Honey and Prebiotics
Bifidobacteria are a group of bacteria considered important to the health of the gastrointestinal tract
(i.e., “good bacteria”). Increasing the populations of these “good bacteria” (and suppressing potentially
deleterious microorganisms) are thought to be important to maintaining optimal gastrointestinal health.
There are generally two approaches for increasing the populations of bifidobacteria in the gut: (1) ingesting
the live and active cultures or (2) enhancing the growth of the indigenous bifidobacteria. The first method has
been referred to as a “probiotic” while the second is considered a “prebiotic”.
Honey can enhance the growth and acid production of human Bifidobacterium ssp.,
Journal of Food Protection. 2002;65(1):214-8.) Show-Hide Abstract
The study examined the potential for honey to act as a pre-biotic, i.e., enhance the growth of and
promoting lactic and acetic acid production by human intestinal Bifidobacteria. Five human intestinal Bifidobacterium spp.,
(B. longum, B. adolescentis, B. breve, B. bifidum, and B. infantis), were cultured in reinforced clostridial medium (control)
and in reinforced clostridial medium supplemented with 5% (wt/vol) clover honey, fructooligosaccharide (FOS),
galactooligosaccharide (GOS), or inulin. Inoculated samples were incubated anaerobically at 37degrees C for 48 h.
Samples were collected at 12-h intervals (i.e., 12, 36, and 48 hr) and examined for specific growth rate. Levels of
fermentation end products (lactic and acetic acids) were measured by high-pressure liquid chromatography. Honey, FOS, GOS,
and inulin showed similar effectiveness in supporting Bifidobacterium spp growth and were significantly more effective than
the control at 36 and 48 hr (P < 0.05).
Honey enhances the production of lactic acid from Bifidobacteria
Journal of Food Science, 2001;66(3):478-481.Show-Hide Abstract
Lactic acid bacteria are common starter cultures used by the dairy industry to manufacture fermented
dairy products (i.e., yogurt). Honey may be an ideal sweetener for yogurt due to its sugar concentration, pH, and
value-added image. Nonetheless, manufacturers have been reluctant to use honey as a sweetener in yogurts due to the
belief that honey may be inhibitory to lactic acid starter cultures. The purpose of this study was to examine the growth
of lactic acid bacteria and bifidobacteria in a honey medium and determine the levels of lactic and acetic acid produced
by these organisms when grown in honey. Twelve percent nonfat dry milk containing 5% (w/w) clover honey, fructose or sucrose
were pasteurized and inoculated with commercial strains of Steptococcus thermophilus, Lactobacillus delbrukeii subsp
bulgaricus and probiotics Lactobacillus acidophilus and Bifidobacterium bifidum. Samples were examined at 0 and 24
hours for (1) viability of bacteria and (2) levels of fermentation end products (i.e., lactic and acetic acid). Viability
of bacteria was not influenced by sweetener type indicating that honey was not inhibitory at the 5% level. In addition,
honey significantly enhanced the growth/production of lactic acid from Bifidobacteria. These results indicate that honey
could be a suitable sweetener for fermented dairy products such as yogurt.
