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Kattel A, Aro V, Lahtvee P, Kazantseva J, Jõers A, Nahku R, Belouah I. Exploring the resilience and stability of a defined human gut microbiota consortium: An isothermal microcalorimetric study. Microbiologyopen 2024; 13:e1430. [PMID: 39115291 PMCID: PMC11307317 DOI: 10.1002/mbo3.1430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 07/08/2024] [Accepted: 07/20/2024] [Indexed: 08/11/2024] Open
Abstract
The gut microbiota significantly contributes to human health and well-being. The aim of this study was to evaluate the stability and resilience of a consortium composed of three next-generation probiotics (NGPs) candidates originally found in the human gut. The growth patterns of Akkermansia muciniphila, Bacteroides thetaiotaomicron, and Faecalibacterium prausnitzii were studied both individually and consortium. The growth kinetics of Akkermansia muciniphila (A. muciniphila), Bacteroides thetaiotaomicron (B. thetaiotaomicron), and Faecalibacterium prausnitzii (F. prausnitzii) were characterized both individually and in consortium using isothermal microcalorimetry and 16S ribosomal RNA next-generation sequencing. The consortium reached stability after three passages and demonstrated resilience to changes in its initial composition. The concentration of butyrate produced was nearly twice as high in the consortium compared to the monoculture of F. prausnitzii. The experimental conditions and methodologies used in this article are a solid foundation for developing further complex consortia.
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Affiliation(s)
- Anna Kattel
- Department of Chemistry and BiotechnologyTallinn University of TechnologyTallinnEstonia
- Bioprocess OptimizationCenter of Food and Fermentation TechnologiesTallinnEstonia
| | - Valter Aro
- Department of Chemistry and BiotechnologyTallinn University of TechnologyTallinnEstonia
- Cell BiologyUniversity of Tartu, Institute of TechnologyTartuEstonia
| | | | | | - Arvi Jõers
- Cell BiologyUniversity of Tartu, Institute of TechnologyTartuEstonia
| | - Ranno Nahku
- Bioprocess OptimizationCenter of Food and Fermentation TechnologiesTallinnEstonia
| | - Isma Belouah
- Bioprocess OptimizationCenter of Food and Fermentation TechnologiesTallinnEstonia
- Cell BiologyUniversity of Tartu, Institute of TechnologyTartuEstonia
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Freitas AS, Oliveira R, Almeida-Aguiar C. Further Insights on Honey and Propolis from Gerês (Portugal) and Their Bioactivities: Unraveling the Impact of Beehive Relocation. Life (Basel) 2024; 14:506. [PMID: 38672776 PMCID: PMC11050790 DOI: 10.3390/life14040506] [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: 03/29/2024] [Revised: 04/08/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Propolis, a bee product, is known for its variability of chemical and bioactive profiles. However, Portuguese propolis from Gerês, normally obtained by mixing propolis from three places-Bugalho, Felgueiras and Toutelo-has shown similar chemical and biological profiles over the years. Recently, a new propolis place-Roca-was added to the apiary to replace Bugalho, lost to the 2017 wildfires, hence questioning the previously claimed constancy of Gerês propolis. To unravel to what extent the beehive relocation affected this constancy, we studied different Gerês propolis samples collected in three consecutive years (2017-2019) composed of different combinations of source places. Two honey samples, collected before (2017) and after (2018) the occurrence of the wildfire, were also investigated. Total phenolics, flavonoids and ortho-diphenols contents were determined and the antioxidant and antimicrobial activities were evaluated, using the DPPH assay and the agar dilution method, respectively. Although both antimicrobial and antioxidant activities were generally in the ranges usually obtained from Gerês propolis, some variations were detected for the samples, with different compositions when compared to previous years. This work reinforces the importance of the consistency of a combination of several factors for the protection and preservation of the flora near the hives, providing bee products with more constant chemical and biological profiles over the years.
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Affiliation(s)
- Ana Sofia Freitas
- CITAB—Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal;
- Department of Biology, School of Sciences, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- CBMA—Centre of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Rui Oliveira
- Department of Biology, School of Sciences, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- CBMA—Centre of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Cristina Almeida-Aguiar
- Department of Biology, School of Sciences, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- CBMA—Centre of Molecular and Environmental Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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Harbane S, Escuredo O, Saker Y, Ghorab A, Nakib R, Rodríguez-Flores MS, Ouelhadj A, Seijo MC. The Contribution of Botanical Origin to the Physicochemical and Antioxidant Properties of Algerian Honeys. Foods 2024; 13:573. [PMID: 38397550 PMCID: PMC10888090 DOI: 10.3390/foods13040573] [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: 01/21/2024] [Revised: 02/09/2024] [Accepted: 02/11/2024] [Indexed: 02/25/2024] Open
Abstract
Honeys from different regions of Algeria were analyzed to determine their pollen characteristics and physicochemical properties (humidity, pH, electrical conductivity, diastase content, color, phenols, flavonoids and antioxidant activity). The antioxidant activity was investigated using the free radical scavenging and Ferric reducing/antioxidant power assays. The melissopalynological analysis revealed 129 pollen types from 53 botanical families. The pollen types found as dominant were Coriandrum, Bupleurum, Brassica napus type, Hedysarum coronarium, Ceratonia siliqua, Eucalyptus, Peganum harmala, Ziziphus lotus and Tamarix. Principal component analysis and cluster analysis were used to analyze significant relationships between the physicochemical variables and the botanical origin of the honeys and establish groupings based on the similarities of their physicochemical and antioxidant properties. The results showed that Ceratonia siliqua, Eucalyptus, Arbutus and honeydew honeys had a higher antioxidant contribution and higher phenolic and flavonoid contents than the rest of the honeys. In addition, the contributions of Mediterranean vegetation such as Myrtus and Phyllirea angustifolia were significant in this honey group. This paper demonstrates the diverse botanical variability for honey production in Algeria. However, there is a gap in its characterization based on its botanical origin. Therefore, these studies contribute positively to the needs of the beekeeping sector and the commercial valorization of the country's honey.
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Affiliation(s)
- Sonia Harbane
- Ecology, Biotechnology and Health Laboratory, Faculty of Biological Sciences and Agronomic Sciences, University of Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (S.H.); (Y.S.); (A.O.)
| | - Olga Escuredo
- Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (A.G.); (R.N.); (M.S.R.-F.); (M.C.S.)
| | - Yasmine Saker
- Ecology, Biotechnology and Health Laboratory, Faculty of Biological Sciences and Agronomic Sciences, University of Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (S.H.); (Y.S.); (A.O.)
| | - Asma Ghorab
- Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (A.G.); (R.N.); (M.S.R.-F.); (M.C.S.)
| | - Rifka Nakib
- Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (A.G.); (R.N.); (M.S.R.-F.); (M.C.S.)
| | | | - Akli Ouelhadj
- Ecology, Biotechnology and Health Laboratory, Faculty of Biological Sciences and Agronomic Sciences, University of Mouloud Mammeri, Tizi-Ouzou 15000, Algeria; (S.H.); (Y.S.); (A.O.)
| | - María Carmen Seijo
- Faculty of Sciences, University of Vigo, 32004 Ourense, Spain; (A.G.); (R.N.); (M.S.R.-F.); (M.C.S.)
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Kang MJ, Kim KR, Kim K, Morrill AG, Jung C, Sun S, Lee DH, Suh JH, Sung J. Metabolomic analysis reveals linkage between chemical composition and sensory quality of different floral honey samples. Food Res Int 2023; 173:113454. [PMID: 37803778 DOI: 10.1016/j.foodres.2023.113454] [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: 04/26/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Honey has a distinct flavor characterized by various volatiles and non-volatiles from diverse origins. In this study, metabolomics combined with sensory analysis was performed to identify relationships between chemical profile and sensory quality of honey. Targeted metabolomic analysis was conducted to determine volatile and non-volatile profiles of seven different honey. Volatile profile was analyzed using headspace solid-phase microextraction (HS-SPME) coupled to GC - MS. LC - MS/MS, HPLC - UV, and HPLC-RI were employed to analyze flavonoids, organic acids, and sugars, respectively. Authentic standards were utilized for confirmation of metabolites. Sensory evaluation included quantitative descriptive analysis and consumer acceptance test. The results showed that sucrose (sweetness) was responsible for a positive hedonic perception, while organic acids and flavonoids (sourness, astringency, bitterness) negatively affected consumer acceptance. Volatiles with floral notes (e.g. decyl formate) were preferred, but others with off-flavors (e.g. 2-methylbenzofuran) were not preferred by consumers. Flavor familiarity was strongly correlated with the consumer acceptance of honey, indicating that the balance between volatiles and non-volatiles is significant for honey flavor quality. This work demonstrates the role of key flavor compounds in honey quality, and may be applicable to the quality control of honey.
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Affiliation(s)
- Min Jeong Kang
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
| | - Keup-Rae Kim
- Department of Food Science and Biotechnology, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Keono Kim
- Department of Food Science and Biotechnology, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Aria G Morrill
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA
| | - Chuleui Jung
- Department of Plant Medicals, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Sukjun Sun
- Department of Plant Medicals, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea
| | - Dong-Hee Lee
- Industry-Academy Cooperation Foundation, Andong National University, Andong, Republic of Korea
| | - Joon Hyuk Suh
- Department of Food Science and Technology, College of Agricultural and Environmental Sciences, University of Georgia, 100 Cedar Street, Athens, GA 30602, USA.
| | - Jeehye Sung
- Department of Food Science and Biotechnology, Andong National University, Andong, Republic of Korea; Agriculture Science and Technology Research Institute, Andong National University, Andong, Republic of Korea.
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Vîjan LE, Mazilu IC, Enache C, Enache S, Topală CM. Botanical Origin Influence on Some Honey Physicochemical Characteristics and Antioxidant Properties. Foods 2023; 12:foods12112134. [PMID: 37297382 DOI: 10.3390/foods12112134] [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: 04/26/2023] [Revised: 05/17/2023] [Accepted: 05/22/2023] [Indexed: 06/12/2023] Open
Abstract
Five types of honey (multifloral, sunflower, linden, rapeseed, and acacia), from Southern Romania, were classified using chemometrics methods coupled with IR spectroscopy. The botanical origin's effect on the physicochemical characteristics of honey was studied to highlight the most valuable plant source of honey. Except for antioxidant activity, the moisture, ash, electrical conductivity (EC), pH, free acidity (FA), total sugar content (TSC), hydroxymethylfurfural (HMF), total phenolic (TPC), tannin (TTC), and flavonoid content (TFC) were significantly influenced by the botanical origin of the honey. The results showed that sunflower honey had the highest moisture (15.53%), free acidity (16.67 mEq kg-1), electrical conductivity (483.92 µS cm-1), phenolics (167.59 mg GAE 100 g-1), and flavonoids (19.00 mg CE 100 g-1), whereas multifloral honey presented the highest total sugar content (69.64 g Glu 100 g-1). The highest HMF content was found in linden honey (33.94 mg kg-1). The HMF contents of all tested honey were within the standard recommended limit, and they confirmed that the tested honey was free of any heat treatment. All five types of tested honey presented a safe moisture content for storage and consumption (12.21-18.74%). The honey's free acidity was in the range of 4.00 to 25.00 mEq kg-1; this indicated the freshness of the samples and the absence of any fermentation processes in the tested honey. Honey with a total sugar content over 60% (except for linden honey, with 58.05 g glucose 100 g-1) showed the characteristic of nectar-derived honey. The elevated antioxidant activity of honey was correlated with its high moisture, flavonoids, and HMF, whereas the tannins and HMF were positively correlated with ash and electrical conductivity. The higher content of phenolics, flavonoids, and tannins was correlated with higher free acidity. The chemometric method, coupled with ATR-FTIR spectra, revealed a clear separation between linden honey from acacia, multifloral, and sunflower honey.
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Affiliation(s)
- Loredana Elena Vîjan
- Faculty of Sciences, Physical Education and Computer Science, University of Pitesti, 1 Targu din Vale Street, 110142 Pitesti, Romania
| | - Ivona Cristina Mazilu
- Research Institute for Fruit Growing Pitesti-Maracineni, 402 Marului Street, 117450 Maracineni, Romania
| | - Carmen Enache
- Faculty of Sciences, Physical Education and Computer Science, University of Pitesti, 1 Targu din Vale Street, 110142 Pitesti, Romania
| | - Sebastian Enache
- Faculty of Sciences, Physical Education and Computer Science, University of Pitesti, 1 Targu din Vale Street, 110142 Pitesti, Romania
| | - Carmen Mihaela Topală
- Faculty of Sciences, Physical Education and Computer Science, University of Pitesti, 1 Targu din Vale Street, 110142 Pitesti, Romania
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Detailed analysis of metabolism reveals growth-rate-promoting interactions between Anaerostipes caccae and Bacteroides spp. Anaerobe 2023; 79:102680. [PMID: 36473601 DOI: 10.1016/j.anaerobe.2022.102680] [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: 09/21/2022] [Revised: 11/30/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
INTRODUCTION Human gut microbiota species which are next-generation probiotics (NGPs) candidates are of high interest as they have shown the potential to treat intestinal inflammation and other diseases. Unfortunately, these species are often not robust enough for large-scale cultivation, especially in maintaining diversity in co-culture production. OBJECTIVES In this study, we describe interactions between human gut microbiota species in the cultivation process with unique substrates. We also demonstrated that it is possible to change the species ratio in co-culture by changing the ratio of carbon sources. METHODS We screened 25 different bacterial species based on their metabolic capabilities. After evaluating unique substrate possibilities, we chose Anaerostipes caccae (A. caccae), Bacteroides thetaiotaomicron (B. thetaiotaomicron), and Bacteroides vulgatus (B. vulgatus) as subjects for further study. D-sorbitol, D-xylose, and D-galacturonic acid were selected as substrates for A. caccae, B. thetaiotaomicron, and B. vulgatus respectively. All three species were cultivated as both monocultures and in co-cultures in serial batch fermentations in an isothermal microcalorimeter. RESULTS Positive interactions were detected between the species in both co-cultures (A. caccae + B. thetaiotaomicron; A. caccae + B. vulgatus) resulting in higher heat production compared to the sum of the monocultures. The same positive cross-feeding interactions took place in larger-scale cultivation experiments. We confirmed acetate and lactate cross-feeding between A. caccae and B. thetaiotaomicron with flux balance analysis (FBA). CONCLUSION Changing the ratio of the selected carbon sources in the medium changed the species ratio accordingly. Such robustness is the basis for developing more efficient industrial co-culture processes including the production of NGPs.
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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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Melissopalinological, chemical and phenolic analysis of “canudo de pito” honey: a product from specific region of Brazil. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04116-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Calluna vulgaris as a Valuable Source of Bioactive Compounds: Exploring Its Phytochemical Profile, Biological Activities and Apitherapeutic Potential. PLANTS 2022; 11:plants11151993. [PMID: 35956470 PMCID: PMC9370339 DOI: 10.3390/plants11151993] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/23/2023]
Abstract
Calluna vulgaris, belonging to the Ericaceae family, is an invasive plant that has widely spread from Europe all across Asia, North America, Australia and New Zealand. Being able to survive in rigid soil and environmental conditions, it is nowadays considered to be of high nature-conservation value. Known for its nutritional and medicinal properties, C. vulgaris stands out for its varied physiochemical composition, spotlighting a wide range of biological activity. Among the most important bioactive compounds identified in C. vulgaris, the phenolic components found in different parts of this herbaceous plant are the main source of its diverse pro-health properties (antioxidant, anti-inflammatory, antimicrobial, chemoprotective, etc.). Nonetheless, this plant exhibits an excellent nectariferous potential for social insects such as honeybees; therefore, comparing the bioactive compounds observed in the plant and in the final product of the beehive, namely honey, will help us understand and find new insights into the health benefits provided by the consumption of C. vulgaris-related products. Thus, the main interest of this work is to review the nutritional profile, chemical composition and biological activities of the C. vulgaris plant and its related honey in order to encourage the future exploration and use of this health-promoting plant in novel foods, pharmacological products and apitherapy.
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Antioxidant, antimicrobial and anti-inflammatory activities of ling-heather honey powder obtained by different methods with several carriers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113235] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Antioxidant and bioaccessibility characteristics of functional fruit and vegetable honeys produced by innovative method. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Becerril-Sánchez AL, Quintero-Salazar B, Dublán-García O, Escalona-Buendía HB. Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color. Antioxidants (Basel) 2021; 10:1700. [PMID: 34829570 PMCID: PMC8614671 DOI: 10.3390/antiox10111700] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 10/23/2021] [Accepted: 10/24/2021] [Indexed: 02/02/2023] Open
Abstract
Honey has been employed since antiquity due to its sensory, nutritional, and therapeutic properties. These characteristics are related to its physical and chemical composition. For example, phenolic compounds are substances that can determine antioxidant activity, as well as sensory characteristics, and can be employed as biomarkers of floral and geographical origin. This has generated a growing interest in the study of phenolic compounds and their influence in the intrinsic properties of this beekeeping product. This review aims to summarize, analyze, and update the status of the research that demonstrates the role of phenolic compounds in antioxidant activity, botanical-geographical origin, and the sensory characteristics of honey. These phenolic compounds, according to various results reported, have great relevance in honey's biological and functional activity. This leads to research that will link phenolic compounds to their floral, geographical, productive, and territorial origin, as well as some sensory and functional characteristics.
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Affiliation(s)
- Ana L. Becerril-Sánchez
- Food and Environmental Toxicology Laboratory, Faculty of Chemistry, Universidad Autónoma del Estado de México, Toluca 50120, Mexico;
| | | | - Octavio Dublán-García
- Food and Environmental Toxicology Laboratory, Faculty of Chemistry, Universidad Autónoma del Estado de México, Toluca 50120, Mexico;
| | - Héctor B. Escalona-Buendía
- Sensory Evaluation and Consumer Studies Laboratory, Biotechnology Department, Universidad Autónoma Metropolitana, Mexico City 09340, Mexico;
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The Rediscovery of Honey for Skin Repair: Recent Advances in Mechanisms for Honey-Mediated Wound Healing and Scaffolded Application Techniques. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115192] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Honey is a honey-bee product obtained mainly by the enzymatic processing of nectar from a variety of plants, which leads to the wide range of colours and flavours available on the market. These organoleptic and nutritional features are influenced by the chemical composition, which in turn depends on the botanical origin. Bioactive compounds account for honey beneficial activity in medical applications, which explains the extensive use of honey in ethno-pharmacology since antiquity, from cough remedies to dermatological treatments. Wound healing is one of the main therapeutic uses of honey, and various design options in pharmaceutical technology such as smart delivery systems and advanced dressings are currently being developed to potentiate honey’s valuable properties for better performance and improved final outcome. In this review, we will focus on the latest research that discloses crucial factors in determining what properties are most beneficial when considering honey as a medicinal product. We will present the most recent updates on the possible mechanisms responsible for the exceptional effects of this ageless therapeutical remedy on skin repair. Furthermore, the state-of-the-art in application techniques (incorporation into scaffolds as an alternative to direct administration) used to enhance honey-mediated wound-healing properties are explored.
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