Biochemical Reactions and Their Biological Contributions in Honey
Wed Mohammed Ali ALaerjani, Sraa Abu‐Melha, Rahaf Mohammed Hussein Alshareef, Badriah Saad Al‐Farhan, Hamed A. Ghramh, Badria M. Al‐Shehri, Majed A. Bajaber, Khalid Ali Khan, Munira M. Alrooqi, Gad Allah Modawe, Mohammed Elimam Ahamed Mohammed
Abstract
Honey is known for its content of biomolecules, such as enzymes. The enzymes of honey originate from bees, plant nectars, secretions or excretions of plant-sucking insects, or from microorganisms such as yeasts. Honey can be characterized by enzyme-catalyzed and non-enzymatic reactions. Notable examples of enzyme-catalyzed reactions are the production of hydrogen peroxide through glucose oxidase activity and the conversion of hydrogen peroxide to water and oxygen by catalase enzymes. Production of hydroxymethylfurfural (HMF) from glucose or fructose is an example of non-enzymatic reactions in honey.