Proximate Analysis of Goat Milk Yogurt Powder Produced by Freeze Drying and Vacuum-Oven Drying and in Comparing with Freeze-Dried Yogurt Powder Prepared with Tualang Honey

This study was carried out to produce powdered yogurt from goat milk with longer shelf life.Two methods of drying process of yogurt were used which are vacuum-oven drying (VD) and freezedrying (FD). Goat milk yogurt powder prepared with added Tualang honey (TH) was produced by freeze-drying method. In this study, four formulations of yogurt were prepared with the addition of commercial yogurt containingas starter culture.Granulated sugar was added about 8% into the yogurt as control sample. While other three yogurts were prepared with 8% of Tualang honey, 6% of Tualang honey with 2% of sugar and 4% of Tualang honey with 4% of sugar. The proximateanalysis was used in order to identify the proximate composition and pH value of the yogurt. The moisture content of goat milk yogurt, VD goat yogurt powder and FD goat yogurt powder were 79.20%, 8.22% and 9.66% respectively. While, the moisture content for FD goat yogurt powder with addition of 4%, 6% and 8% Tualang honey were 15.12%,15.92% and 13.53% respectively.While the value of ash content for FD goat milk yogurt powder with addition of 4%, 6% and 8% Tualang honey were 0.37%, 0.35% and 0.50% respectively. The total protein content for goat milk yogurt was 4.61% whilein VD goat yogurt powder and FD goat yogurt powder were 15.04% and 15.07% respectively. The value of protein content for FD goat milk yogurt powder with addition of 8% of Tualang honey was 15.38%. The pH value ofgoat milk sample and fresh yogurt goat milk were 6.52 and 3.82. The pH values for fresh yogurt with addition of 4%, 6% and 8% of Tualang honey were 4.64, 4.68 and 4.73.Vacuum-oven drying method and freeze-drying method did not show any significant different in moisture, ash and protein content but showed significant different in pH value.

Tualang Honey: A Decade of Neurological Research

Tualang honey has been shown to protect against neurodegeneration, leading to improved memory/learning as well as mood. In addition, studies have also demonstrated its anti-inflammatory and antioxidant properties. However, a substantial part of this research lacks systematization, and there seems to be a tendency to start anew with every study. This review presents a decade of research on Tualang honey with a particular interest in the underlying mechanisms related to its effects on the central nervous system. A total of 28 original articles published between 2011 and 2020 addressing the central nervous system (CNS) effects of Tualang honey were analysed. We identified five main categories, namely nootropic, antinociceptive, stress-relieving, antidepressant, and anxiolytic effects of Tualang honey, and proposed the underlying mechanisms. The findings from this review may potentially be beneficial towards developing new therapeutic roles for Tualang honey and help in determining how best to benefit from this brain supplement.

Heat impact on total phenolic content and antioxidant activity of Malaysian Tualang and Kelulut honey

The effect of temperature at 50°C, 70°C and 100°C for up to 120 min on the content of phenolic compounds and antioxidant activity of Tualang honey and Kelulut honey was studied. Unheated honey samples for both varieties were used as control. The total phenolic content and antioxidant activity were examined using Folin-Ciocalteau and DPPH assays, respectively. Both honeys vary widely in the total phenolic content as well as antioxidant activity upon heating and time of heating. The total phenolic content in both honeys showed fluctuations at all temperatures throughout 120 min. In comparison to controls for both honeys, heating at 100°C for 10 min demonstrated a drop in total phenolic content in Tualang honey (13%) and Kelulut honey (29%), but the antioxidant activity increased 29% and 57% in Tualang and Kelulut honey, respectively. The study generates information on the characteristics of components in both honeys which react differently to heat and time of heating, therefore this will help the honey manufacturers or public to optimize the processing protocols and later to preserve the quality of honey.

Tualang Honey Supplementation Improves Inflammatory and Bone Markers among Postmenopausal Breast Cancer Patients: A Randomised Controlled Trial

Honey is traditionally used among breast cancer patients in Malaysia with the belief that it can improve the overall health. Therefore, this study aims to determine the effects of Tualang honey supplementation on levels of inflammatory markers, bone markers and oestradiol among postmenopausal breast cancer patients. Seventy-two patients on anastrozole were recruited and randomly divided into two groups (n = 36/group, with or without 20 g/day of Tualang honey for 12 weeks). Levels of interleukin-1 beta (IL-1β), tumour necrosis factor alpha (TNF-α) and carboxy-terminal crosslinked telopeptide of type 1 collagen (CTX) at post-intervention with anastrozole, increased significantly compared to their corresponding levels at pre-intervention. Meanwhile, at post-intervention with anastrozole+honey, procollagen type 1 amino-terminal propeptide level increased significantly, CTX level decreased significantly, with no change in inflammatory markers compared to their pre-intervention levels. In conclusion, Tualang honey supplementation prevented the increased inflammation, reduced bone resorption and increased bone formation without changes in oestradiol level.

The effect of locally delivered Tualang honey on healing of periodontal tissues during non-surgical periodontal therapy

Honey is a sweet, viscous natural substance made from flower nectar by bees. Honey has been used not only as a nutritional source but also for wound healing and to reduce tissue inflammation. Nevertheless, the use of honey in the treatment of periodontitis is not well established. This study aimed to evaluate the effect of locally delivered Tualang honey on periodontal tissue healing by a randomized controlled split-mouth clinical trial involving 20 chronic periodontitis patients with a periodontal pocket depth of ? 5 mm. Each site was randomly treated either by scaling and root debridement alone (Control Group) or scaling and root debridement with locally delivered Tualang honey (Test Group). Assessment of probing pocket depth (PPD) and clinical attachment level (CAL) was recorded at baseline and after 6 weeks interval. Gingival crevicular fluid samples were collected from treated pockets at baseline and along with periodontal reassessment to evaluate the level of Matrix Metalloproteinase 8 (MMP-8) and Osteoprotegerin (OPG). Data were analysed by using Wilcoxon Signed Rank Test and Paired Sample t-Test. PPD and CAL were significantly improved after the 6 weeks review (P=0.001) in both groups. However, there was no significant difference in the changes of the PPD, CAL, MMP-8 and OPG levels after the 6 weeks review and in between the groups. In conclusion, within the limitations of this study, the effect of locally delivered Tualang honey on periodontal tissue healing is not evident. Nevertheless, all pockets achieved good periodontal healing.

Antibacterial activity of selected varieties of Malaysian honey against Escherichia coli: A comparative study

Background: The purpose of this study was to investigate antibacterial activity of three varieties of Malaysian honey; Tualang honey (TH), Gelam honey (GH), and Acacia honey (AH) against Escherichia coli. Methods: The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the honey samples against E. coli were determined by the broth microdilution assay in the presence and absence of catalase enzyme. The mode of inhibition of honey samples against E. coli was investigated by the effect of time on viability. Impacts of the honeys on the expression profiles of the selected genes of E. coli were examined using RT-qPCR analysis. Results: The results showed that TH and GH honey possessed lowest MIC and MBC values against E. coli with 20% and 25% (w/v) respectively. Highest MIC and MBC values were observed by AH honey against E. coli with 25% (w/v) and 50% (w/v) values respectively. Among the tested honeys, TH and GH exhibited the highest total antibacterial activity and the highest levels of peroxide-dependent activity. Time–kill curve demonstrated a bactericidal rather than a bacteriostatic effect; with a 2-log reduction estimated within 540 min. Viable cells were not recovered after 9 hours exposure to MIC of all honey-treated. The RT-qPCR analysis showed that all honey-treated cells share a similar overall pattern of gene expression, with a trend toward reduced expression of the virulence genes of interest. Conclusion: This study demonstrates that Malaysian honey have the potential to be effective inhibitor and virulence modulator of E. coli via multiple molecular targets.

Antibacterial properties of Tualang, Acacia and Yemeni Sumur honey against selected food spoilage bacteria and foodborne pathogens

The antibacterial activity of honey is mainly credited to its acidity, osmolarity and enzymatic generation of hydrogen peroxide via glucose oxidase. Additional honey components, such as aromatic acids or phenolic compounds, also contribute to the overall antibacterial activity. The level of antibacterial activities found in honey varies with different types of honey, due to mainly the composition, percentage as well as the nature of the sugars present in the honey. This study aimed to evaluate the antibacterial activity of four types of honey, namely Tualang honey (TH1), Tualang honey (TH2), Acacia honey (AH) and Yemeni Sumur honey (YSH). Nine bacterial strains were used. Disc diffusion, well diffusion, minimum inhibitory concentration (MIC), Minimum bactericidal concentration (MBC), and time-kill methods were performed to reveal the antibacterial potential of the selected honey. The MIC values ranged between 12.5 to 50% for both TH1 and YSH while for TH2, and AH it ranged between 25 to 50%. For MBC, it ranged from 25 to 50%. The time-kill in TH1 Staphylococcus aureus (food isolate) showed total inhibition at 6 hrs in 2 X MIC, and for Staphylococcus aureus ATCC 29737 was 3.84 log CFU/g at the 6 hrs. Physicochemical quality of honey resulted as follows: the pH of the honey samples was acidic in nature ranging between 3.69 to 3.94, and the aw of the honey samples were between 0.53 to 0.69. For colour analysis, YSH was observed to has the maximum lightness and yellowness, and TH1 has the maximum redness. While, AH had a minimum lightness, redness, and yellowness.