Organoleptic natural honey 2020"
229759095
A preliminary assessment of trnH psbA as DNA barcode for botanical identification of polyfloral honey samples and comparison with rbcL marker
Balkanska, R. Stefanova, K. Stoikova Grigorova, R. Ignatova, M. (2020) A preliminary assessment of trnH psbA as DNA barcode for botanical identification of polyfloral honey samples and comparison with rbcL marker. Bulg. J. Agric. Sci. 26 (1) 238 242 Honey is a natural and sweet product produced from Apis mellifera L. It can be classified as monofloral and polyfloral. DNA barcoding of pollen in honey can be used to identify the source of honey with high efficiency. Three polyfloral honey samples were used in the study. The trnH psbA barcode was found to be an effective marker as source of additional date in identifying of the botanical origin of honey samples with high level of confidence. The purpose of this study was first to assess the efficiency of trnH psbA marker as a DNA barcode for botanical identification and to compare the data with the obtained results for rbcL marker as a complex approach for botanical identification of polyfloral honey samples.
Ralitsa Balkanska Katerina Stefanova Radostina Stoikova-Grigorova M M Ignatova
226475367
The Production of Jam from African Star Apple (Alasa) and Honey
The main objective of this study was to produce jam using Alasa and honey. Experimental study design and sensory analysis techniques were applied. The study population consists of students and staff of the Hospitality Management department of Takoradi technical University. A sample size of 65 was purposively or conveniently selected. Two forms of data obtained primarily from the primary source include samples of raw materials with ingredients used and sensory form feedback obtained from the respondents. The raw materials were sourced locally. The data was analyzed using SPSS and Microsoft Excel 2013. The paper discovered that majority of the respondents know Alasa and have ever consumed it. Also, most of the respondents expressed their preference for Alasa with reasons pointing to its great natural taste and health benefits. In respect of the specific objectives, majority of the respondents accepted that jam can be produced from Alasa and honey given its rich source of protein and medicinal value. Majority agreed that jam made from Alasa and honey would be accepted in the Ghanaian community and expressed their desire for it to be produced both in local and global markets. The paper concludes with recommendations among other things that diabetic patients should try and patronize Alasa and honey jam, people should patronize Alasa and honey jam in other to introduce varieties to breakfast dishes, research into the health benefits of Alasa and honey jam should be encouraged and industries should produce Alasa and honey jam in large quantities after research uncovers its health benefits. Keywords Alasa, Experimental design, Honey, Jam, Production, Sensory analysis. DOI: 10.7176/FSQM/101 06 Publication date: September 30 th 2020
Lucia Dzokoto Doris Tempah
219453274
Therapeutic Properties of Honey: A Review of Literature
Honey is a natural organic substance that is produced from the nectar of flowers by Apis mellifera and is a sweet, flavourful liquid. It contains sugars, small quantities of proteins, amino acids, enzymes, vitamins, minerals, trace elements, aroma compounds, and polyphones. It is accepted widely as food and medicine by all generations, traditions and civilizations of both ancient and modern era. Asian countries like Sri Lanka, India, Nepal, and Pakistan have been using honey for their traditional and medicinal purposes. It is used as a remedy for burns, ulcers, diabetes, wound healing, cataract, etc. Many researchers have scientifically proved most of the traditional claims, (e.g. usage for diabetes, oral infection, constipation, diarrhea, inflammation, cardiovascular and gastrointestinal diseases) for honey using scientifically controlled experiments. We conclude this review by exposing the benefits and traditional and medicinal usage of the honey. Keywords: Apis mellifera, honey, medicine, nectar, remedy Cite this Article Maryam Zafar Tabassum Latafat, Amreen Zehra, Yasra Farooqui. Therapeutic Properties of Honey: A Review of Literature. Research Reviews: A Journal of Pharmacology 2020; 10(1) 41 49p.
Maryam Zafar Tabassum Latafat Amreen Zehra Yasra Farooqui
226330655
Pattern of Histopathological Alterations in N methyl N Nitrosourea (MNU) Induced Breast Cancer in Female Sprague Dawley (SD) Rats Treated with Crude Honey
Natural products are becoming primary investigative molecules creating hope for finding new powerful classes of anticancer agents for breast cancer. One of the most remarkable of these is honey. To explore the mechanism of action of any anticancer agent the initial step is to analyse its effect in the histopathological tissue section. This study was designed to describe the histopathology of N methylN nitrosourea (MNU) induced breast cancer in Sprague Dawley rat (SD rats) treated with crude honey. Female rats were distributed into 4 groups: Group0 (normal) Group1 (MNU control) Group2 and 3: Tualang and Manuka honey treated, respectively. Rats were sacrificed and histopathology of both non treated and treated tumours was done. Lower histological grade, infrequent combination histologic pattern (p<0.001) prominent cytoplasmic vacuolization (p<0.001) aggregates of atypical macrophages (p< 0.001) and lesser necrosis (p= 0.005) were Urmila Banik, Sarfarz Ahamed, Swe Swe Latt, Nur Asyilla Che Jalil, Wan Faiziah Wan Abdul Rahman and Nor Hayati Othman 1550 Pertanika J. Sci. Technol. 28 (4) 1549 1558 (2020) major outcomes in treated cancers. This data will aid in the histopathological interpretation of honey treated breast cancer model and future anticancer study of honey.
Urmila Banik S Irshad Ahamed Swe Swe Latt Nur Asyilla Che Jalil Wan Faiziah Wan Abdul Rahman Nor Hayati Othman
230643918
Isolation and Purification of Bacteriocin Produced by Lactobacillus plantarum Isolated from Honey Bees Gut and its Inhibitory action against Major Human Colon Pathogens
Lactic acid bacteria (LAB) are widely used in food industry as starter culture for fermentation. These organisms have been widely used as probiotics. Many of these lactic acid bacteria are known to produce antibacterial substances including bacteriocin which can inhibit the growth of several pathogenic bacteria. Bacteriocin from lactic acid bacteria are natural antimicrobial peptides or small proteins with bactericidal or bacteriostatic activity against genetically closely related species. Bacteriocin is a protein or complex proteins biologically active with antimicrobial action against other bacteria, principally closely related species. They are produced by bacteria and are normally not termed antibiotics in order to avoid confusion and concern with therapeutic antibiotics, which can potentially illicit allergic reaction in humans and other medical problems. Bacteriocin differs from most therapeutic antibiotics in being proteinaceous International Journal of Current Microbiology and Applied Sciences ISSN: 2319 7706 Volume 9 Number 10 (2020) Journal homepage: http:/www.ijcmas.com
Swapnil S Khetre K G Deshpande Prathamesh N Bakshi
218911520
Cardioprotective Effects of Honey and Its Constituent: An Evidence Based Review of Laboratory Studies and Clinical Trials
Cardiovascular disease is a major public health burden worldwide. Myocardial infarction is the most common form of cardiovascular disease resulting from low blood supply to the heart. It can lead to further complications such as cardiac arrhythmia, toxic metabolite accumulation, and permanently infarcted areas. Honey is one of the most prized medicinal remedies used since ancient times. There is evidence that indicates honey can function as a cardioprotective agent in cardiovascular diseases. The present review compiles and discusses the available evidence on the effect of honey on cardiovascular diseases. Three electronic databases, namely, PubMed, Scopus, and MEDLINE via EBSCOhost, were searched between January 1959 and March 2020 to identify reports on the cardioprotective effect of honey. Based on the pre set eligibility criteria, 25 qualified articles were selected and discussed in this review. Honey investigated in the studies included varieties according to their geological origin. Honey protects the heart via lipid metabolism improvement, antioxidative activity, blood pressure modulation, heartbeat restoration, myocardial infarct area reduction, antiaging properties, and cell apoptosis attenuation. This review establishes honey as a potential candidate to be explored further as a natural and dietary alternative to the management of cardiovascular disease.
International journal of environmental research and public health
Ruszymah Bt Hj Idrus Nur Qisya Afifah Veronica Sainik Abid Nordin Aminuddin bin Saim Nadiah Sulaiman
218979405
THE USE OF ARECA NUT EXTRACT ON THE ORGANOLEPTIC AND PHYSICAL CHARACTERISTICS OF TANNED TILAPIA SKIN
Tanning is a process of turning raw skin into leather and aims to stop the rate of skin decay so as to make the skin resistant to physical, chemical and biological disorders. One of materials that can be used as a vegetable tanning is areca nut. The purpose of this research was to determine the concentration of areca nut extract that has the best physical characteristics and appearance of tilapia skin tanning. The parameter tests are physical tests (tensile strength, tear strength, elongation and shrinkage temperature) and organoleptic tests (texture, appearance and aroma) The method used in this research is a complete randomized design method, which consists of one factor and five levels with three repetitions (triplo) The treatment of this research is addition areca nut extract for 60 minutes with the following concentrations, 0% (control) 5% 7.5% 10% and 12.5% The results of the research showed that areca nut extract with a concentration of 7.5% was the best treatment with tensile strength of 224,72 6,57 kg/cm, elongation of 68.12 3.68% tear strength of 36.88 16,68 kg/cm, and the shrinkage temperature of 91.67 0.577C, for organoleptic assessment has an average score of 9 for appearance, 8.2 for odor/smell, and 9 for texture. 846 GSJ: Volume 8, Issue 1, January 2020 ISSN 2320 9186 GSJ(c) 2020 www.globalscientificjournal.com INTRODUCTION Tilapia is freshwater fish that is widely cultivated because it is easy to maintain, accelerate breeding and growth fast, resistant to pests and diseases (Prayitno et al 2012) Tilapia production in the last 5 years based on the 2017 Ministry of Maritime and Fisheries Report, the volume of production in 2013 2017 reach 914,778 tons; 999,695 tons; 1,084,281 tons; 1,114,156 tons and 1,265,201 tons and tilapia fillets which can reach 80 100 tons per year (KKP 2018) From this production, the yield of tilapia skin reaches 3.2 4 tons year. Based on the amount of waste from fish skins mentioned this will be a source of contamination. Skin waste from the fish filet industry is generally used for processing skin crackers which have low economic value, whereas fish skin can be processed as raw material (tanned leather) and leather products that have high economic value (Hak et al. 2000; Sahubawa Ambar 2016) Tanning is the process of converting raw skin into leather that is more stable, not easily decomposed, and suitable for a variety of uses (Roigl et al. 2012) Leather tanning can be done using vegetable tanners, mineral tanners, and synthetic tanners. Most of leather tanning process used chrome tanning which is classified as mineral tanner. Chrome tanners has several advantages which is, more flexible, resistant to high heat and has a higher tensile strenght (Yazicioglu and Boler 1983) The tanning material commonly used in the tanning industry is chrome because it produces high quality tanned leather. however, chromium is very dangerous to human health and the environment, so we need an alternative tanning material that can produce tanned leather with high quality. One of alternative replacement for chrome is combination tanning (Pratama 2016) Combination tanning is the use of two or more tanning materials in the tanning process (Widari et al. 2013) Sahubawa et al. (2011) added that the use of a mixture of tanning materials can improve the quality of tanned skin because each tanning materials can cover each other's deficiencies through its advantages, for example the tannin content in areca nuts that can protect the skin from microbial activity and give color to the tanned skin. Areca nut has tannin which can be used as a tanning agent because it has amorphous, tightening and preserving skin properties and gives a natural color (Dur 2013) Areca nut extract can improve the properties of the skin for the better, which is denser, fuller, and smoother (Purnomo 1992) MATERIAL AND METHODS The research is divided into two stages, The first stage is the process of areca nut extract, and the second stage is process of tilapia skin tanning and the chracteristic test which included organoleptic and physical character tested in the laboratory of Balai Kulit Karet dan Plastik Yogyakarta. The tools used in this research are plastic buckets, knives, brushes, weighing instrument, funnels, plywood boards, rulers, rotating drums, cutters, thicness gauges, and tensile testing machine (Zwick and Roell brand) The material used in this research includes the main ingredients is, 2,5 kg of tilapia fish skin, Na2S (sodium sulfide) Ca (OH)2 (calcium hydroxide) (NH4) SO4 (ammonium sulfate) Pancerol (oropon) NaCl (kitchen salt HCOOH (formic acid) H2SO4 (sulfuric acid) Cr2O3 (chrome tanner) Na2CO3 (Sodium carbonate) H2O (water) and synthetic tanning agent (soft syntan) The method that used in this research is complete randomized design consisting of one factor and five levels with three repetitions (triplo) the treatment is given is the difference in the concentration of areca nut extract as follows, 0% (control) 5% 7,5% 10% and 12,5% Then an analysis of the physical quality test of the tilapia skin tanned in accordance with the testing procedures listed on the National Standards Agency (BSN) which includes, tensile strength analysis (BSN 1990a) elongation (BSN 1990b) tear strength (BSN 1990) shrinkage temperatue (BSN 2005) The test results were then analyzed by comparing with SNI 06 61211999 (Stingray Skin for finished goods) data for tensile strength and tear strength. Whereas for stretching or elongation was analyzed by comparing SNI 06 4263 1996 data (finished leather from neat's leather) An analysis of the organoleptic of pangasius skin was also conducted by comparing with SNI 06 4586 1998 data. Data Analysis The obtained data during the research are presented in form of graphs, drawings, and tables. Data were analyzed using qualitative methods (Effendi 1979) Parametric analysis conducted for organoleptic testing using friedman two way analysis of variance (Sudrajat 1999) RESULTS AND DISCUSSION Organoleptic Test (Appearance, Aroma, and Texture) Organoleptic is one of the most important parameters used to determine the quality of leather, these are related to the appearance of the skin that can be seen and felt directly by consumers or prospective users. The most important organoleptic properties are smoothness, color, and aroma (Hak 2013) In this test the panelists used were trained panelists. Based on the results of the organoleptic test, the results of the test are as follows (figure 1) 847
Septian Arya Rizky Evi Liviawaty Rusky Intan Pratama Eddy Afrianto
225864666
Comparative Studies on Physico chemical and Sensory Attributes of Natural and Artificial Whey Protein Beverages
Whey, the liquid remaining after the precipitation of milk casein was used and there physicochemical properties were measured. The aim of the study was to utilise the valuable nutrients present in whey by preparing a ready to serve modified whey beverage. Two types of beverages were prepared i.e. natural whey beverage using Himsagar mango and other one was artificial beverage using artificial colours and flavours. Shelf life of these beverages were studied (0 11th day) and compared on the basis of acidity, viscosity, ph and organoleptic properties. Student t test was applied here and found that the natural whey beverage was curdled on the 7th day but the artificial whey beverage remained normal till 11th day of the study. From this observation, it was concluded that the natural whey beverage tasted better initially but curdled on the 7th day and in case of artificial whey beverage, though the taste of the beverage initially was not acceptable but gradually it improved its taste on storage and it remained in good condition till the 11th day. Keywords: Whey beverage, Channa, Paneer, Casein, Serum albumin, b lactoglobulin. Cite this Article Debasree Ghosh, Deep Biswas. Comparative Studies on Physico chemical and Sensory Attributes of Natural and Artificial Whey Protein Beverages. Research Reviews: Journal of Food Science Technology. 2020; 9(1) 1 6p.
Debasree Ghosh Deepa Biswas
222175685
Effect of Manuka Honey against Dental plaque of School Children
Manuka honey,a monofloral honey derived from the manuka tree(Leptospermum scoparium)has greatly attained the attention of researchers for biological properties,especially its antimicrobial and antioxident capacities.As many of the medicine properties of plants can be transmitted through honey,so that honey could be used as a vehicle for transporting plant medicinal properties,Manuka honey is a type of monofloral honey,a dark honey has greatly attracted the attention of the international community.This honey is derived from the Manuka tree,Leptospermum scoparium of the myrtaceae family,which is a land and eastern Australia[19] The aim of this study (Research work) is to develop the efficient use of mouthwashes Manuka honey (MH) a raw honey for the prevention of dental plaque forming bacteria in the young kids and teenagers. This study was a double blind, randomized controlled field trial conducted in Patna city (Bihar) India. MATERIALS AND METHODS Twenty eight government school children aged 8 15 years were randomly selected and allocated into two groups MH and CHX mouthwash groups. Ten millilitres each of honey based mouthwash and CHX mouthwashes were administered according to the group allocation twice daily for 35 days (5 weeks) The MH group participants were trained to apply the Manuka honey gently into the space between the tooth and gum tissue that surround all the teeth and wait for 5 minutes before rinse. All children were advised to do not eat or drink anything up to 30 minutes after rinse the mouth. All the children were examined at baseline (36 th day) Just next to discontinuation of mouthwash and 42 nd day 1 week after discontinuation of mouthwash) for plaque index. RESULTS Statistically significant reductions in dental plaque were observed in both the mouthwash group. Methylsyringate, methylglyoxal, syringing acid, Hydrobenzoic acid and leptosin are active compounds present in Manuka honey having efficient mechanism on the dental plaque forming bacteria. CONCLUSION Manuka Honey based mouthwash showed a promising antimicrobial effect on dental plaque in the young kids and teenagers. KeywordsDental plaque, Honey, Mouthwash, Microbiota, Bacteria, Oral health. Date of Submission: 12 09 2020 Date of Acceptance: 29 09 2020 I. Objective Microbial biofilms are a type of complex communities of bacteria and very common in the human body as well as in the environment. The nature of the biofilms enhances the component bacteria"s resistance to both the host"s defence system and antimicrobials. Dental plaque is a kind of Microbial biofilm. If it is not removed regularly, the biofilm undergoes maturation and the resulting Pathogenic bacterial complex can lead to dental caries, gingivitis and periodontitis (the kind of poor oral health) The poor oral health can cause systemic disease, such as cardiovascular disease, rheumatoid arthritis and osteoporosis. The poor health is very common in the young kids as well as in teenagers. Regardless of the advancement of the modern medical science, satisfactory treatment of oral disease by newer drugs is not fully achieved yet, rather than the chemical compounds have exposed the kids and adults to its various kinds of ill effects. Due to this, there is an interest to find out effective remedy by harmless natural and easily available drugs that can be used by any age group of kids and adults. Our research paper is totally based on the development of the dental plaque forming bacteria and its isolation (prevention) method based on the efficient use of antiplaque natural remedies. For our research work, Manuka honey (kind of monofloral honey) is used for the prevention of Dental plaque. I
S Surya Kumari Birendra Prasad
228626704
Therapeutic Applications of Honey and its Phytochemicals: Volume II
Homeostasis is a collective name for the self regulating cellular processes that maintain cell stability and survival. Any variation from normal functioning in any biological process can lead to different diseases or syndromes such as cancer, diabetes, and metabolic syndromes. Cancer results by the uncontrolled division of cells in any organ or tissue and can metastasize to other organs as well. Derailment in the process of cell division is the main cause for caner development. Leukemia a type of cancer in which the function and production of blood cells gets affected, is one of the leading cancers related mortalities throughout the world. Scientific research has witnessed a great interest in the pharmacodynamics of naturally occurring food products or other plants or plant products of medicinal I. Amin B. A. Mir S. B. Ahmad M. U. R. Mir Faculty of Veterinary Sciences and Animal Husbandry, Division of Veterinary Biochemistry, Sheri Kashmir University of Agricultural Science and Technology (SKUAST K) Shuhama, Jammu Kashmir, India A. Ali Department of Clinical Biochemistry, University of Kashmir, Srinagar, Jammu Kashmir, India R. Ali Faculty of Veterinary Sciences and Animal Husbandry, Division of Veterinary Pathology, Sheri Kashmir University of Agricultural Science and Technology (SKUAST K) Shuhama, Jammu Kashmir, India W. Qamar A. Arafah M. U. Rehman Department of Clinical Pharmacy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia T. M. Mir National Center for Natural Products Research, School of Pharmacy, University of Mississippi, University, MS, USA e mail: tmmir@olemiss.edu Springer Nature Singapore Pte Ltd. 2020 M. U. Rehman, S. Majid (eds. Therapeutic Applications of Honey and its Phytochemicals, https:/doi.org/10.1007/978 981 15 7305 7_1 1 value in order to make them novel drug agents to target various diseases including cancer. This chapter vividly describes phenolic compounds that can be used as signature drugs to target leukemias. Gene expression and microarray studies have depicted the various signaling pathways regulated by these compounds and, hence, serve in inducing decreased cell growth and malignancy in leukemias. Honey is well known for its nutritional and medicinal properties since ages and is continuously being explored for its wide pharmacological properties. Studies have attributed significant anti cancerous action to honey, but very less literature is available on its antileukemic action. In this present chapter, we have summarized the anti leukemic activities associated with bioactive components present in honey. Honey is a storehouse of biologically essential phenolic compounds such as phenolic acids, tannins, flavonoids, terpenoids, and coumarins. These compounds show tumor reduction or inhibitory action by arresting the cell cycle, upor downregulating mRNA expression of proteins involved in apoptotic cascades like Bax, caspase 3, Bcl 2, NOXA, MCL 1, rTRAIL, FAS, SCF/c Kit complex, p ATM, p ATR, 14 3 3 proteins sigma, MGMT, and HDACs; deactivating drug efflux ABC transporters; various cyclins and CDKs; and decreasing mitochondrial membrane potential. Till date no study elucidating the effect of raw honey derived phenolic compounds has been undertaken and, therefore, a wide scope exists for studying the effective chemotherapeutic mechanisms of these compounds.
Muneeb Ur Rehman Sabhiya Majid