Effect of bee species on the physicochemical, bioactive, and microbiological properties of longan honey in Thailand

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2026-03-01 Epub Date: 2026-02-13 DOI:10.1016/j.jfca.2026.108998

Kanokwan Klaithin , Bajaree Chuttong , Yi-Ting Hung , Chi-Chung Peng , Jer-An Lin , Chuen-Fu Lin , Surat Hongsibsong , Jakkrawut Maithip , Khanchai Danmek , Fuangfah Punthi , Ming-Cheng Wu

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引用次数: 0

Abstract

In this study, we compared physicochemical, bioactive, and microbiological properties among longan honeys produced by five bee species in Thailand: Apis mellifera and Apis cerana (honey bees) as well as Tetragonula laeviceps, Tetragonula pagdeni, and Heterotrigona itama (stingless bees). Stingless bee honey had higher moisture content, total acidity, and trehalulose levels, whereas honey bee honey had higher fructose and glucose levels. Among the samples, T. laeviceps honey had the highest total phenolic and flavonoid contents and exhibited strong antioxidant activity. Furthermore, T. pagdeni honey exhibited strong anti-inflammatory activity, and H. itama honey exhibited broad-spectrum antimicrobial activity. Microbiota analysis revealed distinct bacterial community structures—Firmicutes were prevalent in stingless bee honey, whereas Proteobacteria were prevalent in honey bee honey, reflecting host-specific microbial signatures. These findings suggest that bee species influence the properties and health benefits of longan honey.

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蜜蜂种类对泰国桂圆蜂蜜理化、生物活性和微生物特性的影响

在这项研究中，我们比较了泰国五种蜜蜂——蜜蜂Apis mellifera和蜜蜂Apis cerana，以及laeveps Tetragonula、pagdeni Tetragonula和Heterotrigona itama（无刺蜜蜂）生产的龙眼蜂蜜的理化、生物活性和微生物特性。无刺蜜蜂蜂蜜的水分含量、总酸度和海藻糖含量更高，而蜜蜂蜂蜜的果糖和葡萄糖含量更高。蜂蜜中总酚和类黄酮含量最高，具有较强的抗氧化活性。此外，pagdeni蜂蜜表现出较强的抗炎活性，itama蜂蜜表现出广谱的抗菌活性。微生物群分析揭示了不同的细菌群落结构-厚壁菌门普遍存在于无刺蜜蜂蜂蜜中，而变形菌门普遍存在于蜜蜂蜂蜜中，反映了宿主特有的微生物特征。这些发现表明蜜蜂种类影响桂圆蜂蜜的性质和健康益处。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.