The reported average sugar content of nectar and honeydew honey is depicted in Table 2. The nutritional composition of honey, which greatly influences its significant physiological effects, is also dependent on various considerations such as pollen sources, processing, storage, and environmental conditions.
Furthermore, the oligosaccharides are less sweet than the mono- and disaccharides, but being mostly non-digestible, are desirable for their potentially prebiotic physiological functions ascribed to the production of metabolites and growth enhancement of probiotics. Source: Doner and Bogdanov et al.
Honey also possesses natural antibacterial activity due to factors such as high sugar content, acidity, and hydrogen peroxide which is formed by glucose oxidation during the ripening of honey.
The activity attributable to hydrogen peroxide is somewhat sensitive to both heat and light, which denature the endogenous glucose oxidase White et al. The non-peroxide antimicrobial activity, which varies significantly with the floral source of the nectar, however, remains unchanged during prolonged storage periods Molan and Russell, The non-peroxide antibacterial effect of the unifloral New Zealand Manuka Leptospermum scoparium honey against the pathogen Helicobacter pylori, which is of great commercial significance since it commands a premium over the other varieties, has been attributed to high levels of methylglyoxal Allen et al.
UMF is considered to be an industry standard in the Oceania Australia and New Zealand for grading the characteristic non-peroxide antibacterial activity of Manuka honey. Appropriate synbiotic combinations, however, can be more effective in benefiting the host than individually administering probiotic or prebiotic. In synbiotic food systems, the probiotic strain is co-administered with specific prebiotic carbohydrates so that a substrate is adequately available for its proliferation Gmeiner et al.
Honey contains potentially prebiotic oligosaccharides and antibacterial components, both of which can synergistically enhance the probiotic efficacy against pathogens. In addition to increasing the viable cell count, other reported benefits include enhanced probiotic persistence in the GI tract, elevated levels of SCFA, and increased resistance to pathogens Gmeiner et al.
Tian et al. In this context, it is interesting to note that strains of Lactobacillus reuteri , which produce the antibacterial reuterin in hosts, have revealed a superior probiotic capability in several studies over the recent decades Talarico et al. The broad-spectrum bactericidal nature of reuterin Axelsson et al. Lactobacillus reuteri DPC16, which was isolated and patented in New Zealand by Shu and Liu , has shown promising antimicrobial activity against select Gram-negative and Gram-positive pathogens by producing organic acids, SCFA, and reuterin Bian et al.
A recent doctoral dissertation by Tian postulated the protective effect of DPC16 cells against toxicological damage to DNA in the intestinal cells, and an in vitro antigenotoxicity in combination with bovine lactoferrin was demonstrated in immune and colon epithelial cell models Tian et al.
Besides the aforementioned functionalities, including that against the pathogens, the growth and stability challenges of probiotic species can be addressed to a large extent by prebiotic carbohydrate supplementations Gibson and Roberfroid, ; Gibson et al.
Studies reporting the prebiotic potential of honey for the probiotic lactobacilli and bifidobacteria. In most of the studies reported in Table 3 , honey has shown to support the growth of the probiotics when incubated in optimum conditions with milk including reconstituted or fermented or selective growth media. Furthermore, inhibitory action was demonstrated against the pathogens and other intestinal microbes Shin and Ustunol, ; Lucan et al.
This does provide some evidence for the selectivity of honey as a prebiotic substrate for the lactic acid bacteria belonging to Lactobacillus and Bifidobacterium genera over other undesirable microorganisms. However, as noted by Ustunol and Gandhi , it is highly likely that some of the lactic acid production can be ascribed to the utilization of fructose and glucose, instead of the oligosaccharide component.
A prebiotic effect has been attributed to honey in many of these studies, but the evaluation criteria outlined by Gibson et al. Sanz et al. Moreover, demonstrating that the oligosaccharide substrate is metabolized selectively by the probiotic s can be more challenging because of the likely interactions with other dominant gut bacteria Gibson et al. Many of the experiments reported in this review have utilized a single strain or only a few pure cultures in selective media s , which can be valuable for preliminary studies in establishing that the experimental prebiotic being evaluated has fermentation selectivity for bifidobacteria and lactobacilli over other undesirable bacteria.
Faecal samples utilized by Sanz et al. Moreover, as reviewed by Flint et al. A clearer picture of the changes in the bacterial population during fermentation of colonic microflora can be obtained with the application of advanced molecular techniques such as fluorescence in situ hybridization, PCR, direct community analysis, denaturing and temperature-gradient gel electrophoresis, and FCM Gibson et al. Shelf-life studies conducted by Sharma et al.
A very recent study by Favarin et al. The confirmation of a potential prebiotic effect, however, needs to be obtained by in vivo animal studies and human clinical trials once supporting evidence is established by rigorous in vitro trials.
Shamala et al. Furthermore, according to the criterion outlined by Gibson et al. Promising synbiotic combinations, such as those including strains of Lactobacillus reuteri and Manuka honey that are effective against Helicobacter pylori infections causing stomach ulcers, can also be explored.
In this perspective, the structural similarity between the two antibacterial components, reuterin 3-hydroxypropionaldehyde and methylglyoxal, is noteworthy.
Human milk oligosaccharides are bifidogenic Roberfroid et al. The holistic physiological benefits, however, will be distinct for different types of honey, and needs to be established in in vivo trials for the functional health claims.
It is interesting to note that the potential prebiotic effect has been reported more often for bifidobacteria than the lactobacilli probiotics, and this trend was also stated earlier by Kolida et al. This can be attributed to a greater fermentation selectivity of prebiotic oligosaccharides for the Bifidobacterium than the Lactobacillus genera. Bindels et al. Our understanding on the role of intestinal microflora in the maintaining host health and nutrition has vastly improved in the recent times, driven largely by the advancements in novel analytical techniques and global research initiatives on the gut microbiome.
Dietary application of probiotic strains and non-digestible oligosaccharides aim to achieve a positive microbial balance towards a more favourable bacterial community. Furthermore, effective synbiotic combinations can potentially enhance the discrete health benefits of prebiotic carbohydrate and probiotic microorganisms, and also present development opportunities for innovative functional foods.
The unique oligosaccharide components and antibacterial mechanisms of honey are of a great research interest for the physiological effects. A more rigorous evaluation of the potential prebiotic effect of honey on probiotic lactobacilli and bifidobacteria, and the action mechanisms involved, however, may be necessary to incorporate the functional ingredient with scientifically substantiated health claims.
In vitro models of the human gut can be employed to test digestibility and fermentation selectivity of honey oligosaccharides, followed by in vivo animal studies and randomized control trials in human subjects. Although the selectivity of honey as a substrate for the probiotic bacteria is an important aspect of the prebiotic effect, the holistic metabolic benefits of gut microbiota modulation must also be adequately considered.
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Louis , P. Duncan , S. The role of the gut microbiota in nutrition and health. Nature Reviews Gastroenterology and Hepatology , 9 : — Fuller , R. Probiotics in man and animals. And what they need are prebiotics, which come in the form of fiber. Prebiotic foods are not digested by human enzymes, but reach the large intestines intact. They are a food source for good bacteria such as bifidobacteria and lactobacilli.
However, while all prebiotics are fiber, not all fiber is considered prebiotic. For a food item to be considered prebiotic, there are a few criteria it must meet.
This is where raw honey comes in. As it turns out, raw honey is an excellent prebiotic! It contains compounds called oligosaccharides which are not digestible in the small intestines. They reach the large intestine where the good bacteria utilize them to make nutrients that we can use. Another thing that makes raw honey special is that it is a non-dairy probiotic product. This is a huge advantage if you are lactose intolerant or allergic to dairy products.
Still, raw honey seems to primarily increase the growth of only certain strands of bacteria — bifidobacteria and lactobacilli, to be specific. So you may want to complement it with other fiber and plant food sources that are known to be good prebiotics, like bananas, onions, garlic, acacia gum, artichokes and whole grains.
Raw honey contains powerful antioxidants, such as phenolic compounds, that are reported to reduce blood pressure and the risk of heart disease. Some studies have also shown that eating natural raw honey can reduce your total cholesterol, which can also contribute to good cardiovascular health. To maximize this benefit of honey, make sure to continue eating other heart-healthy foods such as whole-grains and fresh fruit and vegetables.
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