Characterization of Proteins and Antimicrobial Activity of Honey Collected from Different Sources
A number of compounds have been implicated for the antimicrobial activity of honey. This study was carried out to determine of peptides contributed to antimicrobial activity against selected multiantibiotic resistant pathogens. Honey samples obtained from different sources (Malaysian, Libyan and New...
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my-usim-ddms-13272 |
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Universiti Sains Islam Malaysia |
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Tualang Honey Amino Acids Tualang (Honey) -- Analysis Acacia (Honey) -- Analysis Honey Composition |
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Tualang Honey Amino Acids Tualang (Honey) -- Analysis Acacia (Honey) -- Analysis Honey Composition Mohamed Mustafa Aween Characterization of Proteins and Antimicrobial Activity of Honey Collected from Different Sources |
| description |
A number of compounds have been implicated for the antimicrobial activity of honey. This study was carried out to determine of peptides contributed to antimicrobial activity against selected multiantibiotic resistant pathogens. Honey samples obtained from different sources (Malaysian, Libyan and New Zealand) were evaluated for the antimicrobial properties against Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa using five methods. The antimicrobial activity of honey was detected at lower concentration (12%) and microtiter plate method was the best. Adjusting the Ph of honey to 3, 5 and 7 resulted in slight changes in antibacterial activity either increase or decrease depending on source of honey. The antibacterial activity of honey samples was not affected by heating at 80 and 100°C for 10 min, but a slight increase in activity was detected after heating at 121°C for 10 min. Treating honey samples with the enzymes chymotrypsin and pepsin decreased antibacterial activity of honey samples except for Tualang honey (H026) and Acacia honey (H031) which showed significant (p˂0.05) increase against all pathogens, indicating protein were involved in the antimicrobial activity. The protein content of honey samples varied from 0.315 to 1.426 mg/ml, H026 (Tualang honey, 1.426 mg/ml), H020 (Hannon honey, 1.289 mg/ml), H032 (Acacia honey, 1.203 mg/ml), H031 (Acacia hpney, 0.567 mg/ml), H035 (Manuka honey, 0.570mg/ml), and H030 (Acacia honey, 0.315 mg/ml). Total amoni acids content of honey was in the range of 1.290±0.027 to 2.670±0.580 g/100g and consists of variable amounts of essential amoni acids among the honey samples. Acacia honey contains eight of the essential amino acids especially threonine (0.044±0.013 g/100g) and, highest concentrations of the non-essential amino acids (aspartic acid and tyrosine). High concentration of serine, glycine, methionine and lysine were detected in Alseder honey compared to other honey samples. The peptide content as evaluated by OPA method showed that H026 (Tualang honey) was 1.542mg/ml followed by H032 (Acacia honey, 1.140mg/ml) and the lowest amount was shown by H035 (Manuka honey, 0.076mg/ml). Peptide was not detected in H020 (Hannon honey) and H027 (Manuka honey). Protein fractions of honey samples were further separated by RP-HPLC. The antimicrobial activity seems to be related to the peptide content; fraction 7 from H032 (Acacia honey) showed the highest peptide content (3.27 Mm) and high antibacterial activity (78.53%). While fractions 3 and 4 from H026 (Tualang honey) showed slightly lower peptide content (3.11 and 2.76 Mm, respectively), but higher antibacterial activity (96.02 and 78.67%). Fractions 7 to 13 obtained from Sephadex G-50 Fine column chromatography showed proteins with different molecular weights (6 to 250 kDa) as detected using SDS-PAGE. Fractions 9 from sample H026 (Tualang honey and fractions 11 from samples H032 (Acacia honey) showed high peptide content (0.937 and 0.450mg/ml) and moderate antibacterial activity (41.02 and 37.26%, respectively). Fourteen de nova peptides were detected from of Tualang honey nd five de novo peptides from Acacia honey. Therefore, this study showed that honey contains antibacterial peptides both from known sources and de novo that contribute to the antimicrobial activity of honey. |
| format |
Thesis |
| author |
Mohamed Mustafa Aween |
| author_facet |
Mohamed Mustafa Aween |
| author_sort |
Mohamed Mustafa Aween |
| title |
Characterization of Proteins and Antimicrobial Activity of Honey Collected from Different Sources |
| title_short |
Characterization of Proteins and Antimicrobial Activity of Honey Collected from Different Sources |
| title_full |
Characterization of Proteins and Antimicrobial Activity of Honey Collected from Different Sources |
| title_fullStr |
Characterization of Proteins and Antimicrobial Activity of Honey Collected from Different Sources |
| title_full_unstemmed |
Characterization of Proteins and Antimicrobial Activity of Honey Collected from Different Sources |
| title_sort |
characterization of proteins and antimicrobial activity of honey collected from different sources |
| granting_institution |
Universiti Sains Islam Malaysia |
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my-usim-ddms-132722024-05-29T18:35:57Z Characterization of Proteins and Antimicrobial Activity of Honey Collected from Different Sources Mohamed Mustafa Aween A number of compounds have been implicated for the antimicrobial activity of honey. This study was carried out to determine of peptides contributed to antimicrobial activity against selected multiantibiotic resistant pathogens. Honey samples obtained from different sources (Malaysian, Libyan and New Zealand) were evaluated for the antimicrobial properties against Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa using five methods. The antimicrobial activity of honey was detected at lower concentration (12%) and microtiter plate method was the best. Adjusting the Ph of honey to 3, 5 and 7 resulted in slight changes in antibacterial activity either increase or decrease depending on source of honey. The antibacterial activity of honey samples was not affected by heating at 80 and 100°C for 10 min, but a slight increase in activity was detected after heating at 121°C for 10 min. Treating honey samples with the enzymes chymotrypsin and pepsin decreased antibacterial activity of honey samples except for Tualang honey (H026) and Acacia honey (H031) which showed significant (p˂0.05) increase against all pathogens, indicating protein were involved in the antimicrobial activity. The protein content of honey samples varied from 0.315 to 1.426 mg/ml, H026 (Tualang honey, 1.426 mg/ml), H020 (Hannon honey, 1.289 mg/ml), H032 (Acacia honey, 1.203 mg/ml), H031 (Acacia hpney, 0.567 mg/ml), H035 (Manuka honey, 0.570mg/ml), and H030 (Acacia honey, 0.315 mg/ml). Total amoni acids content of honey was in the range of 1.290±0.027 to 2.670±0.580 g/100g and consists of variable amounts of essential amoni acids among the honey samples. Acacia honey contains eight of the essential amino acids especially threonine (0.044±0.013 g/100g) and, highest concentrations of the non-essential amino acids (aspartic acid and tyrosine). High concentration of serine, glycine, methionine and lysine were detected in Alseder honey compared to other honey samples. The peptide content as evaluated by OPA method showed that H026 (Tualang honey) was 1.542mg/ml followed by H032 (Acacia honey, 1.140mg/ml) and the lowest amount was shown by H035 (Manuka honey, 0.076mg/ml). Peptide was not detected in H020 (Hannon honey) and H027 (Manuka honey). Protein fractions of honey samples were further separated by RP-HPLC. The antimicrobial activity seems to be related to the peptide content; fraction 7 from H032 (Acacia honey) showed the highest peptide content (3.27 Mm) and high antibacterial activity (78.53%). While fractions 3 and 4 from H026 (Tualang honey) showed slightly lower peptide content (3.11 and 2.76 Mm, respectively), but higher antibacterial activity (96.02 and 78.67%). Fractions 7 to 13 obtained from Sephadex G-50 Fine column chromatography showed proteins with different molecular weights (6 to 250 kDa) as detected using SDS-PAGE. Fractions 9 from sample H026 (Tualang honey and fractions 11 from samples H032 (Acacia honey) showed high peptide content (0.937 and 0.450mg/ml) and moderate antibacterial activity (41.02 and 37.26%, respectively). Fourteen de nova peptides were detected from of Tualang honey nd five de novo peptides from Acacia honey. Therefore, this study showed that honey contains antibacterial peptides both from known sources and de novo that contribute to the antimicrobial activity of honey. Universiti Sains Islam Malaysia 2016-01 Thesis en_US https://oarep.usim.edu.my/handle/123456789/13272 https://oarep.usim.edu.my/bitstreams/a3bd60f0-fdcf-468d-9bd5-8c190afc1dee/download 8a4605be74aa9ea9d79846c1fba20a33 https://oarep.usim.edu.my/bitstreams/d4840f5e-e867-47cb-bf98-62081f7bb4e4/download abaa78e3f456a613dc2f1d8c83114a1d https://oarep.usim.edu.my/bitstreams/429a5efd-6bcd-4a70-b176-23780805152a/download f059614032f45aa6bd604cf395827253 https://oarep.usim.edu.my/bitstreams/9d0ef1d5-77b9-498c-8a47-00a26c0726dd/download 237d69ff0cc1f4fdc76f82da6b6f8c3e https://oarep.usim.edu.my/bitstreams/de826ef4-7c66-4e8a-a661-d9db5ce22846/download 964becf704683947278524c24668d4a2 https://oarep.usim.edu.my/bitstreams/58990257-3384-4fe6-8567-ef1417dccfb8/download 517d498591063c61cb4080bbc8b4d61a https://oarep.usim.edu.my/bitstreams/b99697d0-16ea-47f0-8889-215279499e78/download e54177b86ab22f0018d5a1f2d481f5a4 https://oarep.usim.edu.my/bitstreams/eb3eff49-8632-4c9f-9999-5fc926c8c3c1/download 997e1633b46d35c706f2c40fc917844e https://oarep.usim.edu.my/bitstreams/2ffce906-9e65-42a2-9652-fe10ef4a3f6c/download 7d2a208d4c27c9b585fa48603c975496 https://oarep.usim.edu.my/bitstreams/763aab68-fcaa-457a-9137-5199e690b931/download 80813fdcd39f6bd1d84c70d83c6c650e https://oarep.usim.edu.my/bitstreams/6a686fc7-4a00-49b8-834b-1ddd1be9d693/download 34bdad24a1c9f23208dc9acdfc52d229 https://oarep.usim.edu.my/bitstreams/bc72ca96-6896-4cc8-b72a-9178932614c1/download bc37db1146b182d268a2b00df482691d https://oarep.usim.edu.my/bitstreams/87859928-5c1e-41f3-867d-67fcff8ea4b2/download 66d32818562f84b4e0cdc70ecc636dcc https://oarep.usim.edu.my/bitstreams/fffeee73-6f43-46d4-9de4-d66439645b15/download a7a099a27be81f869dc64b8bce49d94b https://oarep.usim.edu.my/bitstreams/9ae77086-54e2-4df0-90c8-9ff6e40edcff/download aede40aaf9b8b2e89ca7131e0bdf0bfe https://oarep.usim.edu.my/bitstreams/be155f8d-2616-48ff-8aaa-722babd1cca5/download 36f10c355d36feae1268f295f06eaf93 https://oarep.usim.edu.my/bitstreams/a01ae558-de20-41f4-87e2-8784b1ca4f45/download 45ee197ae7c5b7742b3c5e438f8fa478 https://oarep.usim.edu.my/bitstreams/16f06493-a02c-4525-ab98-f604392a273f/download b48f21011d0bcf2aecf55dbea3419de6 https://oarep.usim.edu.my/bitstreams/5540a374-18f3-43e3-b410-6e97c8c944c9/download 17976da4078be8187fbeb03363f62f7c https://oarep.usim.edu.my/bitstreams/ef2030fb-fee0-4bba-9ba9-3234a844393d/download 7c3079a871da2fbebbb6f728cb21755c https://oarep.usim.edu.my/bitstreams/0b7284ea-964c-41ef-a4cb-af584da04dc4/download 68b329da9893e34099c7d8ad5cb9c940 https://oarep.usim.edu.my/bitstreams/4b4a1865-5d53-4ba2-8b8f-113258ea1f85/download 061084d23fafea4b20bda81ad3d36357 https://oarep.usim.edu.my/bitstreams/56403b76-71fd-4016-b424-1a0582ec43b1/download da2881cf0ad60207b89014c5088fe901 Tualang Honey Amino Acids Tualang (Honey) -- Analysis Acacia (Honey) -- Analysis Honey Composition |