Effects of honey from Mimosa quadrivalvis L. (malícia) produced by the Melipona subnitida D. (jandaíra) stingless bee on dyslipidaemic rats

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Abstract

The supplementation with malícia honey alters the lipid metabolism, antioxidant status and intestinal health parameters of rats with diet-induced dyslipidaemia.

Abstract

This study assessed the effects of supplementation with honey from Mimosa quadrivalvis L. (malícia) (MH) produced by jandaíra stingless bees ( Melipona subnitida D.) on the lipid metabolism, antioxidant status and some intestinal health parameters of rats with diet-induced dyslipidaemia. Rats were randomly divided into four groups: healthy control (HC), dyslipidaemic control (DC), healthy experimental (EHH) and dyslipidaemic experimental (EDH). Malícia honey (MH) was administered (1000 mL kg ⁻¹) via orogastric feeding for 35 days. Dyslipidaemic rats supplemented with MH showed lower food consumption, increased glucose tolerance and superoxide dismutase (SOD) activity, and decreased total cholesterol, LDL and AST blood levels. Counts of Bifidobacterium spp. and Lactobacillus spp. and excretion of organic acids in faeces increased in dyslipidaemic rats supplemented with MH. MH supplementation protected the colon and liver from tissue damage induced by the dyslipidaemic diet. These results show the beneficial effects of MH on the lipid metabolism, antioxidant status and intestinal health of rats with diet-induced dyslipidaemia.

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V Diretriz Brasileira de Dislipidemias e Prevenção da Aterosclerose

H. T. Xavier, M. C. Izar, J. Faria Neto … (2013)

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Alterations of the gut microbiota in high-fat diet mice is strongly linked to oxidative stress.

Yonghui Shi, Guowei Le, Jin Sun … (2013)

Alterations of the gut microbiota induced by diet exert a strong influence on the development of metabolic syndrome. In this study, we prove the hypothesis that the long-term high-fat diet (HFD) may influence gut microbiota directly and/or indirectly by changing the redox state. Lipoic acid (LA), as a universal antioxidant, was used to improve the redox state. Reactive oxygen species (ROS), total antioxidant capacity (T-AOC), and malondialdehyde (MDA) were analyzed to profile oxidative stress states. PCR-denaturing gradient gel electrophoresis (DGGE) was used to describe gut flora structures, while plate count was employed for the quantitative analysis of Escherichia coli, lactobacilli, and enterococcus. The influence of redox state on the vitality of gut-derived bacteria was measured in vitro. ROS and MDA, which significantly decreased in LA mice compared with HFD mice, showed a strong positive association with E. coli and enterococcus (P < 0.05) and a negative association with lactobacilli (P < 0.05). Increased T-AOC in LA mice showed a high positive association with lactobacilli (P < 0.05) and a negative correlation with E. coli and enterococcus. These correlations implied that the dietary effects on the gut microbiota were conferred, at least in part, through an effect on oxidative stress. This study provides evidence that modulation of the redox state by an antioxidant has the potential to improve gut microbiota, which has relevance for metabolic health.

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Honey as a source of dietary antioxidants: structures, bioavailability and evidence of protective effects against human chronic diseases.

José Alvarez-Suarez, Francesca Giampieri, Maurizio Battino (2013)

In the long human tradition honey has been used not only as a nutrient but also as a medicine. Its composition is rather variable and depends on the floral source and on external factors, such as seasonal, environmental conditions and processing. In this review, specific attention is focused on absorption, metabolism, and beneficial biological activities of honey compounds in human. Honey is a supersaturated solution of sugars, mainly composed of fructose (38%) and glucose (31%), containing also minerals, proteins, free amino acids, enzymes, vitamins and polyphenols. Among polyphenols, flavonoids are the most abundant and are closely related to its biological functions. Honey positively affects risk factors for cardiovascular diseases by inhibiting inflammation, improving endothelial function, as well as the plasma lipid profile, and increasing low-density lipoprotein resistance to oxidation. Honey also displays an important antitumoral capacity, where polyphenols again are considered responsible for its complementary and overlapping mechanisms of chemopreventive activity in multistage carcinogenesis, by inhibiting mutagenesis or inducing apoptosis. Moreover, honey positively modulates the glycemic response by reducing blood glucose, serum fructosamine or glycosylated hemoglobin concentrations and exerts antibacterial properties caused by its consistent amount of hydrogen peroxide and non-peroxide factors as flavonoids, methylglyoxal and defensin-1 peptide. In conclusion, the evidence of the biological actions of honey can be ascribed to its polyphenolic contents which, in turn, are usually associated to its antioxidant and anti-inflammatory actions, as well as to its cardiovascular, antiproliferative and antimicrobial benefits.

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Author and article information

Journal

Journal ID (publisher-id): FFOUAI

Title: Food & Function

Abbreviated Title: Food Funct.

Publisher: Royal Society of Chemistry (RSC)

ISSN (Print): 2042-6496

ISSN (Electronic): 2042-650X

Publication date Created: 2018

Publication date (Electronic): 2018

Volume: 9

Issue: 8

Pages: 4480-4492

Affiliations

[1 ]Departamento de Nutrição

[2 ]Universidade Federal da Paraíba

[3 ]João Pessoa

[4 ]Brazil

[5 ]Departamento de Engenharia de Alimentos

[6 ]Departamento de Tecnologia de Alimentos

[7 ]Instituto Federal do Sertão de Pernambuco

[8 ]Petrolina

[9 ]Departamento de Patologia

[10 ]Universidade Federal de Minas Gerais

[11 ]Belo Horizonte

[12 ]Departamento de Análises Clínicas e Toxicológicas

[13 ]Universidade Federal do Rio Grande do Norte

[14 ]Natal

[15 ]Colegiado de Licenciatura em Química

[16 ]Universidade do Estado do Amapá

[17 ]Macapá

Article

DOI: 10.1039/C8FO01044G

SO-VID: 400233b6-48f9-4b75-940d-641a78e173f2

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Effects of honey from Mimosa quadrivalvis L. (malícia) produced by the Melipona subnitida D. (jandaíra) stingless bee on dyslipidaemic rats

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International Journal of Management Studies

Most cited references 45

V Diretriz Brasileira de Dislipidemias e Prevenção da Aterosclerose

Alterations of the gut microbiota in high-fat diet mice is strongly linked to oxidative stress.

Honey as a source of dietary antioxidants: structures, bioavailability and evidence of protective effects against human chronic diseases.

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Cited by 9

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