蜂蜜中的生化反应及其生物学贡献。

Department of Chemistry, Faculty of Science, King Khalid University, Abha 61413, Saudi Arabia.

Department of Chemistry, Faculty of Girls for Science, King Khalid University, Abha 61413, Saudi Arabia.

Molecules. 2022 Jul 23;27(15):4719. doi: 10.3390/molecules27154719.

Honey is known for its content of biomolecules, such as enzymes. The enzymes of honey originate from bees, plant nectars, secretions or excretions of plant-sucking insects, or from microorganisms such as yeasts. Honey can be characterized by enzyme-catalyzed and non-enzymatic reactions. Notable examples of enzyme-catalyzed reactions are the production of hydrogen peroxide through glucose oxidase activity and the conversion of hydrogen peroxide to water and oxygen by catalase enzymes. Production of hydroxymethylfurfural (HMF) from glucose or fructose is an example of non-enzymatic reactions in honey.

蜂蜜以其生物分子的含量而闻名，如酶。蜂蜜中的酶来源于蜜蜂、植物花蜜、吸食植物的昆虫的分泌物或排泄物，或者来源于酵母等微生物。蜂蜜可以通过酶催化反应和非酶反应来进行特征描述。酶催化反应的显著例子包括通过葡萄糖氧化酶活性产生过氧化氢，以及通过过氧化氢酶将过氧化氢转化为水和氧气。蜂蜜中葡萄糖或果糖生成羟甲基糠醛（HMF）是一种非酶反应的例子。