Azevedo Mônia Stremel, Valentim-Neto Pedro Alexandre, Seraglio Siluana Katia Tischer, da Luz Cynthia Fernandes Pinto, Arisi Ana Carolina Maisonnave, Costa Ana Carolina Oliveira
Federal University of Santa Catarina, Department of Food Science and Technology, Florianópolis, SC, Brazil.
Palinology Research Centre, Botanical Institute of the Environment Department, São Paulo, SP, Brazil.
J Sci Food Agric. 2017 Oct;97(13):4515-4519. doi: 10.1002/jsfa.8317. Epub 2017 May 15.
Due to the increasing valuation and appreciation of honeydew honey in many European countries and also to existing contamination among different types of honeys, authentication is an important aspect of quality control with regard to guaranteeing the origin in terms of source (honeydew or floral) and needs to be determined. Furthermore, proteins are minor components of the honey, despite the importance of their physiological effects, and can differ according to the source of the honey. In this context, the aims of this study were to carry out protein extraction from honeydew and floral honeys and to discriminate these honeys from the same botanical species, Mimosa scabrella Bentham, through proteome comparison using two-dimensional gel electrophoresis and principal component analysis.
The results showed that the proteome profile and principal component analysis can be a useful tool for discrimination between these types of honey using matched proteins (45 matched spots). Also, the proteome profile showed 160 protein spots in honeydew honey and 84 spots in the floral honey.
The protein profile can be a differential characteristic of this type of honey, in view of the importance of proteins as bioactive compounds in honey. © 2017 Society of Chemical Industry.
由于许多欧洲国家对蜜露蜂蜜的估值和认可度不断提高，同时考虑到不同类型蜂蜜中存在的污染问题，鉴定是质量控制的一个重要方面，对于保证蜂蜜的来源（蜜露或花蜜）至关重要，因此需要进行鉴定。此外，蛋白质是蜂蜜中的微量成分，尽管其生理效应很重要，但不同来源的蜂蜜中蛋白质可能存在差异。在此背景下，本研究的目的是从蜜露蜂蜜和花蜜蜂蜜中提取蛋白质，并通过二维凝胶电泳和主成分分析进行蛋白质组比较，以区分来自同一植物物种（含羞草）的这些蜂蜜。
结果表明，蛋白质组图谱和主成分分析可以成为利用匹配蛋白质（45个匹配点）区分这些类型蜂蜜的有用工具。此外，蛋白质组图谱显示蜜露蜂蜜中有160个蛋白质点，花蜜蜂蜜中有84个蛋白质点。
鉴于蛋白质作为蜂蜜中生物活性化合物的重要性，蛋白质图谱可以成为这类蜂蜜的一个鉴别特征。© 2017化学工业协会。
