Biomics

The totality of scientific evidences indicates the presence in honey of probiotic and prebiotic components. It has been shown that fresh honey contains probiotics - the microorganisms beneficial for human and animals that inhibit the growth and development of pathogenic and conditionally pathogenic microflora, and can also be a source of biologically active substances with antimicrobial activity. Bifidobacteria and lactobacilli inhabiting honeybee stomach can survive in honey within 2-3 months after its harvest. The microflora composition of honeybee stomach and fresh honey may depend on the botanical origin of honey, as well as habitat and subspecies of honeybees. The probiotic microorganisms are involved in the development of honeybee resistance to adverse environmental factors directly inhibiting the growth of pathogens, and stimulating components of the immune system. Antagonistic activity of probiotic bacteria against a broad spectrum of pathogenic microorganisms enable their application for prophylaxis and treatment of honeybee diseases, and in human and veterinary medicine. Honey also contains olygosaccharides and low molecular weight polysaccharides exhibiting prebiotic properties. Like the well-known commercial prebiotics the honey oligosaccharides are not digested in the upper part of gastrointestinal tract but are fermented by beneficial microflora in large intestine of human and animals and stimulate its growth and vital activity. It is emphasized that prebiotic properties of honey depend on its plant origin. The presence of probiotic substances and probiotic microorganisms in fresh honey defines it as a synbiotic, the physiologically functional food ingredient, which is a combination of probiotics and prebiotics providing synergistic effect on the host organism.

honey, prebiotics, probiotics, honey carbohydrates, lactic acid bacteria, synbiotic

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