Volatile organic compounds of Thai honeys produced from several floral sources by different honey bee species

Impact of harvesting seasons on physicochemical properties and volatile compound profiles of Malaysian stingless bee honey analysed using chemometrics and support vector machine

Stingless bee honey's nutritional value is gaining attention, but the impact of harvesting seasons, specifically the rainy (September 2018) and dry (February 2019) seasons in Malaysia on the honey's physicochemical properties and volatile compounds remains insufficiently explored. This research revealed marginal differences in the physicochemical properties between seasons. However, through individual bee species and cumulative data analysis, honey samples were effectively differentiated based on harvesting seasons. A set of seventeen volatile compounds were identified as potential chemical markers for distinguishing H. bakeri, G. thoracica, and T. binghami honey between rainy and dry seasons. For cumulative data, four significant markers were proposed. These discrimination methods and chemical markers can serve as valuable references in distinguishing stingless bee honey, whether its entomological origin is specified or not between rainy and dry seasons.

Chemical Characterization and Biological Properties of Leguminous Honey

Honey can beneficially act against different human diseases, helping our body to improve its health. The aim of the present study was first to increase knowledge of some biochemical characteristics (amount and composition of polyphenols and volatile organic compounds, vitamin C content) of five Italian legume honeys (alfalfa, astragalus, carob, indigo, and sainfoin). Furthermore, we evaluated their potential health properties by studying their antioxidant and in vitro anti-inflammatory activities and in vitro inhibitory effects on three enzymes involved in neurodegenerative diseases (acetylcholinesterase, butyrylcholinesterase, and tyrosinase). Alfalfa honey showed the highest total polyphenol content (TPC) (408 μg g-1 of product). Indigo honey showed the lowest TPC (110 μg g-1 of product). The antioxidant activity was noteworthy, especially in the case of sainfoin honey (IC50 = 6.08 mg), which also exhibited excellent inhibitory action against butyrylcholinesterase (74%). Finally, the correlation between the biochemical and functional results allowed us to identify classes of molecules, or even single molecules, present in these five honeys, which are capable of influencing the properties indicated above.

Exploring stingless bee honey from selected regions of Peninsular Malaysia through gas chromatography-mass spectrometry-based untargeted metabolomics

Volatile organic compounds in honey are known for their considerable impact on the organoleptic properties of honey, such as aroma, flavor, taste, and texture. The type and composition of volatile organic compounds are influenced by entomological, geographical, and botanical origins; thus, these compounds have the potential to be chemical markers. Sixty-two volatile compounds were identified using gas chromatography-mass spectrometry from 30 Heterotrigona itama (H. itama) honey samples from 3 different geographical origins. Hydrocarbons and benzene derivatives were the dominant classes of volatile organic compounds in the samples. Both clustering and discriminant analyses demonstrated a clear separation between samples from distant origins (Kedah and Perak), and the volcano plot supported it. The reliability and predictability of the partial least squares-discriminant analysis model from the discriminant analysis were validated using cross-validation (R2 : 0.93; Q2 : 0.83; accuracy: 0.97) and the permutation test (p < 0.001), and the output depicted that the model is legitimate. In combination with the variable importance of projection (VIP > 1.0) and the Kruskal-Wallis test (p < 0.01), 19 volatile organic compounds (encompassed aldehydes, benzene derivatives, esters, hydrocarbons, and terpenoids) were sorted and named potent chemical markers in classifying honey samples from three geographical origins. In brief, this study illustrated that volatile organic compounds of stingless honey originated from the same bee species, but different geographical origins could be applied as chemical markers.

Characterization of Two Aldehyde Oxidases from the Greater Wax Moth, Galleria mellonella Linnaeus. (Lepidoptera: Pyralidae) with Potential Role as Odorant-Degrading Enzymes

Odorant-degrading enzymes (ODEs) are proposed to degrade/inactivate volatile organic compounds (VOCs) on a millisecond timescale. Thus, ODEs play an important role in the insect olfactory system as a reset mechanism. The inhibition of these enzymes could incapacitate the olfactory system and, consequently, disrupt chemical communication, promoting and complementing the integrated pest management strategies. Here, we report two novel aldehyde oxidases, AOX-encoding genes GmelAOX2 and GmelAOX3, though transcriptomic analysis in the greater wax moth, Galleria mellonella. GmelAOX2 was clustered in a clade with ODE function, according to phylogenetic analysis. Likewise, to unravel the profile of volatiles that G. mellonella might face besides the sex pheromone blend, VOCs were trapped from honeycombs and the identification was made by gas chromatography-mass spectrometry. Semi-quantitative RT-PCR showed that GmelAXO2 has a sex-biased expression, and qRT-PCR indicated that both GmelAOX2 and GmelAOX3 have a higher relative expression in male antennae rather than female antennae. A functional assay revealed that antennal extracts had the strongest enzymatic activity against undecanal (4-fold) compared to benzaldehyde (control). Our data suggest that these enzymes have a crucial role in metabolizing sex pheromone compounds as well as plant-derived aldehydes, which are related to honeycombs and the life cycle of G. mellonella.

Analysis of Bitter honey using gas chromatography and Tandem Mass Spectrometry

Honey has been consumed by humans since ancient times. Honey contains volatile compounds like aldehyde, alcohol, ketone, hydrocarbon, terpenes, acids, benzene compounds. These compounds represent the fingerprint of monofloral honey there by providing information about the floral and geographical origin of honey. The volatile compounds present in honey not only contribute the aroma but also associated with the therapeutic activities of honey. In the present study, the GCMS/MS analysis of bitter honey was carried out to identify the presence of volatile compounds. This is the first study to determine the volatile compounds from ethyl acetate extract of bitter honey produced in the Nilgiri biosphere. Among the eighteen compounds detected, the majority of the compounds were reported to be therapeutically active. Hence further studies regarding the isolation of these compounds could be beneficial in the treatment of various diseases.

Chemical composition of Moringa oleifera and Honey from three different Areas in South Sulawesi, Indonesia

OBJECTIVE

The study aimed to assess the composition of MO and honey from different areas in South Sulawesi.

METHODS

This was a laboratory examination study. Several macro and micronutrients were measured including water, crude protein, crude lipid, Ca, Mg, Na, P, and K. Also, polyphenol and flavonoid were measured.

RESULT

The results showed that variation of water, protein, and lipid in MO were 9.2-9.4%, 24.2-29.8%, and 8.43-9.6% respectively. Meanwhile, the variation of Ca, Mg, Na, P, K in MO were 1.63-2.2%, 0.36-0.53%, 0.18-0.43%, 012-0.22% and 0.67-0.76%, respectively. The variation of polyphenol and flavonoid of MO were 0.24-0.34% and 192-209ppm, respectively. On the other hand, the variation of water, protein, and lipid in different types of honey were 21.1-25.4%, 1.1-1.6%, and 0.01-0.09% respectively. Meanwhile, the variation of Ca, Mg, Na, P, K in honey were 632-1040%, 216-378%, 361-555%, 20-57% and 1570-2848%, respectively. Polyphenol and flavonoids from three different kinds of honey were also varied at 0.06-011% and 14.4-35.8ppm, respectively.

CONCLUSION

We conclude that chemical compositions in MO from three areas were almost similar but they were varied enough in honey which was higher in Trigona sp.

Honeybee products and edible insect powders improve locomotive and learning abilities of Ubiquilin-knockdown Drosophila

BACKGROUND

Mutations in the human Ubiquilin 2 gene are associated with neurodegenerative diseases such as amyotrophic lateral sclerosis (ALS) with or without frontotemporal dementia (FTD), the fatal neurodegenerative disease that progressively affected neuronal cells in both brain and spinal cord. There is currently no effective therapy for these diseases. Over the last decade, researchers have focused on the potential use of natural products especially in neurodegenerative studies. Insect products have been used as traditional medicines, however, scientific information is still lacking. Fruit fly is recently used as a model organism to investigate degenerative diseases related to the nervous system because it has a short life span and produces a large number of offspring.

METHODS

The present study investigated the effects of honeybee products and edible insect powders on the locomotive and learning abilities, neuromuscular junctions (NMJs) structure, and reactive oxygen species (ROS) in larval brains of Ubiquilin- knockdown Drosophila.

RESULTS

dUbqn knockdown flies showed defects in locomotive and learning abilities accompanied with structural defects in NMJs. The results obtained revealed that the recovery of locomotive defects was significantly greater in dUbqn knockdown flies fed with coffee honey from Apis cerana (1% v/v) or Apis dorsata melittin (0.5 μg/ml) or wasp powder (2 mg/ml) than that of in untreated dUbqn knockdown flies. Furthermore, dUbqn knockdown flies fed with coffee honey showed the partial rescue of structural defects in NMJs, improved learning ability, and reduced the accumulation of ROS caused by dUbqn depletion in the brain over the untreated group.

CONCLUSION

These results suggest that coffee honey from Apis cerana contains a neuroprotective agent that will contribute to the development of a novel treatment for ALS/FTD.

Botanical and geographical origin of Turkish honeys by selected-ion flow-tube mass spectrometry and chemometrics

BACKGROUND

Honey has a very important commercial value for producers as a natural product. Honey aroma is formed from the contributions of several volatile compounds, which are influenced by nectar composition, botanical origins, and location. Selected-ion flow-tube mass spectrometry (SIFT-MS) is a technique that quantifies volatile organic compounds simply and rapidly, even in low concentrations. In this study, the headspace concentration of eight monofloral (chestnut, rhododendron, lavender, sage, carob, heather, citrus, and pine) and three multiflower Turkish honeys were analyzed using SIFT-MS. Soft independent modeling of class analogy (SIMCA) was used to differentiate honey samples based on their volatiles.

RESULTS

This study focused on 78 volatile compounds, which were selected from previous studies of selected honeys. Very clear distinctions were observed between all honeys. Interclass distances greater than 8 indicate that honeys were significantly different. Methanol and ethanol were abundant in the honeys. Chestnut honey collected from the Yalova region had the highest total concentration of volatiles followed by heather honey and chestnut honey collected from the Düzce region.

CONCLUSION

Honeys with different botanical and geographical origins showed differences in their volatile profile based on chemometric analysis. Of the honey samples, methanol, ethanol, acetoin, ethyl acetate, and isobutanoic acid had the highest discriminating power. Methanol and ethanol, and then acetic acid, were the volatiles with the highest concentrations in most honeys. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Agastache honey has superior antifungal activity in comparison with important commercial honeys

There is an urgent need for new effective antifungal agents suitable for the treatment of superficial skin infections, since acquired resistance of fungi to currently available agents is increasing. The antifungal activity of mono-floral Agastache honey and commercially available honeys were tested against dermatophytes (T. mentagrophytes and T. rubrum) and C. albicans (ATCC 10231 and a clinical isolate) by agar well diffusion and micro-dilution (AWD and MD). In AWD and MD assays, Agastache honey was effective at 40% concentration against dermatophytes (zone diameter, 19.5–20 mm) and C. albicans with the same MIC and MFC values indicating fungicidal activity. Tea tree honey was effective at 80% concentration (zone diameter, 14 mm) against dermatophytes and at 40% concentration against T. mentagrophytes and C. albicans. Manuka was effective at 80% concentration only against T. mentagrophytes (zone diameter, 12 mm) and at 40% against T. rubrum and C. albicans with fungistatic activity. Similar to the AWD results, Jelly bush, Super Manuka, and Jarrah showed no activity against dermatophytes but showed some activity against C. albicans. Headspace volatiles of six honeys were isolated by SPME and identified by GC-MS. The characteristic chemical markers for each honey were as follows: Agastache- Phenol, 2,4-bis(1,1-dimethylethyl) and Estragole; Manuka and Tea-tree- Acetanisole and Methyl 3,5-dimethoxybenzoate; Jelly bush- Linalool and Nonanal; Super Manuka- Methyl 3,5-dimethoxybenzoate and Nonanal; Jarrah- Isophorone and Nonanoic acid. Overall, analysis of the bioactive compound content and antifungal activity of Agastache honey indicated possible use as an antifungal agent for management of superficial fungal infections.

Food fingerprints - A valuable tool to monitor food authenticity and safety

In recent years, food frauds and adulterations have increased significantly. This practice is motivated by fast economical gains and has an enormous impact on public health, representing an important issue in food science. In this context, this review has been designed to be a useful guide of potential biomarkers of food authenticity and safety. In terms of food authenticity, we focused our attention on biomarkers reported to specify different botanical or geographical origins, genetic diversity or production systems, while at the food safety level, molecular evidences of food adulteration or spoilage will be highlighted. This report is the first to combine results from recent studies in a format that allows a ready overview of metabolites (<1200 Da) and potentially molecular routes to monitor food authentication and safety. This review has therefore the potential to unveil important aspects in food adulteration and safety, contributing to improve the current regulatory frameworks.