Food Biotechnology
Shabnam Parichehreh; Gholamhossein Tahmasbi; Mohammad Eslampanah; Pejvak Khaki
Abstract
Iranian men are at risk of developing gastrointestinal cancer caused by H. pylori. It is very imperative to find effective methods to control this bacterium as there are currently no very effective treatments for it. Honey has been shown to have antimicrobial properties against various pathogens. ...
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Iranian men are at risk of developing gastrointestinal cancer caused by H. pylori. It is very imperative to find effective methods to control this bacterium as there are currently no very effective treatments for it. Honey has been shown to have antimicrobial properties against various pathogens. This study analyzed 15 honey samples from A. florea bees, collected from different floral and geographical origins, for their antimicrobial efficacy against H. pylori. Using atomic absorption measurements, the honey samples were also tested for their phenolic and flavonoid content, protein concentration, and mineral content. Antioxidant activity was determined using the FRAP, DPPH, and ABTS methods. The antibacterial activity of honey samples was investigated both in-vitro and in-vivo in the gastrointestinal tract of mice. Statistical analysis revealed a significant positive correlation between antioxidant activity and antibacterial activity. All honey samples showed antimicrobial activity in-vitro, among which jujube honey from Bushehr exhibiting the highest activity. Differences in antioxidant and antimicrobial activities were likely due to the flora of the plants and the geographic region from which the honey was harvested. Based on these results, A. florea honey may be used in the prevention and treatment of H. pylori-associated infections and inflammation of the gastrointestinal tract. This feature can be applied to the control of Helicobacter pylori along with other available measures.
Samaneh Hizomi Shirejini; Hadi Koohsari; Seyedeh Zahra Seyed Alangi
Abstract
Introduction: Study in order to introduce new antimicrobial agents with natural origin to prevent the antibiotic resistance and eliminating its effects, employing chemical agents is an indispensable necessity. Honey, as an important food with natural origin has high antimicrobial potential. Several factors ...
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Introduction: Study in order to introduce new antimicrobial agents with natural origin to prevent the antibiotic resistance and eliminating its effects, employing chemical agents is an indispensable necessity. Honey, as an important food with natural origin has high antimicrobial potential. Several factors have contributed to the antibacterial activity of honey. For example, acidity, osmolarity, hydrogen peroxide, phenolic and flavonoid compounds, including these factors. Also, small amounts of glucose oxidase, protease, amylase, catalase and phosphatase enzymes and chemical compounds such as methylglyoxal are also effective. Floral origin of honey is effective on its biological properties including antimicrobial, anti-tumor, anti-inflammatory, antioxidant and antiviral activity. So this study was done to evaluate the antibacterial activity and physico-chemical analysis of four types of honey with different floral origin including: Thyme, Eryngium, Pennyroyal and Dill collected from the bee hives in Golestan province.
Materials and methods: Four honey samples with different floral origin including, Thyme, Eryngium, Pennyroyal and Dill were collected from the bee hive in the Golestan province in north of Iran. The bacterial strains used in this study, including two species of gram-negative of Escherichia coli and Shigella dysenteriae and the two species of gram-positive of Staphylococcus aureus and Bacillus cereus were provided in lyophilized. Bacterial strains in BHI broth were activated and from each of them were prepared bacterial suspensions equivalent to the McFarland 0.5 turbidity standard (1.5×108 CFU/ml). Evaluation of antibacterial activity using agar well diffusion method was performed. For this purpose serial dilutions of honey samples were prepared aseptically in sterilized distilled water. Surface of Mueller Hinton agar were uniformly inoculated with bacterial suspension containing of 1.5×108 CFU/ml. Then wells of 8 mm in diameter were prepared and these wells were filled with different dilutions of honey samples. After incubation at 37°C for 24 h, antibacterial activity was analyzed by measuring the zones of inhibition. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of honey samples were determined by using broth macro-dilution method. For this purpose, each of the tubes from different dilutions of honey samples were added by 5×105 CFU/ml from each of the tested bacteria and incubated for 24 h at 37°C. The results for microbial turbidity of visible were recorded. The last dilution (lowest concentration) in which microbial turbidity was not observed, as the MIC was considered. For the determination of MBC, from the tube that contained honey concentrations higher than the MIC were cultured onto the agar medium. The MBC was defined as the lowest concentration that allowed no visible growth on the agar. Also the studied physico-chemical properties were moisture content, pH, acidity, ash content and reducing sugars that was performed according to the Iranian National Standard No. 92.
Results and Discussion: The results indicated that the antibacterial effects of the tested honeys, and the difference between floral origins honeys is effective in antibacterial properties. MIC and MBC values obtained for the tested honeys were in the range of %6.25-50% (vol/vol). Highest antibacterial activity was recorded for Eryngium honey by agar well diffusion method with zone of inhibition of 15.5, 14,11 and 11 mm against S. dysenteriae, S. aureus, B. cereus and E. coli at concentration of 50% v/v respectively and its MIC for this bacteria were, 6.25%, 10%, 10% and 25% respectively. also low antibacterial activity of Pennyroyal honey was confirmed so that MIC of the this honey for E. coli, S. aureus, B. cereus and S.dysenteriae was, 50%, 25%, 12.5% and 10%, respectively. The quality of honey depends on a number of physico-chemical properties such as moisture, ash content, pH, acidity, the amount of sugars. For this reason, standards for honey have been set by different countries. The physico-chemical analysis of honeys showed moisture contents in the range of 22.56-25.36%, acidity in the range of 12.58-13.59 meq/kg, pH in the range of 4.15-4.26, reducing sugars in the range of 63.7-63.8%. Also the ash content of Eryngium honey with 0.183% was higher than the other honey samples. This higher level might be due to the higher pollen count in this region. High ash contents may also depend upon the floral origin of honey and the material collected by bees during foraging. The low acidity of honey samples studied in the present study was due to the fact that there was no unwanted fermentation in these samples. Overall, the results implied that honey samples with different floral origin collected from the bee hive in the Golestan province in north of Iran have variable potential antibacterial activity. The variety of antibacterial effects of different types of honey can be due to differences in plants that honey is obtained from. In other words, different species of plants in different regions have different compounds and their obtained honey will not be the similar and thus its biological effects also will be different.
Mahdi Kashani-Nejad; Alireza Sadeghi Mahoonak; Seyed Mohammad Ali Razavi
Abstract
Introduction: Honey is a natural food product having a high nutritional and medicinal value. It is a sweet, viscous substance produced by the honeybees from the nectar of plants. Sensory and physical properties and chemical composition of honey depend on the botanical origin and the regional and climatic ...
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Introduction: Honey is a natural food product having a high nutritional and medicinal value. It is a sweet, viscous substance produced by the honeybees from the nectar of plants. Sensory and physical properties and chemical composition of honey depend on the botanical origin and the regional and climatic conditions of the area in which it is produced.The knowledge of honey rheology is very important for its processing, quality control, process control, and selection of proper process equipment, storage, handling, and transportation and plays an important role in fluid heat transfer. Rheological properties of honeys depend on many factors including composition, temperature, and amount and size of crystals. Different kinds of honeys with various floral origins (such as Rosa, Thyme, Astragalus, Trifolium, sunflower, Medicago, alfalfa and etc.) are produced in different regions of Iran. In this study, some physicochemical and rheological properties of four Iranian honeys from Golestanprovienceobtained from various floral sources, two poly floral (Mountain, Forest) and two mono floral (Sunflower, Ivy) were compared with adulteratedand sugar honeys.Materials and methods: Sixhoney samples were collected directly from beekeepers in Golestan Province,two monofloral (Sunflower, Ivy) and two polyfloral(Mountain, Forest), adulterated and sugar honeys. Some physico–chemical characteristics of samples including water content, Hydroxymethylfurfural content (HMF), diastase activity, pH, ash, free acidity, reducing sugars (fructose and glucose), sucrose contentand electrical conductivity were determined by the harmonized methods of the International Honey Commission. The rheological measurements were also carried out on the honey samples at eighteen rotations, ranging from 5-200 rpm and at five temperatures, ranging from 10-30ºC, using a viscosimeter Brookfield.Results and discussion: The samples were found to be different from each other in terms of physico-chemical properties. In the natural honey samples, this discrepancy can be due to diversity in original plant and harvesting season. All the values obtained in the natural honey samples were agreement with those reported by Codex Alimentarius and ISIRI. The values of sucrose and fructose/glucose ratio the sugar honey sample and sucrose, fructose/glucose ratio, pH, HMF, diastase activity of adulterated honey were not in the range suggested by Codex Alimentarius and ISIRI. Conclusion: Rheological characteristics of honeys were evaluated at different temperatures (10, 15, 20, 25 and 30ºC). All the honeys exhibited Newtonian behavior for shear rate in range of 1.045- 41.8 s-1.The temperature dependence of viscosity was described using the Arrhenius and the Vogel–Taumman–Fulcher (VTF) equations.Two models (Power Law and Exponential models) were also investigated to describe the concentration (ºBrix) dependence of viscosity
Abbas Ebrahimi; Aara Vaez Zadeh
Abstract
The aim of this study was to develop an easy analytical method for determining flam prop-m- iso propyl residues in honey by high performance liquid chromatography with UV detection (HPLC/UV) for routine analysis. Chromatographic separation was carried out at room temperature on a ZORBAX Eclipse XDB- ...
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The aim of this study was to develop an easy analytical method for determining flam prop-m- iso propyl residues in honey by high performance liquid chromatography with UV detection (HPLC/UV) for routine analysis. Chromatographic separation was carried out at room temperature on a ZORBAX Eclipse XDB- C18, 100 Å pore size, 5 μm particle size (300 mm × 3 mm I.D.) column using a mobile phase of methanol-water (60:40%v/v) in isocratic mode. Homogeneous liquid-liquid extraction method was applied to extract pesticide residues in honey. The main factors affecting the extraction efficiency were optimized by using one variable at a time methodology as follow: volume of methanol: 5 mL, volume of chloroform: 1/5 mL, the weight of NaCl: 14 g and sample volume: 50 mL. In this method also linear range of 0.002-20 ppm with the correlation coefficients in the range of 0.9987were obtained for Pesticide. The recoveries ranged between 95 and 102% for various spiking levels. The limits of detection were 0.001ppm,The extraction method used in the present study was easy, inexpensive, and rapid. Thus, it could be used efficiently in the routine monitoring studies.
