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Yu W, Li X, Sun Q, Yi S, Zhang G, Chen L, Li Z, Li J, Luo L. Metabolomics and network pharmacology reveal the mechanism of Castanopsis honey against Streptococcus pyogenes. Food Chem 2024; 441:138388. [PMID: 38219368 DOI: 10.1016/j.foodchem.2024.138388] [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: 11/02/2023] [Revised: 12/26/2023] [Accepted: 01/05/2024] [Indexed: 01/16/2024]
Abstract
Streptococcus pyogenes (GAS) is one of the most virulent and infectious bacteria, severely threatening health and lives of people worldwide. Honey has been proven to have effective capability against GAS, but the underlying metabolites and mechanisms are still unclear. In this study, the Castanopsis honey (CH) showed significant antibacterial ability compared to other seven kinds of honey and artificial honey. Furthermore, the antibacterial metabolites and their targets in CH were screened by combined method of metabolomics, network pharmacology, and molecular docking. The results suggested that the activities of two antioxidant enzymes, glutathione peroxidase and tyrosyl tRNA synthetase identified as the primary targets, were significantly inhibited by CH, which significantly increased the level of oxidative stress in GAS. The results revealed a possibly novel mechanism regulating the oxidative stress and inhibits the growth in bacteria, providing strong experimental evidence to support the further development of CH as a novel antibacterial agent.
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Affiliation(s)
- Wenjie Yu
- Key Laboratory of Geriatric Nutrition and Health, (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Xiaohua Li
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Qifang Sun
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Shengxiang Yi
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Gaowei Zhang
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Lili Chen
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Zhuozhen Li
- Key Laboratory of Geriatric Nutrition and Health, (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Junru Li
- School of Life Sciences, Nanchang University, Nanchang 330031 China
| | - Liping Luo
- Key Laboratory of Geriatric Nutrition and Health, (School of Food and Health, Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; School of Life Sciences, Nanchang University, Nanchang 330031 China; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
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2
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Osés SM, Rodríguez C, Valencia O, Fernández-Muiño MA, Sancho MT. Relationships among Hydrogen Peroxide Concentration, Catalase, Glucose Oxidase, and Antimicrobial Activities of Honeys. Foods 2024; 13:1344. [PMID: 38731715 PMCID: PMC11083411 DOI: 10.3390/foods13091344] [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: 03/22/2024] [Revised: 04/19/2024] [Accepted: 04/25/2024] [Indexed: 05/13/2024] Open
Abstract
Honey is a natural sweetener made by bees that exhibits antimicrobial activity, mainly related to its H2O2 content. The aim of this work was to research the H2O2 concentration of 24 Spanish honeys from different botanical origins, studying their possible correlation with glucose oxidase (GOx), catalase (CAT), and anti-Staphylococcus aureus activities (minimal inhibition concentration (MIC), minimal bactericidal concentration (MBC), and percentage of inhibition at 5% (w/v) honey against Staphylococcus aureus), as well as possible correlations among all the analyzed parameters. The results showed that the H2O2 concentration did not depend on the botanical origin of the honeys. There were neither correlations between the H2O2 concentration and the activities of GOx and CAT, nor between GOx and antimicrobial activity. However, CAT and antimicrobial activities were positively correlated. Therefore, CAT could be successfully used as a possible marker of the antimicrobial activity of honeys against Staphylococcus aureus. Furthermore, a linear regression model has been fitted to explain the antimicrobial activity from CAT and GOx activity and H2O2 concentration. Although H2O2 is one of the compounds involved in honey's antibacterial activity, this capacity also strongly depends on other honey components (such as low water activity, acidity, osmolarity, and phenolic compounds). The very high anti-Staphylococcus aureus activity exhibited by all samples could be interesting for commercial honey-based formulations also helping to promote local beekeeping.
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Affiliation(s)
- Sandra M. Osés
- Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Pza. Misael Bañuelos s/n, 09001 Burgos, Spain; (C.R.); (M.A.F.-M.); (M.T.S.)
| | - Carlos Rodríguez
- Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Pza. Misael Bañuelos s/n, 09001 Burgos, Spain; (C.R.); (M.A.F.-M.); (M.T.S.)
| | - Olga Valencia
- Department of Mathematics and Computation, Universidad de Burgos (University of Burgos), Pza. Misael Bañuelos s/n, 09001 Burgos, Spain;
| | - Miguel A. Fernández-Muiño
- Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Pza. Misael Bañuelos s/n, 09001 Burgos, Spain; (C.R.); (M.A.F.-M.); (M.T.S.)
| | - M. Teresa Sancho
- Department of Biotechnology and Food Science, Universidad de Burgos (University of Burgos), Pza. Misael Bañuelos s/n, 09001 Burgos, Spain; (C.R.); (M.A.F.-M.); (M.T.S.)
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3
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Bucekova M, Godocikova J, Gueyte R, Chambrey C, Majtan J. Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys. PLoS One 2023; 18:e0293730. [PMID: 37906561 PMCID: PMC10617706 DOI: 10.1371/journal.pone.0293730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Accepted: 10/18/2023] [Indexed: 11/02/2023] Open
Abstract
Honey is an attractive natural product with various health benefits. A few honey-based commercial products have successfully been adopted in clinics to improve wound healing. However, screening of other potential sources of medical-grade honey, in particular, honeys from territories with high floral species diversity and high endemicity, is highly needed. The goal of this study was to characterise the physicochemical and antibacterial properties of New Caledonian honey samples (n = 33) and to elucidate the major mechanism of their antibacterial action. Inhibitory antibacterial activity of honeys against Staphylococcus aureus and Pseudomonas aeruginosa was determined with a minimum inhibitory concentration (MIC) assay. Enzymatic activity of glucose oxidase and the content of hydrogen peroxide (H2O2) in honey samples were analysed. Furthermore, total protein content of honeys together with their electrophoretic protein profiles were also determined in the study. The antibacterial efficacy of 24% of the tested honey samples was slightly superior to that of manuka honey with unique manuka factor 15+. The antibacterial activity of catalase-treated honey sample solutions was significantly reduced, suggesting that H2O2 is a key antibacterial compound of diluted honeys. However, the kinetic profiles of H2O2 production in most potent honeys at a MIC value of 6% was not uniform. Under the experimental conditions, we found that a H2O2 concentration of 150 μM in diluted honeys is a critical concentration for inhibiting the growth of S. aureus. In contrast, 150 μM H2O2 in artificial honey solution was not able to inhibit bacterial growth, suggesting a role of phytochemicals in the antibacterial activity of natural honey. In addition, the continuous generation of H2O2 in diluted honey demonstrated an ability to counteract additional bacteria in re-inoculation experiments. In conclusion, the tested New Caledonian honey samples showed strong antibacterial activity, primarily based on H2O2 action, and therefore represent a suitable source for medical-grade honey.
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Affiliation(s)
- Marcela Bucekova
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Jana Godocikova
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovakia
| | - Romain Gueyte
- Beekeeping Center, ADECAL Technopole, Noumea Cedex, New Caledonia
| | - Céline Chambrey
- Beekeeping Center, ADECAL Technopole, Noumea Cedex, New Caledonia
| | - Juraj Majtan
- Laboratory of Apidology and Apitherapy, Department of Microbial Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovakia
- Department of Microbiology, Faculty of Medicine, Slovak Medical University, Bratislava, Slovakia
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4
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Tsavea E, Tzika P, Katsivelou E, Adamopoulou A, Nikolaidis M, Amoutzias GD, Mossialos D. Impact of Mt. Olympus Honeys on Virulence Factors Implicated in Pathogenesis Exerted by Pseudomonas aeruginosa. Antibiotics (Basel) 2023; 12:998. [PMID: 37370317 DOI: 10.3390/antibiotics12060998] [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: 05/08/2023] [Revised: 05/22/2023] [Accepted: 05/29/2023] [Indexed: 06/29/2023] Open
Abstract
The aim of this study was to examine the impact of twenty honey samples, harvested in Mt. Olympus (Greece), on the virulence factors implicated in P. aeruginosa pathogenesis. Six key virulence factors (protease and elastase activity, pyocyanin and pyoverdine concentration, biofilm formation, and swimming motility) were selected in order to assess the effect of the tested honeys compared with Manuka honey. All tested honeys demonstrated a significant inhibition of protease and elastase activity compared with the control. Six and thirteen honeys exerted superior protease (no inhibition zone) and elastase (values lower than 55%) activity, respectively, compared with Manuka honey. Seventeen tested honeys exhibited reduced pyoverdine production compared with the control; all tested honeys, except for one, showed an inhibitory effect on pyocyanin production compared with the control. Regarding swimming motility, nine tested honeys demonstrated significantly higher inhibition compared with Manuka honey. Honey concentrations (6% v/v and 8% v/v) had the most profound impact, as they reduced biofilm formation to less than 20% compared with the control. Overall, our data demonstrate a significant inhibition of the virulence factors in the tested Mt. Olympus honeys, highlighting the strong antimicrobial activity against P. aeruginosa, an antibiotic-resistant pathogen of growing concern, which is implicated in severe nosocomial infections globally.
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Affiliation(s)
- Eleni Tsavea
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Paraskevi Tzika
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Eleni Katsivelou
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Anna Adamopoulou
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Marios Nikolaidis
- Bioinformatics Laboratory, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Grigorios D Amoutzias
- Bioinformatics Laboratory, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Dimitris Mossialos
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
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5
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Patouna A, Sevdalis P, Papanikolaou K, Kourti M, Skaperda Z, Jamurtas AZ, Kouretas D. Evaluation of the effects of a honey‑based gel on blood redox biomarkers and the physiological profile of healthy adults: A pilot study. Biomed Rep 2023; 18:32. [PMID: 37034574 PMCID: PMC10074021 DOI: 10.3892/br.2023.1614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Accepted: 01/18/2023] [Indexed: 04/11/2023] Open
Abstract
Honey is a natural product derived from the insect Apis mellifera. Approximately 200 different compounds are included, making it a complex mixture with antimicrobial, antioxidant, and antidiabetic activity. Flavonoids and phenolic acids contained in honey are associated with its antioxidant capacity via mechanisms such as hydrogen donation and metallic ion chelation, although the exact antioxidant mechanism remains unknown. The aim of the present study was to: i) Estimate the antioxidant activity of a natural honey-based gel, commercially available under the trade name of 'Bear Strength honey gel' and to ii) assess the physiological and redox adjustments obtained after its consumption in healthy adult participants. For this purpose, 20 healthy participants (10 men and 10 women) included in their habitual diet 70 g of the honey-based gel for 14 days in a row. Pre- and post-consumption, physiological [weight, height, body mass index, body fat, waist-to-hip ratio, resting heart rate and blood pressure (BP)] and hematological (complete blood count) data were evaluated, along with the levels of five redox biomarkers: Glutathione (GSH), catalase (CAT), total antioxidant capacity (TAC), protein carbonyls (PCARBS) and thiobarbituric reactive substances (TBARS). The results revealed that the honey-based gel decreased the diastolic and mean arterial BP, especially in women, without affecting the rest of the physiological and hematological variables. Regarding the changes observed in antioxidant status variables, GSH was increased both in the total and women's group, while TAC was increased in all groups post-consumption. No changes were detected in the levels of CAT. Regarding oxidative stress, a decrease in the levels of TBARS in the total and women's group, was observed. PCARBS levels were decreased post-consumption only in the women's group. In conclusion, the present study demonstrated the potential positive effects of a honey-based gel on BP and redox status of healthy adults in a sex-specific manner.
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Affiliation(s)
- Anastasia Patouna
- Department of Biochemistry-Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Panagiotis Sevdalis
- Department of Physical Education and Sport Science, National and Kapodistrian University of Athens, 17237 Athens, Greece
| | | | - Maria Kourti
- Department of Biochemistry-Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Zoi Skaperda
- Department of Biochemistry-Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
| | - Athanasios Z. Jamurtas
- Department of Physical Education and Sport Science, University of Thessaly, 42100 Trikala, Greece
| | - Demetrios Kouretas
- Department of Biochemistry-Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece
- Correspondence to: Professor Demetrios Kouretas, Department of Biochemistry-Biotechnology, School of Health Sciences, University of Thessaly, Viopolis, Mezourlo, 41500 Larissa, Greece
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6
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Phenolic compound, organic acid, mineral, and carbohydrate profiles of pine and blossom honeys. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-023-04230-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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7
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Living in honey: bacterial and fungal communities in honey of sympatric populations of Apis mellifera and the stingless bee Melipona beecheii, in Yucatan, Mexico. Arch Microbiol 2022; 204:718. [DOI: 10.1007/s00203-022-03319-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 10/31/2022] [Accepted: 11/02/2022] [Indexed: 11/21/2022]
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8
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Ioannou AG, Kritsi E, Sinanoglou VJ, Cavouras D, Tsiaka T, Houhoula D, Zoumpoulakis P, Strati IF. Highlighting the Potential of Attenuated Total Reflectance – Fourier Transform Infrared (ATR-FTIR) Spectroscopy to Characterize Honey Samples with Principal Component Analysis (PCA). ANAL LETT 2022. [DOI: 10.1080/00032719.2022.2103143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Affiliation(s)
- A. G. Ioannou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - E. Kritsi
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - V. J. Sinanoglou
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - D. Cavouras
- Department of Biomedical Engineering, University of West Attica, Egaleo, Greece
| | - T. Tsiaka
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - D. Houhoula
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - P. Zoumpoulakis
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
| | - I. F. Strati
- Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, University of West Attica, Egaleo, Greece
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Farkas Á, Balázs VL, Kõszegi T, Csepregi R, Kerekes E, Horváth G, Szabó P, Gaál K, Kocsis M. Antibacterial and Biofilm Degradation Effects of Hungarian Honeys Linked With Botanical Origin, Antioxidant Capacity and Mineral Content. Front Nutr 2022; 9:953470. [PMID: 35911104 PMCID: PMC9326441 DOI: 10.3389/fnut.2022.953470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Accepted: 06/21/2022] [Indexed: 11/22/2022] Open
Abstract
The aim of the study was to assess the impact of four unifloral honeys on the food-borne pathogens Pseudomonas aeruginosa and Staphylococcus aureus, by analyzing the honeys’ antibacterial and biofilm degradation effects, as well as their antioxidant activity and element content. Linden and milkweed honeys represented light colored honeys, while goldenrod and chestnut honeys the darker ones. The botanical origin of the honeys and the relative frequency of their pollen types were established with melissopalynological analysis. The antioxidant capacities were calculated by two single electron transfer based methods (TRC – Total Reducing Capacity and TEAC – Trolox Equivalent Antioxidant Capacity) and a hydrogen atom transfer based assay (ORAC – Oxygen Radical Absorbance). The amount of four main macro- and two microelements was quantified. The antibacterial activity was determined by minimum inhibitory concentration (MIC) and membrane degradation assays. Furthermore, the biofilm degradation power of the samples was studied as well. The light colored linden honey with the lowest TRC and TEAC, but with the highest ORAC antioxidant activity and high element content showed the best antibacterial and biofilm degradation effects. Meanwhile, the dark colored chestnut honey with significantly higher single electron transfer based antioxidant capacities, with high element content, but lower ORAC showed significantly higher MIC and lower membrane degradation activity than linden honey. In case of biofilm degradation, both honey types gave similarly high inhibitory effect. Goldenrod honey was similarly effective regarding its MIC properties like chestnut honey, but had significantly lower antioxidant potential and ability to disrupt bacterial membranes and biofilms. Milkweed honey was the honey type with the lowest bioactivity and element content. The honeys, unequivocally characterized by their antioxidant characters and element content, displayed different antibacterial and biofilm degradation effects. In addition, some honey traits were found to be good predictors of the antimicrobial potential of honeys: ORAC assay showed correlation with the MIC values of both bacteria, and strict correlation was found between the mineral content and the antibiofilm activity of the studied honeys. Our studies indicate that unifloral honeys, such as linden and chestnut honeys, are plant-derived products with great potential as antimicrobial agents in food preservation, exhibiting remarkable antibacterial activity against food-borne pathogens.
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Affiliation(s)
- Ágnes Farkas
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, Pécs, Hungary
| | | | - Tamás Kõszegi
- Department of Laboratory Medicine, Medical School, University of Pécs, Pécs, Hungary
- János Szentágothai Research Center, University of Pécs, Pécs, Hungary
| | - Rita Csepregi
- Department of Laboratory Medicine, Medical School, University of Pécs, Pécs, Hungary
- János Szentágothai Research Center, University of Pécs, Pécs, Hungary
| | - Erika Kerekes
- Department of Microbiology, Faculty of Science and Informatics, University of Szeged, Szeged, Hungary
| | - Györgyi Horváth
- Department of Pharmacognosy, Faculty of Pharmacy, University of Pécs, Pécs, Hungary
| | - Péter Szabó
- János Szentágothai Research Center, University of Pécs, Pécs, Hungary
- Institute of Geography and Earth Sciences, Faculty of Sciences, University of Pécs, Pécs, Hungary
| | - Krisztián Gaál
- Research Institute for Viticulture and Enology, University of Pécs, Pécs, Hungary
| | - Marianna Kocsis
- Department of Plant Biology, Institute of Biology, University of Pécs, Pécs, Hungary
- *Correspondence: Marianna Kocsis,
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Koulis GA, Tsagkaris AS, Katsianou PA, Gialouris PLP, Martakos I, Stergiou F, Fiore A, Panagopoulou EI, Karabournioti S, Baessmann C, van der Borg N, Dasenaki ME, Proestos C, Thomaidis NS. Thorough Investigation of the Phenolic Profile of Reputable Greek Honey Varieties: Varietal Discrimination and Floral Markers Identification Using Liquid Chromatography–High-Resolution Mass Spectrometry. Molecules 2022; 27:molecules27144444. [PMID: 35889316 PMCID: PMC9323402 DOI: 10.3390/molecules27144444] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 01/27/2023] Open
Abstract
Honey is a highly consumed commodity due to its potential health benefits upon certain consumption, resulting in a high market price. This fact indicates the need to protect honey from fraudulent acts by delivering comprehensive analytical methodologies. In this study, targeted, suspect and non-targeted metabolomic workflows were applied to identify botanical origin markers of Greek honey. Blossom honey samples (n = 62) and the unifloral fir (n = 10), oak (n = 24), pine (n = 39) and thyme (n = 34) honeys were analyzed using an ultra-high-performance liquid chromatography hybrid quadrupole time-of-flight mass spectrometry (UHPLC-q-TOF-MS) system. Several potential authenticity markers were revealed from the application of different metabolomic workflows. In detail, based on quantitative targeted analysis, three blossom honey markers were found, namely, galangin, pinocembrin and chrysin, while gallic acid concentration was found to be significantly higher in oak honey. Using suspect screening workflow, 12 additional bioactive compounds were identified and semi-quantified, achieving comprehensive metabolomic honey characterization. Lastly, by combining non-targeted screening with advanced chemometrics, it was possible to discriminate thyme from blossom honey and develop binary discriminatory models with high predictive power. In conclusion, a holistic approach to assessing the botanical origin of Greek honey is presented, highlighting the complementarity of the three applied metabolomic approaches.
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Affiliation(s)
- Georgios A. Koulis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
| | - Aristeidis S. Tsagkaris
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Technická 5, 16628 Prague, Czech Republic;
| | - Panagiota A. Katsianou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
| | - Panagiotis-Loukas P. Gialouris
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
| | - Ioannis Martakos
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
| | - Fotis Stergiou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
- Division of Engineering and Food Science, School of Applied Science, Abertay University, Bell Street, Dundee DD1 1HG, UK;
| | - Alberto Fiore
- Division of Engineering and Food Science, School of Applied Science, Abertay University, Bell Street, Dundee DD1 1HG, UK;
| | - Eleni I. Panagopoulou
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
| | | | - Carsten Baessmann
- Bruker Daltonik GmbH, Fahrenheitstraße 4, 28359 Bremen, Germany; (C.B.); (N.v.d.B.)
| | - Noud van der Borg
- Bruker Daltonik GmbH, Fahrenheitstraße 4, 28359 Bremen, Germany; (C.B.); (N.v.d.B.)
| | - Marilena E. Dasenaki
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
- Correspondence: (M.E.D.); (N.S.T.); Tel.: +30-210-727-4326 (M.E.D.); +30-210-727-4430 (N.S.T.)
| | - Charalampos Proestos
- Food Chemistry Laboratory, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece;
| | - Nikolaos S. Thomaidis
- Analytical Chemistry Laboratory, Chemistry Department, National and Kapodistrian University of Athens, Panepistimiopolis Zographou, 15771 Athens, Greece; (G.A.K.); (P.A.K.); (P.-L.P.G.); (I.M.); (F.S.); (E.I.P.)
- Correspondence: (M.E.D.); (N.S.T.); Tel.: +30-210-727-4326 (M.E.D.); +30-210-727-4430 (N.S.T.)
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11
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Investigating Possible Synergism in the Antioxidant and Antibacterial Actions of Honey and Propolis from the Greek Island of Samothrace through Their Combined Application. Foods 2022; 11:foods11142041. [PMID: 35885284 PMCID: PMC9316648 DOI: 10.3390/foods11142041] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 06/29/2022] [Accepted: 07/07/2022] [Indexed: 12/11/2022] Open
Abstract
Several honeybee products are known for their functional properties, including important antioxidant and antimicrobial actions. The present study examines the antioxidant activity (AA), total polyphenolic content (TPC), and antibacterial action of honey and propolis samples collected from the Greek island of Samothrace, which were applied in vitro either individually or in combination in selected concentrations. To accomplish this, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and the Folin–Ciocalteu assays were employed to determine the AA and TPC, respectively, while the antibacterial action was investigated against each one of four important pathogenic bacterial species causing foodborne diseases (i.e., Salmonella enterica, Yersinia enterocolitica, Staphylococcus aureus, and Listeria monocytogenes) using the agar well diffusion assay. Compared to honey, propolis presented significantly higher AA and TPC, while its combined application with honey (at ratios of 1:1, 3:1, and 1:3) did not increase these values. Concerning the antibacterial action, Y. enterocolitica was proven to be the most resistant of all the tested bacteria, with none of the samples being able to inhibit its growth. S. enterica was susceptible only to the honey samples, whereas L. monocytogenes only to the propolis samples. The growth of S. aureus was inhibited by both honey and propolis, with honey samples presenting significantly higher efficacy than those of propolis. Νo synergism in the antibacterial actions was observed against any of the tested pathogens. Results obtained increase our knowledge of some of the medicinal properties of honey and propolis and may contribute to their further exploitation for health promotion and/or food-related applications (e.g., as preservatives to delay the growth of pathogenic bacteria).
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Escuredo O, Seijo MC. Authenticity of Honey: Characterization, Bioactivities and Sensorial Properties. Foods 2022; 11:foods11091301. [PMID: 35564024 PMCID: PMC9105948 DOI: 10.3390/foods11091301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Accepted: 04/28/2022] [Indexed: 11/16/2022] Open
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