Honey Polyphenols Research Articles

Preliminary Identification and Quantification of Individual Polyphenols in Fallopia japonica Plants and Honey and Their Influence on Antimicrobial and Antibiofilm Activities.

Fallopia japonica (FJ), an invasive plant species known for its rich bioactive compounds, has been used for centuries in traditional Chinese medicine. Despite its significant beekeeping potential, this aspect of FJ remains underexplored. This research aims to investigate the antimicrobial and antibiofilm properties of FJ plants and honey. Notably, this study is the first to identify individual phenolic compounds in both FJ plant tissues and FJ honey, highlighting resveratrol as a marker of FJ honey. The study tested inhibitory activity against seven bacterial strains: Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, Salmonella enteritidis, and the yeast Candida albicans. Disk diffusion and microdilution methods were used to assess antimicrobial activity, while the crystal violet staining test evaluated antibiofilm activity. Results showed that FJ plant tissues and honey exhibited strong inhibition, particularly against Gram-negative bacterial strains. The most significant inhibition of biofilm formation, by both FJ plant tissues and honey, was observed against Staphylococcus aureus and Escherichia coli. A significant positive correlation was found between antimicrobial activity and individual polyphenols, especially resveratrol. The antibacterial and antibiofilm potential of FJ plant tissues and honey suggests promising applications in sustainable beekeeping. Further research is necessary to evaluate the bioactive compounds found in FJ honey and their health effects.

Honey polyphenols: regulators of human microbiota and health.

A comprehensive review of research over the last decade was conducted to carry out this work. The main objective of this work is to present relevant evidence of the effect of honey intake on the human intestinal microbiota and its relationship with the improvement of various chronic diseases, such as cirrhosis, metabolic syndrome, diabetes, and obesity, among others. Therefore, this work focuses on the health-improving honey dietary supplementation implications associated with specific changes in the human microbiota and their biochemical mechanisms to enhance the proliferation of beneficial microorganisms and the inhibition of pathogenic microorganisms. Consumption of honey polyphenols significantly improves people's health conditions, especially in patients with chronic disease. Hence, honey intake unequivocally constitutes an alternative way to enhance health and could be used to prevent some relevant chronic diseases.

Study on the Changes of Main Ingredients of Acacia Honey during the Ripening Process Based on Clustering Analysis and Principal Component Analysis

In order to explore the changes in nutritional ingredients of honey during the natural ripening process, the contents of moisture, monosaccharide, disaccharide, 9 kinds of oligosaccharides and 18 kinds of polyphenols in acacia honey were determined by the Abbe refractometer, high performance liquid chromatography(HPLC), gas chromatography-mass spectrometry(GC-MS) and high performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS), respectively, combined with hierarchical cluster analysis(HCA) and principal component analysis(PCA) to distinguish acacia honey during different ripening days. The results showed that during the ripening process of acacia honey, the contents of moisture, oligosaccharides and polyphenols changed significantly. Among them, the contents of moisture, kestose, and melezitose decreased by 5.77, 0.09, and 3.47 g/100 g, respectively, while maltulose, turanose, erlose, and isomaltose increased 0.85, 1.65, 2.43, and 0.25 g/100 g, respectively. For the polyphenols, the contents of rutin, kaempferol, protocatechuic acid, and p-hydroxybenzoic acid generally increased; gallic acid, morin, ferulic acid, galangin, caffeic acid phenethyl ester, caffeic acid, and chrysin increased first and then decreased; benzoic acid and p-coumaric acid decreased first and then increased. In addition, the contents of melezitose under different ripening days of acacia honey were reduced significantly(P<0.05), while p-hydroxybenzoic acid and caffeic acid increased significantly(P<0.05), which could be used as potential characteristic indexes for judging the ripeness of acacia honey. The chemometrics analysis results showed oligosaccharides and polyphenols could obviously distinguish acacia honey during the different ripening days.

Monofloral Triadica Cochinchinensis Honey Polyphenols Improve Alcohol-Induced Liver Disease by Regulating the Gut Microbiota of Mice.

Honey produced from medicinal plants holds great promise for human health. Increasing evidence suggests that the gut microbiota plays an important role in liver pathology after alcohol intake. The aim of this study was to identify the polyphenol composition of triadica cochinchinensis honey (TCH), and to study the potential effect of honey polyphenols on the regulation of gut microbes in mice with alcohol-induced liver injury and the improvement of alcohol-induced liver disease. For these purposes, a total of 190 compounds were identified and 27 of them were quantified by ultraperformance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-Q/TOF-MS) and we successfully established a mouse model of alcohol-induced liver injury. The results show that TCH polyphenols can significantly restore the levels of ALT and AST, and TCH intervention can significantly improve the pathological changes of liver tissue in alcohol-exposed mice. Additionally, a significant decrease was observed in Firmicutes/Bacteroidetes after TCH treatment. Moreover, KEGG pathways of ATP-binding cassette (ABC) transporters, two-component system and biosynthesis of amino acids enriched the most differentially expressed genes after TCH intervention for 8 weeks. Our results may have important implications for the use of TCH as a functional food component with potential therapeutic utility against alcohol-induced liver disease.

Direct and Indirect Effect of Honey as a Functional Food Against Metabolic Syndrome and Its Skeletal Complications.

Metabolic syndrome (MetS) refers to the simultaneous presence of hypertension, hyperglycemia, dyslipidemia and/or visceral obesity, which predisposes a person to cardiovascular diseases and diabetes. Evidence suggesting the presence of direct and indirect associations between MetS and osteoporosis is growing. Many studies have reported the beneficial effects of polyphenols in alleviating MetS in in vivo and in vitro models through their antioxidant and anti-inflammation actions. This review aims to summarize the effects of honey (based on unifloral and multi-floral nectar sources) on bone metabolism and each component of MetS. A literature search was performed using the PubMed and Scopus databases using specific search strings. Original studies related to components of MetS and bone, and the effects of honey on components of MetS and bone were included. Honey polyphenols could act synergistically in alleviating MetS by preventing oxidative damage and inflammation. Honey intake is shown to reduce blood glucose levels and prevent excessive weight gain. It also improves lipid metabolism by reducing total cholesterol, triglycerides and low-density lipoprotein, as well as increasing high-density lipoprotein. Honey can prevent bone loss by reducing the adverse effects of MetS on bone homeostasis, apart from its direct action on the skeletal system. In conclusion, honey supplementation could be integrated into the management of MetS and MetS-induced bone loss as a preventive and adjunct therapeutic agent.

Polyphenol profile of buckwheat honey, nectar and pollen.

A focus of research in recent years is the comparison of honey as the final product of bees with pollen and nectar of the plant from which the honey originates, as the main food source for bees. Buckwheat honey is recognized as a nutritionally valuable product, which provides a scientifically proven health benefit and is confirmed as a functional food. The quality of this type of honey is attributed to high levels of phytochemicals in buckwheat. The purpose of this study was the examination of similarity between buckwheat honey and buckwheat nectar and pollen, as well as simultaneous investigation of their chemical profiles and the origin of the honey. The phenolic profile of buckwheat pollen showed a lower number of flavonoids and phenolic acids than those of nectar and honey samples, but confirmed the presence of the most characteristic polyphenols derived from the buckwheat plant. The notable difference was found to be the presence of (epi)catechin units, its galloylated derivatives and procyanidin dimers, which were not present in honey. Honey polyphenols displayed a pronounced correlation with those of nectar, but not with those of pollen. Finally, by comparing the polyphenolic profiles of honey, nectar and pollen sharing the same geographical origin, new data could be provided for a potential assessment of the botanical origin of buckwheat honey.

A Review on Oxidative Stress, Diabetic Complications, and the Roles of Honey Polyphenols.

Despite the availability of various antidiabetic drugs, diabetes mellitus (DM) remains one of the world's most prevalent chronic diseases and is a global burden. Hyperglycaemia, a characteristic of type 2 diabetes mellitus (T2DM), substantially leads to the generation of reactive oxygen species (ROS), triggering oxidative stress as well as numerous cellular and molecular modifications such as mitochondrial dysfunction affecting normal physiological functions in the body. In mitochondrial-mediated processes, oxidative pathways play an important role, although the responsible molecular mechanisms remain unclear. The impaired mitochondrial function is evidenced by insulin insensitivity in various cell types. In addition, the roles of master antioxidant pathway nuclear factor erythroid 2-related factor 2 (Nrf2)/Kelch-like ECH-associated protein 1 (Keap1)/antioxidant response elements (ARE) are being deciphered to explain various molecular pathways involved in diabetes. Dietary factors are known to influence diabetes, and many natural dietary factors have been studied to improve diabetes. Honey is primarily rich in carbohydrates and is also abundant in flavonoids and phenolic acids; thus, it is a promising therapeutic antioxidant for various disorders. Various research has indicated that honey has strong wound-healing properties and has antibacterial, anti-inflammatory, antifungal, and antiviral effects; thus, it is a promising antidiabetic agent. The potential antidiabetic mechanisms of honey were proposed based on its major constituents. This review focuses on the various prospects of using honey as an antidiabetic agent and the potential insights.

Antioxidant activity of different cheese-honey combinations before and after in vitro gastrointestinal digestion

This study aimed to evaluate the effect of different cheese-honey combinations on antioxidant activity before and after in vitro gastrointestinal digestion, using the 2,2′-azino-bis-3-ethylbenzothiazoline- 6-sulfonic acid (ABTS), and ferric-reducing antioxidant power (FRAP) assays. Honey addition significantly enhanced the antioxidant activity of cheese samples (P < 0.05). The antioxidant activity of in vitro digested samples was significantly lower than the undigested ones. However, digested cheese-honey combination showed a percentage decrease of antioxidant activity lower than plain cheese. The cheese and honey types affected the percentage decrease of antioxidant activity in the digested samples, this is mainly due to the bioaccessibility of the honey polyphenols after digestion. Sensory analysis showed that all cheese-honey combinations were well accepted by the consumers, the health information on higher antioxidant capacity of dark honeys has not influenced the degree of acceptability of consumers, who preferred the cheese - clear honey combinations.

Phenolic compounds from Mediterranean foods as nutraceutical tools for the prevention of cancer: The effect of honey polyphenols on colorectal cancer stem-like cells from spheroids

Chemoresistance and development of relapses are ascribable to a rare cell population of tumour mass: cancer stem cells (CSCs). Targeting CSCs could increase patients' survival rate and it is important to identify molecules that can act on the main pathways of these cells. Natural bioactive compounds, of which Manuka honey (MH) is rich, could be a good opportunity to target them. This work aims to evaluate the effect of MH on CSCs-like from human colorectal carcinoma (HCT-116 cell line) enriched through the in vitro sphere-forming assay. The results showed that MH reduced the volume of the entire culture of spheroids, affecting also their morphological parameters and induced apoptosis and ROS intracellular accumulation in CSCs-like. In addition, MH decreased the mRNA expression of one of ABC transporters (ABCG2) and affected self-renewal ability through the downregulation of the mRNA expression of one of the receptor membranes of Wnt/β-catenin pathway (Frizzled 7).

The roles of strawberry and honey phytochemicals on human health: A possible clue on the molecular mechanisms involved in the prevention of oxidative stress and inflammation

BackgroundOxidative stress and inflammation contribute to the etiopathogenesis of several human chronic diseases, such as cancer, diabetes, cardiovascular diseases and metabolic syndrome. Besides classic stimuli, such as reactive oxidant species, endotoxins (i.e., bacteria lipopolysaccharide), cytokines or carcinogens, oxidative stress and inflammation can be triggered by a poor diet and an excess of body fat and energy intake. Strawberry and honey are common rich sources of nutrients and bioactive compounds, widely studied for their roles exerted in health maintenance and disease prevention. PurposeThis review aims to summarize and update the effects of strawberry and honey against oxidative stress and inflammation, with emphasis on metabolism and on the main molecular mechanisms involved in these effects. MethodsA wide range of literature, published in the last 10 years, elucidating the effects of strawberry and honey in preventing oxidative stress and inflammation both in vitro (whole matrix and digested fractions) and in vivo was collected from online electronic databases (PubMed, Scopus and Web of Science) and reviewed. ResultsStrawberry and honey polyphenols may potentially prevent the chronic diseases related to oxidative stress and inflammation. Several in vitro and in vivo studies reported the effects of these foods in suppressing the oxidative stress, by decreasing ROS production and oxidative biomarkers, restoring the antioxidant enzyme activities, ameliorating the mitochondrial antioxidant status and functionality, among others, and the inflammatory process, by modulating the mediators of acute and chronic inflammation essential for the onset of several human diseases. These beneficial properties are mediated in part through their ability to target multiple signaling pathways, such as p38 MAPK, AMPK, PI3K/Akt, NF-κB and Nrf2. ConclusionsAvailable scientific literature show that strawberry and honey may be effective in preventing oxidative stress and inflammation. The deep evaluation of the factors that affect their metabolism as well as the assessment of the main molecular mechanisms involved are of extreme importance for the possible therapeutic and preventive benefit against the most common human diseases. However, published literature is still scarce so that deeper studies should be performed in order to evaluate the bioavailability of these food matrices and their effects after digestion.

Influence of altitudinal variation on the total phenolic and flavonoid content of Acacia and Ziziphus honey

ABSTRACT Polyphenols are recognized as significant phytochemicals responsible for the health-promoting properties of honey. Their levels and chemical diversity in honey are mainly dependent on the floral and geographical origin of the honey. In this study, we investigated the influence of altitudinal variation on the total phenolic content (TPC) and total flavonoid content (TFC) of Acacia and Ziziphus honey collected from the Asir region of Saudi Arabia. Samples were collected at four altitudes (113, 317, 511, and 576 meters above sea level). The monofloral origin of the honey was confirmed and characterized by melisopalynological analysis. The Folin–Ciocalteu and aluminum chloride methods were applied for the determination of TPC and TFC, respectively. Results showed that the TPC and TFC values were significantly different between Acacia and Ziziphus honey collected at the same altitudes, and both types exhibited high levels of phenolic compounds. There was a significant positive correlation between altitude and both TPC and TFC in Acacia honey. In contrast, a significant negative correlation was found between altitude and both TPC and TFC in Ziziphus honey. We concluded that altitude significantly influenced the TPC and TFC of honey and that the effects may differ based on floral origin. Further investigation is required to develop a deeper understanding of the relationship between altitude and the content of polyphenols in honey.

Honey Polyphenols Ameliorate DSS-Induced Ulcerative Colitis via Modulating Gut Microbiota in Rats.

Ulcerative colitis (UC) is a multifaceted and recurrent immune disorder that requires long-term potent pharmacological treatment. Honey, as a natural food of nourishment and pharmaceutical value, has been found to defend against colitis. The effects of different constituents in honey are investigated on DSS-induced colitis in rats. Rats are given DSS, sugars, honey, polyphenols, or SASP for a week, with blood and colon samples collected for the biochemical parameters and inflammation-related gene analysis and colon contents for gut microbiota. The results show that pretreatments with honey polyphenols significantly improve SOD, GSH-Px, NO, and MPO levels and reduce DSS-induced colonic apoptosis, the colonic inflammatory cytokines IL-6, TNF-α, and TGF-β1 accompanied by downregulation of IL-1β, IL-6, TNF-α, and IFN-γ gene and upregulation of IκB-α gene. Furthermore, honey polyphenols and SASP show similar microbial community structure shifts and selective enrichment of key species. At the genus level, honey polyphenols significantly reduce the population of Bacteroides, Corynebacterium, and Proteus species. The correlation analysis indicates that colonic gene expression regulated by honey polyphenols is relative to the key species of gut microbiota. Honey polyphenols improve intestinal inflammation and oxidative stress resistance via modulating gut microbiota, which is conducive to revealing the host-microbe interactions.

Beneficial roles of honey polyphenols against some human degenerative diseases: A review.

Honey contains many active constituents and antioxidants such as polyphenols. Polyphenols are phytochemicals, a generic term for the several thousand plant-based molecules with antioxidant properties. Many in vitro studies in human cell cultures as well as many animal studies confirm the protective effect of polyphenols on a number of diseases such as cardiovascular diseases (CVD), diabetes, cancer, neurodegenerative diseases, pulmonary diseases, liver diseases and so on. Nevertheless, it is challenging to identify the specific biological mechanism underlying individual polyphenols and to determine how polyphenols impact human health. To date, several studies have attempted to elucidate the molecular pathway for specific polyphenols acting against particular diseases. In this review, we report on the various polyphenols present in different types of honey according to their classification, source, and specific functions and discuss several of the honey polyphenols with the most therapeutic potential to exert an effect on the various pathologies of some major diseases including CVD, diabetes, cancer, and neurodegenerative diseases.

Polyphenols as Possible Markers of Botanical Origin of Honey.

In recent years, the botanical and geographical origin of food has become an important topic in the context of food quality and safety, as well as consumer protection, in accordance with international standards. Finding chemical markers, especially phytochemicals, characteristic for some kind of food is the subject of interest of a significant number of researchers in the world. This paper is focused on the use of polyphenols as potential markers for the determination of botanical origin of honey. It includes a review of the polyphenols present in various honey samples and the methods for their separation and identification. Special emphasis in this paper is placed on the identification of honey polyphenols using advanced LC-MS techniques in order to find specific markers of botanical origin of honey. In this regard, this study gives an overview of the literature that describes the use of LC-MS techniques for the isolation and determination of honey polyphenols. This review focuses on the research performed in the past two decades.

Extraction of Honey Polyphenols: Method Development and Evidence of Cis Isomerization.

Honey polyphenols have been studied with the objective of relating honeys to their floral sources. Initially synthesized by plant, these polyphenols can be found in the plant’s nectar, which are collected by bees, which convert the nectar into honey. Consequently, polyphenols constitute minor components of honey. The development of a solid-phase extraction method for honey polyphenols is presented in this study. The technique employs Amberlite XAD-2 adsorbent and was tested on monofloral honeys from six different plants: acacia, chestnut, eucalyptus, thyme, sunflower, and wild carrot. Analyses were performed using high-performance liquid chromatography coupled with UV detection and mass spectrometry. Several phenolic acids and flavonoids were identified: caffeic and p-coumaric acids, quercetin, kaempferol, naringenin, chrysin, and pinocembrin. Generally, the quantity of a given polyphenol in the honey was around 0.2 mg/100 g of honey, except for chestnut honey, which contained around 3.0 mg of p-coumaric acid/100 g of honey. Analyses highlighted significant formation of cis isomers for phenolic acids during the extraction despite protection from light.

Anti-Inflammatory and Anti-Microbial Activities of Selected Honey Samples

The medical property of honey in wound healing was reported due to its anti-inflammatory and anti-microbial activities. It is believed that polar compounds including sugars and polyphenols in honey could contribute to the biological activities. In this study, crude honey samples of Tualang, Gelam and Acacia were fractionated into polar fractions using a C18 reversed-phase extraction column. The polar fractions were found to be more effective than crude honey samples because of lower effective concentration (0.04-0.37 g mL-1) at 50% of inhibition. However, the polar fractions did not improve the selectivity of inhibition against cyclooxygenase-2. Polar fractionation also did not improve the anti-microbial activities of crude honey samples. The improvement was only showed by Tualang honey fraction (~70%) with the minimum inhibitory concentration (3.1% (w/v)) against Candida albican. The potential bioactive compounds were putatively identified as hydroxymethylfurfural, ethyl glucuronide, myricetin and apigenin glycoside based on the results of LC-MS/MS.

Polyphenol-Protein Complexes and Their Consequences for the Redox Activity, Structure and Function of Honey. A Current View and New Hypothesis – a Review

There is increasing evidence that protein complexation by honey polyphenols is changing honey structure and function. This relatively less investigated fi led of honey research is presented in a context of known mechanism of formation of the stable polyphenol-protein complexes in other foods. At a core of these interactions lies the ability of polyphenols to form non-covalent and covalent bonds with proteins leading to transient and/or irreversible complexes, respectively. Honey storage and thermal processing induces non-enzymatic oxidation of polyphenols to reactive quinones and enables them to form covalent bonds with proteins. In this short review, we present data from our laboratory on previously unrecognized types of protein-polyphenol complexes that differed in size, stoichiometry, and antioxidant capacities, and the implications they have to honey antioxidant and antibacterial activities. Our intent is to provide a current understanding of protein-polyphenol complexation in honey and also some new thoughts /hypotheses that can be useful in directing future research.

Neurological effects of honey: current and future prospects.

Honey is the only insect-derived natural product with therapeutic, traditional, spiritual, nutritional, cosmetic, and industrial value. In addition to having excellent nutritional value, honey is a good source of physiologically active natural compounds, such as polyphenols. Unfortunately, there are very few current research projects investigating the nootropic and neuropharmacological effects of honey, and these are still in their early stages. Raw honey possesses nootropic effects, such as memory-enhancing effects, as well as neuropharmacological activities, such as anxiolytic, antinociceptive, anticonvulsant, and antidepressant activities. Research suggests that the polyphenol constituents of honey can quench biological reactive oxygen species and counter oxidative stress while restoring the cellular antioxidant defense system. Honey polyphenols are also directly involved in apoptotic activities while attenuating microglia-induced neuroinflammation. Honey polyphenols are useful in improving memory deficits and can act at the molecular level. Therefore, the ultimate biochemical impact of honey on specific neurodegenerative diseases, apoptosis, necrosis, neuroinflammation, synaptic plasticity, and behavior-modulating neural circuitry should be evaluated with appropriate mechanistic approaches using biochemical and molecular tools.

Fast HPLC-DAD quantification of nine polyphenols in honey by using second-order calibration method based on trilinear decomposition algorithm

This paper describes the use of second-order calibration for development of HPLC-DAD method to quantify nine polyphenols in five kinds of honey samples. The sample treatment procedure was simplified effectively relative to the traditional ways. Baselines drift was also overcome by means of regarding the drift as additional factor(s) as well as the analytes of interest in the mathematical model. The contents of polyphenols obtained by the alternating trilinear decomposition (ATLD) method have been successfully used to distinguish different types of honey. This method shows good linearity (r>0.99), rapidity (t<7.60min) and accuracy, which may be extremely promising as an excellent routine strategy for identification and quantification of polyphenols in the complex matrices.

Unraveling a mechanism of honey antibacterial action: Polyphenol/H2O2-induced oxidative effect on bacterial cell growth and on DNA degradation

Several compounds with antibacterial activities were identified in honey however, a mechanism by which they lead to bacterial growth inhibition and bacterial death remains still unknown. We recently found that honeys possess DNA degrading activity mediated by honey hydrogen peroxide and an unknown honey component(s). Here we provide evidence that active honeys (MIC90 of 6.25–12.5% v/v) possessed significantly higher levels of phenolics (p<0.02) of higher radical scavenging activities (p<0.005) than honeys of average activity. Removal of H2O2 by catalase eliminated bacteriostatic activities caused by both phenolics and H2O2 suggesting that the growth inhibition resulted from the coupling chemistry between these compounds. Both phenolics and H2O2 were involved in DNA degradation by honeys. Treatment of plasmid DNA with H2O2 alone did not affect the DNA integrity but H2O2 removal from honey by catalase prevented DNA degradation. Polyphenols extracted from honeys degraded plasmid DNA in the presence of H2O2 and Cu(II) in the Fenton-type reaction. The extent of DNA degradation was inversely related to the polyphenol concentration in this system as well as in honeys. At low content, honey polyphenols exerted pro-oxidant activity damaging to DNA. In conclusion, honey phenolics with pro-oxidant activities were necessary intermediates that conferred oxidative action of H2O2. Phenolic/H2O2-induced oxidative stress constituted the mechanism of honey bacteriostatic and DNA damaging activities.