Evaluation of the antioxidant activity of honey in the peroxidation of rat liver microsomes

VENTURA M.; BARBERON J.; YAMUL DIEGO KARIM; LEADEN PATRICIO; ZEINSTEGER PEDRO; PALACIOS A.

Journal of Apitherapy

Journal of Apitherapy

Año: 2020

2474-137X

Honey is a substance produced by bees and other social insects, from nectar or molassesthat they gather on living plants and that transform or elaborate by evaporating waterand action of enzymes, segregated by them, being stored in the alveoli or honeycombcells. A prior investigation according to the literature indicated that the total antioxidantactivity of honey is primarily provided by its phenolic composition. Polyphenols mainlyexert their antioxidant activity by neutralizing free radicals. The objective of this studywas to investigate the antioxidant effect of honey on the peroxidation of hepatic microsomalmembranes. Rat liver microsomes were incubated with different concentrationsof honey (25, 50, 100, and 200 mg/ml) in an in vitro non enzymatic ascorbic acid?Fe+2system to determine the oxidative effect on membranes and to quantify the peroxidationlevel in standardized conditions. The microsomal peroxidation was quantified in aliquid scintillation counter Packard 1900 TR by chemiluminescence in counts per minute(cpm), using microsomal membranes without honey as control. Analyzing the effect ofhoney was observed that the total cpm/mg protein originated from light emission, chemiluminescence,was statistically lower in samples obtained from honey group than inthe control group; the antioxidant effect found was concentration dependent, and theresults show the mean and its standard error of the averages of the cpm of the controlsample 790,25 ± 223; of control + ascorbate 2232 ± 630 and of different concentrationsused of honey: 25 mg/ml 1684 ± 475; 50 mg/ml 1383 ± 390; 100 mg/ml 895,5 ± 253and 200 mg/ml 854,75± 241. These results indicated that honey may act as antioxidant,protecting rat liver microsomes from peroxidative damage.