Validation of nutraceutical properties of honey and probiotic potential of its innate microflora

Begum, Shajna; Roobia, R. Raja; Karthikeyan, M.; Murugappan, R. M.

doi:10.1016/j.lwt.2014.10.024

Cited by 26 publications

(22 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…and Bacillus spp. were found [29,30]. However, G. oxydans is highlighted because they showed 100% of survival in pH of 5.0 and 50% of survival after 3 h of contact in pH of 2.0 and showed resistance in 2% of bile salts.…”

Section: Beneficial Microorganisms In Honey For Humansmentioning

confidence: 99%

“…This is atypical behavior for bacteria, because normally they have low resistance in acidic environments. For this way, a bacterium resistant to condition of the stomach is promising to arrive in the gut, where it will grow and will make benefit [29]. These bacteria can assimilate cholesterol reducing absorption of this component by the body, and it can be used as probiotics in food [29].…”

Section: Beneficial Microorganisms In Honey For Humansmentioning

confidence: 99%

“…For this way, a bacterium resistant to condition of the stomach is promising to arrive in the gut, where it will grow and will make benefit [29]. These bacteria can assimilate cholesterol reducing absorption of this component by the body, and it can be used as probiotics in food [29]. In addition to this, as honey is rich in fructose, some bacteria that live in there possess the ability to degrade fructose more easily; these bacteria are known as fructophilic lactic acid that prefer to metabolize fructose and not glucose as normally is observed.…”

Section: Beneficial Microorganisms In Honey For Humansmentioning

confidence: 99%

See 2 more Smart Citations

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

View full text Add to dashboard Cite

Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it has antimicrobial compounds derived from flowers or because of its transformation process in the beehive. Despite all the honey microorganism barriers, some species of microorganisms are able to survive and may cause damage to honeybees or consumers. Techniques of pathogenic microorganism identification by DNA using PCR are recommended and required for sanitary and customs control. It is important to know the diversity of contaminating microorganisms in honey, especially due to disseminate pathogenic microorganisms in the international traded marketing. In contrast, beneficial microorganisms such as yeasts can remain latently in this product waiting for the moment in which the environment is suitable for their development. Among the beneficial bacteria found in honeybee products, we can mention some lactic acid bacteria that act as prebiotics when ingested. The microorganisms in the digestive tract of honeybees are important for their health. Thus, we present the knowledge of microbiota associated with honey from honeybees and stingless bees (Hymenoptera, Apidae) and the techniques available for the detection of microorganisms in honey.

show abstract

Section: Beneficial Microorganisms In Honey For Humansmentioning

confidence: 99%

Section: Beneficial Microorganisms In Honey For Humansmentioning

confidence: 99%

Section: Beneficial Microorganisms In Honey For Humansmentioning

confidence: 99%

See 1 more Smart Citation

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

View full text Add to dashboard Cite

show abstract

“…Honey is naturally occurring functional food having immense medicinal importance [1][2][3][4]. It is produced by bees (Apis mellifera) from biochemical transformation of carbohydrate rich exudates produced by plants.…”

Section: Introductionmentioning

confidence: 99%

A Preliminary Cost Effective Qualitative Assay for Diastase Analysis in Honey

Saxena¹,

Gautam²

2018

Insights Enzyme Res

View full text Add to dashboard Cite

“…One of the most important use is the prevention and limitation of bacterial infection derived largely from biochemical properties related to peroxide generation via glucose oxidase activity 1 , nonperoxide effects such as osmolarity, acidity, aromatic and phenolic acids, and other phytochemical compounds such as methylglyoxal 2 . Moreover, honey serves as a natural antioxidant and a rich source of minerals, carbohydrates, proteins, and vitamins with nutraceutical and probiotic properties 3 . The composition of honey depends basically of nectar production of each plant species, giving it specific characteristics according to the weather conditions.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical atributes and quality of the Melipona scutellaris honey: comparison with Brazilian regulatory standards

Medeiros

Medeiros²,

Rêgo³

et al. 2016

J Surg Clin Res

View full text Add to dashboard Cite

Objective: The aim this study was to compare the physicochemical characteristics of the honey of wild Melipona scutellaris with the standards determined by the technical regulations and honey quality of Ministry of Agriculture, Brazil. Methods: Honey of Melipona scutellaris was acquired from certified institution in Natal, RN, Brazil. The physicochemical analysis of honey was carried out so that all parameters were derived from the average of three replications. Moisture of the samples was determined by refractometer. The Hydroxymethylfurfural proof was determinined by the absorbance using a digital spectrometer, with a range of 200-1000 nm and band crossing 5 nm. The ash content of the samples was determined in a muffle furnace. Digital pHmeter was used for measurement of pH and total acidity by the method of simple titration. Insoluble solids in water were determined by stove use. All these parameters were compared with those established by Technical Regulation of Ministry of Agriculture, Brazil, 2000, for honey identity and quality. Honey microbiological analysis was done using the blood agar and agar McConkey selective media. Results: The physicochemical analysis of the Melipona scutellaris honey demonstrated that all parameters were in accordance with the standards established by the Ministry of Agriculture, Brazil regulations, and could be considered of good quality for research and human consumption. The microbiological examination revealed that the honey had no bacterial contamination. Conclusion: Our findings suggest that the physicochemical composition of M. scutellaris honey is compatible with the Brazilian guidelines for the composition and quality of honey. Keywords: Honey. Bee. Melipona scutellaris. Physicochemical caracterization. Physicochemical atributes and quality of the Melipona scutellaris honey: comparison with Brazilian regulatory standards VFLP, Medeiros et al J Surg Cl Res -Vol. 6 (2) 2015:57-63 58 RESUMO Objetivo: Comparar as características fisicoquímicas do mel da abelha silvestre Melipona scutellaris com os padrões determinados pelo Regulamento Técnico de Identidade e Qualidade do mel do Ministério da Agricultura, Brasil. Métodos: Mel de Melipona scutellaris foi adquirido de instituição certificada em Natal, RN, Brasil. A análise físico-química do mel foi feita a partir da média de três repetições. A umidade das amostras foi determinada por refratometria. A prova de hidroximetilfurfural foi realizada por determinação da absorvância da amostra, utilizando espectrômetro digital, na faixa de 200-1000 nm e banda 5 nm. O teor de cinzas das amostras foi determinado em forno de mufla. Medidor de pH digital foi usado para a medição do pH e da acidez total através do método de titulação normal. Sólidos insolúveis em água foram determinados em estufa. Todos os parâmetros foram comparados com os estabelecidos no Regulamento Técnico do Ministério da Agricultura do Brasil, de 2000, para uso e qualidade do mel de abelha. Análise microbiológica foi feita usando os meios de cultura agar sangue e agar...

show abstract

Validation of nutraceutical properties of honey and probiotic potential of its innate microflora

Cited by 26 publications

References 27 publications

Microorganisms in Honey

Microorganisms in Honey

A Preliminary Cost Effective Qualitative Assay for Diastase Analysis in Honey

Physicochemical atributes and quality of the Melipona scutellaris honey: comparison with Brazilian regulatory standards

Contact Info

Product

Resources

About