Honey proteins and their interaction with polyphenols

This project aimed to determine the protein prof i les and concent rat ion in honeys, ef fect of storage condi t ions on the protein content and the interact ion between proteins and polyphenols. Thi r teen honeys f rom di f ferent botanical or igins were analyzed for thei r protein prof i les using SDS-PAGE, protein concent rat ion and phenol ic content , using the Pierce Protein Assay and Fol in-Ciocal teau methods, respectively. Protein-polyphenol interact ions were analyzed by a combinat ion of the ext ract ion of honeys wi th solvents of di f ferent polar i t ies fol lowed by LCjMS analysis of the obtained f ract ions. Results demonst rated a di f ferent protein content in the tested honeys, wi th buckwheat honey possessing the highest protein concent rat ion. We have shown that the reduct ion of proteins dur ing honey storage was caused, partially, by the protein complexat ion wi th phenolics. The LCjMS analysis of the peak elut ing at retent ion t ime of 10 to 14 min demonst rated that these phenolics included f lavonoids such as Pinobanksin, Pinobanksin acetate, Apigenin, Kaemferol and Myricetin and also cinnamic acid.

Elucidation of the components involved in the antioxidant activity of honey

Canadian honeys were analyzed for sugar concentration, honey colour, total phenolic content, the level of brown pigments, and antioxidant activity in order to elucidate the main components involved in the antioxidant activity of honey. By employing size-exclusion chromatography in combination with activity-guided fractionation, it was demonstrated that the antioxidant components are of high molecular weight (HMW), brown in colour and absorb at both 280nm and 450nm. The presence of brown HMW antioxidant components prompted an investigation on the influence of heattreatment on the Maillard reaction and the formation of melanoid ins. Heat-treatment of honey resulted in an increase in the level of phenolics in the melanoidin fractions which correlated with an increase in antioxidant activity. The preliminary results of this study suggest for the first time that honey melanoidins underlie the antioxidant activity of unheated and heat-treated honey, and that phenolic constituents are involved in the melanoidin structure and are likely incorporated by covalent or non-covalent interaction.

Letter - E.C. Schmon to Arthur A. Schmon, 31 May 1918

The letter reads: " Darling Artie, I have just been reading the war news and Oh! how terribly discouraging it is. This mornings paper says the allies have yieldes on a forty-mile front, that Soissons had been taken by the Germans and Rheims is in grave peril and may fall at any moment. And think - only the third day of the new drive, too. I know that everything will end all right, but it surely has an awful affect on you, to read these reports. Of course no one knows, but it is the opinion of people in military circles here, that the war will last two years more at least; and in all probability five or six. Cheerful prospects. Yes? So you see, Artie dear, that you must come home on a leave, the very first opportunity you have. Understand? I am going down to Red Cross now, to do a little work. Tonight Mrs. Mizger, Doris and the two Braun girls are coming down. They want to see the rest of the pretty things that are in our sacred chest, and I just love to them, too. There are days when I have them out three or four times and I picture each thing in our little nest - after the war is over - - (Joy!!) Au revoir, honey-bunch boy. All the love, hugs and kisses that you desire. Always your, Wifie. P.S. And still no mail. Boo! Hoo! L."