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Jiang H, Li Z, Zhong S, Zeng Z. (-)-Gallocatechin Gallate: A Novel Chemical Marker to Distinguish Triadica cochinchinensis Honey. Foods 2024; 13:1879. [PMID: 38928820 PMCID: PMC11203108 DOI: 10.3390/foods13121879] [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: 05/08/2024] [Revised: 06/08/2024] [Accepted: 06/13/2024] [Indexed: 06/28/2024] Open
Abstract
Triadica cochinchinensis honey (TCH) is collected from the nectar of the medicinal plant T. cochinchinensis and is considered the most important honey variety in southern China. TCH has significant potential medicinal properties and commercial value. However, reliable markers for application in the authentication of TCH have not yet been established. Herein, a comprehensive characterization of the botanical origin and composition of TCH was conducted by determining the palynological characteristics and basic physicochemical parameters. Liquid chromatography tandem-mass spectrometry (LC-MS/MS) was used to investigate the flavonoid profile composition of TCH, T. cochinchinensis nectar (TCN) and 11 other common varieties of Chinese commercial honey. (-)-Gallocatechin gallate (GCG) was identified as a reliable flavonoid marker for TCH, which was uniquely shared with TCN but absent in the other 11 honey types. Furthermore, the authentication method was validated, and an accurate quantification of GCG in TCH and TCN was conducted. Overall, GCG can be applied as a characteristic marker to identify the botanical origin of TCH.
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Affiliation(s)
- Huizhi Jiang
- Honeybee Research Institute, Jiangxi Agricultural University, Nanchang 330045, China; (H.J.); (S.Z.)
- Jiangxi Province Key Laboratory of Honeybee Biology and Beekeeping, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zhen Li
- College of Life Science and Resources and Environment, Yichun University, Yichun 336000, China;
| | - Shiqing Zhong
- Honeybee Research Institute, Jiangxi Agricultural University, Nanchang 330045, China; (H.J.); (S.Z.)
- Jiangxi Province Key Laboratory of Honeybee Biology and Beekeeping, Jiangxi Agricultural University, Nanchang 330045, China
| | - Zhijiang Zeng
- Honeybee Research Institute, Jiangxi Agricultural University, Nanchang 330045, China; (H.J.); (S.Z.)
- Jiangxi Province Key Laboratory of Honeybee Biology and Beekeeping, Jiangxi Agricultural University, Nanchang 330045, China
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Wang S, Qiu Y, Zhu F. An updated review of functional ingredients of Manuka honey and their value-added innovations. Food Chem 2024; 440:138060. [PMID: 38211407 DOI: 10.1016/j.foodchem.2023.138060] [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: 07/04/2023] [Revised: 11/19/2023] [Accepted: 11/20/2023] [Indexed: 01/13/2024]
Abstract
Manuka honey (MH) is a highly prized natural product from the nectar of Leptospermum scoparium flowers. Increased competition on the global market drives MH product innovations. This review updates comparative and non-comparative studies to highlight nutritional, therapeutic, bioengineering, and cosmetic values of MH. MH is a good source of phenolics and unique chemical compounds, such as methylglyoxal, dihydroxyacetone, leptosperin glyoxal, methylsyringate and leptosin. Based on the evidence from in vitro, in vivo and clinical studies, multifunctional bioactive compounds of MH have exhibited anti-oxidative, anti-inflammatory, immunomodulatory, anti-microbial, and anti-cancer activities. There are controversial topics related to MH, such as MH grading, safety/efficacy, implied benefits, and maximum levels of contaminants concerned. Artificial intelligence can optimize MH studies related to chemical analysis, toxicity prediction, multi-functional mechanism exploration and product innovation.
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Affiliation(s)
- Sunan Wang
- Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario L0S 1J0, Canada; School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Yi Qiu
- Division of Engineering Science, Faculty of Applied Science and Engineering, University of Toronto, 35 St. George Street, Toronto, Ontario M5S 1A4, Canada
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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3
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Lin B, Nair S, Fellner DMJ, Nasef NA, Singh H, Negron L, Goldstone DC, Brimble MA, Gerrard JA, Domigan L, Evans JC, Stephens JM, Merry TL, Loomes KM. The Leptospermum scoparium (Mānuka)-Specific Nectar and Honey Compound 3,6,7-Trimethyllumazine (Lepteridine TM) That Inhibits Matrix Metalloproteinase 9 (MMP-9) Activity. Foods 2023; 12:4072. [PMID: 38002130 PMCID: PMC10670905 DOI: 10.3390/foods12224072] [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: 09/26/2023] [Revised: 10/30/2023] [Accepted: 11/06/2023] [Indexed: 11/26/2023] Open
Abstract
3,6,7-trimethyllumazine (Lepteridine™) is a newly discovered natural pteridine derivative unique to Mānuka (Leptospermum scoparium) nectar and honey, with no previously reported biological activity. Pteridine derivative-based medicines, such as methotrexate, are used to treat auto-immune and inflammatory diseases, and Mānuka honey reportedly possesses anti-inflammatory properties and is used topically as a wound dressing. MMP-9 is a potential candidate protein target as it is upregulated in recalcitrant wounds and intestinal inflammation. Using gelatin zymography, 40 μg/mL LepteridineTM inhibited the gelatinase activities of both pro- (22%, p < 0.0001) and activated (59%, p < 0.01) MMP-9 forms. By comparison, LepteridineTM exerted modest (~10%) inhibition against a chromogenic peptide substrate and no effect against a fluorogenic peptide substrate. These findings suggest that LepteridineTM may not interact within the catalytic domain of MMP-9 and exerts a negligible effect on the active site hydrolysis of small soluble peptide substrates. Instead, the findings implicate fibronectin II domain interactions by LepteridineTM which impair gelatinase activity, possibly through perturbed tethering of MMP-9 to the gelatin matrix. Molecular modelling analyses were equivocal over interactions at the S1' pocket versus the fibronectin II domain, while molecular dynamic calculations indicated rapid exchange kinetics. No significant degradation of synthetic or natural LepteridineTM in Mānuka honey occurred during simulated gastrointestinal digestion. MMP-9 regulates skin and gastrointestinal inflammatory responses and extracellular matrix remodelling. These results potentially implicate LepteridineTM bioactivity in Mānuka honey's reported beneficial effects on wound healing via topical application and anti-inflammatory actions in gastrointestinal disorder models via oral consumption.
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Affiliation(s)
- Bin Lin
- School of Biological Sciences and Institute for Innovation in Biotechnology, The University of Auckland, Auckland 1142, New Zealand; (B.L.); (S.N.); (D.C.G.); (M.A.B.); (J.A.G.)
| | - Smitha Nair
- School of Biological Sciences and Institute for Innovation in Biotechnology, The University of Auckland, Auckland 1142, New Zealand; (B.L.); (S.N.); (D.C.G.); (M.A.B.); (J.A.G.)
| | - Daniel M. J. Fellner
- School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand;
| | - Noha Ahmed Nasef
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand; (N.A.N.); (H.S.)
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North 4410, New Zealand; (N.A.N.); (H.S.)
| | - Leonardo Negron
- Callaghan Innovation, Gracefield Innovation Quarter, 69 Gracefield Road, Lower Hutt 5010, New Zealand;
| | - David C. Goldstone
- School of Biological Sciences and Institute for Innovation in Biotechnology, The University of Auckland, Auckland 1142, New Zealand; (B.L.); (S.N.); (D.C.G.); (M.A.B.); (J.A.G.)
- Maurice Wilkins Centre for Molecular Biodiscovery, The University of Auckland, Auckland 1142, New Zealand;
| | - Margaret A. Brimble
- School of Biological Sciences and Institute for Innovation in Biotechnology, The University of Auckland, Auckland 1142, New Zealand; (B.L.); (S.N.); (D.C.G.); (M.A.B.); (J.A.G.)
- School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand;
- Maurice Wilkins Centre for Molecular Biodiscovery, The University of Auckland, Auckland 1142, New Zealand;
| | - Juliet A. Gerrard
- School of Biological Sciences and Institute for Innovation in Biotechnology, The University of Auckland, Auckland 1142, New Zealand; (B.L.); (S.N.); (D.C.G.); (M.A.B.); (J.A.G.)
- School of Chemical Sciences, The University of Auckland, Auckland 1142, New Zealand;
| | - Laura Domigan
- Department of Chemical and Materials Engineering, The University of Auckland, Auckland 1142, New Zealand;
| | - Jackie C. Evans
- Comvita NZ Limited, 23 Wilson Road South, Bay of Plenty, Paengaroa 3189, New Zealand; (J.C.E.); (J.M.S.)
| | - Jonathan M. Stephens
- Comvita NZ Limited, 23 Wilson Road South, Bay of Plenty, Paengaroa 3189, New Zealand; (J.C.E.); (J.M.S.)
| | - Troy L. Merry
- Maurice Wilkins Centre for Molecular Biodiscovery, The University of Auckland, Auckland 1142, New Zealand;
- Comvita NZ Limited, 23 Wilson Road South, Bay of Plenty, Paengaroa 3189, New Zealand; (J.C.E.); (J.M.S.)
- Discipline of Nutrition, School of Medical Sciences, The University of Auckland, Auckland 1142, New Zealand
| | - Kerry M. Loomes
- School of Biological Sciences and Institute for Innovation in Biotechnology, The University of Auckland, Auckland 1142, New Zealand; (B.L.); (S.N.); (D.C.G.); (M.A.B.); (J.A.G.)
- Maurice Wilkins Centre for Molecular Biodiscovery, The University of Auckland, Auckland 1142, New Zealand;
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Thierig M, Siegel E, Henle T. Formation of Protein-Bound Maillard Reaction Products during the Storage of Manuka Honey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15261-15269. [PMID: 37796058 DOI: 10.1021/acs.jafc.3c03446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/06/2023]
Abstract
Honey from the nectar of the Manuka tree (Leptospermum scoparium) grown in New Zealand contains high amounts of antibacterial methylglyoxal (MGO). MGO can react with proteins to form peptide-bound Maillard reaction products (MRPs) such as Nε-carboxyethyllysine (CEL) and "methylglyoxal-derived hydroimidazolone 1" (MG-H1). To study the reactions of MGO with honey proteins during storage, three manuka honeys with varying amounts of MGO and a kanuka honey (Kunzea ericoides) spiked with various MGO concentrations up to 700 mg/kg have been stored at 37 °C for 10 weeks, and the formation of protein-bound MRPs has been analyzed via high-performance liquid chromatography-mass spectrometry (HPLC-MS/MS) following isolation of the protein fraction and enzymatic hydrolysis. During storage, contents of protein-bound CEL and MG-H1 increased continuously, directly depending on the MGO content. For honeys with large amounts of MGO, a slower formation of Nε-fructosyllysine (FL) was observed, indicating competing reactions of glucose and MGO with lysine. Furthermore, the lysine modification increased with storage independently from the MGO concentration. Up to 58-61% of the observed lysine modification was explainable with the formation of CEL and FL, indicating that other reactions, most likely the formation of Heyns products from lysine and fructose, may play an important role. Our results can contribute to the authentication of manuka honey.
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Affiliation(s)
- Marcus Thierig
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Eva Siegel
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
| | - Thomas Henle
- Chair of Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany
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Bong J, Middleditch M, Stephens JM, Loomes KM. Proteomic Analysis of Honey: Peptide Profiling as a Novel Approach for New Zealand Mānuka ( Leptospermum scoparium) Honey Authentication. Foods 2023; 12:foods12101968. [PMID: 37238786 DOI: 10.3390/foods12101968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/08/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
New Zealand mānuka (Leptospermum scoparium) honey is a premium food product. Unfortunately, its high demand has led to "not true to label" marketed mānuka honey. Robust methods are therefore required to determine authenticity. We previously identified three unique nectar-derived proteins in mānuka honey, detected as twelve tryptic peptide markers, and hypothesized these could be used to determine authenticity. We invoked a targeted proteomic approach based on parallel reaction-monitoring (PRM) to selectively monitor relative abundance of these peptides in sixteen mānuka and twenty six non-mānuka honey samples of various floral origin. We included six tryptic peptide markers derived from three bee-derived major royal jelly proteins as potential internal standards. The twelve mānuka-specific tryptic peptide markers were present in all mānuka honeys with minor regional variation. By comparison, they had negligible presence in non-mānuka honeys. Bee-derived peptides were detected in all honeys with similar relative abundance but with sufficient variation precluding their utility as internal standards. Mānuka honeys displayed an inverse relationship between total protein content and the ratio between nectar- to bee-derived peptide abundance. This trend reveals an association between protein content on possible nectar processing time by bees. Overall, these findings demonstrate the first successful application of peptide profiling as an alternative and potentially more robust approach for mānuka honey authentication.
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Affiliation(s)
- Jessie Bong
- School of Biological Sciences and Institute for Innovation in Biotechnology, University of Auckland, Auckland 1010, New Zealand
| | - Martin Middleditch
- Mass Spectrometry Facility, Faculty of Science, University of Auckland, Auckland 1010, New Zealand
| | - Jonathan M Stephens
- School of Biological Sciences and Institute for Innovation in Biotechnology, University of Auckland, Auckland 1010, New Zealand
- Comvita NZ Limited, Wilson South Road, Paengaroa, PB1, Te Puke 3119, New Zealand
| | - Kerry M Loomes
- School of Biological Sciences and Institute for Innovation in Biotechnology, University of Auckland, Auckland 1010, New Zealand
- Maurice Wilkins Centre for Molecular Biodiscovery, Auckland 1010, New Zealand
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Thi Dieu Truong H, Reddy P, Reis MM, Archer R. Internal reflectance cell fluorescence measurement combined with multi-way analysis to detect fluorescence signatures of undiluted honeys and a fusion of fluorescence and NIR to enhance predictability. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 290:122274. [PMID: 36580751 DOI: 10.1016/j.saa.2022.122274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 11/30/2022] [Accepted: 12/21/2022] [Indexed: 06/17/2023]
Abstract
Honey is a complex food matrix that contains diverse polyphenolic compounds. Some phenolics exhibit fluorescence signatures which can be used to evaluate honey quality, and authenticity and to determine botanical origin. Mānuka honey contains two unique fluorescence markers: Leptosperin (MM1) and LepteridineTM (MM2) that are derived from Leptospermum scoparium nectar. Fluorescence measurement of supersaturated solutions such as undiluted honeys can be challenged by complex inner filter effects. The current study shows the ability of internal reflectance cell fluorescence measurement and multi-way analysis to detect fluorophores in undiluted honeys. This study scanned honeys from different geographic districts generating excitation emission matrices (250-400/300-600 nm), and by near infrared (NIR) hyperspectral camera (547-1701 nm). PARAFAC and tri-PLS could track two fluorescence markers: MM1 (R2 = 0.82 & RMSEP = 138.65) and MM2 (R2 = 0.82 & RMSEP = 2.75) from undiluted honey fluorescence data with > 80 % accuracy. Classification of mono-floral, multi-floral and non-mānuka honeys achieved 90 % overall accuracy. Fusion of fluorescence data at ƛex 270 & 330 nm and NIR hyperspectral data combined with multi-block PLS analysis enhances predictability of fluorescence markers further. The study revealed the potential of internal reflectance cell fluorescence measurement combined with chemometrics and data fusion for rapid evaluation of honey quality and botanical origin.
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Affiliation(s)
- Hien Thi Dieu Truong
- School of Food and Advanced Technology, Massey University, Riddet Road, Fitzherbert, Palmerston North 4410, New Zealand.
| | - Pullanagari Reddy
- School of Food and Advanced Technology, Massey University, Riddet Road, Fitzherbert, Palmerston North 4410, New Zealand
| | - Marlon M Reis
- Food Informatics, AgResearch, Riddet Road, Massey University Manawatu Tennent Drive, Turitea 4474, New Zealand
| | - Richard Archer
- School of Food and Advanced Technology, Massey University, Riddet Road, Fitzherbert, Palmerston North 4410, New Zealand; Riddet Institute, University Avenue, Fitzherbert, Palmerston North 4474, New Zealand
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Sinha S, Sehgal A, Ray S, Sehgal R. Benefits of Manuka Honey in the Management of Infectious Diseases: Recent Advances and Prospects. Mini Rev Med Chem 2023; 23:1928-1941. [PMID: 37282661 DOI: 10.2174/1389557523666230605120717] [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: 11/15/2022] [Revised: 02/08/2023] [Accepted: 02/09/2023] [Indexed: 06/08/2023]
Abstract
The benefits of honey have been recognized since ancient times for treating numerous diseases. However, in today's modern era, the use of traditional remedies has been rapidly diminishing due to the complexities of modern lifestyles. While antibiotics are commonly used and effective in treating pathogenic infections, their inappropriate use can lead to the development of resistance among microorganisms, resulting in their widespread prevalence. Therefore, new approaches are constantly required to combat drug-resistant microorganisms, and one practical and useful approach is the use of drug combination treatments. Manuka honey, derived from the manuka tree (Leptospermum scoparium) found exclusively in New Zealand, has garnered significant attention for its biological potential, particularly due to its antioxidant and antimicrobial properties. Moreover, when combined with antibiotics, it has demonstrated the ability to enhance their effectiveness. In this review, we delve into the chemical markers of manuka honey that are currently known, as well as detail the impact of manuka honey on the management of infectious diseases up to the present.
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Affiliation(s)
- Shweta Sinha
- Department of Medical Parasitology, Postgraduate Institute of Medical Education & Research, Chandigarh, 160012, India
| | - Alka Sehgal
- Department of Obstetrics & Gynaecology, GMCH, Chandigarh, 160030, India
| | - Sudip Ray
- School of Chemical Sciences, University of Auckland, Auckland, 1010, New Zealand
- New Zealand Institute for Minerals to Materials Research, Greymouth, 7805, New Zealand
| | - Rakesh Sehgal
- Department of Medical Parasitology, Postgraduate Institute of Medical Education & Research, Chandigarh, 160012, India
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Truong HTD, Reddy P, Reis MM, Archer R. Quality assessment of mānuka honeys using non-invasive Near Infrared systems. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104780] [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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9
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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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Lawag IL, Lim LY, Joshi R, Hammer KA, Locher C. A Comprehensive Survey of Phenolic Constituents Reported in Monofloral Honeys around the Globe. Foods 2022; 11:foods11081152. [PMID: 35454742 PMCID: PMC9025093 DOI: 10.3390/foods11081152] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/08/2022] [Accepted: 04/13/2022] [Indexed: 01/11/2023] Open
Abstract
The aim of this review is to provide a comprehensive overview of the large variety of phenolic compounds that have to date been identified in a wide range of monofloral honeys found globally. The collated information is structured along several themes, including the botanical family and genus of the monofloral honeys for which phenolic constituents have been reported, the chemical classes the phenolic compounds can be attributed to, and the analytical method employed in compound determination as well as countries with a particular research focus on phenolic honey constituents. This review covers 130 research papers that detail the phenolic constituents of a total of 556 monofloral honeys. Based on the findings of this review, it can be concluded that most of these honeys belong to the Myrtaceae and Fabaceae families and that Robinia (Robinia pseudoacacia, Fabaceae), Manuka (Leptospermum scoparium, Myrtaceae), and Chestnut (Castanea sp., Fagaceae) honeys are to date the most studied honeys for phenolic compound determination. China, Italy, and Turkey are the major honey phenolic research hubs. To date, 161 individual phenolic compounds belonging to five major compound groups have been reported, with caffeic acid, gallic acid, ferulic acid and quercetin being the most widely reported among them. HPLC with photodiode array detection appears to be the most popular method for chemical structure identification.
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Affiliation(s)
- Ivan Lozada Lawag
- Cooperative Research Centre for Honey Bee Products Limited (CRC HBP), University of Western Australia, Crawley, WA 6009, Australia; (I.L.L.); (K.A.H.)
- Division of Pharmacy, School of Allied Health, University of Western Australia, Crawley, WA 6009, Australia;
| | - Lee-Yong Lim
- Division of Pharmacy, School of Allied Health, University of Western Australia, Crawley, WA 6009, Australia;
| | - Ranee Joshi
- Centre for Exploration Targeting, School of Earth Sciences, University of Western Australia, Crawley, WA 6009, Australia;
| | - Katherine A. Hammer
- Cooperative Research Centre for Honey Bee Products Limited (CRC HBP), University of Western Australia, Crawley, WA 6009, Australia; (I.L.L.); (K.A.H.)
- School of Biomedical Sciences, University of Western Australia, Crawley, WA 6009, Australia
| | - Cornelia Locher
- Cooperative Research Centre for Honey Bee Products Limited (CRC HBP), University of Western Australia, Crawley, WA 6009, Australia; (I.L.L.); (K.A.H.)
- Division of Pharmacy, School of Allied Health, University of Western Australia, Crawley, WA 6009, Australia;
- Correspondence:
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11
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Rapid quantitative detection for multiple antibiotics in honey using a quantum dot microsphere immunochromatographic strip. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108256] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Hegazi NM, Elghani GEA, Farag MA. The super-food Manuka honey, a comprehensive review of its analysis and authenticity approaches. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 59:2527-2534. [DOI: 10.1007/s13197-021-05181-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/30/2021] [Accepted: 06/15/2021] [Indexed: 11/25/2022]
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13
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Schmidt C, Eichelberger K, Rohm H. New Zealand mānuka honey - A review on specific properties and possibilities to distinguish mānuka from kānuka honey. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110311] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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14
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Bong J, Middleditch M, Loomes KM, Stephens JM. Proteomic analysis of honey. Identification of unique peptide markers for authentication of NZ mānuka (Leptospermum scoparium) honey. Food Chem 2020; 350:128442. [PMID: 33388180 DOI: 10.1016/j.foodchem.2020.128442] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 10/16/2020] [Accepted: 10/16/2020] [Indexed: 12/20/2022]
Abstract
Proteomics is an emerging tool in food authentication that has not been optimised for honey analysis. In this study, we present a qualitative proteomic analysis of New Zealand mānuka (Leptospermum scoparium) honey. A total of fifty bee-derived proteins were identified in the honey, the most predominant being major royal jelly proteins (MRJPs). We also demonstrate for the first time the presence of unique nectar-derived proteins in mānuka honey. A total of 17 mānuka plant proteins were identified, a-third of which were putative pathogenesis-related proteins. Two proteins involved in drought tolerance were also identified. Twelve candidate peptides were selected as potential authentication markers based on their uniqueness to mānuka honey. Nectar analyses confirmed the origin and specificity of these peptides to L. scoparium nectar, thus presenting peptide profiling as a viable and novel approach for mānuka honey authentication. Raw data are available via ProteomeXchange with identifier PXD021730.
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Affiliation(s)
- Jessie Bong
- School of Biological Sciences and Institute for Innovation in Biotechnology, University of Auckland, PB92019 Auckland, New Zealand
| | - Martin Middleditch
- Mass Spectrometry Centre, Auckland Science Analytical Service, School of Biological Sciences, University of Auckland, PB92019 Auckland, New Zealand
| | - Kerry M Loomes
- School of Biological Sciences and Institute for Innovation in Biotechnology, University of Auckland, PB92019 Auckland, New Zealand; Maurice Wilkins Centre for Molecular Biodiscovery, PB92019 Auckland, New Zealand.
| | - Jonathan M Stephens
- School of Biological Sciences and Institute for Innovation in Biotechnology, University of Auckland, PB92019 Auckland, New Zealand.
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