The Potential of Honey as a Prebiotic Food to Re-engineer the Gut Microbiome Toward a Healthy State.

Schell, KR; Fernandes, KE; Shanahan, E; Wilson, I; Blair, SE; Carter, DA; Cokcetin, NN

The Potential of Honey as a Prebiotic Food to Re-engineer the Gut Microbiome Toward a Healthy State.

Schell, KR Fernandes, KE Shanahan, E Wilson, I Blair, SE Carter, DA Cokcetin, NN

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Publisher:: Frontiers Media
Publication Type:: Journal Article
Citation:: Frontiers in Nutrition, 2022, 9, pp. 1-10
Issue Date:: 2022

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Field	Value	Language
dc.contributor.author	Schell, KR
dc.contributor.author	Fernandes, KE
dc.contributor.author	Shanahan, E
dc.contributor.author	Wilson, I
dc.contributor.author	Blair, SE
dc.contributor.author	Carter, DA
dc.contributor.author	Cokcetin, NN
dc.date.accessioned	2022-11-21T18:43:07Z
dc.date.available	2022-06-23
dc.date.available	2022-11-21T18:43:07Z
dc.date.issued	2022
dc.identifier.citation	Frontiers in Nutrition, 2022, 9, pp. 1-10
dc.identifier.issn	2296-861X
dc.identifier.issn	2296-861X
dc.identifier.uri	http://hdl.handle.net/10453/163622
dc.description.abstract	Honey has a long history of use for the treatment of digestive ailments. Certain honey types have well-established bioactive properties including antibacterial and anti-inflammatory activities. In addition, honey contains non-digestible carbohydrates in the form of oligosaccharides, and there is increasing evidence from in vitro, animal, and pilot human studies that some kinds of honey have prebiotic activity. Prebiotics are foods or compounds, such as non-digestible carbohydrates, that are used to promote specific, favorable changes in the composition and function of the gut microbiota. The gut microbiota plays a critical role in human health and well-being, with disturbances to the balance of these organisms linked to gut inflammation and the development and progression of numerous conditions, such as colon cancer, irritable bowel syndrome, obesity, and mental health issues. Consequently, there is increasing interest in manipulating the gut microbiota to a more favorable balance as a way of improving health by dietary means. Current research suggests that certain kinds of honey can reduce the presence of infection-causing bacteria in the gut including Salmonella, Escherichia coli, and Clostridiodes difficile, while simultaneously stimulating the growth of potentially beneficial species, such as Lactobacillus and Bifidobacteria. In this paper, we review the current and growing evidence that shows the prebiotic potential of honey to promote healthy gut function, regulate the microbial communities in the gut, and reduce infection and inflammation. We outline gaps in knowledge and explore the potential of honey as a viable option to promote or re-engineer a healthy gut microbiome.
dc.format	Electronic-eCollection
dc.language	eng
dc.publisher	Frontiers Media
dc.relation.ispartof	Frontiers in Nutrition
dc.relation.isbasedon	10.3389/fnut.2022.957932
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	1001 Agricultural Biotechnology, 1111 Nutrition and Dietetics
dc.title	The Potential of Honey as a Prebiotic Food to Re-engineer the Gut Microbiome Toward a Healthy State.
dc.type	Journal Article
utslib.citation.volume	9
utslib.location.activity	Switzerland
utslib.for	1001 Agricultural Biotechnology
utslib.for	1111 Nutrition and Dietetics
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/DVC (Research)
pubs.organisational-group	/University of Technology Sydney/Faculty of Science
pubs.organisational-group	/University of Technology Sydney/Strength - AIMI - Australian Institute for Microbiology & Infection
utslib.copyright.status	open_access	*
pubs.consider-herdc	false
dc.date.updated	2022-11-21T18:43:04Z
pubs.publication-status	Published online
pubs.volume	9

Abstract:

Honey has a long history of use for the treatment of digestive ailments. Certain honey types have well-established bioactive properties including antibacterial and anti-inflammatory activities. In addition, honey contains non-digestible carbohydrates in the form of oligosaccharides, and there is increasing evidence from in vitro, animal, and pilot human studies that some kinds of honey have prebiotic activity. Prebiotics are foods or compounds, such as non-digestible carbohydrates, that are used to promote specific, favorable changes in the composition and function of the gut microbiota. The gut microbiota plays a critical role in human health and well-being, with disturbances to the balance of these organisms linked to gut inflammation and the development and progression of numerous conditions, such as colon cancer, irritable bowel syndrome, obesity, and mental health issues. Consequently, there is increasing interest in manipulating the gut microbiota to a more favorable balance as a way of improving health by dietary means. Current research suggests that certain kinds of honey can reduce the presence of infection-causing bacteria in the gut including Salmonella, Escherichia coli, and Clostridiodes difficile, while simultaneously stimulating the growth of potentially beneficial species, such as Lactobacillus and Bifidobacteria. In this paper, we review the current and growing evidence that shows the prebiotic potential of honey to promote healthy gut function, regulate the microbial communities in the gut, and reduce infection and inflammation. We outline gaps in knowledge and explore the potential of honey as a viable option to promote or re-engineer a healthy gut microbiome.

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http://hdl.handle.net/10453/163622