• Analytical Science and Technology
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• v.35 no.2
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• pp.82-91
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• 2022

Grayanotoxin-contaminated honey exhibits toxicity. In this study, a reliable and sensitive liquid-chromatography-tandem-mass-spectrometric method (LC-MS/MS) was developed and validated for the quantitation of grayanotoxin I and grayanotoxin III in honey. The grayanotoxins were extracted from honey via solid phase extraction and separated on a biphenyl column with a mobile phase consisting of 0.5 % acetic acid in water and methanol. Mass spectrometric detection was performed in the multiple-reaction monitoring mode with positive electrospray ionization. The calibration curve covered the range 0.25 to 100 ㎍/g. The intra- and inter-day deviations were less than 10.6 %, and the accuracy was between 94.3 and 114.0 %. The validated method was successfully applied to the determination of grayanotoxins in mad honey from Nepal. The concentrations of grayanotoxin I and grayanotoxin III in 33 out of 60 mad honey samples were 0.75 - 64.86 ㎍/g and 0.25 - 63.99 ㎍/g, respectively. The method established herein would help in preventing and confirming grayanotoxin poisoning.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.273-279
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• 2011

Various honeys from different sources were analyzed using an electronic nose based on a mass spectrometer. Various honeys were separated with different mixing ratios. Wild honey and artificial honey were blended at ratios of 100:0, 95:5, 90:10, 85:15, 80:20, 75:25, and 70:30, respectively. Data obtained from the electronic nose were used for discriminant function analysis (DFA). The DFA plot indicated a significant separation of honey from different sources. As the concentration of artificial honey increased, the first discriminant function score (DF1) moved from positive to negative (DF1: $r^2$=0.9962, F=490.6; DF2: $r^2$=0.9128, F=19.44). Furthermore, when acacia honey was mixed with artificial honey and separated with the mixing ratios, the DF scores were: DF1: $r^2$=0.9957, F=396.64; DF2: $r^2$=0.9447, F=29.3. When artificial honey was added to wild honey, it was possible to predict the following equation; DF1= -0.106${\times}$(concentration of artificial honey)+0.426 ($r^2$= 0.96). For acacia honey, the DF1= -0.112${\times}$(concentration of artificial honey)+0.434 ($r^2$=0.968).

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.353-359
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• 2011

The goal of this study was to evaluate the effects of supplementation with the needles of Pinus densiflora on the fermentation characteristics of honey wine (Pinus densiflora-honey wine). Honey without supplementation with needles of Pinus densiflora (honey wine) was included as a control. Physiochemical changes were investigated during 30 days of fermentation at $20^{\circ}C$, and following aging. At the beginning of fermentation, pH and viable cell counts of Pinus densiflora-honey wine changed rapidly, while $^{\circ}Bx$ decreased gradually. Viable yeast counts reached maximum levels at 5 to 10 days of fermentation. At day 0, the pH of Pinus densiflora-honey wine was 3.8, while the non-supplemented honey wine had a pH of 3.4. Decease in $^{\circ}Bx$ was faster in Pinus densiflora-honey wine than in non-supplemented honey wine. Supplementation of honey with needles of Pinus densiflora prior to fermentation shifted the initial pH to a more neutral pH, and the presence of Pinus densiflora needles increased the fermentation speed. The final $^{\circ}Bx$, pH, ethanol content, and total titratable acidity of Pinus densiflora-honey wine were $13.7^{\circ}Bx$, pH 3.05, 13.5%, and 0.37%, respectively. A sensory evaluation demonstrated that addition of 4% (w/v) fructose to honey wine supplemented with neddles of Pinus densiflora raised the level of product acceptability.

• 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.

• 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.

• 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.

• Journal of The Korean Society of Clinical Toxicology
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• v.10 no.1
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• pp.37-40
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• 2012

Honey is produced by bees from nectar collected from nearby flowers. Sometimes, honey produced from the Rhododendron species is contaminated by Grayanotoxin (GTX) in Nepal and other countries. There have been reports of GTX intoxication, also known as 'mad honey disease', from honey produced in countries other than Korea. The importation of wild honey has been prohibited by the Korean Food and Drug Administration since 2005, yet it is still distributed within Korea by the occasional tourist. We report a case of GTX intoxication from contaminated honey which included the symptoms of nausea, vomiting, general weakness, dizziness, blurred vision, hypotension and sinus bradycardia. By means of infusion with normal saline and atropine sulfate, the patient's condition fully recovered within 8 hours of hospital admission, and she was discharged without any complications.

• Journal of Apiculture
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• v.34 no.2
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• pp.169-180
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• 2019

Beekeeping has been practiced for centuries in Ethiopia. Currently, there are three broad classification of honey production systems in Ethiopia; these are traditional (forest and backyard), transitional(intermediate) and modern(frame beehive) systems. Ethiopian honey production is characterized by the widespread use of traditional technology resulting in relatively low honey yield and poor honey quality. Despite the challenges and constraints, Ethiopia has the largest bee population in Africa with over 10 million bee colonies, of which 5 to 7.5million are hived while the remaining exists in the wild. Consequently, these figures, indeed, has put Ethiopia as the leading honey and beeswax producer in Africa. In fact, Ethiopia has even bigger potential than the current honey production due to the availability of plenty apicultural resources such as natural forests with adequate apiculture flora, water resources and a high number of existing bee colonies. However, lack of well-trained man powers, lack of standardization, problems associated with honey bee pests and diseases, high price and limited availability of modern beekeeping equipment's for beekeepers and absconding and migration of bee colonies are some of the major constraints reported for beekeeping in Ethiopia. In this review, an attempt was made to present all beekeeping practices in Ethiopia. The opportunities and major constraints of the sector were also discussed.

• 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.

• 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.