Abstract

Honey has always been seen as the main source of healthy natural food and folk medicines. It has been prized due to bioactive components that are responsible for different therapeutic effects. Phenolic compounds are one the parts of these components. It is claimed that these have been antioxidant agents. But it also has to be evaluated by different perspectives in biomechanics except antioxidative effects. A variety of diseases may be treated by the inhibition of some individual enzymes. A pharmaceutical drug and synthetic agents are used to treat and avert illness even though there is a potential risk named drug resistance. Nowadays, the most effective treatment seems to be the combined administration of natural foods. The study aims at investigating hyaluronidase (HYA), xanthine oxidase (XOD) and the urease enzyme inhibition of some chestnut honeys from different locations of Giresun and Ordu in Turkey. Moreover, the antioxidant activities of the prepared chestnut honey extracts were investigated by using different methods. The total phenolic (TP), total flavonoid (TF), FRAP, CUPRAC assays and DPPH, and ABTS inhibition potential were carried out using in vitro models. The enzyme IC50 values in the samples ranged from 0.793 to 12.639 mg/ml for HYA; from 0.029 to 0.106 g/ml for XO; from 0.002 to 0.054 g/ml for urease, respectively. In conclusion, honey extracts exhibited good potentials towards the inhibition of activities of the studied enzymes, and the samples also suggest a practical value for surveying natural inhibitors for specific clinical purposes. Moreover, all results can provide a basis of future studies on the alternative medicinal application related to honey.

Keywords

Chestnut honey, hyaluronidase, xanthine oxidase, urease, inhibition, antioxidant

REFERENCES

1. Kolayli S., Yildiz O., Sahin H., and Aliyazioglu R. Biochemistry and Pysicochemical Properties of Honey. In: Boukraa L. (ed.). Honey in Traditional and Modern Medicine. CRC Pres, Taylor & Francis Group, 2013, pp. 21–35.
2. Devillers J., Morlot M., Pham-Delegue M.H., and Dore J.C. Classification of monofloral honeys based on their quality control data. Food Chemistry, 2004, vol. 86, no. 2, pp. 305–312. DOI: 10.1016/j.foodchem.2003.09.029.
3. Eraslan G., Kanbur M., Silici S., and Karabacak M. Beneficial effect of pine honey on trichlorfon induced some biochemical alterations in mice. Ecotoxicology and Environmental Safety, 2010, vol. 73, no. 5, pp. 1084–1091. DOI: 10.1016/j.ecoenv.2010.02.017.
4. Bogdanov S., Ruoff K., and Persano Oddo L. Physico-chemical methods for the characterisation of unifloral honey: A review. Apidologie, 2004, vol. 35, pp. 4–17. DOI: 10.1051/apido:2004047.
5. Bertoncelj J., Golob T., Kropf U., and Korosec M. Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach. International Journal of Food Science and Technology, 2011, vol. 46, no. 8, pp. 1661–1671. DOI: 10.1111/j.1365-2621.2011.02664.x.
6. Sahin H. Honey as an apitherapic product: its inhibitory effect on urease and xanthine oxidase. Journal of Enzyme Inhibition and Medicinal Chemistry, 2016, vol. 31, no. 3, pp. 490–494. DOI: 10.3109/14756366.2015.1039532.
7. Rauf A. and Jehan N. Natural products as a potential enzyme inhibitors from medicinal plants. Chapter 7. In: Şentürk M. (ed.). Enzyme inhibitor and activators. INTECH Publ., 2017, pp. 165–177. DOI: 10.5772/67376.
8. Necas J., Bartosikova L., Brauner P., and Kolar J. Hyaluronic acid (hyaluronan): a review. Veterinarni Medicina, 2008, vol. 53, no. 8, pp. 397–411. DOI: 10.12691/ajmbr-3-4-6.
9. Fronza M., Muhr C., da Silveira D.S.C., et al. Hyaluronidase decreases neutrophils infiltration to the inflammatory site. Inflammation Research, 2016, vol. 65, no. 7, pp. 533–542. DOI: 10.1007/s00011-016-0935-0.
10. Ryu H.W., Lee J.H., Kang J.E., Jin Y.M., and Park K.H. Inhibition of xanthine oxidase by phenolic phytochemicals from Broussonetia papyrifera. Journal of the Korean Society for Applied Biological Chemistry, 2012, vol. 55, no. 5, pp. 587–594. DOI: 10.1007/s13765-012-2143-0.
11. Weatherburn M.W. Phenol-hypochlorite reaction for determination of ammonia. Analytical Chemistry, 1967, vol. 39, no. 8, pp. 971–974. DOI: 10.1021/ac60252a045.
12. Louveaux J., Maurizio A., and Vorwohl G. Methods of melissopalynology. Bee World, 1978, vol. 59, no. 4, 139–157. DOI: 10.1080/0005772X.1978.11097714.
13. Nair S., Meddah B., and Aoues A. Melissopalynological characterization of north Algerian honeys. Foods, 2013, vol. 2, no. 1, pp. 83–89. DOI: 10.3390/foods2010083.
14. Kolayli S., Sahin H., Can Z., Yildiz O., Sahin K. Honey shows potent inhibitory activity against the bovine testes hyaluronidase. Journal of Enzyme Inhibition and Medicinal Chemistry, 2016, vol. 31, no. 4, pp. 599–602. DOI: 10.3109/14756366.2015.1054819.
15. Singleton V.L. and Rossi J.L. Colorimetry of total phenolics with phosphomolybdic - phosphotungstic acid reagents. Journal of Enology and Viticulture, 1965, vol. 16, pp. 144–148.
16. Chang C.C., Yang M.H., Wen H.M., and Chern J. C. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 2002, vol. 10, no. 3, pp. 178–182.
17. Benzie I.F.F. and Strain J.J. Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology, 1999, vol. 299, pp. 15–27. DOI: 10.1016/S0076-6879(99)99005-5.
18. Apak R., Güçlü K., Ozyürek M., and Karademir S.E. Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method. Journal of Agricultural and Food Chemistry, 2004, vol. 52, no. 26, pp. 7970–7981. DOI:10.1021/jf048741x.
19. Brand-Williams W., Cuvelier M.E., and Berset C. Use of free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 1995, vol. 28, no. 1, pp. 25–30. DOI:10.1016/S0023-6438(95)80008-5.
20. Van den Berg R., Haenen G.R., Van Den Berg H., and Bast A. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chemistry, 1999, vol. 66, no. 4, pp. 511–517. DOI: 10.1016/S0308-8146(99)00089-8.
21. Küçük M., Kolayli S., Karaoğlu S., et al. Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 2007, vol. 100, no. 2, pp. 526–534. DOI: 10.1016/j.foodchem.2005.10.010.
22. De Vasconcelos M.C.B.M., Bennett R.N., Rosa E.A.S., and Ferreira-Cardoso J.V. Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products. Journal of the Science of Food and Agriculture, 2010, vol. 90, no. 10, pp. 1578–1589. DOI: 10.1002/jsfa.4016.
23. Alvarez-Suarez J.M., Giampieri F., González-Paramás A.M., et al. Phenolics from monofloral honeys protect human erythrocyte membranes against oxidative damage. Food and Chemical Toxicology,2012, vol. 50, no. 5, pp. 1508–1516. DOI: 10.1016/j.fct.2012.01.042.
24. Choi D.S., Kim S., Lim Y.M., et al. Hydrogel incorporated with chestnut honey accelerates wound healing and promotes early HO-1 protein expression in diabetic (db/db) mice. Tissue Engineering and Regenerative Medicine, 2012, vol. 9, no. 1, pp. 36–42. DOI: 10.1007/s13770-012-0036-2.
25. Amtul Z., Rahman A.U, Siddiqui R.A., and Choudhary M.I. Chemistry and mechanism of urease inhibition. Current Medicinal Chemistry, 2002, vol. 9, no. 14, pp. 1323–1348. DOI: 10.2174/0929867023369853.
26. Stern R. Hyaluronidases in cancer biology. Seminars in Cancer Biology, 2008, vol. 18, no. 4, pp. 275–280. DOI: 10.1016/j.semcancer.2008.03.017.
27. Sunitha K., Suresh P., Santhosh M.S., et al. Inhibition of hyaluronidase by N-acetyl cysteine and glutathione: Role of thiol group in hyaluronan protection. International Journal of Biological Macromolecules, 2013, vol. 55, pp. 39–46. DOI: 10.1016/j.ijbiomac.2012.12.047.
28. Girish K.S. and Kemparaju K. The magic glue hyaluronan and its eraser hyaluronidase: A biological overview. Life Science, 2007, vol. 80, no. 21, pp. 1921–1943. DOI: 10.1016/j.lfs.2007.02.037.
29. Isoyama T., Thwaites D., Selzer M.G., et al. Differential selectivity of hyaluronidase inhibitors toward acidic and basic hyaluronidases. Glycobiology, 2006, vol. 16, no. 1, pp. 11–21. DOI: 10.1093/glycob/cwj036.
30. Mehta S.K. and Nayeem N. Natural xanthine oxidase inhibitors for management of gout: a review. Research and Reviews: Journal of Medical and Health Sciences, 2014, vol. 3, pp. 4–13.
31. Boumerfeg S., Baghiani A., Djarmouni M., et al. Inhibitory activity on xanthine oxidase and antioxidant properties of Teucrium polium L. extracts. Chinese Medicine, 2012, vol. 3, no. 1, pp. 30–41. DOI: 10.4236/cm.2012.31006.
32. Sowndhararajan K., Joseph J. M., and Rajendrakumaran D. In vitro xanthine oxidase inhibitory activity of methanol extracts of Erythrina indica Lam. leaves and stem bark. Asian Pacific Journal of Tropical Biomedicine, 2012, vol. 2, no. 3, pp. S1415–S1417. DOI: 10.1016/S2221-1691(12)60428-6.
33. Can Z., Yildiz O., Sahin H., et al. An investigation of Turkish honeys: their pyhysico-chemical properties, antioxidant capacities and phenolic profiles. Food Chemistry, 2015, vol. 180, pp. 133–141. DOI: 10.1016/j.foodchem.2015.02.024.
34. Sagdic O., Silici S., and Ekici L. Evaluation of the phenolic content, antiradical, antioxidant, and antimicrobial activity of different floral sources of honey. International Journal of Food Properties,2013, vol. 16, no. 3, pp. 658–66. DOI: 10.1080/10942912.2011.561463.
35. Perna A., Simonetti A., Intaglietta I., Sofo A., and Gambacorta E. Metal content of southern Italy honey of different botanical origins and its correlation with polyphenol content and antioxidant activity. International Journal of Food Science and Technology, 2012, vol. 47, no. 9, pp. 1909–1917. DOI:10.1111/j.1365-2621.2012.03050.x.
36. Šarić G., Marković,K., Vukičević D., et al. Changes of antioxidant activity in honey after heat treatment. Czech Journal of Food Sciences, 2013, vol. 31, no. 6, pp. 601–606. DOI: 10.17221/509/2012-CJFS.
37. Baltrusaityte V., Venskutonis P.R., and Ceksteryte V. Radical scavenging activity of different floral origin honey and beebread phenolic extracts. Food Chemistry, 2007, vol. 101, no. 2, pp. 502–514. DOI: 10.1016/j.foodchem.2006.02.007.
38. Lee J., Koo N., and Min D.B. Reactive oxygen species, aging, and antioxidative nutraceuticals. Comprehensive Reviews in Food Science and Safety, 2004, vol. 3, no. 1, pp. 21–33. DOI: 10.1111/j.1541-4337.2004.tb00058.x.
39. Rubio C.P., Hernandez-Ruiz J., Martinez-Subiela S., Tvarijonaviciute A., and Ceron J.J. Spectrophotometric assays for total antioxidant capacity (TAC) in dog serum: An update. BMC Veterinary Research, 2016, vol. 12, no. 1, article number 166. DOI: 10.1186/s12917-016-0792-7.
40. Kaygusuz H., Tezcan F., Erim F.B., et al. Characterization of Anatolian honeys based on minerals, bioactive components and principal component analysis. LWT-Food Science and Technology,2016, vol. 68, pp. 273–279. DOI: 10.1016/j.lwt.2015.12.005.
41. Ahn M.-R., Kumazawa S., Usui Y., et al. Antioxidant activity and constituents of propolis collected in various areas of China. Food Chemistry, 2007, vol. 101, no. 4, pp. 1383–1392. DOI:10.1016/j.foodchem.2006.03.045.
42. Shah P. and Modi H.A. Comparative Study of DPPH, ABTS and FRAP Assays for Determination of Antioxidant Activity. International Journal for Research in Applied Science & Engineering Technology (IJRASET), 2015, vol. 3, no. 6, pp. 636–641.