Quantification of bee-derived peptide defensin-1 in honey by competitive enzyme-linked immunosorbent assay, a new approach in honey quality control

Valachová, Ivana; Bucekova, Marcela; Juraj, Majtán

doi:10.17221/422/2015-cjfs

Cited by 29 publications

(10 citation statements)

References 46 publications

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“…Antibacterial effect of honey can also be attributed to action of other parameters such as bee-derived defensin-1 [ 48 , 49 ], MRJP1 [ 50 ] and gluconic acid [ 51 ]. Defensin-1, an antibacterial peptide and MRJP1, the most abundant protein in honey, are expressed in hypopharyngeal bee glands and secreted during the processing of nectar into honey.…”

Section: Discussionmentioning

confidence: 99%

Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys

Bucekova,

Godocikova,

Gueyte

et al. 2023

PLoS ONE

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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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Section: Discussionmentioning

confidence: 99%

Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys

Bucekova,

Godocikova,

Gueyte

et al. 2023

PLoS ONE

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“…Furthermore, we were unable to detect apisimin (~8 kDa) and defensin-1 (~11 kDa). This is unsurprising, as apisimin generates only one possible tryptic peptide which may not ‘fly’ in mass spectrometric analyses [30], and defensin-1 is mostly present in honey with <1% of the total honey proteome [38], which might explain its absence in our samples. Nevertheless, in Figure 2, a single band (evenly present in all samples) slightly above 10 kDa can be observed, which might be defensin-1 (10.717 kDa).…”

Section: Discussionmentioning

confidence: 99%

“…Nevertheless, in Figure 2, a single band (evenly present in all samples) slightly above 10 kDa can be observed, which might be defensin-1 (10.717 kDa). Specific antibodies targeting apisimin or defensin-1 [11,38] need to be used in future studies to confirm the presence of both proteins.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Diet on the Composition and Stability of Proteins Secreted by Honey Bees in Honey

Lewkowski

Mureșan

Dobritzsch

et al. 2019

Insects

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Honey proteins are essential bee nutrients and antimicrobials that protect honey from microbial spoilage. The majority of the honey proteome includes bee-secreted peptides and proteins, produced in specialised glands; however, bees need to forage actively for nitrogen sources and other basic elements of protein synthesis. Nectar and pollen of different origins can vary significantly in their nutritional composition and other compounds such as plant secondary metabolites. Worker bees producing and ripening honey from nectar might therefore need to adjust protein secretions depending on the quality and specific contents of the starting material. Here, we assessed the impact of different food sources (sugar solutions with different additives) on honey proteome composition and stability, using controlled cage experiments. Honey-like products generated from sugar solution with or without additional protein, or plant secondary metabolites, differed neither in protein quality nor in protein quantity among samples. Storage for 4 weeks prevented protein degradation in most cases, without differences between food sources. The honey-like product proteome included several major royal jelly proteins, alpha-glucosidase and glucose oxidase. As none of the feeding regimes resulted in different protein profiles, we can conclude that worker bees may secrete a constant amount of each bee-specific protein into honey to preserve this highly valuable hive product.

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“…Honey produced naturally by bees is composed of hundreds of distinct compounds Antibiotic peptides such as abaecin, defensin-1, apidaecin, and hymenoptaecin have been found in honey, according to certain reports [5]. Some researchers have established a novel technique for the determination of the honey bee-derived defensin-1 peptide using the ELISA test [6]. This is a new method for honey quality control.…”

Section: Honey Its Characteristics and Constituents: A Brief Overviewmentioning

confidence: 99%

Current Trends and Technological Advancements in the Study of Honey Bee-Derived Peptides with an Emphasis on State-of-the-Art Approaches: A Review

Al-Rubaie,

Al-Fekaiki,

Niamah

et al. 2024

Separations

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Honey is a natural product that is used by a large number of people because of its distinctive compositional constituents, which have a considerable impact on its market value. The distinctive combination of amino acids and sugars found in honey’s composition, along with its peptide content, could potentially provide several benefits to human health. During the past few years, cutting-edge techniques have been developed and used for the purpose of investigating, identifying, and characterizing peptides that are produced from honey bees. Therefore, the purpose of this review is to examine current trends and technological advancements in the study of honey bee-derived peptides, focusing on innovative and cutting-edge methods. Furthermore, this review explores various attributes of honey and its components, including the honey bee-derived peptide defensin-1. In addition, this review investigates various methods for separating and purifying peptides, as well as the factors that affect these methods. Additionally, defensin-1, a peptide produced by honey bees, is discussed along with its antioxidant and antimicrobial capabilities. In addition, this review focuses on cutting-edge and innovative omic methods used to study honey bee peptides, as well as the significance of artificial intelligence tools in their investigation. Consequently, the review paper delves into various significant obstacles faced by researchers and scientists studying honey bee peptides, while also offering an extensive range of fascinating opportunities and possibilities for future research for those interested in groundbreaking discoveries in this area.

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Quantification of bee-derived peptide defensin-1 in honey by competitive enzyme-linked immunosorbent assay, a new approach in honey quality control

Cited by 29 publications

References 46 publications

Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys

Characterisation of physicochemical parameters and antibacterial properties of New Caledonian honeys

The Effect of Diet on the Composition and Stability of Proteins Secreted by Honey Bees in Honey

Current Trends and Technological Advancements in the Study of Honey Bee-Derived Peptides with an Emphasis on State-of-the-Art Approaches: A Review

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