Authentication of Apis cerana Honey and Apis mellifera Honey Based on Major Royal Jelly Protein 2 Gene

Zhang, Yanzheng; Wang, Shuai; Chen, Yi-Fan; Wu, Yuqi; Tian, Jing; Si, Juan-Juan; Zhang, Cuiping; Zheng, Huoqing; Hu, Fuliang

doi:10.3390/molecules24020289

Cited by 17 publications

(18 citation statements)

References 21 publications

(32 reference statements)

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“…Zhang concentration of as low as 1% w/w. 83 Furthermore, specific DNA sequences identified in honey are used as markers to infer geographical origins. Khansaritoreh et al used rbcL and ITS2 as molecular markers to discriminate honey products from the Iranian markets.…”

Section: Acs Foodmentioning

confidence: 99%

“…Other DNA analytical methods such as real-time polymerase chain reaction (PCR) were used as alternatives. Zhang and others used real-time PCR to discriminate Apis cerana honey from Apis mellifera honey based on major royal jelly protein 2 gene at an adulteration concentration of as low as 1% w/w . Furthermore, specific DNA sequences identified in honey are used as markers to infer geographical origins.…”

Section: Identification Based On Biomacromolecular Substancesmentioning

confidence: 99%

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Systematic Review of the Characteristic Markers in Honey of Various Botanical, Geographic, and Entomological Origins

Wang

Chen

et al. 2022

ACS Food Sci. Technol.

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Honey has become a highly demanded product for consumers worldwide due to its unique taste and rich nutritional and medicinal values. However, it remains challenging to identify honey’s origin as well as determine its authenticity. This review aims at summarizing the progress of research carried out in the last decade toward discriminating honeys by using characteristic markers. Studies that illustrated melissopalynology, phytochemical substances, and biomacromolecular substances to identify honey origins are discussed. Characteristic markers can be used for the identification of honey origins with main advantages of high sensitivity and accuracy. The compositions of honey are influenced by several factors including plant sources, harvest season, storage period, and maturity status. Discrimination of honey can be achieved by combining multiple parameters along with the applications of multivariate statistical analysis and machine learning.

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Section: Acs Foodmentioning

confidence: 99%

Section: Identification Based On Biomacromolecular Substancesmentioning

confidence: 99%

Systematic Review of the Characteristic Markers in Honey of Various Botanical, Geographic, and Entomological Origins

Wang

Chen

et al. 2022

ACS Food Sci. Technol.

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“…Differences in the gene formed the basis for establishing the origin of honey. The PCR method enabled detection of the addition of A. mellifera honey which was as low as 1% [ 29 ].…”

Section: Methods For Assessing Bee Honey Qualitymentioning

confidence: 99%

Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification

Puścion-Jakubik

Borawska

Socha

2020

Foods

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This paper is a summary of the latest literature on methods for assessing quality of natural bee honey. The publication briefly characterizes methods recommended by the International Honey Commission, published in 2009, as well as newer methods published in the last 10 years. Modern methods of assessing honey quality focus mainly on analyzing markers of individual varieties and classifying them into varieties, using, among others, near infrared spectroscopy techniques (NIR), potentiometric tongue, electronic nose, nuclear magnetic resonance (NMR), zymography, polymerase chain reaction (PCR), DNA metabarcoding, and chemometric techniques including partial least squares (PLS), principal component analysis (PCA) and artificial neural networks (ANN). At the same time, effective techniques for analyzing adulteration, sugar, and water content, hydroxymethylfurfural (HMF), polyphenol content, and diastase activity are being sought. Modern techniques enable the results of honey quality testing to be obtained in a shorter time, using the principles of green chemistry, allowing, at the same time, for high precision and accuracy of determinations. These methods are constantly modified, so that the honey that is on sale is a product of high quality. Prospects for devising methods of honey quality assessment include the development of a fast and accurate alternative to the melissopalynological method as well as quick tests to detect adulteration.

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“…Predominantly, A. cerana is an important species resource and is ranked just below A. mellifera in China, and its honey is considered a superior food with high nutritional value. 2 Honey is produced from the floral nectar and the secretions of plants, which are collected by bees and transformed and matured in honeycombs with regurgitation and the salivary enzyme of bees. 3 Thus, honey consists of phytochemical compounds from nectar and secretions from honeybees.…”

Section: Introductionmentioning

confidence: 99%

Analytical Strategies for LC–MS-Based Untargeted and Targeted Metabolomics Approaches Reveal the Entomological Origins of Honey

Wang

Chen

et al. 2022

J. Agric. Food Chem.

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A comprehensive liquid chromatography−mass spectrometry (LC−MS)-based metabolomics approach was developed to discriminate honey harvested from Apis mellifera ligustica Spinola (A. mellifera) and Apis cerana cerana Fabricius (A. cerana). Based on an untargeted strategy, ultrahigh-performance liquid chromatography electrospray ionization quadrupole orbitrap high-resolution mass spectrometry (UPLC Q-Orbitrap) was combined with chemometrics techniques to screen and identify tentative markers from A. mellifera and A. cerana honey. In targeted metabolomics analysis, a sensitive method of solid-phase extraction followed by ultrahigh-performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UPLC-MS/MS) was established for quantifying three markers, and the results showed that 3-amino-2-naphthoic acid and methyl indole-3-acetate could be considered markers of A. cerana honey, as they were present in higher amounts in A. cerana honey than in A. mellifera honey, whereas kynurenic acid was determined to be a marker of A. mellifera honey. This work highlights critical information for the authentication of A. cerana and A. mellifera honey.

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Authentication of Apis cerana Honey and Apis mellifera Honey Based on Major Royal Jelly Protein 2 Gene

Cited by 17 publications

References 21 publications

Systematic Review of the Characteristic Markers in Honey of Various Botanical, Geographic, and Entomological Origins

Systematic Review of the Characteristic Markers in Honey of Various Botanical, Geographic, and Entomological Origins

Modern Methods for Assessing the Quality of Bee Honey and Botanical Origin Identification

Analytical Strategies for LC–MS-Based Untargeted and Targeted Metabolomics Approaches Reveal the Entomological Origins of Honey

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