Evaluation of antioxidative, antibacterial and probiotic growth stimulatory activities of Sesamum indicum honey containing phenolic compounds and lignans

Das, Alakananda; Datta, Subhash C.; Mukherjee, S.; Bose, S. C.; Ghosh, Santinath; Dhar, Pubali

doi:10.1016/j.lwt.2014.11.044

Cited by 66 publications

(55 citation statements)

References 22 publications

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“…Honey's color depends on various factors for example: mineral content, ash content. Besides the, honey colour can also be affected by heat, time of storage [20].…”

Section: Color Intensitymentioning

confidence: 99%

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Ahmed¹,

Khiati²,

Saad³

et al. 2016

J Food Process Technol

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The objective of this research work was to evaluate the effect of heat processing on antibacterial capacity of Sahara honey (SH). Various thermal treatments were carried out at 25°C, 50°C, 75°C and 100°C for 15 min, 30 min, and 60 min, and the parameters were determined: colour intensity, phenolic contents and antibacterial activity of two species of bacteria (Staphylococcus aureus and Pseudomonas aeruginosa). The total phenolic contents in honey samples varied from 0.55 and 1.54 mg of gallic acid equivalent (GAE) in gram of honey. MIC values respectively 3.12 to 12.5 mg/ml and zone of growth inhibition respectively 2.65 mm to 19 mm. Exposures of SH at 75°C and 100°C, no inhibition of Staphylococcus aureus and Pseudomonas aeruginosa growth was detected. Statistical analysis demonstrated positive correlations between color intensity and polyphenol contents and negative correlations with antibacterial capacity. Data from present results revealed that unheated and heat-treated Sahara honey showed growth inhibitory effect against Staphylococcus aureus and Pseudomonas aeruginosa with variable degrees.

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“…Honey's color depends on various factors for example: mineral content, ash content. Besides the, honey colour can also be affected by heat, time of storage [20].…”

Section: Color Intensitymentioning

confidence: 99%

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Ahmed¹,

Khiati²,

Saad³

et al. 2016

J Food Process Technol

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“…However, this concept should be expanded to other substances, present in honey, which selectively beneit probiotic bacteria by stimulating is growth or activity. Most of the antioxidant compounds present in honey afect the viability of a series of undesirable microorganisms but does not afect probiotic bacteria or, in many cases, even stimulate their growth or activity [20][21][22].…”

Section: Honey As Prebioticmentioning

confidence: 99%

“…Honey is a supersaturated solution of sugars (70-75%), of which fructose (38% w/w) and glucose (31% w/w) are the main contributors, 20-25% of water and about 3-5% for various substances [22,38]. Hundreds of bioactive substances have already been found in honeys from diferent regions.…”

Section: Antioxidants Of Honeymentioning

confidence: 99%

Honey as a Functional Food

Luchese¹,

Prudêncio²,

Guerra³

2017

Honey Analysis

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The most well-known functional properties of honey are its antioxidant and antimicrobial activities. The bioactive components of honey are afected by the lora from which it is produced and by geographical variations. Phenolic compounds promote, among other activities, high antioxidant action, being capable of minimizing intracellular oxidative damage associated with cellular aging, apoptosis and neurodegenerative diseases. A living cell system would provide a beter platform for determining antioxidant activity, since the bioactive honey compounds can act modulating antioxidant defense gene expression. Indeed, phenolic compounds, amino acids and reducing sugars are among the substances responsible for honey antioxidant activity. Most of phenolic compounds also exert antimicrobial activity against a number of pathogens and spoilage microorganisms. The antimicrobial activity of honey is also due to the action of enzymes. In addition, honey was found to contain lactic acid bacteria (LAB), which itself produce a myriad of active compounds that remain in variable amounts in mature honey. In addition, these antioxidant compounds might play a key role as prebiotic, protecting and stimulating growth of probiotic bacteria. Oligosaccharides present in honey are well-known prebiotic substances stimulating growth, activity and protecting probiotic bacteria during passage through the gastrointestinal tract and during storage of the products. This chapter describes the main bioactive components of honey, especially with respect to the phenolic compounds and their antioxidant activity and assay methods.

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“…lactis presentó su fase exponencial en el tiempo 3 (12 h) para el medio MRS y 4 (16 h) para el medio PRO con valores de 6,4 x 10 12 y 3 x 10 11 UFC/150 μl los resultados de la fase exponencial demuestran que la cepa tiene un crecimiento rápido, esta característica es importante, ya que a nivel industrial, el tiempo tiene un efecto sobre los costos de producción de inóculos viables [37]. las cepas que tienen un tiempo menor para llegar a la fase exponencial muestran menores costos de producción [38].…”

Section: Cinética De Fermentaciónunclassified

CINÉTICA, PRUEBA DE CRECIMIENTO Y EFECTO DE INHIBICIÓN DELactococcus lactisSOBREYersinia pseudotuberculosis

Gámez¹,

Romero-Benavides²,

Garces³

2016

BSAA

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Evaluation of antioxidative, antibacterial and probiotic growth stimulatory activities of Sesamum indicum honey containing phenolic compounds and lignans

Cited by 66 publications

References 22 publications

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Colour Intensity, Polyphenol Content and Antibacterial Capacity of Unheated and Heat-Treated Sahara Honey

Honey as a Functional Food

CINÉTICA, PRUEBA DE CRECIMIENTO Y EFECTO DE INHIBICIÓN DELactococcus lactisSOBREYersinia pseudotuberculosis

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