Precise Method for the Measurement of Catalase Activity in Honey

Huidobro, J. F.; Sánchez, María Teresa; Muniategui-Lorenzo, Soledad; Sancho, M. T.

doi:10.1093/jaoac/88.3.800

Cited by 24 publications

(20 citation statements)

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“…About the peroxide component, glucose oxidase represents the main carbohydrate-metabolizing enzyme mainly added to nectar by bees during elaborating honey, which is responsible of the conversion of glucose into hydrogen peroxide (H 2 O 2 ) and gluconic acid under aerobic conditions [ 34 , 35 ]. Factors that affect H 2 O 2 accumulation are inactivation of the enzyme glucose oxidase by exposure to heat, light [ 36 , 37 ], or catalase [ 38 , 39 ]. Regardless, peroxide component is also present in nectar [ 40 ], and substantial variation in its accumulation among different nectar samples was observed [ 41 , 42 ].…”

Section: Antibacterial Activitymentioning

confidence: 99%

The Sardinian Bitter Honey: From Ancient Healing Use to Recent Findings

2021

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Sardinian bitter honey, obtained from the autumnal flowering of the strawberry tree (Arbutus unedo L.), has an old fame and tradition in popular use, especially as a medicine. Its knowledge dates back over 2000 years, starting from the Greeks and Romans to the present day. There are many literary references from illustrious personalities of the past such as Cicero, Horace, Virgil, and Dioscorides, until recent times, associated with the peculiar anomaly of its taste, which lends itself to literary and poetic metaphors. The curiosity of its bitter taste is also what led to the first studies starting in the late 1800s, aimed to reveal its origin. Other studies on its botanical source and characteristics have been carried out over time, up to the most recent investigations, which have confirmed its potential for use in the medical field, thanks to its antioxidant, antiradical, and cancer-preventing properties. These benefits have been associated with its phenolic component and in particular with the prevailing phenolic acid (homogentisic acid). Later, other strawberry tree honeys from the Mediterranean area have also shown the same properties. However, Sardinian bitter honey maintains its geographical and historical identity, which is recognized by other Mediterranean cultures.

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Section: Antibacterial Activitymentioning

confidence: 99%

The Sardinian Bitter Honey: From Ancient Healing Use to Recent Findings

2021

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“…Catalase activity was measured according to Huidobro et al (2005) and expressed as Kf (catalase activity (min-1) per gram of honey).…”

Section: Biochemical Analysesmentioning

confidence: 99%

Antimicrobial activity of fifteen Italian honeys against Paenibacillus larvae ATCC 9545

Sagona

Turchi

Fratini

et al. 2018

J Hellenic Vet Med Soc

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Currently, American Foulbrood (AFB) represents one of the most important problems for beekeepers, due to economic losses and to the absence of an effective therapeutic treatment. The aim of this work was to characterize fifteen Italian honeys in order to assess their inhibitory activity against Paenibacillus larvae ATCC 9545. Each honey was analyzed for the activity of the following enzymes: glucose oxidase and catalase. Moreover, melissopalynological analysis and other biochemical parameters, namely gluconic acid, total phenolic and total flavonoid contents were determined. For each honey, the Minimum Inhibitory Concentration (M.I.C.) and the Minimum Bactericidal Concentration (M.B.C.) against P. larvae were determined. All tested honey samples had an inhibitory activity on P. larvae. In particular, the lowest M.I.C. and M.B.C. values (53.8 mg/mL and 107.5 mg/mL, respectively) were recorded for an Arbutus honey sample. Arbutus honeys also had the highest gluconic acid and total phenolic contents (12.6 ± 1.7 g/kg and 243.2 ± 25.1 mg/kg, respectively) and the highest glucose oxidase activity (13.0 ± 1.9 nM H2O2/min). Dark honeys, including Arbutus, seem to have a higher gluconic acid content and a higher antimicrobial activity. Thus, honey characterization, including colour and physico-chemical characteristics (e.g. gluconic acid concentration, total phenolic and total flavonoid contents, glucose oxidase activity), could be crucial for the assessment of its employment against P. larvae.

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“…Factors known to affect H 2 O 2 accumulation are inactivation of the H 2 O 2 ‐producing enzyme glucose oxidase by exposure to heat or light (24, 25) or degradation of H 2 O 2 by honey (12, 26). It has been suggested that catalase originating from pollen, nectar, or microorganisms would be responsible for the enzymatic H 2 O 2 ‐neutralizing activity of honey (26, 27); however, to the best of our knowledge, catalase has never been identified in honey.…”

Section: Hydrogen Peroxidementioning

confidence: 99%

Antibacterial components of honey

2011

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SummaryThe antibacterial activity of honey has been known since the 19th century. Recently, the potent activity of honey against antibiotic-resistant bacteria has further increased the interest for application of honey, but incomplete knowledge of the antibacterial activity is a major obstacle for clinical applicability. The high sugar concentration, hydrogen peroxide, and the low pH are well-known antibacterial factors in honey and more recently, methylglyoxal and the antimicrobial peptide bee defensin-1 were identified as important antibacterial compounds in honey. The antibacterial activity of honey is highly complex due to the involvement of multiple compounds and due to the large variation in the concentrations of these compounds among honeys. The current review will elaborate on the antibacterial compounds in honey. We discuss the activity of the individual compounds, their contribution to the complex antibacterial activity of honey, a novel approach to identify additional honey antibacterial compounds, and the implications of the novel developments for standardization of honey for medical applications. IUBMBIUBMB Life, 64(1): [48][49][50][51][52][53][54][55] 2012

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Precise Method for the Measurement of Catalase Activity in Honey

Cited by 24 publications

References 0 publications

The Sardinian Bitter Honey: From Ancient Healing Use to Recent Findings

The Sardinian Bitter Honey: From Ancient Healing Use to Recent Findings

Antimicrobial activity of fifteen Italian honeys against Paenibacillus larvae ATCC 9545

Antibacterial components of honey

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