A current perspective on hydrogen peroxide production in honey. A review

Food Chemistry
Katrina Brudzynski

Abstract

Hydrogen peroxide plays a key role in honey antibacterial activity. The production of H2O2 in honey requires glucose oxidase (GOx) that oxidizes glucose to gluconolactone and reduces molecular oxygen to hydrogen peroxide. The content of GOx of honeybee origin was believed to be the main predictor of H2O2 concentration in honey. The observed variations in H2O2 levels among honeys questioned however the direct GOx-H2O2 relationship and left its absence opened for exploration. Here, we evaluated principal causes underlying the imbalance in the quantitative enzyme-product relationship with respect to: (a) enzyme and the product inactivation or destruction by honey compounds; (b) non-enzymatic pathway of H2O2 formation, and (c) a potential contribution of enzymes with GOx activity originating from nectars and microorganisms inhabiting honey. We also bring new facts on the relationship between honey colloidal structure and H2O2 production that change our traditional understanding of honey function as antimicrobial agent.

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Citations

Sep 13, 2020·Foods·Marcela BucekovaJuraj Majtan
Feb 12, 2021·Comprehensive Reviews in Food Science and Food Safety·Katrina Brudzynski, Calvin P Sjaarda
Nov 8, 2020·Antibiotics·Patricia Combarros-FuertesLeticia M Estevinho
Jun 3, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yan-Zheng ZhangFu-Liang Hu
Jul 3, 2021·Antibiotics·Karolina PełkaPiotr Szweda

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