and processing method. The application of antibiotics with honey yielded better antimicrobial potential and synergistic effects were noted against biofilms. In medicine, honey has been used in the treatment of surface wounds, burns, and inflammation, and has a synergistic effect when applied with antibiotics. Tissue repair is enhanced by the low pH of honey (3.5-4): causing a reduction in protease activity on the wound site, elevating oxygen release from hemoglobin and stimulating fibroblast and macrophage activity. Furthermore, H2O2 has antiseptic effects, and it disinfects the wound site and stimulates production of vascular endothelial growth factor. The use of honey will clean wounds or burn areas from free radicals and reduces scarring and contractures. The anti-inflammatory and antibacterial potential of honey will keep the injured area moist and as such prevents it from deterioration and fibrosis. Honey can promote fast healing and reduce scarring and is very convenient for plastic surgery. Skin maceration is protected by honey due to its high osmolarity and because it keeps the injury moist. In non-infected areas, honey still reduced pain and inflammation. In general, the use of honey in medical settings has reduced economic loss and provided proven economic benefits by lowering direct costs in comparison to conventional treatments and by using less antibiotics, faster healing and less hospitalization stay. This review is intended to provide an overview of the antibacterial activities of honey and its applications.
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Affiliation(s)
- Saad Almasaudi
- Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
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21
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Aw Yong PY, Islam F, Harith HH, Israf DA, Tan JW, Tham CL. The Potential use of Honey as a Remedy for Allergic Diseases: A Mini Review. Front Pharmacol 2021; 11:599080. [PMID: 33574752 PMCID: PMC7870997 DOI: 10.3389/fphar.2020.599080] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Accepted: 11/11/2020] [Indexed: 01/01/2023] Open
Abstract
Honey has been conventionally consumed as food. However, its therapeutic properties have also gained much attention due to its application as a traditional medicine. Therapeutic properties of honey such as anti-microbial, anti-inflammatory, anti-cancer and wound healing have been widely reported. A number of interesting studies have reported the potential use of honey in the management of allergic diseases. Allergic diseases including anaphylaxis, asthma and atopic dermatitis (AD) are threatening around 20% of the world population. Although allergic reactions are somehow controllable with different drugs such as antihistamines, corticosteroids and mast cell stabilizers, modern dietary changes linked with allergic diseases have prompted studies to assess the preventive and therapeutic merits of dietary nutrients including honey. Many scientific evidences have shown that honey is able to relieve the pathological status and regulate the recruitment of inflammatory cells in cellular and animal models of allergic diseases. Clinically, a few studies demonstrated alleviation of allergic symptoms in patients after application or consumption of honey. Therefore, the objective of this mini review is to discuss the effectiveness of honey as a treatment or preventive approach for various allergic diseases. This mini review will provide insights into the potential use of honey in the management of allergic diseases in clinical settings.
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Affiliation(s)
- Poi Yi Aw Yong
- School of Science, Monash University Malaysia, Subang Jaya, Malaysia
| | - Fahmida Islam
- School of Science, Monash University Malaysia, Subang Jaya, Malaysia
| | - Hanis Hazeera Harith
- Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Daud Ahmad Israf
- Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
| | - Ji Wei Tan
- School of Science, Monash University Malaysia, Subang Jaya, Malaysia
| | - Chau Ling Tham
- Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia
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22
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Chen L, Wu D, Schlundt J, Conway PL. Development of a Dairy-Free Fermented Oat-Based Beverage With Enhanced Probiotic and Bioactive Properties. Front Microbiol 2020; 11:609734. [PMID: 33343554 PMCID: PMC7744343 DOI: 10.3389/fmicb.2020.609734] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2020] [Accepted: 11/17/2020] [Indexed: 11/20/2022] Open
Abstract
Lactobacillus fermentum PC1 with proven probiotic properties was used to ferment oats with added honey to develop a probiotic beverage with enhanced bioactive ingredients. The viable Lactobacilli were enumerated during the fermentation and storage at 4°C, as well as after exposure to simulated gastrointestinal tract conditions. Good survival was noted both during storage as well as when exposed to the in vitro digestive tract conditions. Comparative analysis of the antioxidant activity, total phenolic content, and phenolic composition indicated fermentation improved the total antioxidant capacity and phenolic acid concentration. An increase of more than 50% of gallic acid, catechin, vanillic acid, caffeic acid, p-coumaric acid, and ferulic acid was observed in the methanol extracts. Moreover, no significant decrease in the β-glucan content was noted during fermentation and storage. In conclusion, this fermented product has a great potential as a functional food with enhanced probiotic survival and increased bioactive ingredients.
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Affiliation(s)
- Liwei Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Nanyang Technological University Food Technology Centre (NAFTEC), Nanyang Technological University, Singapore, Singapore
| | - Daoyan Wu
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Key Laboratory of Biological Resource and Ecological Environment of Chinese Education Ministry, College of Life Sciences, Sichuan University, Chengdu, China
| | - Joergen Schlundt
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Nanyang Technological University Food Technology Centre (NAFTEC), Nanyang Technological University, Singapore, Singapore
| | - Patricia L Conway
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore.,Nanyang Technological University Food Technology Centre (NAFTEC), Nanyang Technological University, Singapore, Singapore.,Centre for Marine Science and Innovation, School of Biological, Earth and Environmental Sciences, The University of New South Wales, Sydney, NSW, Australia
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23
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Abstract
AbstractThis paper presents the effect of polyphenols on microorganisms inhabiting the human gastrointestinal tract (mainly bacteria belonging to the Lactobacillus genus) and pathogenic microorganisms classified as the most common food contaminants. Plant secondary metabolites have the ability to modulate the growth of many microorganisms. Due to the metabolic changes induced by their presence in the environment, many pathogenic microorganisms are unable to grow, which in turn cause a significant reduction in their pathogenic potential. These processes include primarily the induction of ruptures in the cell membrane and disturbance of cell respiration. Often, the lack of integrity of cell membranes also leads to the disturbance of intracellular homeostasis and leakage of cellular components, such as proteins, ATP molecules or intracellular ions. Autoxidizing polyphenols also act as pro-oxidative substances. Hydrogen peroxide formed in the process of oxidation of polyphenolic compounds acts as a bactericidal substance (by induction of DNA breaks). With regard to intestinal microbiota, polyphenols are considered prebiotic substances that increase the number of commensal bacteria. They can positively influence the growth of Lactobacillus bacteria, which have the ability to metabolize undigested antioxidants in the digestive tract of humans and animals. Depending on the pH of the environment and the presence of ions, plant polyphenols in the human digestive tract can act as substances with antioxidant potential or become pro-oxidants. Thus, combining functional food with polyphenols and Lactobacillus bacteria not only protects food products against the development of undesirable and pathogenic microbiota, but also has a positive effect on human health. The paper also describes the possibility of changes in the genome of Lactobacillus bacteria (under the influence of polyphenols) and the influence of Lactobacillus spp. bacteria on the antimicrobial properties of polyphenols. The enzymatic abilities of bacteria of the genus Lactobacillus, which influence the transformation of polyphenolic compounds, were also described.
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24
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DEMİRTAŞ A. Influence of Pinus brutia bark extract containing phenolic compounds on some commensal and pathogenic bacteria from the intestinal microflora. MEHMET AKIF ERSOY ÜNIVERSITESI VETERINER FAKÜLTESI DERGISI 2020. [DOI: 10.24880/maeuvfd.709662] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
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25
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Ebrahimi M, Sadeghi A, Rahimi D, Purabdolah H, Shahryari S. Postbiotic and Anti-aflatoxigenic Capabilities of Lactobacillus kunkeei as the Potential Probiotic LAB Isolated from the Natural Honey. Probiotics Antimicrob Proteins 2020; 13:343-355. [PMID: 32803518 DOI: 10.1007/s12602-020-09697-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The use of probiotic, postbiotic, and anti-aflatoxigenic capabilities of the lactic acid bacteria (LAB) isolated from stressful niches is a major strategy to prepare functional cultures and bio-preservatives for food industries. In the present study, abundant LAB strains isolated from natural honey were screened based on their tolerance to continuous pH and bile salt treatments. Then, the pro-functional properties of the selected LAB were investigated. In accordance with the screening data, a bacilli isolate was selected for further characterization. Sequencing results led to the identification of Lactobacillus kunkeei as the selected LAB isolate. In vitro antibacterial and antifungal activities of the LAB and in situ antifungal activity of the isolate cell-free supernatant (CFS) were verified against food-borne indicators. Accordingly, in vitro antibacterial and antifungal effects of Lact. kunkeei ENH01 on respective Escherichia coli and Aspergillus niger were significantly (P < 0.05) higher than the other indicators. Furthermore, in situ inhibitory effect of Lact. kunkeei CFS on Candida albicans (as the highest in situ effect) was equal to 76.36%. The presence of three antibacterial peptides was also verified in the Lact. kunkeei CFS according to the results of liquid chromatography mass spectrometry (LC/MS) assay. Antibiotic susceptibility profile and auto-aggregation ability of the isolate were noticeable. Anti-mycotoxigenic capabilities of Lact. kunkeei ENH01 as viable and heat-killed cells were also revealed against total aflatoxins according to the HPLC-based analysis. In vivo safety of the isolate was also attested through the evaluation of blood biochemistry and hematological parameters in the Lact. kunkeei ENH01 fed-mice compared with the control. Based on the findings, probiotic properties of Lact. kunkeei ENH01 and postbiotic capabilities of the isolate CFS and its heat-killed cells were approved.
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Affiliation(s)
- Maryam Ebrahimi
- Food, Drug & Natural Products Health Research Center, Golestan University of Medical Science, Gorgan, Iran
| | - Alireza Sadeghi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Delasa Rahimi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Hosein Purabdolah
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Sara Shahryari
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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26
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Yin Z, Xia D, Shen M, Zhu D, Cai H, Wu M, Zhu Q, Kang Y. Tetracycline degradation by Klebsiella sp. strain TR5: Proposed degradation pathway and possible genes involved. CHEMOSPHERE 2020; 253:126729. [PMID: 32289610 DOI: 10.1016/j.chemosphere.2020.126729] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 02/17/2020] [Accepted: 04/05/2020] [Indexed: 06/11/2023]
Abstract
Microorganisms with high tetracycline (TC) degradation efficiencies are required for biological processes for TC-containing wastewater treatment. With multiple enrichment cultures, a TC-degrading strain TR5 was isolated from chicken manure mixture in a large broiler farm, which was identified as Klebsiella pneumoniae by 16S rRNA gene sequencing and biochemical properties. Strain TR5 could degrade TC quickly (∼90% within 36 h) with the initial TC concentration of 200 mg/L under optimized conditions via single-factor experiment coupled with RSM. Strain TR5 could detoxify TC and generate much less toxic products as long as cultured more than one day. Three TC-degrading pathways were proposed based on 8 possible products. A transformant containing a plasmid from TR5 acquired TC-degrading ability, indicating that TC-degrading genes were located on this plasmid. Complete sequencing of pYK5 showed that isomerase-, oxidoreductase-, and transferases-encoding genes were found and were inferred to be involved in TC degradation. TR5 may not degrade TC completely and it can utilize some carbon-containing compounds derived from TC via the effect of formylglutathione hydrolase-encoding gene. Our findings showed that strain TR5 could be a promising agent for wastewater treatment, and genes involved in TC degradation are worthy of further investigations for enzyme preparations development.
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Affiliation(s)
- Zhifeng Yin
- Institute of Resource Utilization of Agricultural Waste, Yancheng Teachers University, Yancheng, Jiangsu, PR China; College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, Jiangsu, PR China
| | - Dan Xia
- Institute of Resource Utilization of Agricultural Waste, Yancheng Teachers University, Yancheng, Jiangsu, PR China; College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing, Jiangsu, PR China
| | - Min Shen
- Institute of Resource Utilization of Agricultural Waste, Yancheng Teachers University, Yancheng, Jiangsu, PR China
| | - Dewei Zhu
- Institute of Resource Utilization of Agricultural Waste, Yancheng Teachers University, Yancheng, Jiangsu, PR China
| | - Haijie Cai
- Institute of Resource Utilization of Agricultural Waste, Yancheng Teachers University, Yancheng, Jiangsu, PR China
| | - Meng Wu
- Institute of Resource Utilization of Agricultural Waste, Yancheng Teachers University, Yancheng, Jiangsu, PR China
| | - Qiurong Zhu
- Institute of Resource Utilization of Agricultural Waste, Yancheng Teachers University, Yancheng, Jiangsu, PR China
| | - Yijun Kang
- Institute of Resource Utilization of Agricultural Waste, Yancheng Teachers University, Yancheng, Jiangsu, PR China.
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27
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Prebiotic activity of monofloral honeys produced by stingless bees in the semi-arid region of Brazilian Northeastern toward Lactobacillus acidophilus LA-05 and Bifidobacterium lactis BB-12. Food Res Int 2020; 128:108809. [DOI: 10.1016/j.foodres.2019.108809] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 08/13/2019] [Accepted: 11/06/2019] [Indexed: 01/07/2023]
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28
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Nolan VC, Harrison J, Cox JAG. Dissecting the Antimicrobial Composition of Honey. Antibiotics (Basel) 2019; 8:E251. [PMID: 31817375 PMCID: PMC6963415 DOI: 10.3390/antibiotics8040251] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/29/2019] [Accepted: 12/03/2019] [Indexed: 01/22/2023] Open
Abstract
Honey is a complex sweet food stuff with well-established antimicrobial and antioxidant properties. It has been used for millennia in a variety of applications, but the most noteworthy include the treatment of surface wounds, burns and inflammation. A variety of substances in honey have been suggested as the key component to its antimicrobial potential; polyphenolic compounds, hydrogen peroxide, methylglyoxal and bee-defensin 1. These components vary greatly across honey samples due to botanical origin, geographical location and secretions from the bee. The use of medical grade honey in the treatment of surface wounds and burns has been seen to improve the healing process, reduce healing time, reduce scarring and prevent microbial contamination. Therefore, if medical grade honeys were to be included in clinical treatment, it would reduce the demand for antibiotic usage. In this review, we outline the constituents of honey and how they affect antibiotic potential in a clinical setting. By identifying the key components, we facilitate the development of an optimally antimicrobial honey by either synthetic or semisynthetic production methods.
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Affiliation(s)
| | | | - Jonathan A. G. Cox
- School of Life and Health Sciences, Aston University, Aston Triangle, Birmingham B4 7ET, UK; (V.C.N.); (J.H.)
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29
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Scripcă LA, Norocel L, Amariei S. Comparison of Physicochemical, Microbiological Properties and Bioactive Compounds Content of Grassland Honey and other Floral Origin Honeys. Molecules 2019; 24:E2932. [PMID: 31412647 PMCID: PMC6721125 DOI: 10.3390/molecules24162932] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 08/08/2019] [Accepted: 08/09/2019] [Indexed: 02/07/2023] Open
Abstract
The aim of this study was to compare the physicochemical, the microbiological, and the antioxidant characteristics of unifloral honey, polyfloral honey, honeydew, and hay meadows honey. Hay meadow is type of semi-natural grassland with a great floral diversity, an important resource for pollinators. Grasslands are the source of the spring nectar honey obtained in May and June. Water content, sugars (fructose, glucose, sucrose, trehalose, melezitose, maltose, erlose, turanose, and raffinose), electrical conductivity, phenolic content (gallic acid, protocatechuic acid, 4-hydrxybenzoic acid, vanilic acid, chlorogenic acid, caffeic acid, p-coumaric acid, rosmarinic acid, myricetin, quercitin, luteolin, kaempferol), color, viscosity, and microbiological characteristics were performed for all samples of honey. The total polyphenols content was significant for grassland honey (21.50 mg/100 g) and honeydew (30.49 mg/100 g) and less significant for acacia (0.08 mg/100 g) and rape honey (0.14 mg/100 g). All samples were microbiologically safe, and standard plate count (SPC) values were <10 cfu/g for all the samples, but the grassland honey had the highest microbiological quality: 33.3% of samples without microorganisms, 50.0% with the presence of yeast under limit, and 16.7% with yeast and mold under limit, a situation that does not meet other types of honey. The results of statistical analysis obtained with principal component analysis (PCA) showed a major difference between the grassland honey and the other types of honey.
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Affiliation(s)
- Laura Agripina Scripcă
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Liliana Norocel
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Sonia Amariei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
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30
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Otmani I, Abdennour C, Dridi A, Kahalerras L, Halima-Salem A. Characteristics of the bitter and sweet honey from Algeria Mediterranean coast. Vet World 2019; 12:551-557. [PMID: 31190710 PMCID: PMC6515822 DOI: 10.14202/vetworld.2019.551-557] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Accepted: 02/22/2019] [Indexed: 12/14/2022] Open
Abstract
Aim This study aimed to compare the physicochemical, the biochemical, and the antioxidant characteristics of unifloral bitter honey and polyfloral sweet honey. Materials and Methods Unifloral bitter and polyfloral sweet honey samples were, respectively, harvested in January and July, and then, they were extracted by the traditional method. The markers of refractive index, pH, free acidity, Brix index, density, reducing sugars, total polyphenols, flavonoids, tannins, 2,2-diphenyl-1-picrylhydrazyl (DPPH), and ferric reducing/antioxidant power (FRAP) were evaluated. Results The obtained results showed that the physicochemical parameters are within the normal ranges, in which they meet the international standards (Codex Alimentarius). For biochemical constituents, matching concentrations of reducing sugars (glucose+fructose) were observed in both samples, while that of sucrose were very low in unifloral than polyfloral honey. The levels of the active ingredients showed a difference in total polyphenols and tannins of the two types of honey studied, whereas that of flavonoids were almost similar. The antioxidant activity of various samples evaluated by DPPH and FRAP indicated that unifloral has a superior activity. Conclusion Compared to polyfloral honey, unifloral bitter honey has lower sucrose, high total polyphenols, and tannins levels, in addition to higher antioxidant potential.
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Affiliation(s)
- Ines Otmani
- Department of Biology, Laboratory of Animal Ecophysiology, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Cherif Abdennour
- Department of Biology, Laboratory of Animal Ecophysiology, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Amina Dridi
- Department of Biology, Laboratory of Plant Biology and Environment, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Labiba Kahalerras
- Department of Biology, Laboratory of Animal Ecophysiology, Faculty of Sciences, University of Badji Mokhtar-Annaba, Annaba, Algeria
| | - Abdelaziz Halima-Salem
- Department of Pharmacy, Laboratory of Bromatology and Hydrology, Faculty of Medicine, University of Badji Mokhtar-Annaba, Annaba, Algeria
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Razali MF, Mohd Fauzi NA, Sulaiman A, Talip BA, Rahman AA. Effect of high‐pressure processing on prebiotic potential of stingless bee (Kelulut) honey: Tested upon
Lactobacillus acidophilus
and
Lactobacillus brevis. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13946] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Muhammad Faiz Razali
- Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
| | - Noor Akhmazillah Mohd Fauzi
- Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
| | - Alifdalino Sulaiman
- Department of Food Engineering, Faculty of Engineering Universiti Putra Malaysia Serdang Malaysia
| | - Balkis A. Talip
- Food Technology, Faculty of Applied Science and Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
| | - Atikah A. Rahman
- Department of Chemical Engineering Technology, Faculty of Engineering Technology Universiti Tun Hussein Onn Malayasia Panchor Malaysia
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32
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Banerjee A, Dhar P. Amalgamation of polyphenols and probiotics induce health promotion. Crit Rev Food Sci Nutr 2018; 59:2903-2926. [PMID: 29787290 DOI: 10.1080/10408398.2018.1478795] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The residing microbiome with its vast repertoire of genes provide distinctive properties to the host by which they can degrade and utilise nutrients that otherwise pass the gastro-intestinal tract unchanged. The polyphenols in our diet have selective growth promoting effects which is of utmost importance as the state of good health has been linked to dominance of particular microbial genera. The polyphenols in native form might more skilfully exert anti-oxidative and anti-inflammatory properties but in a living system it is the microbial derivatives of polyphenol that play a key role in determining health outcome. This two way interaction has invoked great interest among researchers who have commenced several clinical surveys and numerous studies in in-vitro, simulated environment and living systems to find out in detail about the biomolecules involved in such interaction along with their subsequent physiological benefits. In this review, we have thoroughly discussed these studies to develop a fair idea on how the amalgamation of probiotics and polyphenol has an immense potential as an adjuvant therapeutic for disease prevention as well as treatment.
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Affiliation(s)
- Arpita Banerjee
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta , 20B Judges Court Road, Alipore, Kolkata , West Bengal , India
| | - Pubali Dhar
- Laboratory of Food Science and Technology, Food and Nutrition Division, University of Calcutta , 20B Judges Court Road, Alipore, Kolkata , West Bengal , India
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33
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Gupta M, Bajaj BK. Development of fermented oat flour beverage as a potential probiotic vehicle. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.08.007] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Machado TADG, de Oliveira MEG, Campos MIF, de Assis POA, de Souza EL, Madruga MS, Pacheco MTB, Pintado MME, Queiroga RDCRDE. Impact of honey on quality characteristics of goat yogurt containing probiotic Lactobacillus acidophilus. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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35
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Leng Y, Bao J, Chang G, Zheng H, Li X, Du J, Snow D, Li X. Biotransformation of tetracycline by a novel bacterial strain Stenotrophomonas maltophilia DT1. JOURNAL OF HAZARDOUS MATERIALS 2016; 318:125-133. [PMID: 27420384 DOI: 10.1016/j.jhazmat.2016.06.053] [Citation(s) in RCA: 123] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/10/2016] [Revised: 06/06/2016] [Accepted: 06/27/2016] [Indexed: 05/22/2023]
Abstract
Although several abiotic processes have been reported that can transform antibiotics, little is known about whether and how microbiological processes may degrade antibiotics in the environment. This work isolated one tetracycline degrading bacterial strain, Stenotrophomonas maltophilia strain DT1, and characterized the biotransformation of tetracycline by DT1 under various environmental conditions. The biotransformation rate was the highest when the initial pH was 9 and the reaction temperature was at 30°C, and can be described using the Michaelis-Menten model under different initial tetracycline concentrations. When additional substrate was present, the substrate that caused increased biomass resulted in a decreased biotransformation rate of tetracycline. According to disk diffusion tests, the biotransformation products of tetracycline had lower antibiotic potency than the parent compound. Six possible biotransformation products were identified, and a potential biotransformation pathway was proposed that included sequential removal of N-methyl, carbonyl, and amine function groups. Results from this study can lead to better estimation of the fate and transport of antibiotics in the environment and has the potential to be utilized in designing engineering processes to remove tetracycline from water and soil.
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Affiliation(s)
- Yifei Leng
- School of Environment Studies, China University of Geosciences, Wuhan 430074, PR China; Department of Civil Engineering, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA
| | - Jianguo Bao
- School of Environment Studies, China University of Geosciences, Wuhan 430074, PR China.
| | - Gaofeng Chang
- Tianjin Environmental Protection Technical Development Center, Tianjin 300191, PR China
| | - Han Zheng
- School of Environment Studies, China University of Geosciences, Wuhan 430074, PR China
| | - Xingxing Li
- School of Environment Studies, China University of Geosciences, Wuhan 430074, PR China
| | - Jiangkun Du
- School of Environment Studies, China University of Geosciences, Wuhan 430074, PR China
| | - Daniel Snow
- Water Sciences Laboratory, University of Nebraska-Lincoln, Lincoln, NE, 68583, USA
| | - Xu Li
- Department of Civil Engineering, University of Nebraska-Lincoln, Lincoln, NE, 68588, USA.
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36
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Ciulu M, Spano N, Pilo MI, Sanna G. Recent Advances in the Analysis of Phenolic Compounds in Unifloral Honeys. Molecules 2016; 21:451. [PMID: 27070567 PMCID: PMC6273725 DOI: 10.3390/molecules21040451] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 03/11/2016] [Accepted: 03/25/2016] [Indexed: 01/15/2023] Open
Abstract
Honey is one of the most renowned natural foods. Its composition is extremely variable, depending on its botanical and geographical origins, and the abundant presence of functional compounds has contributed to the increased worldwide interest is this foodstuff. In particular, great attention has been paid by the scientific community towards classes of compounds like phenolic compounds, due to their capability to act as markers of unifloral honey origin. In this contribution the most recent progress in the assessment of new analytical procedures aimed at the definition of the qualitative and quantitative profile of phenolic compounds of honey have been highlighted. A special emphasis has been placed on the innovative aspects concerning the extraction procedures, along with the most recent strategies proposed for the analysis of phenolic compounds. Moreover, the centrality of validation procedures has been claimed and extensively discussed in order to ensure the fitness-for-purpose of the proposed analytical methods. In addition, the exploitation of the phenolic profile as a tool for the classification of the botanical and geographical origin has been described, pointing out the usefulness of chemometrics in the interpretation of data sets originating from the analysis of polyphenols. Finally, recent results in concerning the evaluation of the antioxidant properties of unifloral honeys and the development of new analytical approaches aimed at measuring this parameter have been reviewed.
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Affiliation(s)
- Marco Ciulu
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, via Vienna 2, 07100 Sassari, Italy.
| | - Nadia Spano
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, via Vienna 2, 07100 Sassari, Italy.
| | - Maria I Pilo
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, via Vienna 2, 07100 Sassari, Italy.
| | - Gavino Sanna
- Dipartimento di Chimica e Farmacia, Università degli Studi di Sassari, via Vienna 2, 07100 Sassari, Italy.
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37
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Erenler R, Telci I, Ulutas M, Demirtas I, Gul F, Elmastas M, Kayir O. Chemical Constituents, Quantitative Analysis and Antioxidant Activities of E
chinacea purpurea
(L.) Moench and E
chinacea pallida
(Nutt.) Nutt. J Food Biochem 2015. [DOI: 10.1111/jfbc.12168] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ramazan Erenler
- Department of Chemistry; Faculty of Art and Science; Gaziosmanpasa University; Tokat 60240 Turkey
| | - Isa Telci
- Department of Field Crops; Faculty of Agriculture; Suleyman Demirel University; Isparta Turkey
| | - Musa Ulutas
- Department of Field Crops; Faculty of Agriculture; Gaziosmanpasa University; Tokat 60240 Turkey
| | - Ibrahim Demirtas
- Department of Chemistry; Faculty of Science; Cankiri Karatekin University; Cankiri Turkey
| | - Fatih Gul
- Department of Chemistry; Faculty of Science; Cankiri Karatekin University; Cankiri Turkey
| | - Mahfuz Elmastas
- Department of Chemistry; Faculty of Art and Science; Gaziosmanpasa University; Tokat 60240 Turkey
| | - Omer Kayir
- Department of Chemistry; Faculty of Art and Science; Gaziosmanpasa University; Tokat 60240 Turkey
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