Honey consumption preferences of university students Üniversite öğrencilerinin bal tüketim tercihleri

Research problem/aim: Turkey has a strategic importance in honey production. National or regional data on the consumption of honey, an important part of which is exported in our country and subject to new research every day, is not sufficient. This research was planned and conducted in order to determine honey consumption amounts, consumption preferences and purchasing behaviors of student of university at Kayseri.Method: Research was conducted between February and September 2015 at two different universities, one foundation university and one state university, in Kayseri with the largest student potential. The study was completed with a total of 2178 students in line with the opinion of a Statistics Expert. The data were collected by the researchers using questionnaires. SPSS package program was used to evaluate the obtained data.Findings: Mean age of the students was 22.3±3.17. Only 12.5% of the participants were consuming honey daily. 12.1% of the participants were not consuming honey at all, whereas 47.9% consumed honey rarely. Monthly honey consumption of 78.9% for men and 83.8% for females was less than 500g  per month , while the amount of honey consumed at one time was generally (40.6%) a meal spoon(16 g). Among university students, the most important contributing factor for consuming honey was being nutritious (54.8%). The most preferred type of honey was filtered and honeycomb, while flower and pine honey were the most preferred varieties (56.6%, 28.9%, 72.2% and 23.7%, respectively). When purchasing honey, students paid attention to the consistency, brand and production dates (20.5%, 19.7%, 25.5% respectively), whereas appearance and price were not significant (4.7%, 7.8%). As the monthly allowance of students increases monthly honey consumption also increases.Conclusions: Increasing scientific studies on honey production and consumption will facilitate the promotion of honey products specific to Turkey both domestically and internationally. Increasing the awareness of university students on healthy nutrition and sugar consumption is highly important.Extended English summary is in the end of Full Text PDF (TURKISH) file.ÖzetAmaç: Ülkemiz bal üretiminde stratejik bir öneme sahiptir. Ülkemizde üretilen balın önemli bir kısmı ihraç edilirken ülke içinde tüketicilerin bal tercihleri ve tüketimi hakkında çok az bilgi vardır.  Bu araştırma Kayseri’de üniversite öğrencilerinin bal tüketim miktarlarını ve tüketimlerine yönelik tercihlerini saptamak amacıyla yürütülmüştür.Yöntem: Araştırma Kayseri ilinde en çok öğrenci potansiyeline sahip biri devlet diğeri vakıf olmak üzere iki farklı üniversitede, Şubat-Eylül 2015 tarihleri arasında yapılmıştır. Çalışma kapsamına İstatistik uzmanının görüşü doğrultusunda toplam 2178 öğrenci ile tamamlanmıştır. Veriler anket yöntemi ile araştırmacılar tarafından yapılmıştır. Araştırma sonucunda elde edilen verilerin değerlendirilmesinde SPSS paket programı kullanılmıştır.  Bulgular: Öğrencilerin yaş ortalaması 22.3±3.17dır. Öğrencilerin %12.1’i balı hiç tüketmezken %47.9’sinin tüketimi ise seyrektir. Bir seferde tüketilen bal miktarı çoğunlukla (%40.6) bir yemek kaşığı olurken (16 g), erkeklerin %78.92’ sinin, kadınların %83.8’nin aylık bal tüketimi ayda 500 g’dan daha azdır. Üniversite öğrencileri arasında balın tercih edilmesinin en önemli nedeni besleyici özelliğinin olmasıdır (%54.8). En sık tercih edilen bal tipi, süzme ve petekli bal iken yayla çiçek ile çam balı en çok tercih edilen çeşitlerdendir (sırasıyla %56.6, %28.9,  %72.2 ve %23.7). Öğrenciler balı satın alırken kıvamına, markasına ve üretim tarihlerine dikkat ederken (sırasıyla %20.5, %19.7, %25.5), balın görüntüsünün ve fiyatının önemli olmadığı anlaşılmaktadır (%4.7, %7.8). Öğrencilerin aylık harçlıkları artıkça aylık bal tüketimleri artmaktadır. Sonuçlar: Bal üretim ve tüketimine yönelik bilimsel çalışmaların artırılması yurt içinde ve dışında ülkemize özgü balların tanıtımına yarar sağlayacaktır.  Üniversite öğrencilerinin sağlıklı beslenme ve şeker tüketimi konusunda bilinçlendirilmesi önemlidir

Building adaptive capacity of smallholder agriculture to climate change: evidence synthesis on learning outcomes

Increasing climate uncertainty coupled with more frequent extreme events poses a serious threat to the sustainability of smallholder communities dependent on agriculture for their livelihoods. Whilst there is extensive literature on adaptation options, there is a pressing need to understand what interventions have been successful in building smallholder’s adaptive capacity, and how these have been transferred (nationally and internationally)through learning outcomes. The aim of this rapid evidence assessment was to assess the extent to which learning outcomes have supported initiatives to mainstream adaptation, focussing on three key areas, (i)scaling up climate sensitive adaptive interventions, (ii)the role of knowledge management to promote effective adaptive solutions, and (iii) human-ecosystem interactions in climate change adaptation. A protocol for the review was defined, from which 806 sources of evidence were retrieved. After screening for relevance using inclusion criteria, 91 were selected and the salient evidence extracted and synthesised. Access to knowledge remains one of the most important determinants of smallholders’ decisions to respond to climate risk and a critical element in building adaptive capacity. The way knowledge is generated and exchanged is also directly relevant to securing effective scaling-up pathways. Learning platforms through participatory action research, farmer field schools and community-based initiatives were found to be particularly effective. However, knowledge based on local practices alone may be insufficient to prompt transformative action. Bridging local and external knowledge is critical because it widens the smallholders’ knowledge base and encourages ‘proactive’ adaptation alongside more typical ‘reactive’ strategies. The contribution of evidence reviews to provide new insights to inform decision-making and investment in international development and the implications for advocating climate-sensitive policies at national and global levels are discussed

Antifungalna aktivnost propolisa u četiri vrste voćnih sokova

Fruit juices and soft drinks are targets for spoilage yeasts, moulds and bacteria. The aim of this study is to examine the antifungal effect of ethanolic extract of Turkish propolis (EETP) treatments in four nonpasteurized fruit juices including apple, orange, white grape and mandarin against 6 different yeasts isolated from the corresponding spoiled juices. These isolated yeasts include: Candida famata, C. glabrata, C. kefyr, C. pelliculosa, C. parapsilosis and Pichia ohmeri. Minimum Inhibitory Concentration (MIC) ranges were determined responding to the National Committee for Clinical Laboratory Standards (NCCLS) M27-A that were slightly modified with broth microdilution method. In this study, the presence of propolis in apple (pH=3.9), orange (pH=3.7), white grape (pH=3.8) and mandarin (pH=3.4) juices ranging from 0.01 to 0.375 mg/mL inhibited the growth of all spoilage yeasts at 25 °C. MIC ranges of propolis were 0.02–0.375, 0.04–0.375, 0.01–0.185, 0.02–0.185 and 0.04–0.375 mg/mL in mandarin, apple, orange, white grape juices and RPMI medium, respectively. MIC ranges of Na benzoate, which was used as positive control, were 80–320, 80–320, 40–640, 40–80 and 320–1280 μg/mL in mandarin, apple, orange, white grape and RPMI medium as blank control, respectively. In terms of MIC ranges, propolis showed greater antifungal activity than Na benzoate. As a result, propolis had significant antimicrobial activity against the yeast isolates from spoiled fruit juices. It was concluded that propolis is worthy to study further as a natural preservative for foods prone to fungal spoilage.Voćni sokovi i negazirana pića podložni su kvarenju u prisutnosti kvasaca, plijesni i bakterija. Svrha je ovog istraživanja ispitati antifungalni učinak etanolnog ekstrakta turskog propolisa (ETTP) u nepasteriziranom soku jabuke, naranče, bijeloga grožđa i mandarine na 6 različitih sojeva kvasca izoliranih iz pokvarenih sokova. Izolirani su sojevi kvasca Candida famata, C. glabrata, C. kefyr, C. pelliculosa, C. parapsilosis i Pichia omeri. Minimalna inhibicijska koncentracija (MIC) određena je prema standardima nacionalnog odbora za kliničke laboratorije (NCCLS) M27-A, neznatno modificiranih metodom mikrodilucije bujona. Prisutnost propolisa u soku jabuke (pH=3,9), naranče (pH=3,7), bijeloga grožđa (pH=3,8) i mandarine (pH=3,4) u rasponu od 0,01 do 0,375 mg/mL inhibirala je rast svih sojeva kvasca na temperaturi od 25 °C. MIC propolisa u soku mandarine iznosila je 0,02-0,375, u soku jabuke 0,04-0,375, u soku naranče 0,01-0,185, u soku bijeloga grožđa 0,02-0,185 te u RPMI mediju 0,04-0,375 mg/mL. MIC natrijeva benzoata, primijenjenog kao pozitivna kontrola, iznosila je 80-320 u soku mandarine, 80-320 u soku jabuke, 40-640 u soku naranče, 40-80 u soku bijeloga grožđa i 320-1280 μg/mL u RPMI mediju korištenom za slijepu probu. Propolis je imao značajnu antimikrobnu aktivnost na sojeve kvasca izoliranih iz pokvarenih voćnih sokova. Predloženo je daljnje istraživanje propolisa kao prirodnog konzervansa hrane podložne kvarenju u prisutnosti kvasaca

EFFECT OF THERMAL PROCESSING ON ANTIBACTERIAL ACTIVITY OF MULTIFLORAL HONEYS

In this study, the effects of thermal processing in the antibacterial activity of four multifloral honeys were determined. The thermal treatments were carried out at 30, 40, 50, 60, 70 and 80C, and the following characteristics were determined: total phenols and antibacterial activity of three gram-positive bacteria (Bacillus subtilis, Staphylococcus aureus and Listeria monocytogenes) and three gram-negative bacteria (Escherichia coli, Salmonella typhimurium and Pseudomonas aeruginosa). The results showed that the behavior of total phenols in relation to temperature depended on the floral sources of honey. The honeys presented curves of either linear or quadratic responses of the antibacterial activity in relation to the thermal process, depending on the honey's floral sources and the kind of bacterium to inhibit. The results suggest that the honey's antibacterial activities and behavior with the temperature are different depending on the honey's floral sources and the kind of bacteria that they inhibit.Fundacao para a Ciencia e a Tecnologiainfo:eu-repo/semantics/publishedVersio

Profiling turkish honeys to determine authenticity using physical and chemical characteristics

Seventy authentic honey samples of 9 different floral types (rhododendron, chestnut, honeydew, Anzer (thymus spp.), eucalyptus, gossypium, citrus, sunflower, and multifloral) from 15 different geographical regions of Turkey were analyzed for their chemical composition and for indicators of botanical and geographical origin. The profiles of free amino acids, oligosaccharides, and volatile components together with water activity were determined to characterize chemical composition. The microscopic analysis of honey sediment (mellissopalynology) was carried out to identify and count the pollen to provide qualitative indicators to confirm botanical origin. Statistical analysis was undertaken using a bespoke toolbox for Matlab called Metabolab. Discriminant analysis was undertaken using partial least-squares (PLS) regression followed by linear discriminant analysis (LDA). Four data models were constructed and validated. Model 1 used 51 variables to predict the floral origin of the honey samples. This model was also used to identify the top 5 variable important of projection (VIP) scores, selecting those variables that most significantly affected the PLS-LDA calculation. These data related to the phthalic acid, 2-methylheptanoic acid, raffinose, maltose, and sucrose. Data from these compounds were remodeled using PLS-LDA. Model 2 used only the volatiles data, model 3 the sugars data, and model 4 the amino acids data. The combined data set allowed the floral origin of Turkish honey to be accurately predicted and thus provides a useful tool for authentication purposes. However, using variable selection techniques a smaller subset of analytes have been identified that have the capability of classifying Turkish honey according to floral type with a similar level of accuracy. © 2009 American Chemical Society

Anti-acetylcholinesterase, antidiabetic, anti-inflammatory, antityrosinase and antixanthine oxidase activities of Moroccan propolis

Biological properties of Moroccan propolis have been scarcely studied. In the present work, the total phenols and flavonoids from 21 samples of propolis collected in different places of Morocco or 3 supplied in the market were determined, as well as the invitro capacity for inhibiting the activities of acetylcholinesterase, -glucosidase, -amylase, lipoxygenase, tyrosinase, xanthine oxidase and hyaluronidase. The results showed that samples 1 (region Fez-Boulemane, Sefrou city) (IC50=0.065, 0.006, 0.020, 0.050, 0.014mgmL(-1)) and 23 (marketed) (IC50=0.018, 0.002, 0.046, 0.037, 0.008mgmL(-1)) had the best invitro capacity for inhibiting the -amylase, -glucosidase, lipoxygenase, tyrosinase and xanthine oxidase activities, respectively. A negative correlation between IC50 values and concentration of phenols, flavones and flavanones was found. These activities corresponded to the generally higher amounts of phenols and flavonoids. In the same region, propolis samples have dissimilar phenol content and enzyme inhibitory activities

In vitro antiproliferative activity of partially purified Trigona laeviceps propolis from Thailand on human cancer cell lines

<p>Abstract</p> <p>Background</p> <p>Cancers are some of the leading causes of human deaths worldwide and their relative importance continues to increase. Since an increasing proportion of cancer patients are acquiring resistance to traditional chemotherapeutic agents, it is necessary to search for new compounds that provide suitable specific antiproliferative affects that can be developed as anticancer agents. Propolis from the stingless bee, <it>Trigona laeviceps</it>, is one potential interesting source that is widely available and cultivatable (as bee hives) in Thailand.</p> <p>Methods</p> <p>Propolis (90 g) was initially extracted by 95% (v/v) ethanol and then solvent partitioned by sequential extractions of the crude ethanolic extract with 40% (v/v) MeOH, CH₂Cl₂and hexane. After solvent removal by evaporation, each extract was solvated in DMSO and assayed for antiproliferative activity against five cancer (Chago, KATO-III, SW620, BT474 and Hep-G2) and two normal (HS27 fibroblast and CH-liver) cell lines using the MTT assay. The cell viability (%) and IC₅₀values were calculated.</p> <p>Results</p> <p>The hexane extract provided the highest <it>in vitro </it>antiproliferative activity against the five tested cancer cell lines and the lowest cytotoxicity against the two normal cell lines. Further fractionation of the hexane fraction by quick column chromatography using eight solvents of increasing polarity for elution revealed the two fractions eluted with 30% and 100% (v/v) CH₂Cl₂in hexane (30DCM and 100DCM, respectively) had a higher anti-proliferative activity. Further fractionation by size exclusion chromatography lead to four fractions for each of 30DCM and 100DCM, with the highest antiproliferative activity on cancer but not normal cell lines being observed in fraction# 3 of 30DCM (IC₅₀value of 4.09 - 14.7 μg/ml).</p> <p>Conclusions</p> <p><it>T. laeviceps </it>propolis was found to contain compound(s) with antiproliferative activity <it>in vitro </it>on cancer but not normal cell lines in tissue culture. The more enriched propolis fractions typically revealed a higher antiproliferative activity (lower IC₅₀value). Overall, propolis from Thailand may have the potential to serve as a template for future anticancer-drug development.</p

Social immunity in honeybees-Density dependence, diet, and body mass trade-offs

Group living is favorable to pathogen spread due to the increased risk of disease transmission among individuals. Similar to individual immune defenses, social immunity, that is antiparasite defenses mounted for the benefit of individuals other than the actor, is predicted to be altered in social groups. The eusocial honey bee (Apis mellifera) secretes glucose oxidase (GOX), an antiseptic enzyme, throughout its colony, thereby providing immune protection to other individuals in the hive. We conducted a laboratory experiment to investigate the effects of group density on social immunity, specifically GOX activity, body mass and feeding behavior in caged honey bees. Individual honeybees caged in a low group density displayed increased GOX activity relative to those kept at a high group density. In addition, we provided evidence for a trade-off between GOX activity and body mass: Individuals caged in the low group density had a lower body mass, despite consuming more food overall. Our results provide the first experimental evidence that group density affects a social immune response in a eusocial insect. Moreover, we showed that the previously reported trade-off between immunity and body mass extends to social immunity. GOX production appears to be costly for individuals, and potentially the colony, given that low body mass is correlated with small foraging ranges in bees. At high group densities, individuals can invest less in social immunity than at low densities, while presumably gaining shared protection from infection. Thus, there is evidence that trade-offs at the individual level (GOX vs. body mass) can affect colony-level fitness