Concentrations Of Honey Research Articles

Eco-friendly Synthesis of Silver Nanoparticles and its Application in Hydrogen Photogeneration and Nanoplasmonic Biosensing.

Environmentally friendly methods for silver nanoparticles (AgNPs) synthesis without the use of hazardous chemicals have recently drawn attention. In this work, AgNPs have been synthesized by microwave irradiation using only honey solutions or aqueous fresh pink radish extracts. The concentrations of honey, radish extract, AgNO3 and pH were varied. AgNPs presented mean sizes between 7.0 and 12.8 nm and were stable up to 120 days. The AgNPs were employed as co-catalyst (TiO2 @AgNPs) to increase the hydrogen photogeneration under UV-vis and only visible light irradiation, when compared to pristine TiO2 NPs. The prepared photocatalyst also showed hydrogen generation under visible light. Additionally, AgNPs were used to assemble a nanoplasmonic biosensor for the biodetection of extremely low concentrations of streptavidin, owing to its specific binding to biotin. It is shown here that green AgNPs are versatile nanomaterials, thus being potential candidates for hydrogen photogeneration and biosensing applications.

Novel Biocement/Honey Composites for Bone Regenerative Medicine.

New biocements based on a powdered mixture of calcium phosphate/monetite (TTCPM) modified with the addition of honey were prepared by mixing the powder and honey liquid components at a non-cytotoxic concentration of honey (up to 10% (w/v)). The setting process of the cements was not affected by the addition of honey, and the setting time of ~4 min corresponded to the fast setting calcium phosphate cements (CPCs). The cement powder mixture was completely transformed into calcium-deficient nanohydroxyapatite after 24 h of hardening in a simulated body fluid, and the columnar growth of long, needle-like nanohydroxyapatite particles around the original calcium phosphate particles was observed in the honey cements. The compressive strength of the honey cements was reduced with the content of honey in the cement. Comparable antibacterial activities were found for the cements with honey solutions on Escherichia coli, but very low antibacterial activities were found for Staphylococcus aureus for all the cements. The enhanced antioxidant inhibitory activity of the composite extracts was verified. In vitro cytotoxicity testing verified the non-cytotoxic nature of the honey cement extracts, and the addition of honey promoted alkaline phosphatase activity, calcium deposit production, and the upregulation of osteogenic genes (osteopontin, osteocalcin, and osteonectin) by mesenchymal stem cells, demonstrating the positive synergistic effect of honey and CPCs on the bioactivity of cements that could be promising therapeutic candidates for the repair of bone defects.

Comprehensive Investigation of Fluoroquinolone Residues in Apis mellifera and Apis cerana Honey and Potential Risks to Consumers: A Five-Year Study (2014-2018) in Zhejiang Province, China.

As a group of antibiotics largely used in China's animal husbandry, fluoroquinolone (FQ) residues in honey may pose potential threats to human health. This study performed a five-year investigation on the occurrence of FQ residues in honey in 521 Apis mellifera and 160 Apis cerana honey samples collected from Zhejiang Province, China and compared FQ residue profiles in honey with a subgroup of various factors. Deterministic and probabilistic risk assessments of exposure to FQ residues in honey were further conducted. Overall, four FQs were detected in 6.9% (47/681) of analyzed samples; banned norfloxacin with the highest level (7890 μg·kg-1) and detection frequency (4.9%) was the primary safety risk factor associated with honeybees raised in China. FQ detection frequency and concentration of rape honey was highest among four of the largest and most stable honeys (rape, acacia, chaste, and linden) in China. Processed honey from commercial sale channels had a significantly higher detection frequency of FQ residues than raw honey from apiaries. Deterministic assessment showed that the noncarcinogenic hazard quotient (HQ) value of the dietary intake of FQs by the local population was between 4.75 × 10-6 and 1.18 × 10-3, less than 1.0, indicating that FQ residues in honey posed a low risk for consumers. The order of the HQ value was ciprofloxacin > norfloxacin > enrofloxacin > ofloxacin. Probabilistic assessment showed that at P95, the HQ of FQs for the age groups of children, adolescents, adults, and older adults over 65 years ranged from 2.39 × 10-5 to 0.217, less than 1, and the exposure risk for adults was higher than for children and adolescents. Sensitivity analysis showed that FQ concentrations were the major contributors to health risks. Although a low risk was found, a strict hive management is needed for beekeepers regarding troubles of food safety, international trade, and human bacterial resistance.

Determination of Trace, Micro and Macro Elemental Concentration of Eritrean Honeys.

In this study macro, micro and trace elemental concentrations were measured in Eritrean acacia honey samples by Inductively Coupled Plasma Optical Emission Spectrometry (Al, B, C, K, Mg, Na, P and S) and Inductively Coupled Plasma Mass Spectrometry (As, Ba, Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Pb, Sr and Zn). The concentration of essential elements in the examined Eritrean acacia honeys decreased in the following order: K > P > Ca > Mg > Fe > Zn > Mn > Cu > Sr > Mo. Independent samples T test was used to determine the statistically verified differences between the two regions, but there was none; however there were remarkable differences among the measured element contents of specific honey samples. Elemental concentrations of Eritrean honeys are influenced by the characteristics of the collecting area (e.g. elevation, agricultural activities, water resources).Our samples showed low essential elemental concentration; therefore the consumption of these honeys does not contribute significantly to the nutrition reference value (NRV) (around 1% of NRV). Toxic elemental concentrations were also low; thus the calculated estimated daily intakes were much lower than the tolerable daily intakes. Consumption of these honeys presents no risk for the human body.

The development of balqymyz beverage from honey and koumiss

The relevance of this research lies in the development of a health-safe beverage, balqymyz, made from honey and koumiss, which exhibits improved taste properties, increased content of beneficial fatty acids and amino acids, and extended shelf life, making it a natural, easy-to-produce, and high-quality beverage with potential health benefits. The study aims to develop a health–safe beverage from honey and koumiss – balqymyz. A total of 75 samples were analyzed, including organoleptic, physicochemical, and taste properties, with three different concentrations of honey. The water content in the beverage, depending on the honey concentration (5%, 7.5%, 10%), ranged from 85% to 90%. No deviations from the maximum permissible levels of radionuclides were observed (Table 1); for example, the concentration of strontium in dairy products is considered normal at 2.5 mg per 1 kg. A significantly higher alcohol content was found in the beverage with a 10% honey concentration compared to the 5% samples (p ≤ 0.05). The proposed production method increased the mean content (in % of total fat content) of oleic, linoleic, ʏ-linolenic and arachidonic acids from 13.589 ± 1.359, 6.531 ± 0.653, 0.158 ± 0.016 and 0.470 ± 0.047% to 14.674 ± 1.467, 6.228 ± 0.623, 0.169 ± 0.017 and 0.729 ± 0.073%, respectively. The content of stearic acid increased to 2.852 ± 0.285%. Other improvements occurred in the amino acid content of glutamic acid (8%), leucine (5%), lysine (4%), and tryptophan (4%). These improvements enhance the sensory characteristics of the beverage and lead to shelf life prolongation by more than 72 h. Other advantages of balqymyz are naturalness, ease of production and high quality of ingredients.

Evaluating leishmanicidal effects of Lucilia sericata products in combination with Apis mellifera honey using an in vitro model.

Leishmaniasis is a zoonotic disease caused by an intracellular parasite from the genus Leishmania. Lack of safe and effective drugs has increasingly promoted researches into new drugs of natural origin to cure the disease. The study, therefore, aimed to investigate the anti-leishmanial effects of Lucilia sericata larval excretion/secretion (ES) in combination with Apis mellifera honey as a synergist on Leishmania major using an in vitro model. Various concentrations of honey and larval ES fractions were tested against promastigotes and intracellular amastigotes of L. major using macrophage J774A.1 cell line. The inhibitory effects and cytotoxicity of ES plus honey were evaluated using direct counting method and MTT assay. To assess the effects of larval ES plus honey on the amastigote form, the rate of macrophage infection and the number of amastigotes per infected macrophage cell were estimated. The 50% inhibitory concentration (IC50) values were 21.66 μg/ml, 43.25 60 μg/ml, 52.58 μg/ml, and 70.38 μg/ml for crude ES plus honey, ES >10 kDa plus honey, ES <10 kDa plus honey, and honey alone, respectively. The IC50 for positive control (glucantime) was 27.03 μg/ml. There was a significant difference between viability percentages of promastigotes exposed to different doses of applied treatments compared to the negative control (p≤ 0.0001). Microscopic examination of amastigote forms revealed that dosages applied at 150 to 300 μg/ml significantly reduced the rate of macrophage infection and the number of amastigotes per infected macrophage cell. Different doses of larval products plus honey did not show a significant toxic effect agaist macrophage J774 cells. The larval ES fractions of L. sericata in combination with A. mellifera honey acted synergistically against L. major.

Pengaruh Penggunaan Padu Terhadap Sifat Fisik, Kimia dan Organoleptik Jelly Drink Nanas (Ananas comosus L. Merr)

This study aims to analyze the physical, chemical characteristics and test the organoleptic acceptance of pineapple jelly drink with different concentrations of honey. This study used a completely randomized design (CRD) method which consisted of one factor, namely variations in the honey formula (11%, 13%, 15%, 17%). The results showed the physical and chemical characteristics of pineapple jelly drink as follows: suction power 3.95-4.97, syneresis 0.35-2.65%, pH 3.00-5.00, vitamin C 2.35-4, 13mg/g, reducing sugar 6.41-9.86%. Organoleptic test results Pineapple jelly drink with the concentration of adding honey that is most preferred by panelists with criteria for color, taste, aroma, texture is the F2 treatment, namely 13% honey concentration with an average color value of 5.06% (rather like), taste 5.06 % (rather liked), aroma 4.58% (rather liked), texture 4.92% (rather liked).&#x0D; Keywords: Jelly Drink, Pineaapple, Honey.

Quality and shelf life of fresh-cut pineapple (Ananas comosus) coated with aloe vera and honey in the refrigerated condition

This research work aimed to investigate the effects of different concentrations of Aloe vera gel (50%, 75%, and 100%) and honey (25%, 50%, and 100%) on the physicochemical changes in fresh-cut pineapple stored at 4 °C. The pineapple pieces were prepared by washing and cutting them into 2 cm sections, followed by coating them with the Aloe vera and honey solutions for 2 min. Subsequently, the samples were stored at 4 °C for duration of 12 days. During the storage period, various parameters such as juice leakage, firmness, pH, total soluble solids, vitamin C content, colour, and microbial load were monitored. Additionally, sensory testing was conducted to evaluate the acceptability of the treated samples. The findings revealed significant differences in weight loss, vitamin C content, colour, flavor, and textural properties between the treated samples and the control group throughout the entire 12-day storage period. Among the different treatments, the application of 100% Aloe vera gel exhibited the highest effectiveness in preventing physicochemical changes and extending the shelf life of fresh-cut pineapple where as honey shows the opposite. Notably, the sample coated with 100% Aloe vera showed the highest vitamin C content (27.35 mg/100 g) at the end of the storage period where as 100% honey shows the second position. Based on the results, this study concludes that Aloe vera gel can be utilized as an efficient coating material to mitigate physicochemical and microbial changes in fresh-cut pineapple during refrigerated storage. The findings highlight the potential of Aloe vera gel is more effective then honey in every ways in preserving the quality and extending the shelf life of fresh-cut fruits, providing opportunities for practical applications in the food industry.

Phytochemical Phytochemical Compounds and Antihyperglycemic Activities from Beverage Composed Pluchea indica Less-Black Tea-Honey

Pluchea indica Less has been developed into tea bag because it contains a number of phytochemical compounds, such as lignin, terpenes, benzoids, phenylpropanoids, alkanes, saponins, catechins, alkaloids, tannins, sterols, phenolhydroquinones, and flavonoids, which have been shown to have several biological activities, such as antioxidants, anti-inflammatory, anticholesterol, and antihyperglycemic. In its development, pluchea tea can be combined with black tea to produce certain functional values. Consumption of pluchea-black tea in daily life can be done with the addition of lemon or honey to increase antihyperglycemic activity. However, this study focused on determining the profile of phytochemical compounds and antihyperglycemic activity of pluchea-black tea honey drink. The research design used was a Randomized Block Design (RAK) with one factor including honey concentration consisting of six treatment levels: 0, 1, 2, 3, 4 and 5% (v/v). Each treatment was repeated four times. Parameters carried out are the profile of phytochemical compounds and antihyperglycemic activity through in vitro analysis, namely the activity of inhibiting a-amylase and a-glucosidase enzymes. The results showed that the use of honey in the manufacture of pluchea-black tea had an effect on the profile of phytochemical compounds and antihyperglycemic activity. The use of honey with a concentration of 5% produced the highest antihyperglycemic activity, 73.21±3.57% for the ability to inhibit the alpha-amylase enzyme and 77.27±5.25% for the ability to inhibit the alpha-glucosidase enzyme, respectively

Formulate and Evaluate, Fast Dissolving thin Film of Metoprolol Succinate

Objective: Metoprolol succinate, which is used to treat cardiovascular disorders, is a strong beta-1 adrenoreceptor blocker with cardio-selective effect but is heavily metabolised in the liver during the first pass. Our goal is to minimise hypertension by creating a film of metoprolol succinate that dissolves quickly.&#x0D; Methods: Metoprolol succinate films that dissolve in the mouth were made utilising a solvent casting technique. HPMC E5 was used as the film-forming agent, PEG400 was used as the plasticizer, and honey was included as the film-modifying agent in the final formulation. HPMC E15 (X1) and honey (X2) concentrations were used as independent variables, whereas disintegration time (DT), tensile strength (TS), and % cumulative drug release (CDR) were used as dependent variables in a 32-full factorial design. Thickness, folding endurance, tensile strength, disintegration time, and drug release were among the criteria used to assess the manufactured films. Results showed that HPMC E15 and honey both positively impacted DT and TS while negatively impacting CDR.&#x0D; Results: The optimum formulation was determined to be the one with a DT of 58.0 ±1.01 seconds, an in vitro drug release of 105.32± 1.55, and a tensile strength of 73.55 ± 1.37 g/cm2.&#x0D; Conclusion: Thus, employing a solvent casting method, a fast-dissolving thin film of Metoprolol succinate was created with effective taste masking and prompt in vitro drug release.&#x0D; Keywords: Metoprolol succinate, Fast dissolving oral film, HPMC E5, Honey, Solvent casting

Effects of Repeated in-vitro Exposure to Saudi Honey on Bacterial Resistance to Antibiotics and Biofilm Formation.

Although Sumra and Sidr Saudi honey is widely used in traditional medicine due to its potent activity, it is unknown whether its prolonged usage has impact upon bacterial virulence or leading to reduced antibiotic sensitivity. Thus, the study aims to investigate the effect of prolonged (repeated) in-vitro exposure to Saudi honey on the antibiotic susceptibility profiles and biofilm formation of pathogenic bacteria. Several bacteria, including Staphylococcus aureus, Escherichia coli, and Acinetobacter baumannii, were in-vitro exposed ten times [passaged (P10)]to Sumra and Sider honey individually to introduce adapted bacteria (P10). Antibiotic susceptibility profiles of untreated (P0) and adapted (P10) bacteria were assessed using disc diffusion and microdilution assays. The tendency regarding biofilm formation following in-vitro exposure to honey (P10) was assessed using the Crystal violet staining method. Adapted (P10) bacteria to both Sumra and Sidr honey showed an increased sensitivity to gentamicin, ceftazidime, ampicillin, amoxycillin/clavulanic acid, and ceftriaxone, when compared with the parent strains (P0). In addition, A. baumannii (P10) that was adapted to Sidr honey displayed a 4-fold increase in the minimal inhibitory concentration of the same honey following in-vitro exposure. 3-fold reduction in the tendency toward biofilm formation was observed for the Sumra-adapted (P10) methicillin resistant S. aureus strain, although there was a lower rate of reduction (1.5-fold) in biofilm formation by both the Sumra- and Sidr-adapted A. baumannii (P10) strains. The data highlight the positive impact of prolonged in-vitro exposure to Saudi honey (Sumra and Sider) for wound-associated bacteria since they displayed a significant increase in their sensitivity profiles to the tested antibiotic and a reduction in their ability to form biofilm. The increased bacterial sensitivity to antibiotics and a limited tendency toward biofilm formation would suggest the great potential therapeutic use of this Saudi honey (Sumra and Sidr) to treat wound infections.

Evaluation of the medicinal potentials of honey against Pseudomonas aeruginosa isolated from various forms of wound infections

The rise of multidrug resistant microbial species is a major public health problem worldwide. Complementary natural sources with antimicrobial potentials including plants and plant-based products such as honey, are currently receiving great attention. As such, this study aimed to evaluate the medicinal potentials of honey by testing its antibacterial efficacy against Pseudomonas aeruginosa isolates associated with wounds infection. Clinical isolates of Pseudomonas aeruginosa from infected wounds such as sepsis, bite, surgical, laceration and gunshots were obtained from Federal Teaching Hospital Katsina. The antibacterial activity of honey was assayed by Agar well diffusion technique using different concentrations of honey; 25%, 50%, 75%, and 100% (v/v). Minimum Inhibitory Concentration and Minimum Bactericidal Concentration of honey were also determined. The mean zone of inhibition of honey against the isolates range from 10.6 mm to 22.6 mm. Moreover, the inhibitory effects of honey at 100% (v/v) differ significantly compared to other concentrations. The Minimum Inhibitory Concentration of honey was determined to be 25% (v/v) while the Minimum Bactericidal Concentration was estimated to be 75% (v/v). Pseudomonas aeruginosa isolate from gunshot wound was more susceptible to honey and ciprofloxacin (control) compared to Pseudomonas aeruginosa from other wound types. This study's findings demonstrated honey's efficacy in treating wound infections. Natural products, such as honey, have enormous potential for combating antibiotic resistance. In vivo studies should be carried out to further study the impact of honey on biological systems.

Bees reflect better on their ecosystem health than their products.

Beehives constitute a source of environmental contaminants because forager bees explore their habitat and unintentionally accumulate them while foraging for food. Therefore, this review paper investigated different bee species and products from 55 countries to identify how they can help environmental biomonitoring by giving an overview of the past 11 years. Thereby is presented in this study the beehive's use as a bioindicator for metals, analytical techniques, data analysis, environmental compartments, common inorganic contaminants, reference thresholds for some metal concentrations in bees and honey, and other factors over more than 100 references. Most authors agree that the honey bee is a suitable bioindicator to assess toxic metal contamination, and among its products, propolis, pollen, and beeswax are more suited than honey. However, in some situations, when comparing bees with their products, bees are more efficient as potential environmental biomonitors. Some factors such as the colony location, floral sources, regional effects, and activities surrounding the apiary influence the bees, and the composition of their products is reflected by alterations in their chemical profile, making them suitable bioindicators.

Effect of addition of honey and skim milk and cooled cauda epididymal spermatozoa of Awassi ram

The current study intends to assess the effectiveness of combining honey and skim milk in an extender on individual motility, livability, and abnormalities of cauda epididymal Awassi ram spermatozoa after diluting and cooling. Nine pairs of testicles Awassi rams were collected after the slaughter at the abattoir. Honey and skim milk combined were prepared. The cauda epididymal spermatozoa were divided into four equal parts and diluted in a Tris-based extender. (Control, basic diluents), HSM1 (basic diluents containing 0.5 ml honey and 9.5ml skim milk), HSM2 (basic diluents containing 1 ml honey and 9ml skim milk), HSM3 (basic diluents containing 1.5 ml honey and 8.5ml skim milk) and cooled 4ºC for evaluation of the percentages of sperm individual motility, live and abnormalities spermatozoa (including head, midpiece, and tail) at 0, 24, 48, and 72h. Results showed that individual motility spermatozoa preserved (P&lt;0.05) in HSM1 and HSM2 groups at 24h and 48h. Livability spermatozoa were increased (P&lt;0.05) in the HSM1 group at 48h and 72h. Groups HSM1, HSM2, and HSM3 decreased total abnormalities (P&lt;0.05) at 48 h and 72h while decreasing tail abnormalities (P&lt;0.05) at 24h and 48h than control. The HSM2 group was lower (P&lt;0.05) in head abnormality of spermatozoa at 48 h, whereas the HSM1 group was at 72 h. In conclusion, the nourishing and protective effects of lower honey concentrations in extender favorably impact cauda epididymal spermatozoa of Awassi rams. Keywords: cauda epididymal spermatozoa, honey, skim milk, motility, livability, and abnormalities.

Inhibitory Effect of Natural Honey on The Growth of Rhizopus stolonifer, Mucor spp., and Aspergillus niger

Background: Honey is frequently used as an antiseptic, prophylactic, and therapeutic agent for many infections. The chemical and physical properties of honey have an inhibitory effect on a lot of microorganisms including fungi. Rhizopus stolonifer, Mucor spp., and Aspergillus niger are common indoor molds that contaminate bread and eatable plants. During growth on bread, they multiply and produce large numbers of spores that can cause different types of infections, especially in immunocompromised patients. Objectives: 1) To evaluate the effect of natural honey on the growth of Rhizopus stolonifer, Mucor spp., and Aspergillus niger fungi. 2) To determine the minimal inhibitory concentration of honey that can suppress the growth of these fungi. 3) To assess the possibility of using honey as a natural replacement for chemical preservatives. Methodology: This experimental study was conducted in the College of Sciences at King Saud University between August and November 2021 in Riyadh, KSA. Multifloral honey was diluted in sterile distilled water volume to volume (%, v/v) in series concentrations: 5%, 15%, 30%, 45%, and 60%. The diluted samples of honey were then added to potato dextrose agar (PDA). Measured parts of the colonies of Rhizopus stolonifer, Mucor, and Aspergillus niger, were cultured on the PDA plates with the diluted honey. Two replicates were used for every concentration of each fungus. The inoculated plates, including the controls, were incubated at room temperature (25±2°C). Fungal growth was monitored daily for three months. Results: The 5%, 15%, and 35% concentrations of honey mixed with PDA did not inhibit the fungal growth, the fungi grew within the first 24h while the 60 % dilute concentration killed the three fungi and completely inhibited their growth. The fungi were monitored for 3 months; during that time, there was no growth. In conclusion: This study confirms that honey strongly inhibits the growth of Rhizopus Stolonifer, Mucor spp., and Aspergillus niger when used in a concentration of 60% or above. Accordingly based on these findings we determine that the minimal inhibitory concentration (MIC) of multi-floral honey on bread fungi is 60%.

Electrospun manuka honey@PVP nanofibers enclosing chitosan-titanate for highly effective wound healing

The major challenge in skin tissue engineering is the creation of physically and functionally suitable extracellular matrix (ECM) scaffolds. A manuka honey-treated polyvinyl pyrrolidine (Mh@PVP) composite was successfully electrospun to produce nanofibrous scaffold that aids in the rapid growth of ECM and serves as a vehicle for drug delivery. Different characterizations namely SEM, XRD, and FTIR were utilized to elucidate the fabricated electrospun nanofibrous scaffolds (ENS). By increasing the concentration of manuka honey (Mh) in the formula, the mechanical, tensile, and conductivity properties of the polyvinyl pyrrolidine (PVP) solutions were significantly improved. As the concentration of honey rose, the width and direction of the ENS produced altered. For wound healing, honey’s ability to heal wounds faster may be boosted by a higher PVP concentration, which makes honey more easily incorporated. Because of its burst-and-continuous methylglyoxal release patterns, which may last for up to seven days, Mh is an excellent choice for helping the body’s healing process. The in vivo assessment of the Mh@PVP nanocomposite nanofiber mat demonstrated a rapid and substantial increase in keratinocyte expression, reflecting great ability for high regenerative wound healing. Most significantly, there is no scarring associated with hair regrowth. This scaffold can mimic skin characteristics and stimulate keratinocyte development.Graphical abstract

Impact of Mt. Olympus Honeys on Virulence Factors Implicated in Pathogenesis Exerted by Pseudomonas aeruginosa

The aim of this study was to examine the impact of twenty honey samples, harvested in Mt. Olympus (Greece), on the virulence factors implicated in P. aeruginosa pathogenesis. Six key virulence factors (protease and elastase activity, pyocyanin and pyoverdine concentration, biofilm formation, and swimming motility) were selected in order to assess the effect of the tested honeys compared with Manuka honey. All tested honeys demonstrated a significant inhibition of protease and elastase activity compared with the control. Six and thirteen honeys exerted superior protease (no inhibition zone) and elastase (values lower than 55%) activity, respectively, compared with Manuka honey. Seventeen tested honeys exhibited reduced pyoverdine production compared with the control; all tested honeys, except for one, showed an inhibitory effect on pyocyanin production compared with the control. Regarding swimming motility, nine tested honeys demonstrated significantly higher inhibition compared with Manuka honey. Honey concentrations (6% v/v and 8% v/v) had the most profound impact, as they reduced biofilm formation to less than 20% compared with the control. Overall, our data demonstrate a significant inhibition of the virulence factors in the tested Mt. Olympus honeys, highlighting the strong antimicrobial activity against P. aeruginosa, an antibiotic-resistant pathogen of growing concern, which is implicated in severe nosocomial infections globally.

Anticancer Activity of Trigona sp. Honey against Breast Cancer, Colon Cancer, and Lung Cancer

Since ancient times, honey has been utilized as a medication, while Trigona sp. honey is a special kind of honey. Breast, colon, and lung cancers are very malignant types of cancer and need to be treated with caution This investigation intended to establish the in vitro toxicity activity of eight Trigona sp. honey opposed to breast cancer (MCF-7), colon cancer (WiDr), and lung cancer (A549). Cytotoxicity using the MTT test technique (3,4,5-dimethylthiazole-2-yl)-2,5-diphenyltetrazolium bromide). The honey used is Trigona sp. honey with Indonesian standards and the concentration of honey tested is 5.5%. The results obtained were that honey Banten 1 dan 2, Bogor, Bangka Belitung, Batu Ampar, Sumedang, Garut, and Klaten inhibited MCF-7 cancer cells by 89.46, 84.56, 77.96, 86.39, 84.58, 85.26, 88.24, 84.40; honey Banten 1 dan 2, Bogor, Bangka Belitung, Batu Ampar, Sumedang, Garut, and Klaten inhibited WiDr cancer cells by 83.22, 76.74, 68.85, 75.51, 78.53, 81.43, 81.96, 78.33; honey Banten 1 dan 2, Bogor, Bangka Belitung, Batu Ampar, Sumedang, Garut, and Klaten inhibited cancer cells A549 by 52.16, 0, 63.21, 85.92, 82.60, 84.68, 69.63, 56.38. It was found that all types of honey could inhibit cells except honey from Banten 2. The highest percentages of inhibition against MCF-7, A549, and WiDr cells were 89.46, 85.92, and 83.22 from honey Banten 1, Bangka Belitung, and Banten 1.

ELABORATION OF AN ENERGY BAR FROM QUINOA POP WITH OATS, HONEY, AND NUTS

One of the main problems in the food industries is the use of various additives for the preservation of their products and to give an artificial flavor without the need to add natural products in their product, so these products have a relatively low percentage in terms of organic raw material and therefore your product will not have the same nutritional characteristics as a product made to Base of organic raw material such as fruits, cereals and vegetables. For this reason, food companies need to formulate and develop products that are based on organic raw material to bring to market products with high nutritional values and that do not have a great cost of obtaining so that the product is directed to all social classes without exclusion.Taking into account the need of the food company, quinoa pop will be formulated and elaborated for later use in the formulation and elaboration of an energy bar based on organic raw material using different concentrations of quinoa pop, nuts and honey to obtain a product of quality and safety, and sensory characteristics that are ideal for the consumer.

Sensory Characteristics and Nutritional Content of Soybean Honey-Based Fermented Milk

The study aimed to examine the effect of the types of bacteria and honey concentration on sensory characteristics and consumer preference levels on fermented soymilk and honey, as well as evaluate the nutritional content. This research was conducted between October and December 2019 at the Faculty of Agriculture, Riau University, and STIKes Hang Tuah Pekanbaru. Laboratory experiment-based research used forest honey from Bengkalis Regency (Rupat honey). The descriptive test was carried out by 30 semi-trained panelists and the hedonic test was conducted by 100 untrained panelists. Determination of nutrient composition was performed by proximate analysis. The statistical method used the ANOVA test and continued with Duncan New Multiple Range Test (DNMRT) at a significance level of 5% to determine the differences among treatments. The result of the descriptive test showed that the type of bacteria, honey concentration, as well as the interaction between the bacteria and honey concentration, affected the sensory characteristic of fermented soymilk honey. The result of the overall hedonic test suggested that panelists preferred fermented soymilk honey using Lactobacillus casei subsp. casei R-68 to fermented soymilk honey using Lactobacillus plantarum 1 R. 1.3.2., with scores of 2.88 and 2.75 respectively. Overall panelists rather liked fermented soymilk honey. The taste of fermented soymilk honey needs to be improved through further research.