DNA Damage Inhibition Properties of Sundarban Honey and its Phenolic Composition
DNA Damage Inhibition Properties of Sundarban Honey and its Phenolic Composition
复制标题
DOI：
10.1111/jfbc.12240
复制
发表时间：
2016-08-01
影响因子：
4
通讯作者：
Khalil, Md. Ibrahim
中科院分区：
文献类型：
--
作者：
Afroz, Rizwana;Tanvir, E. M.;Khalil, Md. Ibrahim
孙德尔本蜂蜜是孟加拉国最著名和最受欢迎的蜂蜜类型之一。本研究旨在调查孙德尔班蜂蜜的抗氧化和 DNA 损伤抑制潜力。所研究蜂蜜中的多酚、类黄酮、抗坏血酸、还原糖和蛋白质含量估计为 593.9613.71 mg GAEs/kg、50.00 +/- 0.00 mg CEs/kg、117.04 +/- 1.05 mg/kg、60.58 +/- 3.23 g/100 g 和 6.43 +/- 0.12分别为毫克/克。通过高效液相色谱法对没食子酸、连苯三酚、香草酸和反式肉桂酸等酚类物质以及柚皮苷、芦丁和槲皮素等三种黄酮类化合物进行了鉴定和定量。孙德尔班蜂蜜被发现对过氧化氢和紫外线照射引起的 pBR322 损伤具有保护活性。蜂蜜的 DNA 保护活性与其抗氧化潜力相对应，并表现出剂量依赖性效应。 实际应用孙德尔班蜂蜜是一种由 Apis dorsata 蜜蜂生产的野生多花蜂蜜，是孟加拉国最著名的蜂蜜类型之一，可防止氧化应激引起的肝脏和肾脏损伤。这种蜂蜜是天然抗氧化剂的良好来源，特别含有一些酚类化合物，包括没食子酸、香草酸和反式肉桂酸以及三种黄酮类化合物（柚皮苷、芦丁和槲皮素）。孙德尔班蜂蜜可以预防氧化 DNA 损伤和连续疾病。
Sundarban honey is one of the most renowned and popular types of honey from Bangladesh. This study was undertaken to investigate the antioxidant and DNA damage inhibition potentials of Sundarban honey. The estimated polyphenol, flavonoid, ascorbic acid, reducing sugar and protein contents in the investigated honey were found to be 593.9613.71 mg GAEs/kg, 50.00 +/- 0.00 mg CEs/kg, 117.04 +/- 1.05 mg/kg, 60.58 +/- 3.23 g/100 g and 6.43 +/- 0.12 mg/g, respectively. Some phenolics including gallic acid, pyrogallol, vanillic acid and trans-Cinnamic acid, as well as three flavonoids, naringin, rutin and quercetin, were identified and quantified by high performance liquid chromatography. Sundarban honey was found to possess protective activity against hydrogen peroxide and UV irradiation-induced damage to pBR322. The DNA protection activity of honey corresponded to its antioxidant potential and exhibited dose-dependent effects.Practical ApplicationSundarban honey, a wild multifloral honey produced by Apis dorsata bees is one of the most renowned types of honey from Bangladesh and confers protection against oxidative stress-induced liver and kidney damage. This honey can a be very good source of natural antioxidant which particularly contains some phenolic compounds including gallic, vanillic and trans-Cinnamic acids as well as three flavonoids (naringin, rutin and quercetin). Sundarban honey can protect against oxidative DNA damage and consecutive illness.