Biochemical Reactions and Their Biological Contributions in Honey

Author:

Alaerjani Wed Mohammed Ali,Abu-Melha SraaORCID,Alshareef Rahaf Mohammed Hussein,Al-Farhan Badriah Saad,Ghramh Hamed A.,Al-Shehri Badria Mohammed Abdallah,Bajaber Majed A.ORCID,Khan Khalid AliORCID,Alrooqi Munira M.,Modawe Gad Allah,Mohammed Mohammed Elimam AhamedORCID

Abstract

Honey is known for its content of biomolecules, such as enzymes. The enzymes of honey originate from bees, plant nectars, secretions or excretions of plant-sucking insects, or from microorganisms such as yeasts. Honey can be characterized by enzyme-catalyzed and non-enzymatic reactions. Notable examples of enzyme-catalyzed reactions are the production of hydrogen peroxide through glucose oxidase activity and the conversion of hydrogen peroxide to water and oxygen by catalase enzymes. Production of hydroxymethylfurfural (HMF) from glucose or fructose is an example of non-enzymatic reactions in honey.

Funder

Research Center for Material Science at King Khalid University

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

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