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19 pages, 2378 KiB

Open AccessArticle

Physicochemical Characterization, Antioxidant, and Proliferative Activity of Colombian Propolis Extracts: A Comparative Study

by Diana Marcela Buitrago, Sandra J. Perdomo, Francisco Arturo Silva, Willy Cely-Veloza and Gloria Inés Lafaurie

Molecules 2024, 29(7), 1643; https://doi.org/10.3390/molecules29071643 - 06 Apr 2024

Viewed by 456

Abstract

Propolis extracts have been widely studied due to their popularity in traditional medicine, presenting incredible biodiversity. This study aimed to analyze propolis extracts’ phytochemical, physicochemical, and biological activities from four different biogeographic zones of the Huila region (Colombia). The raw material samples were [...] Read more.

Propolis extracts have been widely studied due to their popularity in traditional medicine, presenting incredible biodiversity. This study aimed to analyze propolis extracts’ phytochemical, physicochemical, and biological activities from four different biogeographic zones of the Huila region (Colombia). The raw material samples were collected by the scraping method and the ethanolic extracts (EEPs) were obtained by cold maceration with ethanol (96%). The physicochemical and sensory characterization was carried out according to the protocols recommended by the Brazilian Ministry of Agriculture and the main components of the EEPs were identified by LC-HRMS analysis. The determination of total phenols and flavonoids was carried out using colorimetric techniques. The antioxidant activity, cytotoxicity, and cell cycle regulation analyses in L929 and HGnF cells were evaluated using DPPH, Alamar Blue, and 7-amino actinomycin D (7-AAD) assays. The propolis samples presented an average yield of 33.1%, humidity between 1.6 and 2.8%, melting point between 54 and 62 °C, ashes between 1.40 and 2.19%, and waxes of 6.6–17.9%, respectively. The sensory characteristics of all samples were heterogeneous, complying with the quality specifications established by international standards. The polyphenolic and total flavonoid content was representative in the samples from Quebradon (255.9 ± 9.2 mg GAE/g, 543.1 ± 8.4 mg QE/g) and Arcadia (543.1 ± 8.4 mg GAE/g, 32.5 ± 1.18 g QE/g) (p < 0.05) that correlated with high antioxidant activity (Quebradon: 37.2 ± 1.2 µmol/g, Arcadia: 38.19 ± 0.7 µmol/g). In the chemical composition analysis, 19 compounds were characterized as phenolic acids and flavonoids, the most representative being chrysoeriol-O-methyl-ether, ellagic acid, and 3,4-O-dimethylcaffeic acid. Regarding biological activity, Quebradon and Arcadia propolis presented low toxicity with IC₅₀ of 2.83 ± 2.3 mg/mL and 4.28 ± 1.4 mg/mL in HGnF cells, respectively, and an arrest of the cell cycle in the G2/M phase of 71.6% and 50.8% compared to the control (11.9%) (p < 0.05). In general, the results of this study contribute to the identification of valid quality criteria to evaluate Colombian propolis, contributing to its study and chemical and biological characterization as a source of raw material for industrial and pharmaceutical use. In addition, Quebradon and Arcadia propolis can be important sources of bioactive molecules for the development of new drugs. Full article

(This article belongs to the Special Issue The Chemistry of Honey and Other Bee Products: Novel Applications and Quality)

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12 pages, 2710 KiB

Open AccessArticle

Monitoring the Release of Methylglyoxal (MGO) from Honey and Honey-Based Formulations

by Md Lokman Hossain, Lee Yong Lim, Katherine Hammer, Dhanushka Hettiarachchi and Cornelia Locher

Molecules 2023, 28(6), 2858; https://doi.org/10.3390/molecules28062858 - 22 Mar 2023

Cited by 4 | Viewed by 1864

Abstract

Methylglyoxal (MGO) is considered to be one of the vital components responsible for the anti-bacterial activity of Leptospermum spp. (Manuka) honey. While many studies have demonstrated a dose-dependent antibacterial activity for MGO in vitro, from a therapeutic viewpoint, it is also important to [...] Read more.

Methylglyoxal (MGO) is considered to be one of the vital components responsible for the anti-bacterial activity of Leptospermum spp. (Manuka) honey. While many studies have demonstrated a dose-dependent antibacterial activity for MGO in vitro, from a therapeutic viewpoint, it is also important to confirm its release from Manuka honey and also from Manuka honey-based formulations. This study is the first to report on the release profile of MGO from five commercial products containing Manuka honey using a Franz diffusion cell and High-Performance Liquid Chromatography (HPLC) analysis. The release of MGO expressed as percentage release of MGO content at baseline was monitored over a 12 h period and found to be 99.49 and 98.05% from an artificial honey matrix and NZ Manuka honey, respectively. For the investigated formulations, a time-dependent % MGO release between 85% and 97.18% was noted over the 12 h study period. Full article

(This article belongs to the Special Issue The Chemistry of Honey and Other Bee Products: Novel Applications and Quality)

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12 pages, 711 KiB

Open AccessArticle

The Activity of Red Nigerian Propolis and Some of Its Components against Trypanosoma brucei and Trypanosoma congolense

by Samya S. Alenezi, Naif D. Alenezi, Godwin U. Ebiloma, Manal J. Natto, Marzuq A. Ungogo, John O. Igoli, Valerie A. Ferro, Alexander I. Gray, James Fearnley, Harry P. de Koning and David G. Watson

Molecules 2023, 28(2), 622; https://doi.org/10.3390/molecules28020622 - 07 Jan 2023

Cited by 3 | Viewed by 1974

Abstract

Propolis is a resin that is gathered by bees from exudates produced by various plants. Its exact chemical composition depends on the plants available near the hive. Bees use propolis to coat the surfaces of the hive, where it acts as an anti-infective. [...] Read more.

Propolis is a resin that is gathered by bees from exudates produced by various plants. Its exact chemical composition depends on the plants available near the hive. Bees use propolis to coat the surfaces of the hive, where it acts as an anti-infective. Regardless of the chemical composition of propolis, it is always anti-protozoal, probably because protozoan parasites, particularly Lotmarium passim, are widespread in bee populations. The protozoa Trypanosoma brucei and T. congolense cause disease in humans and/or animals. The existing drugs for treating these diseases are old and resistance is an increasingly severe problem. The many types of propolis present a rich source of anti-trypanosomal compounds—from a material gathered by bees in an environmentally friendly way. In the current work, red Nigerian propolis from Rivers State, Nigeria was tested against T. brucei and T. congolense and found to be highly active (EC₅₀ 1.66 and 4.00 µg/mL, respectively). Four isoflavonoids, vestitol, neovestitol, 7-methylvestitol and medicarpin, were isolated from the propolis. The isolated compounds were also tested against T. brucei and T. congolense, and vestitol displayed the highest activity at 3.86 and 4.36 µg/mL, respectively. Activities against drug-resistant forms of T. brucei and T. congolense were similar to those against wild type. Full article

(This article belongs to the Special Issue The Chemistry of Honey and Other Bee Products: Novel Applications and Quality)

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10 pages, 2280 KiB

Open AccessArticle

Optical Rotation—A Reliable Parameter for Authentication of Honey?

by Dessislava Gerginova, Vanya Kurteva and Svetlana Simova

Molecules 2022, 27(24), 8916; https://doi.org/10.3390/molecules27248916 - 15 Dec 2022

Cited by 1 | Viewed by 1776

Abstract

The controversial question of whether optical rotation data can be used to distinguish floral from honeydew honey was investigated. Specific optical rotation angles were determined for 41 honey samples, including floral, honeydew, and adulterated honey, indicating that moderate to high positive optical rotation [...] Read more.

The controversial question of whether optical rotation data can be used to distinguish floral from honeydew honey was investigated. Specific optical rotation angles were determined for 41 honey samples, including floral, honeydew, and adulterated honey, indicating that moderate to high positive optical rotation angles were found for all adulterated samples measured. A strong correlation between the sugar profile and the specific optical rotation angle of honey was confirmed, and a method based on ¹³C NMR metabolomics was proposed to calculate specific optical rotation angles with good correlation with the experimental values. The results indicate that optical rotation is not a reliable method for distinguishing the origin of honey but could indicate adulteration. Full article

(This article belongs to the Special Issue The Chemistry of Honey and Other Bee Products: Novel Applications and Quality)

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19 pages, 3114 KiB

Open AccessArticle

The Use of HPTLC and SDS-PAGE Methods for Coniferous Honeydew Honey Fingerprinting Compiled with Mineral Content and Antioxidant Activity

by Monika Tomczyk, Aleksandra Bocian, Ewelina Sidor, Michał Miłek, Grzegorz Zaguła and Małgorzata Dżugan

Molecules 2022, 27(3), 720; https://doi.org/10.3390/molecules27030720 - 22 Jan 2022

Cited by 12 | Viewed by 2530

Abstract

Fir honeydew honey is a uniquely beneficial product which is often subjected to adulteration; however, pollen analysis is not useful to verify this honey type. Fourteen samples of EU protected designation of origin fir honeydew honey gathered directly from apiaries were studied. Standards [...] Read more.

Fir honeydew honey is a uniquely beneficial product which is often subjected to adulteration; however, pollen analysis is not useful to verify this honey type. Fourteen samples of EU protected designation of origin fir honeydew honey gathered directly from apiaries were studied. Standards of legal requirements and additional parameters, i.e., specific optical rotation, mineral content, and antioxidant activity, were tested. Five nectar honeys of different varieties were used as a comparative material. HPTLC and SDS-PAGE methods were used to fingerprint the honey types. All honeys tested fulfilled the quality requirements in terms of water content, pH, total acidity, conductivity, HMF, and diastase number. They were defined as dark amber on the Pfund scale and exhibited positive specific rotation (+2.5 to 25). Honeydew honey surpassed the tested nectar honeys in terms of mineral content and antioxidant activity as well as total polyphenolic content, except for buckwheat honey. The sugar and polyphenolic profile obtained by HPTLC allowed to distinguish honeydew from nectar honeys. The same was achieved by SDS-PAGE protein profiling. Both techniques seem to be cheap and quick tools for precisely distinguishing honeydew honey. Full article

(This article belongs to the Special Issue The Chemistry of Honey and Other Bee Products: Novel Applications and Quality)

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8 pages, 760 KiB

Open AccessArticle

Evolution of Physicochemical Parameters during the Thermal-Based Production of Água-mel, a Traditional Portuguese Honey-Related Food Product

by Teresa Cavaco, Ana Cristina Figueira, Raúl González-Domínguez, Ana Sayago and Ángeles Fernández-Recamales

Molecules 2022, 27(1), 57; https://doi.org/10.3390/molecules27010057 - 23 Dec 2021

Cited by 2 | Viewed by 2266

Abstract

The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, [...] Read more.

The purpose of this work was to investigate the physicochemical changes occurring during the thermal-based production of água-mel, a traditional Portuguese honey-related food product. The refractive index, color parameters (hue angle, H°; chroma, C*), and the content of total reducing sugars, glucose, fructose, total brown pigments, and 5-hydroxymethylfurfural were monitored along the entire production process, and their evolution was kinetically modelled. Thermal processing caused a gradual decrease in sugars, which was accompanied by the formation of brown pigments and 5-hydroxymethylfurfural, increased concentration of soluble solids as evaluated through refractive index measurements, as well as the appearance of darker colors. In particular, a zero-order kinetic model could explain the changes in H° and reducing sugars, while the evolution of refractive index, brown pigments, 5-hydroxymethylfurfural, C*, fructose, and glucose were best fitted using a first-order kinetics model. Full article

(This article belongs to the Special Issue The Chemistry of Honey and Other Bee Products: Novel Applications and Quality)

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14 pages, 2079 KiB

Open AccessReview

Honey Quality Control: Review of Methodologies for Determining Entomological Origin

by Saeed Mohamadzade Namin, Sampat Ghosh and Chuleui Jung

Molecules 2023, 28(10), 4232; https://doi.org/10.3390/molecules28104232 - 22 May 2023

Cited by 1 | Viewed by 2091

Abstract

Honey is a widely consumed natural product, and its entomological origin can significantly influence its market value. Therefore, traceability of the entomological origin of honey should also be considered in honey quality control protocols. Although several methods exist, such as physicochemical characterization and [...] Read more.

Honey is a widely consumed natural product, and its entomological origin can significantly influence its market value. Therefore, traceability of the entomological origin of honey should also be considered in honey quality control protocols. Although several methods exist, such as physicochemical characterization and bioactivity profiling of honey of different entomological origins, the most promising three methods for entomological authentication of honey include protein-based identification, chemical profiling, and a DNA-based method. All of these methods can be applied for reliable identification of the entomological origin of honey. However, as the honey is a complex matrix, the inconsistency of the results obtained by these methods is a pragmatic challenge, and therefore, the use of each method in all the cases is questionable. Most of these methodologies can be used for authentication of newly harvested honey and it is worth understanding the possibility of using these methods for authentication of relatively old samples. Most probably, using DNA-based methods targeting small fragments of DNA can provide the best result in old samples, however, the species-specific primers targeting short fragments are limited and not available for all species. Therefore, using universal primers in combination with a DNA metabarcoding approach can be a good solution that requires further investigation. This present article describes the applications of different methods, their pros, and their cons to identify honey based on entomological origin. Full article

(This article belongs to the Special Issue The Chemistry of Honey and Other Bee Products: Novel Applications and Quality)

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15 pages, 883 KiB

Open AccessReview

Towards DNA-Based Methods Analysis for Honey: An Update

by Sónia Soares, Francisca Rodrigues and Cristina Delerue-Matos

Molecules 2023, 28(5), 2106; https://doi.org/10.3390/molecules28052106 - 23 Feb 2023

Viewed by 2586

Abstract

Honey is a natural product widely consumed all over the world due to its relationship with healthy benefits. Additionally, environmental and ethical issues have a higher weight in the consumer’s choice to buy honey as a natural product. Following the high demand of [...] Read more.

Honey is a natural product widely consumed all over the world due to its relationship with healthy benefits. Additionally, environmental and ethical issues have a higher weight in the consumer’s choice to buy honey as a natural product. Following the high demand of this product, several approaches have been suggested and developed aiming at the assessment of honey’s quality and authenticity. Target approaches, such as pollen analysis, phenolic compounds, sugars, volatile compounds, organic acids, proteins, amino acids, minerals, and trace elements, showed an efficacy, particularly concerning the honey origin. However, a special highlight is given to DNA markers, due to their useful applicability in environmental and biodiversity studies, besides the geographical, botanical, and entomological origins. Different DNA target genes were already explored for addressing diverse sources of honey DNA, with DNA metabarcoding attaining a relevant importance. This review aims to describe the latest advances on DNA-based methods applied in honey related studies, identifying the research needs for the development of new and additional required methodologies, and to select the most adequate tools for future research projects. Full article

(This article belongs to the Special Issue The Chemistry of Honey and Other Bee Products: Novel Applications and Quality)

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15 pages, 1947 KiB

Open AccessReview

Biochemical Reactions and Their Biological Contributions in Honey

by Wed Mohammed Ali Alaerjani, Sraa Abu-Melha, Rahaf Mohammed Hussein Alshareef, Badriah Saad Al-Farhan, Hamed A. Ghramh, Badria Mohammed Abdallah Al-Shehri, Majed A. Bajaber, Khalid Ali Khan, Munira M. Alrooqi, Gad Allah Modawe and Mohammed Elimam Ahamed Mohammed

Molecules 2022, 27(15), 4719; https://doi.org/10.3390/molecules27154719 - 23 Jul 2022

Cited by 6 | Viewed by 3636

Abstract

Honey is known for its content of biomolecules, such as enzymes. The enzymes of honey originate from bees, plant nectars, secretions or excretions of plant-sucking insects, or from microorganisms such as yeasts. Honey can be characterized by enzyme-catalyzed and non-enzymatic reactions. Notable examples [...] Read more.

Honey is known for its content of biomolecules, such as enzymes. The enzymes of honey originate from bees, plant nectars, secretions or excretions of plant-sucking insects, or from microorganisms such as yeasts. Honey can be characterized by enzyme-catalyzed and non-enzymatic reactions. Notable examples of enzyme-catalyzed reactions are the production of hydrogen peroxide through glucose oxidase activity and the conversion of hydrogen peroxide to water and oxygen by catalase enzymes. Production of hydroxymethylfurfural (HMF) from glucose or fructose is an example of non-enzymatic reactions in honey. Full article

(This article belongs to the Special Issue The Chemistry of Honey and Other Bee Products: Novel Applications and Quality)

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