• The Korean Journal of Food And Nutrition
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• v.9 no.2
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• pp.189-200
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• 1996

The purpose of this study was to find the effect of honey on the sugar metabolism In Sprague-Dawley rats. All experimental rats were fed ad libitum, for seven weeks, 68% saccharide diet anti 10% or 20% honey from acacia, sumac and miscellaneous flower honey, respectively, and sucrose. The amount of glucose in whole blood was increased in all groups fed with honey except the group fed with 10% sumac honey solution. The amount of fructosamine in serum of rat taken diet with honey solution was increased in comparison with normal group, control group, sucrose group. The amount of fructosamine in serum of rat taken diet with honey solution was high in order of sumac honey > miscellaneous flower honey > acacia honey. The amount of lactate and pyruvate in whole blood of rat taken diet with sucrose group or honey group were decreased in comparison with the normal group and control group. The amount of $\beta$-hydroxybutyrate in serum of rat taken diet with sucrose or honey was increased in comparison with the normal group, control group.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.65-73
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• 1997

The purpose of the study was to find an effect of honey on the enzyme activity of Sprague Dawley rats. All experimental rats were fed ad libitum for seven weeks with 68% saccharide diet and at same time fed administratively with 10% and 20% water solution of acacia, sumac, polyflower honey, and sucrose, respectively. The level of LDH activity in serum of rat taken diet with acasia, sumac, and polyflower honey were increased in comparison with the control group. The level of $\alpha$-HBDH activity in serum of rat taken diet with acasia, sumac, polyflower honey, and sugar solution were increased than that other honey solution. The level of GOT and GPT activity in serum was increased by the feeding of solution of 20% acacia honey. The level of ICD activity in serum of rat taken diet with sumac honey was increased but was decreased notably by the feeding of polyflower honey. The level of G-6-P DH activity in whole blood of rat taken diet with honey solutions were decreased, but the level of aldolase activity in serum of rat taken diet with honey solutions were increased.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.158-164
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• 2002

This study examined for the investigation the effect of honey on antibacterial activity. The experimental honey were used the domestics, or chestnut honey, multiflower honey, acassia honey, native honey and the foreign, or manuka honey, clover honey, canola honey, and the artificial honey, made with the diluted solution of each 12.5%, 25.0%, 50.0%. The result of compared the occasion of added-catalase with not added-catalase about the honey's antibacterial activity on Staphylococcus aureus by agar well diffusion assay were as follows. When the catalase was not added, manuka honey antibacterial activity was superior to chestnut honey's in the diluted honey of 12.5% and on the occasion of the diluted honey of 25.0%, it was approved in the order of manuka honey > chestnut honey > multiflower honey 〉 native honey > clover honey > acassia honey and the occasion of the diluted honey of 50.0%, it was approved in the order of manuka honey > chestnut honey > canola honey > native honey > multiflower honey > clover honey > acassia honey(p > 0.01). The clear zone representing inhibition of growth in diluted honey of 12.5, 25.0, 50.0 % with non-treat catalase ranged from 5.85 to 6.60, 4.26 to 8.27, 5.24 to 11.49 mm, respectively. When the catalase was added, antibacterial activity only showed in the manuka honey of 12.5% and on the occasion of the diluted honey of 25.0%, manuka honey's antibacterial activity was superior to chestnut honey (p > 0.01). On the occasion of the diluted honey of 50.0%, antibacterial activity was high in the order of manuka honey > chestnut honey > clover honey > canola honey > native honey(p > 0.01). The correlation was approved significantly among the manuka honey, chestnut honey, clover honey, canola honey and native honey.

• International Journal of Industrial Entomology and Biomaterials
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• v.34 no.2
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• pp.23-31
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• 2017

Bumblebees, more efficient than honeybees, provide important services for pollination especially in tomato, pepper, cucumber, strawberries and other crops grown under tunnel farming or glasshouse conditions to yield maximization. These bees require pollen and nectar to meet their dietary needs and maintain their colony structure, development and reproduction. Keeping in view their economic importance, the effect of five concentrations of sugar and honey solutions (1:1, 1:1.5, 1:2, 2:1,1.5:1) each as alternative to nectar were used to observe their effect on life history parameters of Bombus terrestris. The 1:1 ratio of sugar solution was found most effective followed by 1.5:1, 1:1.5, 1:2 and 2:1 and also more effective of all five concentrations of honey solutions on all three stages of colony development i.e., at colony initiation, colony development and colony maturation stages. At colony initiation stage, early pre-oviposition period ($6.40{\pm}0.97$ days), early emergence of first worker in the first batch ($25.40{\pm}1.21$ days) and maximum numbers of workers ($6.20{\pm}0.24$) emergence in the first batch were observed at 1:1 ratio of sugar solution. Colonies reared on 1:1 ratio of sugar solution reached earlier ($52.13{\pm}1.28$ days) at colony foundation stage with minimum mortality ($3.27{\pm}0.54$ workers). At colony maturation stage, maximum numbers of workers, sexual (males, queens) and maximum mother queen longevity was observed at the same 1:1 ratio of sugar solution. It can be suggested from present study that sugar solution as alternative of nectar at 1:1 ratio was better than other sugar concentration levels and also from those of honey solution.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.641-649
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• 2010

To make sure of the usefulness of extract of Rubus coreanus Miquel for producing functional feeding honey, we compared some antioxidative indicators of feeding honey using extract of Rubus coreanus Miquel with acacia honey, SueBee Clover honey(USA), feeding honey on the market. The water content of four honeys were 16.6~26.5%, pH were 3.18~3.70, and titratable acidity ranged 0.018~0.022%. The phenolic compound contents of SueBee Clover honey and feeding honey using extract of Rubus coreanus Miquel were 8.3 mg/100 g and 7.3 mg/100 g, respectively, and were significaltly higher thgheacacia honey and feeding honey on the market. The flavonoid contents per 100 g of honey ranged from 2.3 mg(acacia honey) to 15.0 mg(SueBee Clover honey). DPPH anion scavenging activity of four honeys were not high. 0.5~2.0 g/ml of feeding honey using extract of Rubus coreanus Miquel was 16~36% and showed a concentration-reliant figure. At the concentration of 0.25~0.75 mg/ml, the reducing power of four honeys increased concentration-dependently, and the power of 0.25 mg/ml of feeding honey using extract of Rubus coreanus Miquel was corresponding to thgt of $150{\mu}g$/ml of a vitamin C solution. ABTS radical scavenging activity of feeding honey using extract of Rubus coreanus Miquel was 43.3~68.4%; the highest activity amongst all samples. When plotting the dose-response curve, ABTS radical scavenging activity also increased as their concentration increased from 62.5 mg/ml to 500 mg/ml. The heat treatment reduced the phenolic compound contents of acacia honey and feeding honey using extract of Rubus coreanus DPPH anion scavenging activity of feeding honey on the market and feeding honey using extract of Rubus coreanus Miquel did not changed significaltly after heating for 20 min, and the three honey except SueBee Clover honey maintained the reducing power with the same treatment.

• Journal of The Korean Society of Clinical Toxicology
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• v.11 no.2
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• pp.119-126
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• 2013

Purpose: The aim of this study was to evaluate the clinical characteristics and outcome of patients who presented to the emergency department (ED) with cardiotoxicity caused by ingestion of Himalayan mad honey. Methods: Medical records of 12 patients who presented to the ED from January 1, 2005 to December 31, 2012 with cardiotoxicity caused by ingestion of Himalayan mad honey were retrospectively reviewed. Results: The mean age of patients was 54.5 years and 58.3% were men. The median amount of mad honey ingested was 30.0 cc, and the mean time from ingestion to onset of symptoms was 39.4 minutes. All patients had hypotension and bradycardia upon arrival in the ED. The initial electrocardiogram showed sinus bradycardia in seven patients, junctional bradycardia in four patients, and atrial fibrillation with slow ventricular response in one patient. Four patients were treated with intravenous normal saline solution only. Eight patients were treated with intravenous normal saline solution and atropine sulfate in a dose ranging from 0.5 to 2.0 mg. Blood pressure and pulse rate returned to normal limits within 24 hours in all patients. Conclusion: Our study showed that all patients with cardiotoxicity caused by ingestion of Himalayan mad honey had severe hypotension, bradycardia, and bradyarrythmias, including sinus bradycardia and junctional bradycardia and all patients responded well to conservative treatment, including intravenous normal saline solution and intravenous atropine sulfate.

• Nutrition Research and Practice
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• v.15 no.2
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• pp.187-202
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• 2021

BACKGROUND/OBJECTIVES: The exposure to sucrose in rats has mimic abnormalities attributed to metabolic syndrome (MetS). The effects of honey bee and "free" glucose and fructose, have not been explored in this context. The aim was to expose Wistar rodents to sucrose solution (SS), honey solution (HS) and fructose/glucose solution (GFS) at 30% to assess their effects. SUBJECTS/METHODS: HS (n = 10), SS (n = 10) and GFS (n = 10) groups were formed. Solutions were ad libitum along 14-weeks. RESULTS: Between solutions consumptions, honey was significantly 42% higher (P = 0.000), while similar consumption was observed among GFS and SS. The feeding pattern of HS consumption was irregular along experiment; while the food intake pattern showed the similar trend among groups along time. Non statistical differences were obtained in any biochemical and anthropometric measure, however, a higher concentration of leptin (721 ± 507 pg/mL), lower concentration of total cholesterol (TC; 48.87 ± 2.41 mg/100 mL), very low density lipoprotein (VLDL; 16.47 ± 6.55 mg/100 mL) and triglycerides (82.37 ± 32.77 mg/100 mL) was obtained in SS group. For anthropometric values, HS showed less total adipose tissue (AT; average 26 vs. 31-33 g) and adiposity index (average 6.11 vs. 7.6). Due to sugar-sweetened beverages consumption increases the risk for the development of chronic diseases; correlations between fluid intake and anthropometric and biochemical parameters were assessed. A moderate correlation was obtained in groups with the weight of total AT and solution intake; for the weight gain in GFS group and for triglycerides in HS and GFS. The highest hepatic tissue damage was observed in SS group with multiple intracytoplasmic vacuoles, atypia changes, moderate pleomorphism and hepatocellular necrosis. CONCLUSIONS: In spite of the significantly higher consumption of HS, biochemical, anthropometrical and histological effects were not remarkably different in comparision to other sweeteners.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.271-279
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• 2016

The aim of this study was to evaluate the potential of natural humectants such as honey and rice syrup to replace sorbitol in the production of restructured duck jerky. Each humectant was mixed at 3%, 6%, and 10% (wt/wt) concentrations with the marinating solution. The values of water activity and the moisture-to-protein ratio of all of the samples were maintained below 0.75. Jerky samples treated with honey retained more moisture than those exposed to other treatments. Among all samples, those treated with 10% sorbitol produced the highest processing yield and the lowest shear force values. The highest $L^*$ value and the lowest $b^*$ value were observed for the sorbitol-treated sample, followed by the rice syrup- and honey-treated samples. Duck jerky samples treated with 10% honey showed the highest scores for the sensory parameters evaluated. The overall acceptability scores of samples treated with rice syrup were comparable with those of samples treated with sorbitol. Microscopic observation of restructured duck jerky samples treated with honey showed stable forms and smaller pores when compared with other treatments.

• Current Research on Agriculture and Life Sciences
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• v.32 no.2
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• pp.63-66
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• 2014

The effects of a newly developed flower thinning formulation (FTF) on the vitality of the honey bee Apis mellifera were examined by measuring the activities of various digestive enzymes in adult worker bees. First, direct spraying of the FTF solution did not cause any behavioral changes or lethal effects for the honey bees based on 24 h observation. Second, oral ingestion of a sugar solution containing the FTF did not produce any significant change in the activities of amylase, proteinases, lipase, or acetylcholine esterase (AChE) in the worker bees 6 h or 24 h after treatment. Meanwhile, a commercial formulation containing sulfur compounds showed slightly reduced activities for several digestive enzymes and AChE, although no behavioral disturbance. Thus, the results of the present study suggest that the FTF is not toxic for honey bees, in terms of contact and ingestion. Therefore, this newly developed FTF can be used for flower thinning without any detrimental effects on pollinating insects.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1044-1049
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• 1999

Fermentation characteristics for the production of honey wine (mead and melomel) was investigated. Among the yeast strains tested, Saccharomyces bayanus showed higher alcohol production and better fermentability than the other strains at low temperature. Optimum pH and temperature for the production of honey wine by Saccharomyces bayanus were pH 4.0 and $20^{\circ}C$, respectively, and optimum soluble solid content of diluted honey solution for the fermentation was between 24 and $27^{\circ}Brix$. Total acidity and pH of honey wine (mead) did not change considerably during the whole period of fermentation, but those of Tangerine and Japanese apricot honey wine (melomel) changed during the fermentation. As the fermentation progressed, reducing sugar decreased continuously until the late period of fermentation, while alcohol content increased continuously during the same period. After fermentation of 21 days, honey wine consisted of about $8.5{\sim}9.1^{\circ}Brix$ of soluble solid, $1.90{\sim}2.32%$ of reducing sugar with the conversion rate of $90{\sim}92%$. After 21 days of fermentation, alcohol contents of mead fermented with polyflower and acasia flower were 13.3 and 13.7%, respectively. Final alcohol content was not affected significantly by the source of honey. While pH of the osmotically extracted fruit honey juice decreased rapidly to pH $2.92{\sim}2.97$ after 13 days of fermentation, total titratable acidity of Tangerine and Japanese apricot honey wine were 0.30 and 0.53%, respectively. After 13 days of fermentation, reducing sugar of fruit honey wines were reduced to $2.03{\sim}2.87%$, alcohol content were reached up to 13.1 and 12.5% for Tangerine and Japanese apricot honey wine, respectively. Generally, honey extracted fruit juices were fermented more efficiently than diluted honey juice.