In vitro antioxidant and anti-inflammatory activities of Melipona beecheii honey protein fractions

• Published in: Journal of food measurement & characterization 2018-12, Vol.12 (4), p.2636-2642
• Main Authors: Ruiz-Ruiz, Jorge Carlos, Acereto-Escoffié, Pablo, Segura-Campos, Maira Rubí
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food Science; Original Paper
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-018-9881-6

Proteins extracted from Melipona beecheii honey were assessed for its antioxidant and anti-inflammatory activity by in vitro assays. Protein content was 3.56 mg/mL and after reverse phase high-performance liquid chromatography fractionation eight distinctive peaks were detected with molecular weight ranged from 7.04 to 95.35 kDa. Low molecular weight fraction constituted by proteins with weights of 7.04, 14.07 and 24.16 kDa, exhibited the highest antioxidant activities with the lowest IC 50 values for radical scavenging activity (0.4262 mg/mL), chelating effects (0.3763 mg/mL), and reducing power (0.3060 mg/mL). Same fraction exhibited the lowest IC 50 values for inhibition of protein thermal denaturation (0.4115 mg/mL) and cell membrane stabilization (0.5563 mg/mL). For its part, the complete protein extract exhibited the lowest inhibition of proteolytic activity (4.3548 mg/mL). From the results, it is concluded that proteins of honey produced by Melipona beecheii are partially related with its antioxidant and anti-inflammatory activities. These findings validate the use that many Mesoamerican cultures have made of the honey produced by M. beecheii for the healing of lesions and dermic pathologies. Once deeper studies and the pertinent clinical trials have been carried out, the honey of M. beecheii and its proteins could be incorporated into products for pharmaceutical use.