Anti-inflammatory activity of raw and processed stingless bee honey

Chin N.L., . and Chong K.Y., . and Y. A. Yusof, . and S. Fakurazi, . Anti-inflammatory activity of raw and processed stingless bee honey. pp. 201-208.

The anti-inflammatory activity of raw and processed Kelulut stingless bee honey was investigated for its ability to inhibit nitric oxide (NO) production in lipopolysaccharidestimulated RAW 264.7 cells. Raw honey was optimally processed by thermal processing and thermosonication at 90C. The 3-(4 5-dimethylthiazol-2-yl)-2 5-diphenyl-tetrazolium bromide (MTT) cell viability assay showed that Kelulut honey from 7.8 to 500 g/mL was not cytotoxic to RAW 264.7 cells as it resulted in at least 80 viable cells after 24 hr. Both raw and processed honey from 10 to 300 g/mL displayed an increase and decrease in NO concentrations suggesting a mixed effect of NO inhibition and enhancement. Maximum NO inhibition of 17.5 was recorded from 20 g/mL of thermally processed honey while the highest NO enhancement of 7.8 was from 10 g/mL of thermosonicated honey. The NO effects were independent of honey concentration and processing techniques suggesting its potential robustness in medicinal properties as part of the diet.

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Abstract

The anti-inflammatory activity of raw and processed Kelulut stingless bee honey was investigated for its ability to inhibit nitric oxide (NO) production in lipopolysaccharidestimulated RAW 264.7 cells. Raw honey was optimally processed by thermal processing and thermosonication at 90C. The 3-(4 5-dimethylthiazol-2-yl)-2 5-diphenyl-tetrazolium bromide (MTT) cell viability assay showed that Kelulut honey from 7.8 to 500 g/mL was not cytotoxic to RAW 264.7 cells as it resulted in at least 80 viable cells after 24 hr. Both raw and processed honey from 10 to 300 g/mL displayed an increase and decrease in NO concentrations suggesting a mixed effect of NO inhibition and enhancement. Maximum NO inhibition of 17.5 was recorded from 20 g/mL of thermally processed honey while the highest NO enhancement of 7.8 was from 10 g/mL of thermosonicated honey. The NO effects were independent of honey concentration and processing techniques suggesting its potential robustness in medicinal properties as part of the diet.

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Item Type:	Article
AGROVOC Term:	Antiinflammatory agents
AGROVOC Term:	Honey bees
AGROVOC Term:	Nitric oxide
AGROVOC Term:	Sampling
AGROVOC Term:	Experimentation
AGROVOC Term:	Statistical analysis
AGROVOC Term:	Analysis of variance
AGROVOC Term:	Medicinal properties
AGROVOC Term:	Diet preferences
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10591

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