Journal of Food Measurement and Characterization

, Volume 12, Issue 4, pp 2636–2642 | Cite as

In vitro antioxidant and anti-inflammatory activities of Melipona beecheii honey protein fractions

  • Jorge Carlos Ruiz-Ruiz
  • Pablo Acereto-Escoffié
  • Maira Rubí Segura-CamposEmail author
Original Paper


Proteins extracted from Melipona beecheii honey were assessed for its antioxidant and anti-inflammatory activity by in vitro assays. Protein content was 3.56 mg/mL and after reverse phase high-performance liquid chromatography fractionation eight distinctive peaks were detected with molecular weight ranged from 7.04 to 95.35 kDa. Low molecular weight fraction constituted by proteins with weights of 7.04, 14.07 and 24.16 kDa, exhibited the highest antioxidant activities with the lowest IC50 values for radical scavenging activity (0.4262 mg/mL), chelating effects (0.3763 mg/mL), and reducing power (0.3060 mg/mL). Same fraction exhibited the lowest IC50 values for inhibition of protein thermal denaturation (0.4115 mg/mL) and cell membrane stabilization (0.5563 mg/mL). For its part, the complete protein extract exhibited the lowest inhibition of proteolytic activity (4.3548 mg/mL). From the results, it is concluded that proteins of honey produced by Melipona beecheii are partially related with its antioxidant and anti-inflammatory activities. These findings validate the use that many Mesoamerican cultures have made of the honey produced by M. beecheii for the healing of lesions and dermic pathologies. Once deeper studies and the pertinent clinical trials have been carried out, the honey of M. beecheii and its proteins could be incorporated into products for pharmaceutical use.


Stingless bee Honey Protein fractions Antioxidant Anti-inflammatory 



The authors thank the technical assistance of the Instrumental Analysis Laboratory and the Food Science Laboratory of the Faculty of Chemical Engineering of the Autonomous University of Yucatan.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • Jorge Carlos Ruiz-Ruiz
    • 1
  • Pablo Acereto-Escoffié
    • 2
  • Maira Rubí Segura-Campos
    • 2
    Email author
  1. 1.Escuela de Nutrición, División de Ciencias de la SaludUniversidad Anáhuac-MayabMéridaMexico
  2. 2.Facultad de Ingeniería QuímicaUniversidad Autónoma de YucatánMéridaMexico

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