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Antimicrobial and wound healing effects associated to cytocompatibility and the relationship with phytochemical profile of selected Portuguese monofloral honeys

2025-08Journal article Restricted access
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dc.contributor.authorMachado, Alexandra M.
dc.contributor.authorMarto, Joana
dc.contributor.authorGonçalves, Lídia Maria
dc.contributor.authorRibeiro, Helena Margarida
dc.contributor.authorDuarte, Aida
dc.contributor.authorTomás, Andreia
dc.contributor.authorFalcão, Soraia I.
dc.contributor.authorVilas-Boas, Miguel
dc.contributor.authorMiguel, Maria da Graça
dc.contributor.authorFigueiredo, Ana Cristina
dc.date.accessioned2025-06-02T11:10:02Z
dc.date.available2025-06-02T11:10:02Z
dc.date.issued2025-08
dc.description.abstractOwing to its applications in both food and pharmaceutical industries honey is regarded as a functional product. This study evaluated 32 Portuguese monofloral honeys and their activity was compared with manuka honey 850 +. The antimicrobial activity was determined against Gram-positive and negative bacteria, and yeast. Antioxidant activity, wound healing ability, and cell viability were studied in the human keratinocyte cell line (HaCaT). Phytochemical profile analysis was performed by UPLC/DAD/ESI-MSn. Chestnut, bell heather, eucalyptus, manuka, and strawberry tree honeys demonstrated higher antioxidant activity and were effective against S. aureus. Incense and orange honeys showed wound healing rates of 89 % and 86 %, respectively. All the honeys had cell viability above 76 %. Bell heather and strawberry tree honeys showed the highest total phenolic content, while incense and orange honeys, showed the lower ones. Phytochemical profile analysis evidenced two main clusters, one dominated by isoprenoids and norisoprenoids, as well as phenolic acids and derivatives, while the other included flavonoids as main compounds. Blending different Portuguese monofloral honeys may be an alternative to faster wound healing, by combining their diverse bioactive components. The gathered knowledge can be further explored in formulations that consider the biological activity capacity and composition of each honey.eng
dc.description.sponsorshipUIDP/05183/202
dc.identifier.doi10.1016/j.jfca.2025.107659
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.1/27197
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationVolatile chemical characterization and biological activity assessment of Portuguese honey types – importance of botanical origin
dc.relationCentre for Environmental and Marine Studies
dc.relationCentre for Environmental and Marine Studies
dc.relationCentre for Environmental and Marine Studies
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationCHANGE - Global Change and Sustainability Institute
dc.relation.ispartofJournal of Food Composition and Analysis
dc.rights.uriN/A
dc.subjectPortuguese monofloral honeys
dc.subjectBioactivity
dc.subjectPhytochemical profile
dc.titleAntimicrobial and wound healing effects associated to cytocompatibility and the relationship with phytochemical profile of selected Portuguese monofloral honeyseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleVolatile chemical characterization and biological activity assessment of Portuguese honey types – importance of botanical origin
oaire.awardTitleCentre for Environmental and Marine Studies
oaire.awardTitleCentre for Environmental and Marine Studies
oaire.awardTitleCentre for Environmental and Marine Studies
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleCHANGE - Global Change and Sustainability Institute
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F117013%2F2016/PT
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oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50017%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0094%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIhttp://hdl.handle.net/10400.1/26595
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0121%2F2020/PT
oaire.citation.startPage107659
oaire.citation.titleJournal of Food Composition and Analysis
oaire.citation.volume144
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
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oaire.fundingStream6817 - DCRRNI ID
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oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameMiguel
person.givenNameMaria da Graça
person.identifier.ciencia-id6110-6FE7-DF28
person.identifier.orcid0000-0003-2507-4228
person.identifier.scopus-author-id35562054500
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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project.funder.nameFundação para a Ciência e a Tecnologia
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project.funder.nameFundação para a Ciência e a Tecnologia
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