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Background Research studies have focused on discovering new anti-proliferative and pro-apoptotic agents derived from natural products from which honey constitutes a prominent candidate. The Acacia honey (AH) is known to display anticancer activity, but the mechanisms of action are still not well defined. Objectives Using in vitro and computational approaches, we aimed to assess the interaction among selected bioactive compounds derived from AH, with the apoptotic protein p53, which could trigger apoptosis. Methods The phytocompounds of AH were investigated via gas chromatography–mass spectrophotometry analysis. The cytotoxic effect and induced apoptosis on the MCF-7 breast cancer cell line were assessed by 3-(4,5-dimethylthiazolyl-2)-2,5 diphenyltetrazolium bromide and acridine orange-ethidium bromide staining approaches. The molecular docking analysis between AH compounds and p53 was carried out. Results The drug-likeness prediction revealed that most of the identified compounds meet Lipinski’s rules. We demonstrate that AH exerts an interesting cytotoxic effect in a dose-dependent manner against the MCF-7 cell line with IC50 5.053µg/mL. Significant cell alterations and notable induced apoptosis were detected when cells were treated with AH. The molecular docking analysis revealed that melezitose is among the most important potential bioactive compounds that interact with p53 leading to apoptosis. The binding affinity was −8.1 kcal/mol, and the closest molecular interactions in the active site included 10 residues, which could explain the potential biological activity. Conclusion This work sheds light on AH as a significant source of bioactive chemicals with potential for promoting apoptosis that may be exploited as an alternative therapy for breast cancer.

The present study aimed at the determining the storage stability of the yield and the physico-chemical characteristics of mozzarella cheese prepared from cow milk, goat milk and a mixture of cow and goat milk. The cheeses were subjected to the analyses during different storage periods (first day , 15 th day and 30 th day after manufacturing). Mozarella cheese contained appreciable amounts of minerlas, calcium, sodium, phosphorus and potassium throughout the storage period. The pH ranged (4. 93 -5.21, 4.83 -5.13 and 4.82 -5.23), while the contents of protein ranged (17.73 -26.13, 18.86 -26.53 and 17.82 -26.93) % and the fat content ranged (15. 07 -24.87, 16.53 -21.17 and 14.03 -24.12)% at first day, 15 th day and 30 th day of storage period, respectively. Most of the most of chemical components of mozarella cheese were not affected by storage. These components were significantly affected by milk types. The results also indicated that mixture milk mozzarella cheese (MMMC) had higher cheese yield which differe significantly (p≤0.05) from other cheese types throughout storage period. The study recommended encouraging dairy industry in Sudan to use goat's milk or a mixture of goat's and cow's milk in production of mozarella cheese.

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