eISSN: 2221-6197 DOI: 10.31301/2221-6197

Мед как синбиотический пищевой продукт

Год: 2017

Страницы: 12-23

Номер: Том 9, № 1

Тип: научная статья

Аннотация:

Совокупность научных данных свидетельствует о наличии в меде пробиотических и пребиотических компонентов. Показано, что свежий мед содержит пробиотики - полезные для человека микроорганизмы, подавляющие рост и развитие патогенной и условно-патогенной флоры, а также может быть источником биологически активных веществ с антимикробной активностью. Бифидо- и лактобактерии, населяющие медовый зобик пчел, сохраняют жизнеспособность в меде в течение 2-3 месяцев после его сбора. Состав микрофлоры медового зобика пчел и свежего меда может зависеть от ботанического происхождения меда, а также местообитания и подвидовой принадлежности пчел. Пробиотические микроорганизмы участвуют в формировании устойчивости пчел к неблагоприятным факторам окружающей среды, непосредственно подавляя рост патогенов, а также стимулируя компоненты иммунной системы. Антагонистическая активность пробиотических бактерий против широкого спектра патогенных микроорганизмов обуславливает перспективность их применения в профилактике и лечении заболеваний, как самих пчел, так и в медицине и ветеринарии. Мед также содержит олигосахариды и низкомолекулярные полисахариды, обладающие пребиотическими свойствами. Подобно известным коммерческим пребиотикам, олигосахариды меда не перевариваются в верхних отделах желудочно-кишечного тракта, но ферментируются полезной микрофлорой толстого кишечника человека и животных и стимулируют её рост и жизнедеятельность. Подчеркивается, что пребиотические свойства меда зависят от его растительного происхождения. Наличие в составе свежего меда пребиотических веществ и пробиотических микроорганизмов определяет его как синбиотик - физиологически функциональный пищевой ингредиент, представляющий собой комбинацию из пробиотиков и пребиотиков, оказывающих взаимоусиливающее воздействие на организм хозяина.

Ключевые слова:

мед, пробиотики, пребиотики, углеводы меда, молочно-кислые бактерии, синбиотик

Библиографический список:

  1. Alippi A.M., Reynaldi F.J. Inhibition of the growth of Paenibacillus larvae, the causal agent of American foulbrood of honeybees, by selected strains of aerobic spore-forming bacteria isolated from apiarian sources // Journal of Invertebrate Pathology. 2006. V. 91. P. 141-146.
  2. Angela R.N.C.P. Lactobacillus acidophilus contributes to antimicrobial properties of honey // Journal of Food Science. 2012. V. 77. P. 364-371.
  3. Anklam E. A review of the analytical methods to determine the geographical and botanical origin of honey // Food Chemistry. 1998. V. 63. P. 549-562.
  4. Arcot J., Brand-Miller J. A Preliminary assessment of the glycaemic index of honey. Barton, Australia: RIRDC Publication, 2005. 28 p.
  5. Audisio M.C., Torres M.J., Sabate D.C., Ibarguren C., Apella M.C. Properties of different lactic acid bacteria isolated from Apis mellifera L. bee-gut // Microbiological Research. 2011. V. 166. P. 1-13.
  6. Aween M.M., Hassan Z., Muhialdin B.J., Eljamel Y.A., Al-Mabrok A.S.W., Lani M.N. Antibacterial activity of Lactobacillus acidophilus strains isolated from honey marketed in Malaysia against selected multiple antibiotic resistant (MAR) gram-positive bacteria // Journal of Food Science. 2012. V. 77. P. 364-371.
  7. Bae S., Fleet G.H., Heard G.M. Lactic acid bacteria associated with wine grapes from several Australian vineyards // Journal of Applied Microbiology. 2006. V. 100. P. 712–727.
  8. Bogdanov S., Ruoff K., Persano O.L. Physico-chemical methods for the characterisation of unifloral honeys: a review // Apidologie. 2004. V. 35. P. 4-17.
  9. Buchakhchyan Z.V., Alieva L.R., Kulikova I.K., Evdokimov I.A., Kaledina M.V., Zhigulina O.V. Comparision of prebiotic activity of chitosan and lactose derivatives // Scientific  Journal. KubSAU. 2011. V. 73. P. 1-12.
  10. Butler Е., Alsterfjord M., Olofsson T.C., Karlsson C., Malmström J., Vásquez A. Proteins of novel lactic acid bacteria from Apis mellifera mellifera: an insight into the production of known extra-cellular proteins during microbial stress // BMC Microbiology. 2013. V. 13. P. 1-11.
  11. Butler E., Oien R.F., Lindholm C., Olofsson T.C., Nilson B., Vasquez A. A pilot study investigating lactic acid bacterial symbionts from the honeybee in inhibiting human chronic wound pathogens // International Wound Journal. 2014. V. 13. P. 730-738.
  12. Chick H., Shin H., Ustunol Z. Growth and acid production by lactic acid bacteria and bifidobacteria grown in skim milk containing honey // Journal of Food Science. 2001. V. 66. P. 478-481.
  13. Coenye T., Vandamme P. Extracting phylogenetic information from whole-genome sequencing projects: the lactic bacteria as a test case // Microbiology. 2003. V. 149. P. 3507-3517.
  14. Conway P.L., Stern R., Tran L. The value-adding potential of prebiotic components of australian honey. Barton, Australia: RIRDC Publication, 2010. 30 p.
  15. Cotte J.F., Casabianca H., Chardon S., Lheritier J., Grenier-Loustalot M.F. Chromatographic analysis of sugars applied to the characterisation of monofloral honey // Analytical And Bioanalytical Chemistry. 2004. V. 380. P. 698-705.
  16. Da Costa Leite J.M., Trugo L.C., Costa L.S.M., Quinteiro L.M.C., Barth O.M., Dutrad V.M.L., De Maria C.A.B. Determination of oligosaccharides in Brazilian honeys of different botanical origin // Food Chemistry. 2000. V. 70. P. 93-98.
  17. D'Arcy B., Caffin N., Bhandari B., Squires N., Fedorow P., Mackay D. Australian liquid honey in commercial bakery products. Barton, Australia:  RIRDC publication, 1999. 97 p.
  18. Dave R.I., Shah N.P. Ingredient supplementation effects on viability of probiotic bacteria in yogurt // Journal of Dairy Science. 1998. V. 81. P. 2804-2816.
  19. De la Fuente E., Sanz M.L., Martinez-Castro I., Sanz J., Ruiz-Matute A.I. Volatile and carbohydrate composition of rare unifloral honeys from Spain // Food Chemistry. 2007. V. 105. P. 84-93.
  20. De Vrese M., Schrezenmeir J. Probiotics, prebiotics, and synbiotics // Advances in Biochemical Engineering/Biotechnology.  2008. V. 111. P. 1–66.
  21. De Vuyst L, Leroy F. Bacteriocins from lactic acid bacteria: production, purification, and food applications // Journal of Molecular Microbiology and Biotechnology . 2007. V. 13. P. 194-199.
  22. Dubovskii I.M., Grizanova E.V., Chertkova E.A., Slepneva I.A., Komarov D.A., Vorontsova Ya.L., Glupov V.V. Generation of activated oxygen metabolits and activity of antioxidants in larvae hemolymph of Galleria mellonella (L.) (Lepidoptera: Piralidae) at development of process of incapsulation // Journal of Evolutionary Biochemistry and Physiology. 2010. V. 46. P. 30-36.
  23. Edwards C.G., Haag K.M., Collins M.D., Hutson R.A., Huang Y.C. Lactobacillus kunkeei sp. nov.: a spoilage organism associated with grape juice fermentations // Journal of Applied Microbiology. 1998. V. 84. P. 698-702.
  24. Evans J.D., Lopez D.L. Bacterial probiotics induce an immune response in the honey bee (Hymenoptera: Apidae) // Journal of Economic Entomology. 2004. V. 97. P. 752-756.
  25. Evans J.D., Armstrong T.-N. Antagonistic interactions between honey bee bacterial symbionts and implications for disease // BMC  Ecology. 2006.  V. 6. P. 4.
  26. Ezz El-Arab A.M., Girgis S.M., Hegazy E.M., Abd El-Khalek A.B. Effect of dietary honey on intestinal microflora and toxicity of mycotoxins in mice // BMC Complementary and Alternative Medicine. 2006. V. 6. P. 6.
  27. Forsgren E., Tobia C.O., Vasquez A., Fries I. Novel lactic acid bacteria inhibiting Paenibacillus larvae in honey bee larvae // Apidologie. 2010. V. 41. P. 99-108.
  28. Fries I., Lindstrom A., Korpela S. Vertical transmission of American foulbrood (Paenibacillus larvae) in honey bees (Apis mellifera) // Veterinary Microbiology. 2006. V. 114. P. 269-274.
  29. Gaifullina L.R., Saltykova E.S., Matniyazov R.T., Nikolenko A.G., Optimal conditions for applying of probiotics as adaptogens based on the analysis of the honey bee immune status // Biomics. 2016. V. 8. P. 76-81.
  30. Gomashe A.V., Narad M.V., Gulhane P.A. In Vitro assessment of the antimicrobial potential of honey against enteric pathogens //  International Journal of Science and Engineering. 2014. V. 2. P. 153-157.
  31. Havukainen H., Munch D., Baumann A., Zhong S., Halskau O., Krogsgaard M., Amdam G.V.  Vitellogenin recognizes cell damage through membrane binding and shields living cells from reactive oxygen species // Journal of Biological Chemistry. 2013. V. 288. P. 28369-28381.
  32. Huang Y.C., Edwards C.G., Peterson J.C., Haag K.M. Relationship between sluggish fermentations and the antagonism of yeast by lactic acid bacteria // American Journal of Enology and Viticulture. 1996. V. 47. P. 1-10.
  33. Jones J.C., Myerscough M.R., Graham S., Oldroyd B.P. Honey bee nest thermoregulation: Diversity promotes stability // Science. 2004. V. 16. P. 402-404.
  34. Kajiwara S., Gandhi H., Ustunol Z. Effect of honey on the growth of and acid production by human intestinal Bifidobacterium spp.: An in vitro comparison with commercial oligosaccharides and inulin //  Journal of Food Protection. 2002. V. 65. P. 214-218.
  35. Kashirskaya N.Y. Significance of probiotics and prebiotics in the regulation of intestinal microflora // Russian  Medical Journal. 2000. V. 8. P. 572-575.
  36. Kaskoniene V., Venskutonis P.R. Floral markers in honey of various botanical and geographic origins: a review // Comprehensive Reviews in Food Science and Food Safety. 2010. V. 9. P. 620-634.
  37. Lazovskaya A.L., Vorobyeva Z.G., Slinina K.N., Kul’chitskaya M.A. Spore probiotics in agriculture // Biology Bulletin Reviews. 2013. V. 133. P. 133-140.
  38. Loo V., Cummings J.A, Delzenne J.A, Englyst N.A. Functional food properties of non-digestible oligosaccharides: a consensus report from the HVDO project (DGXII AIRII-CT94-1095) // British Journal of Nutrition. 1999. V. 81. P. 121-132.
  39. Lusby P.E., Coombes A.L., Wilkinson J.M. Bactericidal activity of different honeys against pathogenic bacteria // Archives of Medical Research. 2005. V. 36. P. 464-467.
  40. Madras-Majewska B., Halko N.V., Rosiak E., Ochnio L., Ochnio M., Halko A., Kuczyńska B. Assessment of microbiological quality of belorusian nectar honeys // Biomics. 2016. V. 8. P. 40-47.
  41. Mateo R., Bosch-Reig F. Sugar profiles of Spanish unifloral honeys // Food Chemistry. 1997. V. 60. P. 33-41.
  42. Mattila H.R., Rios D., Walker-Sperling V.E., Roeselers G., Newton I.L.G. Characterization of the active microbiotas associated with honey bees reveals healthier and broader communities when colonies are genetically diverse // PLoS ONE. 2012.  V. 7. P. 1-11.
  43. Mishukovskaya G.S. The use of probiotics to improve beekeeping productivity in the native population of dark forest bees // Dark forest bee Apis mellifera mellifera L. of the Republic of Bashkortostan / Eds. R.A. Ilyasov, A.G. Nikolenko and N.M. Saifullina. Ufa: Gilem, 2015. P. 193-197.
  44. Morales V., Sanz M.L., Olano A., Corzo N. Rapid separation on activated charcoal of high oligosaccharides in honey // Chromatographia. 2006. V. 64. P. 233-238.
  45. Ng S.C., Hart A.L., Kamm M.A., Stagg A.J., Knight S.C. Mechanisms of action of probiotics: recent advances //  Inflammatory Bowel Diseases. 2009. V. 15. P. 300-310.
  46. Nousiainen J., Setala J. Lactic acid bacteria as animal probiotics // Lactic Acid Bacteria / Eds. S. Salminan and A. Von Wright. New York, USA: Marcel Dekker, 1993. P. 315-356.
  47. Nozal M.J., Bernal J.L., Toribio L., Alamo M., Diego J.C., Tapia J. The use of carbohydrate profiles and chemometrics in the characterization of natural honeys of identical geographical origin // Journal of Agricultural and Food Chemistry. 2005. V. 53. P. 3095-3100.
  48. Oddo L.P., Piazza A.G. Characterisation of unifloral honeys // Apidologie. 1995. V. 26. P. 453-465.
  49. Olofsson T.C., Vásquez A. Detection and identification of a novel lactic acid bacterial flora within the honey stomach of the honeybee Apis mellifera // Current Microbiology. 2008. V. 57. P. 356-363.
  50. Olofsson T.C., Vбsquez A., Sammataro D., Macharia J. A scientific note on the lactic acid bacterial flora within the honeybee subspecies; Apis mellifera (Buckfast), A. m. scutellata, A. m. mellifera, and A. m.monticola // Apidologie. 2011. V. 42. P. 696-699.
  51. Olofsson T.C., Butler E., Markowicz P., Lindholm C., Larsson L., Vasquez A. Lactic acid bacterial symbionts in honeybees – an unknown key to honey’s antimicrobial and therapeutic activities // // International Wound Journal. 2014. P. 1-12.
  52. Pfeiler E.A., Klaenhammer T.R. The genomics of lactic acid bacteria // Trends Microbiology. 2007. V. 15. P. 546-553.
  53. Piccart K., Vásquez A., Piepers S., De Vliegher S., Olofsson T.C. Short communication: Lactic acid bacteria from the honeybee inhibit the in vitro  growth of mastitis pathogens // Journal of Dairy Science. 2016. V. 99. P. 2940-2944.
  54. Popa D., Ustunol Z. Influence of sucrose, high fructose corn syrup and honey from different floral sources on growth and acid production by lactic acid bacteria and bifidobacteria // International Journal of Dairy Technology. 2011. V. 64. P. 247-253.
  55. Rahnamaeian M., Cytryn´ska M., Zdybicka-Barabas A., Dobslaff K., Wiesner J., Twyman R.M., Zuchner T., Sadd B.M, Regoes R.R., Schmid-Hempel P., Vilcinskas A., Insect antimicrobial peptides show potentiating functional interactions against Gram-negative bacteria //  Proceedings of the Royal Society. B. 2015. V. 282. P. 1-10.
  56. Reynaldi F.J., De Giusti M.R., Alippi A.M. Inhibition of the growth of Ascosphaera apis by Bacillus and Paenibacillus strains isolated from honey // Revista Argentina De Microbiologia. 2004. V. 36. P. 52-55.
  57. Ruiz-Matute A.I., Brokl M., Soria A.C., Sanz M.L., Martinez-Castro I. Gas chromatographic–mass spectrometric characterisation of tri- and tetrasaccharides in honey // Food Chemistry. 2010. V. 120. P. 637-642.
  58. Rybka S., Flee G.H. Populations of L. delbrueckii ssp bulgaricus, S. thermophilus, L. acidophilus, and Bifidobacterium species in Australian yogurts // Food Australia. 1997. V. 49. P. 471-479.
  59. Salmela H., Amdam G.V., Freita,k D. Transfer of immunity from mother to offspring is mediated via egg-yolk protein vitellogenin // PLOS Pathogens. 2015. V. 11. P. 1-12.
  60. Salminen S., von Wright A., Ouwehand A.C. Lactic acid bacteria: microbiological and functional aspects (3rd edition). New York, USA: Marcel Dekker, 2004. 656 p.
  61. Sanz M.L., Sanz J., Martinez-Castro I. Gas chromatographic–mass spectrometric method for the qualitative and quantitative determination of disaccharides and trisaccharides in honey // Journal of Chromatography A. 2004. V. 1059. P. 143-148.
  62. Sanz M.L., Polemis N., Morales V., Corzo N., Drakoularakou A., Gibson G.R.Rastall R.A. In vitro investigation into the potential prebiotic activity of honey oligosaccharides //  Journal of Agricultural and Food Chemistry. 2005. V. 53. P. 2914-2921.
  63. Sarkar P.R., Banerjee S. Antibacterial activity of lactic acid bacterial isolates obtained from natural habitats //  Journal of Food Science and Technology. 1996. V. 33.  P. 231-233.
  64. Scales B.S., Huffnagle G.B. The microbiome in wound repair and tissue fibrosis // Journal of Pathology. 2013. V. 229. P. 323-331.
  65. Scardovi V., Trovatelli L.D. The fructose-6-phosphate shunt as a peculiar pattern of hexoze degradation in the genus Bifidobacterium // Annals of Microbiology and Enzymology. 1965. V. 15. P. 19-27.
  66. Shamala T., Shri-Jyothi Y., Saibaba P. Stimulatory effect of honey on multiplication of lactic acid bacteria under in vitro and in vivo conditions // Letters in Applied Microbiology. 2000. V. 30. P. 453-455.
  67. Shin H.S., Ustunol Z. Carbohydrate composition of honey from different floral sources and their influence on growth of selected intestinal bacteria: an in vitro comparison // Food Research International. 2005. V. 38. P. 721-728.
  68. Slacanac V., Lucan M., Hardi J., Krstanovic V., Koceva Komlenic D. Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017 // Czech Journal of Food Sciences. 2012. V. 30. P. 321-329.
  69. Snowdon J.A., Cliver D.O. Microorganism in honey // International Journal of Food Microbiology. 1996. V. 31. P. 1-26.
  70. Tajabadi N., Mardan M., Abdul Manap M.Y., Shuhaimi M., Meimandipour A., Nateghi L. Detection and identification of Lactobacillus bacteria found in the honey stomach of the giant honeybee Apis dorsata // Apidologie.  2011. V. 42. P. 642-649.
  71. Tajabadi N., Mardan M., Saari N., Mustafa S., Bahreini R., Abdul Manap M.Y., Identification of Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus fermentum from honey stomach of honeybee // Brazilian Journal of Microbiology. 2013. V. 44.  P. 717-722.
  72. Taormina P.J., Niemira B.A., Beuchat L.R. Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power // International Journal of Food Microbiology. 2001. V. 69. P. 217-225.
  73. Tejpal D., Goyal N. Effect of inulin, honey and gum acacia on growth of human faecal potential probiotic Lactobacilli // The IUP Journal of Life Sciences. 2009. V. 3. P. 29-34.
  74. The National Honey Board. Honey – Health and Therapeutic Qualities. 2008. http://www.biologiq.nl/UserFiles/Compendium%20Honey%202002.pdf
  75. Theopold U., Schmidt O., Soderhall K., Dushay M.S. Coagulation in arthropods: defence, wound closure and healing // Trends Immunology. 2004. V. 25. P. 289-294.
  76. Ustunol Z. The Effect of Honey on the Growth of Bifidobacteria. The National Honey Board. 2007. https://www.honey.com/images/downloads/bifidobacteria.pdf .
  77. Van der Meulen R., Adriany T., Verbrugghe K., De Vuyst L. Kinetic analysis of bifidobacterial metabolism reveals a minor role for succinic acid in the regeneration of NAD+ through its growth-associated production //  Applied and Environmental Microbiology. 2006. V. 72. P. 5204-5210.
  78. Vasquez A., Olofsson T.C., Sammataro D. A scientific note on the lactic acid bacterial flora in honeybees in the USA – a comparison with bees from Sweden // Apidologie. 2009. V. 40. P. 26-28.
  79. Vasquez A., Forsgren E., Fries I., Paxton R.J., Flaberg E., Szekely L., Olofsson T.C., Symbionts as major modulators of insect health: lactic acid bacteria and honeybees // PLoS ONE. 2012. V. 7. P. 1-9.
  80. Weston R.J., Brocklebank L.K. The oligosaccharide composition of some New Zealand honeys // Food Chemistry. 1999. V. 64. P. 33-37.
  81. White J.W., Subers M.H., Schepartz A. The identification of inhibine, the antibacterial factor in honey, as hydrogen peroxide and its origin in a honey glucose-oxidase system // Biochimica et Biophysica Acta. 1963. V. 7. P. 57-70.
  82. Wu M., Sugimura Y., Takaya N., Takamatsu D., Kobayashi M., Taylor D., Yoshiyama M. Characterization of bifidobacteria in the digestive tract of the Japanese honeybee, Apis cerana japonica // Journal of Invertebrate Pathology. 2013. V. 112. P. 88-93.
  83. Yoshiyama M., Wua M., Sugimura Y., Takaya N., Kimoto-Nira H., Suzuki C. Inhibition of Paenibacillus larvae by lactic acid bacteria isolated from fermented materials // Journal of Invertebrate Pathology. 2013. V. 112. P. 62-67.
  84. Zhang S., Wang S., Li H., Li L. Vitellogenin, a multivalent sensor and an antimicrobial effector // International Journal of Biochemistry and Cell Biology. 2011. V. 43. P. 303-305.
Скачать pdf
наверх
eISSN: 2221-6197 DOI: 10.31301/2221-6197