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Antibacterial Activities of Honeys on the Staphylococcus aureus (Staphylococcus aureus에 대한 벌꿀의 항균 활성)

  • 백승화;정동현
    • The Korean Journal of Food And Nutrition
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    • v.15 no.2
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    • pp.158-164
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    • 2002
  • This study examined for the investigation the effect of honey on antibacterial activity. The experimental honey were used the domestics, or chestnut honey, multiflower honey, acassia honey, native honey and the foreign, or manuka honey, clover honey, canola honey, and the artificial honey, made with the diluted solution of each 12.5%, 25.0%, 50.0%. The result of compared the occasion of added-catalase with not added-catalase about the honey's antibacterial activity on Staphylococcus aureus by agar well diffusion assay were as follows. When the catalase was not added, manuka honey antibacterial activity was superior to chestnut honey's in the diluted honey of 12.5% and on the occasion of the diluted honey of 25.0%, it was approved in the order of manuka honey > chestnut honey > multiflower honey 〉 native honey > clover honey > acassia honey and the occasion of the diluted honey of 50.0%, it was approved in the order of manuka honey > chestnut honey > canola honey > native honey > multiflower honey > clover honey > acassia honey(p > 0.01). The clear zone representing inhibition of growth in diluted honey of 12.5, 25.0, 50.0 % with non-treat catalase ranged from 5.85 to 6.60, 4.26 to 8.27, 5.24 to 11.49 mm, respectively. When the catalase was added, antibacterial activity only showed in the manuka honey of 12.5% and on the occasion of the diluted honey of 25.0%, manuka honey's antibacterial activity was superior to chestnut honey (p > 0.01). On the occasion of the diluted honey of 50.0%, antibacterial activity was high in the order of manuka honey > chestnut honey > clover honey > canola honey > native honey(p > 0.01). The correlation was approved significantly among the manuka honey, chestnut honey, clover honey, canola honey and native honey.

Comparison of Some Antioxidative Activities of Feeding Honey from the Mixture of Extract of Rubus Coreanus Miquel and Sugar with Three Types of Honeys on the Market (복분자 추출액 급이 사양꿀과 일부 시판꿀의 항산화활성 비교)

  • Oh, Hae-Sook
    • The Korean Journal of Community Living Science
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    • v.21 no.4
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    • pp.641-649
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    • 2010
  • To make sure of the usefulness of extract of Rubus coreanus Miquel for producing functional feeding honey, we compared some antioxidative indicators of feeding honey using extract of Rubus coreanus Miquel with acacia honey, SueBee Clover honey(USA), feeding honey on the market. The water content of four honeys were 16.6~26.5%, pH were 3.18~3.70, and titratable acidity ranged 0.018~0.022%. The phenolic compound contents of SueBee Clover honey and feeding honey using extract of Rubus coreanus Miquel were 8.3 mg/100 g and 7.3 mg/100 g, respectively, and were significaltly higher thgheacacia honey and feeding honey on the market. The flavonoid contents per 100 g of honey ranged from 2.3 mg(acacia honey) to 15.0 mg(SueBee Clover honey). DPPH anion scavenging activity of four honeys were not high. 0.5~2.0 g/ml of feeding honey using extract of Rubus coreanus Miquel was 16~36% and showed a concentration-reliant figure. At the concentration of 0.25~0.75 mg/ml, the reducing power of four honeys increased concentration-dependently, and the power of 0.25 mg/ml of feeding honey using extract of Rubus coreanus Miquel was corresponding to thgt of $150{\mu}g$/ml of a vitamin C solution. ABTS radical scavenging activity of feeding honey using extract of Rubus coreanus Miquel was 43.3~68.4%; the highest activity amongst all samples. When plotting the dose-response curve, ABTS radical scavenging activity also increased as their concentration increased from 62.5 mg/ml to 500 mg/ml. The heat treatment reduced the phenolic compound contents of acacia honey and feeding honey using extract of Rubus coreanus DPPH anion scavenging activity of feeding honey on the market and feeding honey using extract of Rubus coreanus Miquel did not changed significaltly after heating for 20 min, and the three honey except SueBee Clover honey maintained the reducing power with the same treatment.

Comparison of Proximate Components, Free Sugar, Vitamin C and Minerals of 16 Kinds of Honey produced in Korea with Manuka Honey (국내산 16종 벌꿀의 일반성분, 유리당, 비타민 C 및 무기질 분석 - 뉴질랜드 마누카꿀과의 비교 -)

  • Paik, Weon-Ki;Kwak, Ae-Kyung;Lee, Myeong-Lyeol;Choi, Yong-Soo;Kim, Hye-Kyung;Choi, Kyungsuk
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.5
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    • pp.867-879
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    • 2015
  • To confirm basic nutrient contents of Korean honey as a food material, we assessed New Zealand Manuka honey by measuring proximate components, vitamin C and minerals of 16 kinds of honey harvested in South Korea. The proximate composition of each honey sample was as follows: moisture content 18.45~29.84%, crude protein 0.10~0.95% (vs Manuka honey 0.23%), crude fat 0.02~0.60% (vs Manuka honey 0.34%), crude ash 0.01~.52% (vs Manuka honey 0.24%) and carbohydrate 67.90~80.94% (vs Manuka honey 79.39%), respectively. In the case of free sugars analyze by HPLC, fructose showed a content of 26.12~49.84% which was highest in acacia honey and lowest in sorbus honey. Content of glucose was 19.38~36.12% and lowest in chestnut honey, whereas sucrose, lactose, maltose were absent. Total sugar contents were 64.16% which was less than Manuka honey (70.23%) and vitamin C was not detected in all samples. Minerals were detected 15~25 kinds, including K, Ca, Mg, Zn, Fe, Cu, Mo and so on. Ca was high in order of linden > canola > codonopsis > hedysarum honey, and K was higher than in Manuka honey in order of chestnut > hedysarum > codonopsis > jujube honey. Especially, these results suggest that Korean honey have a better nutrient content profile than Manuka honey.

The Study on the Enzyme Activities in Korean Bee Honey (한국산 벌꿀의 효소활성에 관한 연구)

  • 김성자
    • Journal of Environmental Health Sciences
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    • v.4 no.1
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    • pp.47-50
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    • 1977
  • This report is intended to describe as brief as possible the result of study on purity of the Korean Bee Honey. Purity of bee honey was measured by scaling the enzyme activities of two different honey groups: such as, the standard group and control group each including the samples of honey originated from the resource of acarcia, chestnut or miscellaneous origin. The samples of honey were collected from different sources: to wit, honey belonging to the standard group were collected from the township of Seoboo, Yangju county, Kyunggido province, Korea, while honey belonging to the control group were collected from the street side shops, market or the companies producing the secondary food from honey. The results of this study were summarized as follow: 1. It was found that honey belonging to the standard group contained less moisture than those belonging to the control group. Republic of Korea Ministry of Health and Social Affairs Food Control Regulation stipulates that honey must contain moisture less than 20%. The samples of' both groups contained moisture more than 20%, although honey belonging to the control group were relatively more so than honey belonging to the standard group. 2. Honey belonging to the standard group were found stronger in sugar reduction activities than those belonging to the control group. It was also noted that honey of acracia origin was strongest in reduction activities of the three different origin in the same group. 3. $\alpha$-Amylase and $\beta$-amylase were discovered to have activated more strongly in honey belonging to the standard group than those belonging to the control group. The enzyme activitie, varied depending on the origin of plant where honey comes from. For instance, honey of miscellaneous origin indicated the strongest activities in $\alpha$-amylase while honey of chestnut origirt indicated strongest in $\beta$-amylase.

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A Study on Analysis of Residual Antibiotics and Prop Acid in Honey (벌꿀중의 잔유항생물질 및 Propionic Acid 분석011 관한 조사연구)

  • 전상수
    • Journal of environmental and Sanitary engineering
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    • v.5 no.2
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    • pp.63-80
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    • 1990
  • A sensitive and simple analytical system for the simultaneous determination of residual oxytetracycline, tetracycline, and doxycycline in honey was described, and that the analytical method for determination of residual propionic acid in honey was established. Experimental subjects were purchased four kinds of honey, native kind honey, acaccia honey, mixed floral honey, chestnut honey in Kyung Sang Nam Do. Several microbiological methods are available to determine tetracycline antibiotecs(TCs) in foods but their precision apears to be variable and the specificity is questionable. These methods are considered to be not suitable for analysis of tetracycline antibiotics in honey because honey itself has bacteriostatic action. For determination of tetracycline antibiotics in honey, therefore the High Performance Liquid Chromatography(HPLC) method was applied, and the propionic acid were determined by Gas Chromatography(5.C). Ethylacetate, as an extract solvent, was found to be suitable for seperation of TCs in honey, but methanol and acetone were not. The recoverly rate of Oxytetracycline(OTC), Tetracycline(TC), Doxycycline(DC) from honey spiked at a level of 10 $\mu $g/g were 97%, 89%, and 91%, respectively. The cailbration curve in TCs was linear expression from 2$\mu $g/ml to 10$\mu $g/ml. As the results of analysis, the residual tetracycline antibiotics were not detected in the 100 samples of honey. The recovery rate of propionic acid from honey spiked at level of 10$\mu $g/g was 98.3% , and the calibra lion curves were linear expression from 21$\mu $g/ml to 101$\mu $g/ml. As the results of analysis, the residual propionic acid was not detected in the 100 samples of honey. Retention time(min) of OTC, DC, and TC were 3.35, 4.61, and 5.30 minutes at the conditions of table 2, respectively, and retention time(min) of propionic acid was 3.50 minutes at the conditions of table 3. The residual TCs and propionic acid were not detected in the 100 samples of honey, but there is a possibility that antibiotics or propionic acid will be to remain in honey if they are used during product period in order to prevent putrefaction of honey-bee.

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Identification of Floral Type for Honey and Pollen Load (봉밀(蜂蜜) 및 화분하(花粉荷)의 기원식물(基源植物))

  • Suk, Kuy-Duk;Kim, Mi-Kyung
    • Korean Journal of Pharmacognosy
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    • v.14 no.3
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    • pp.83-91
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    • 1983
  • The purpose of this study is concerned with identification of floral type of commercially available honeys and pollen loads. Ikuse's technique was applied to identify the pollen species of honey and pollen loads. Among six kinds of commercially available honeys in Taegu, Korea i.e. Robinia Honey, Brassica Honey, Castanea Honey, Rhododendron Honey, Lespedeza Honey and Multipant Honey, all honeys contained pollens, which were coincident with their trade names given by the apirists, except Lespedeza Honey. The trade name of imported honeys were not given by the plant, from which pollen material and nectar were collected. Among four kinds of these products, pollen was not identified in Clover Honey. A spectrum of honey products added by pollen loads was, of course, wider than simple honey products. The pollen load showed spectrum of pollens including not only those which are specialized for wind pollination, eq. Pinus species and Gramineae, but also contained for insect pollination, eq. rose and leguminous plants.

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Effect on the Change of Sugar Metabolism in Rat by Fed the Honey (벌꿀 섭취가 흰쥐의 당 대사 변화에 끼치는 영향)

  • 정동현;백승화
    • The Korean Journal of Food And Nutrition
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    • v.9 no.2
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    • pp.189-200
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    • 1996
  • The purpose of this study was to find the effect of honey on the sugar metabolism In Sprague-Dawley rats. All experimental rats were fed ad libitum, for seven weeks, 68% saccharide diet anti 10% or 20% honey from acacia, sumac and miscellaneous flower honey, respectively, and sucrose. The amount of glucose in whole blood was increased in all groups fed with honey except the group fed with 10% sumac honey solution. The amount of fructosamine in serum of rat taken diet with honey solution was increased in comparison with normal group, control group, sucrose group. The amount of fructosamine in serum of rat taken diet with honey solution was high in order of sumac honey > miscellaneous flower honey > acacia honey. The amount of lactate and pyruvate in whole blood of rat taken diet with sucrose group or honey group were decreased in comparison with the normal group and control group. The amount of $\beta$-hydroxybutyrate in serum of rat taken diet with sucrose or honey was increased in comparison with the normal group, control group.

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Antioxidant and Antibacterial Properties of Hovenia (Hovenia dulcis) Monofloral Honey Produced in South Korea

  • Park, Seung Hee;Kim, Young Ki;Kim, Moon Seob;Lee, Seung Ho
    • Food Science of Animal Resources
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    • v.40 no.2
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    • pp.221-230
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    • 2020
  • The aim of this study was to evaluate the antioxidant and antibacterial activity of Hovenia (Hovenia dulcis) monofloral honey produced in Korea. To produce Hovenia monofloral honey, Hovenia trees were surrounded by a net house, and honeybees were breed there over a 20-day period. Hovenia monofloral honey contained more than 95% of Hovenia pollen and showed physicochemical properties in agreement with the international honey standard (Codex). The total phenolic and flavonoid contents of Hovenia monofloral honey ranged from a 24.82-27.00 mg gallic acid equivalent/100 g honey and a 0.41-0.46 mg quercetin equivalent/100 g honey, respectively. In addition, to evaluate the functional properties of Hovenia monofloral honey, the antioxidant activity of Hovenia monofloral honey was estimated by using the 1,1-diphenyl-2-picrylhydrazyl radical and the 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay. Furthermore, Hovenia monofloral honey showed an antibacterial activity against foodborne gram positive (Listeria monocytogenes and Staphylococcus aureus) and gram negative bacteria (Salmonella Typhimurium and Escherichia coli O157:H7).

A Study on the Effects of Processing Method on the Quality of Soybean Da-sik (콩가루 제조방법과 당의 종류와 양이 콩다식의 품질에 미치는 영향)

  • 정순애;조신호;이효지
    • Korean journal of food and cookery science
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    • v.13 no.3
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    • pp.356-363
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    • 1997
  • Soybean Da-sik was prepared with various soybean powder processing methods (roasting, steaming, and steaming followed by roasting) and sugar types (honey, oligo-sugar), and their sensory and physical characteristics were evaluated to determine the optimum preparation method. The results were as follows: 1. For Sample 1 (roasting soybeans for 30 min at 150$^{\circ}C$ and grinding), the best appearance of Da-sik was obtained when the content of honey was adjusted to 35 g, and the color with 30 g of oligo-sugar by sensory evaluation. The optimum texture was obtained with 40 g of honey, and the optimum chewiness with 30 g of honey Overall, the optimum quality was obtained with 35 g of honey, and oligo-sugar seemed to have less influence on the quality. In case of Sample 2 (four rounds of steaming and drying for 35 min), 40 g of oligo-sugar was found to exhibit the best quality, and honey was less effective. For Sample 3 (three rounds of drying followed by 15 min roasting at 150$^{\circ}C$), the best appearance and color were obtained with 35 g and 40 g of honey, respectively. The texture was most favorable with 40 g of honey, while the chewiness was best with 30 g of honey, suggesting 35 g of honey was the optimum level for Sample 3 soybean powder than oligo-sugar. 2. The springiness, gumminess, hardness and chewiness measured by a texture analyser were highest with Sample 1 containing 30 g of honey, and the cohesiveness with 40 g of honey. 3. For color, the best brightness and yellowness were obtained with Sample 1 with 30 g of honey. The redness was highest with Sample 3 with 40 g of honey. Overall, the desirable recipe for soybean Da-sik was 35 g of honey for Sample 1 and Sample 3, and 40 g of oligo-sugar for Sample 2.

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Rheological & Sensory Characteristics of Pine Mushroom Jung-Gwa by Different Amount of Saccharide(honey and oligosaccharide) (당 첨가량에 따른 송이정과의 물성 및 관능 특성)

  • Park, Mi-Lan;Choi, Soo-Keun;Jung, In-Chang;Byun, Gwang-In
    • Journal of the Korean Society of Food Culture
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    • v.21 no.6
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    • pp.695-701
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    • 2006
  • This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.