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Beyond Food: Bioactives, Chemical Markers and Health-Related Properties of Honey
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Beyond Food: Bioactives, Chemical Markers and Health-Related Properties of Honey

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (15 February 2024) | Viewed by 5684

Special Issue Editor

Dr. Kerry Martin Loomes

E-Mail Website
Guest Editor
School of Biological Sciences, Maurice Wilkins Centre for Molecular Biodiscovery, University of Auckland, Auckland 92019, New Zealand
Interests: proteomic analysis of honey; natural compound

Special Issue Information

Dear Colleagues,

Honey has been used as a food since antiquity. However, some honeys, such as mānuka honey, derived from Leptospermum scoparium, an indigenous plant from New Zealand, possess enhanced antimicrobial properties in addition to hydrogen peroxide antibacterial activity that is generic across honeys. While comprising primarily a supersaturated sugar solution, honeys may also contain a diverse array of compounds, ranging from carbohydrate metabolites to phenolics and flavonoids. Some of these components are becoming increasingly recognized for their potential role in promoting human health. Some honeys also possess “unique” chemical markers that can be utilized to distinguish between honey types. In this Special Issue, we invite papers on honey research on topics relating to bioactive compounds, chemical markers, and human-health-conferring properties.

Dr. Kerry Martin Loomes
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • honey
  • bioactives
  • Leptospermum scoparium
  • antimicrobial
  • anti-inflammatory
  • wound healing
  • nectar
  • mānuka
  • honey authenticity

Published Papers (2 papers)

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Research

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17 pages, 6394 KiB  
Article
Proteomic Analysis of Honey: Peptide Profiling as a Novel Approach for New Zealand Mānuka (Leptospermum scoparium) Honey Authentication
by Jessie Bong, Martin Middleditch, Jonathan M. Stephens and Kerry M. Loomes
Foods 2023, 12(10), 1968; https://doi.org/10.3390/foods12101968 - 12 May 2023
Cited by 1 | Viewed by 1542
Abstract
New Zealand mānuka (Leptospermum scoparium) honey is a premium food product. Unfortunately, its high demand has led to “not true to label” marketed mānuka honey. Robust methods are therefore required to determine authenticity. We previously identified three unique nectar-derived proteins in [...] Read more.
New Zealand mānuka (Leptospermum scoparium) honey is a premium food product. Unfortunately, its high demand has led to “not true to label” marketed mānuka honey. Robust methods are therefore required to determine authenticity. We previously identified three unique nectar-derived proteins in mānuka honey, detected as twelve tryptic peptide markers, and hypothesized these could be used to determine authenticity. We invoked a targeted proteomic approach based on parallel reaction-monitoring (PRM) to selectively monitor relative abundance of these peptides in sixteen mānuka and twenty six non-mānuka honey samples of various floral origin. We included six tryptic peptide markers derived from three bee-derived major royal jelly proteins as potential internal standards. The twelve mānuka-specific tryptic peptide markers were present in all mānuka honeys with minor regional variation. By comparison, they had negligible presence in non-mānuka honeys. Bee-derived peptides were detected in all honeys with similar relative abundance but with sufficient variation precluding their utility as internal standards. Mānuka honeys displayed an inverse relationship between total protein content and the ratio between nectar- to bee-derived peptide abundance. This trend reveals an association between protein content on possible nectar processing time by bees. Overall, these findings demonstrate the first successful application of peptide profiling as an alternative and potentially more robust approach for mānuka honey authentication. Full article
(This article belongs to the Special Issue Beyond Food: Bioactives, Chemical Markers and Health-Related Properties of Honey)
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Review

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14 pages, 635 KiB  
Review
Antibacterial and Antibiofilm Effect of Honey in the Prevention of Dental Caries: A Recent Perspective
by Juraj Deglovic, Nora Majtanova and Juraj Majtan
Foods 2022, 11(17), 2670; https://doi.org/10.3390/foods11172670 - 02 Sep 2022
Cited by 12 | Viewed by 3690
Abstract
The successful application of honey in wound care management has been achieved due to honey’s potent antibacterial effects, characterised by its multifactorial action. Impressive clinical efficacy has ignited its further use in diverse clinical disciplines, including stomatology. Indeed, there is increasing usage of [...] Read more.
The successful application of honey in wound care management has been achieved due to honey’s potent antibacterial effects, characterised by its multifactorial action. Impressive clinical efficacy has ignited its further use in diverse clinical disciplines, including stomatology. Indeed, there is increasing usage of honey in dental medicine as a preventive or therapeutic remedy for some periodontal diseases mainly associated with bacteria, such as dental caries, gingivitis and mucositides. Dental caries is undoubtedly a major oral health problem worldwide, with an increasing tendency of incidence. The purpose of this perspective review is to describe the recent progress in the laboratory and clinical use of honey in the prevention of dental caries, with emphasis on the antibacterial and antibiofilm effects of honey. The role of honey in the cariogenic process is also discussed. In addition, the quality of honey and the urgent in vitro evaluation of its antibacterial/antibiofilm properties before clinical use are highlighted. Findings based on data extracted from laboratory studies demonstrate the pronounced antibacterial effect of different honeys against a number of periodontal pathogens, including Streptococcus mutans. Although the promising antibiofilm effects of honey have been reported mainly against S. mutans, these results are limited to very few studies. From a clinical point of view, honey significantly reduces dental plaque; however, it is not superior to the conventional agent. Despite the positive in vitro results, the clinical effectiveness of honey in the prevention of dental caries remains inconclusive since further robust clinical studies are needed. Full article
(This article belongs to the Special Issue Beyond Food: Bioactives, Chemical Markers and Health-Related Properties of Honey)
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