• Title, Summary, Keyword: Honey

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A Study on the Standard Recipe of Soybean Dasik (콩다식의 표준 레시피 연구)

  • 우경자;정은진
    • Journal of the East Asian Society of Dietary Life
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    • v.13 no.3
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    • pp.191-196
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    • 2003
  • The purpose of this study was to propose the optimal blending ratio of honey, dextrose syrup and salt with regard to the amount of soybean powder for the manufacture of soybean Dasik. For the establishment of addition amount of honey, dextrose syrup and salt, the sensory characteristics were compared in relation to the physiochemical characteristics and color values. The results were summarized as follows: Soybean Dasik contained 16.77 % protein. As the results of sensory evaluation in according to color values, taste and moistness, the optimal blending ratio of honey and dextrose syrup was 80~90%, and that of salt 0.06% in proportion to the total weight of soybean powder. As the test results of mechanical characteristics, hardness of soybean Dasik decreased as the increasing of the addition amount of honey and dextrose syrup. Cohesiveness, gumminess, brittleness and springiness did not show any significant differences statistically. Lightness(L) decreased as the increasing of addition amount of honey and dextrose syrup. Redness(a) was high at the 90% addition level, but yellowness(b) not significantly different at the 70, 80 and 90% level of honey and dextrose syrup to the total weight of soybean powder. Therefore, the optimal blending ratio of soybean Dasik was proposed at the levels of 45% honey, 45% dextrose syrup and 0.06% salt to the total weight of soybean powder.

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Quality Characteristics and Antioxidant Activities of Rehmannia glutinosa JungKwa Prepared with Different Kinds of Sugars (당종류를 달리하여 제조한 지황정과의 품질특성 및 항산화성)

  • Kim, Hyun Jeong;Min, Sae Rom;Kim, Mee Ree
    • Korean journal of food and cookery science
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    • v.30 no.1
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    • pp.76-83
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    • 2014
  • In this study, we have investigated the quality characteristics and antioxidant activities of Rehmannia glutinosa JungKwa (RJ) prepared with different types of sugars (sucrose, isomalto-oligosaccharide, honey or sorbitol). Moisture content was the highest in RJ with honey. The pH level was the highest in RJ with sorbitol, whereas the acidity is the highest in honey. The reducing sugar content is the highest in RJ with honey. The L and a values of Hunter color system showed the highest in RJ with honey, while the b value the highest in RJ with sorbitol. The hardness of texture profile analyses represented the lowest in RJ with sorbitol. Sensory results showed that RJ with sugar was the best in the sensory preference test. The total phenol content was the highest in RJ with honey, while the lowest in RJ with sorbitol. The antioxidant activity determined by $IC_{50}$ values of DPPH and hydroxy radical scavenging activities was the highest in RJ with honey. From these results, it was suggested that RJ with honey show the highest antioxidant activity.

Beneficial Effects of Capparis Spinosa Honey on the Immune Response of Rats Infected with Toxoplasma Gundii

  • Hegazi, Ahmed Gaffer;Al Guthami, Fayez Mohammed;Al Gethami, Ahmed Faiz;El Fadaly, Hassan Ali
    • Journal of Pharmacopuncture
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    • v.20 no.2
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    • pp.112-118
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    • 2017
  • Objectives: The Toxoplasma gondii (T. gondii) is an intracellular opportunistic protozoan parasite that infects approximately one-third of the human population worldwide. Honey has long been used for treatment of many diseases in folk medicine. Honey has exhibited significant anthelmintic, nematicidal and anti-protozoal activities. This study was conducted to investigate the immunological patterns in rats infected with T. gondii who were treated orally with supplemented 15% Capparis spinosa honey (Saudi Arabia) for a period of 28 days. Methods: Immunoglobulin M, immunoglobulin G, and cytokines were detected by using enzyme-linked immunosorbent assays (ELISAs). In addition, the mortality and the morbidity rates were assessed. Results: Oral administration of Capparis spinosa honey as a natural food additive was experimentally shown to increase the antibody titer; furthermore, compared with the rats in the control group, the levels of the sera cytokines ($IFN-{\gamma}$, IL-1 and IL-6) were consistently higher at day 7 post-infection in the infected rats treated with oral supplements of Capparis spinosa honey. Conclusion: Orally administered supplements of Capparis spinosa honey increased both the antibody titer and the cytokines ($IFN-{\gamma}$, IL-1 and IL-6) levels in rats infected with T. gondii.

Detection of Sugar Cane (Saccharum officinarum)-specific Gene from Sugar and Sugar-honey (사탕수수 설탕 및 사양꿀에서 사탕수수(Saccharum officinarum) 고유 유전자의 검출)

  • Kim, Byounghee;Kim, Somin;Kim, Moonjung;Kim, Jungmin;Truong, A Tai;Yoon, Byoungsu
    • Journal of Apiculture
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    • v.33 no.3
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    • pp.221-226
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    • 2018
  • Sugar cane-specific gene could be successfully amplified with DNAs isolated from sugar or sugar-honey using Saccharum officinarum-specific Ultra-Rapid or conventional PCR. Specificity of PCR products from sugar or sugar-honey was verified by nested PCR and DNA sequencing. This PCR could be applied to a quantitative analysis for honey-evaluation. In our knowledge, it is first report that sugar cane-specific sequence could be detected from sugar-honey or sugar itself, and that sugar-honey could be evaluated by genetic examination.

Clostridium botulinum spores in Polish honey samples

  • Grenda, Tomasz;Grabczak, Magdalena;Sieradzki, Zbigniew;Kwiatek, Krzysztof;Pohorecka, Krystyna;Skubida, Marta;Bober, Andrzej
    • Journal of Veterinary Science
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    • v.19 no.5
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    • pp.635-642
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    • 2018
  • The aim of this study was an examination of 240 multifloral honey samples collected from Polish apiaries to determine Clostridium botulinum occurrence. Honey was collected from apiaries directly after the extraction process. Samples were inoculated by using the dilution and centrifugation method. Suspected isolates were examined by using mouse bioassay, polymerase chain reaction (PCR), and real-time PCR methods. C. botulinum type A and B strains were detected in 5 of 240 examined honey samples (2.1%). Bacterial strains were also detected that were phenotypically similar to C. botulinum but that did not exhibit the ability to produce botulinum toxins and did not show the presence of the botulinum cluster (ntnh and bont genes) or expression of the ntnh gene. The methods used in the examination, especially the expression analysis of ntnh gene, enabled specific analysis of suspected strains and could be used routinely in environmental isolate analyses of C. botulinum occurrence.

The Comparative Studies of Enzyme Activity, Pollen Number and Sugars in Honey (시판(市販)꿀의 효소력(酵素力) 화분수(花粉數) 및 당(糖)의 조사비교(調査比較))

  • Joo, Hyun-Kyu;Kwun, Woo-Kun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.11 no.2
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    • pp.1-6
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    • 1982
  • The constituents of sugar, enzyme activity and number of pollens in standard honey (gathered from my own honey comb.) and commercial ones collected from local markets) were determined to know the difference between above two kinds of honey. The results obtained were as follows. 1. The constitution of saccharides in commercial honey was higher at 1% than the standard one. The average content showed 45% of fructose,41% of glucose, 3% of dextrin and 2% of sucrose. 2. Pollen contained in honey were mainly composed of oval and globe shape. The nunlber of pollen contained in standard honey was five times more than that in commercial ones .3. ${\alpha}-amylase$, ${\beta}-amylase$ and protease activity of standard honey were greated 5,2,2 times respectively comparing with that of commercial one, and acid protease activity with each sample was higher than the neutral.

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Gelam Honey and Ginger Potentiate the Anti Cancer Effect of 5-FU against HCT 116 Colorectal Cancer Cells

  • Hakim, Luqman;Alias, Ekram;Makpol, Suzana;Ngah, Wan Zurinah Wan;Morad, Nor Azian;Yusof, Yasmin Anum Mohd
    • Asian Pacific Journal of Cancer Prevention
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    • v.15 no.11
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    • pp.4651-4657
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    • 2014
  • The development of chemopreventive approaches using a concoction of phytochemicals is potentially viable for combating many types of cancer including colon carcinogenesis. This study evaluated the anti-proliferative effects of ginger and Gelam honey and its efficacy in enhancing the anti-cancer effects of 5-FU (5-fluorouracil) against a colorectal cancer cell line, HCT 116. Cell viability was measured via MTS (3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulphenyl)-2H-tetrazolium) assay showing ginger inhibiting the growth of HCT 116 cells more potently ($IC_{50}$ of 3mg/mL) in comparison to Gelam honey ($IC_{50}$ of 75mg/mL). Combined treatment of the two compounds (3mg/mL ginger+75mg/mL Gelam honey) synergistically lowered the $IC_{50}$ of Gelam honey to 22mg/mL. Combination with 35 mg/mL Gelam honey markedly enhanced 5-FU inhibiting effects on the growth of HCT 116 cells. Subsequent analysis on the induction of cellular apoptosis suggested that individual treatment of ginger and Gelam honey produced higher apoptosis than 5-FU alone. In addition, treatment with the combination of two natural compounds increased the apoptotic rate of HCT 116 cells dose-dependently while treatment of either ginger or Gelam honey combined with 5-FU only showed modest changes. Combination index analysis showed the combination effect of both natural compounds to be synergistic in their inhibitory action against HCT 116 colon cancer cells (CI 0.96 < 1). In conclusion, combined treatment of Gelam honey and ginger extract could potentially enhance the chemotherapeutic effect of 5-FU against colorectal cancer.

Studies on Tasty Constitudents in Various Foodstuffs -Part 2. Tasty Constituents of Honey- (각종(各種) 식품(食品)의 정미성분(呈味成分)에 관(關)한 연구(硏究) -제 2 보(第 2 報) 벌꿀의 정미성분(呈味成分)-)

  • Lee, Sung-Woo;Kim, Kwang-Soo;Lee, Kap-Rang;Cho, Soo-Yuel;Lee, Kang-Ja;Kim, Kyung-Hee
    • Korean Journal of Food Science and Technology
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    • v.3 no.3
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    • pp.168-171
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    • 1971
  • Estimable taste constituents of the honey, e.g. amino acids, organic acids and sugars, were studied to evaluate the quality as well as the quantity of the honey obtained from several different origin. In the level of sugars and its components were very likely at all kinds of honey but sucrose amounts were slightly higher in feeding honey. Amino acids were highest in wild honey not only in its amount but its variety. Main components of the amino acids were found out as proline in feeding honey and in Tillaceae tree honey and as isoeucine in wild honey. Feeding honey demonstrates highest level of organic acids and the major constituents were oxalic acid and citric acid from wild honey, lactic acid from Tillaceae tree honey, and succinic acid from the feeding honey.

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Characteristic components of sugar-fed honey compared to natural honey (설탕 사양꿀의 특이 성분 분석)

  • Kim, Se-Gun;Hong, In-Phyo;Woo, Soon-Ok;Jang, Hye-Ri;Han, Sang-Mi
    • Korean Journal of Food Science and Technology
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    • v.49 no.4
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    • pp.355-359
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    • 2017
  • We investigated and compared certain chemical properties of Korean natural honey and sugar-fed honey for assessing quality characteristics. The specification component was extracted using an organic solvent, and a single substance was isolated and identified as (E)-2-decenedioic acid. The content of (E)-2-decenedioic acid was $121{\pm}5.9mg/100g$ in sugar cane-fed honey and $127{\pm}4.5mg/100g$ in sugar beet-fed honey. Natural acacia, chestnut, and multi-floral honey contain $13{\pm}0.9$, $17{\pm}0.6$, and $13{\pm}1.3mg/100g$ of honey, respectively. Therefore, (E)-2-decenedioic acid was a major component of sugar-fed honey, however, it occurred in trace amounts in natural honey. We conclude that natural and sugar-fed honey can be distinguished by determining the (E)-2-decenedioic acid content.

A Study on Saccharides in Honey via HPLC (HPLC에 의한 벌꿀의 당성분에 관한 연구)

  • 김완구;정희선
    • Journal of Environmental Health Sciences
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    • v.8 no.2
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    • pp.57-65
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    • 1982
  • Saccharides in Korean honey have been analyzed by traditional wet chemical methods and several chromatographic technics gas, paper, column and thin layer chromatography. A simple, rapid and versatile method for the separation and determination of saccharides via high performance liquid chromatography were used eluting with $H_2O : CH_CN$ at 25:75, at a flow rate of 1.0ml/min. Acasia honey contained 36.8% fructose, 31.4% glucose, 1.7% sucrose and bush clover honey held 34.4% fructose, 32.3% glucose and 30% sucrose. Difference on the regional distribution were not found in the quantity of saccharides (42 species). The quality of inferior honey was assumed to contain much maltose, sugar and glucose than common honey.

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