Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile.
Centro de Medicina Regenerativa, Facultad de Medicina Clínica Alemana, Universidad del Desarrollo, Santiago, Chile.
Food Chem. 2020 Jun 15;315:126296. doi: 10.1016/j.foodchem.2020.126296. Epub 2020 Jan 25.
Some minor constituents of honey samples were determined through a fluorometric-chemical characterization method and related multifactorially with their antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa and with their geographical origin. Rotated principal component analysis identified five significant components in honey: three related to antibacterial activity and linked to phenolic compounds; Maillard products; proteins; the concentration of HO at 3 and 24 h of incubation; and a tyrosine-containing entity. On the other hand, five constituents (phenolic compounds were the most relevant) allowed the classification of honey samples by geographical origin with 87% certainty. The results showed that phenolic compounds and Maillard products are related to the sustained production of HO over time, which in turn boosts the antibacterial activity of honey. Native flora could promote this capability. The results showed the effect of geographic origin on the content of the analyzed minor constituents of honey, particularly phenolic compounds.
通过荧光化学特征化方法确定了蜂蜜样本的一些次要成分，并与它们对金黄色葡萄球菌和铜绿假单胞菌的抗菌活性及其地理来源进行了多因素相关分析。旋转主成分分析确定了蜂蜜中的五个重要成分：与抗菌活性相关并与酚类化合物相关的三个成分；美拉德产物；蛋白质；孵育 3 和 24 小时时的 HO 浓度；和一种含酪氨酸的实体。另一方面，五个成分（酚类化合物是最相关的）允许通过地理起源对蜂蜜样本进行分类，确定性为 87%。结果表明，酚类化合物和美拉德产物与 HO 的持续产生有关，而 HO 的持续产生又增强了蜂蜜的抗菌活性。本地植物群可能促进了这种能力。结果表明，地理起源对蜂蜜中分析的次要成分的含量有影响，特别是酚类化合物。
