Effect of Mimosa scabrella Bentham honeydew honey on inflammatory mediators
Bibiana Silva, Fabíola Carina Biluca, Eduarda Talita Bramorski Mohr, Thiago Caon, Luciano Valdemiro Gonzaga, Roseane Fett, Eduardo Monguilhott Dalmarco, Ana Carolina Oliveira Costa
Abstract
The anti-inflammatory effect of bracatinga (Mimosa scabrella Bentham) honeydew honeys was evaluated by considering the modulation of inflammatory mediators in LPS-stimulated RAW 264.7 macrophages. Both tested bracatinga honeydew honey samples (BHH1 and BHH2) reduced the nitric oxide secretion as well as the inflammatory mediators: tumor necrosis factor-alpha, interleukin-6, monocyte chemoattractant protein 1, interleukin-12p70, interferon-gamma and interleukin-10. The phenolic compounds 3,4-dihydroxybenzoic acid, benzoic acid, salicylic acid, rutin, luteolin, and naringenin were found in BHH1 whereas only syringic acid was quantified in BHH2. Interestingly, 3 µg mL−1 of BHH1 provided a more significant anti-inflammatory effect than 30 µg mL−1 of BHH2, which seems to be strongly related to the presence of phenolic compounds, considering the differences in anti-inflammatory potential between the samples. This study confirmed for the first time that the bracatinga honeydew honey plays an important role as a functional food, suggesting its application for the auxiliary treatment of inflammatory disorders.