The Evaluation of Antimicrobial, Antioxidant, and Antiproliferative Activity of Stingless Bee Honey (Heterotrigona itama and Tetragonula laeviceps) as Functional Food

Abstract

Stingless bee honey, especially from Heterotrigona itama and Tetragonula laeviceps meliponiculture has widely cultured, and it has been considered as functional food. However, there were limited studies on biological activity for support health claims. This study aims to determine the functional properties of these honey, especially on antimicrobial, antioxidant, and antiproliferative activity. Antimicrobial assay was carried out on the pathogenic bacteria Esherichia coli FNCC 0091, Pseudomonas aeroginosa FNCC 0070, Bacillus subtilis FNCC 0059, Clostrodium botulinum FNCC 0085, Porphyromonas gingivalis ATCC 33277, and the pathogenic fungus Candida albicans ATCC 10230 using the microdilution method. Antioxidant assay was performed by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical reduction method, while antiproliferative assay was performed by MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl-2H-tetrazolium bromide] method on breast cancer cell lines 4T1 and liver cancer cell line HepG2. The results showed that stingless bee honey of H. itama and T. laeviceps had high antimicrobial activity (MIC50 = 0.41-30.93 and 1.03-7.42% v/v), antioxidant activity (IC50 of reduction capacity of the DPPH radical = 55.5 and 5.39% v/v) and antiproliferative activity on 4T1 and HepG2 (IC50 = 5.77 and 2.62; IC50 = 12.05 and 3.55% v/v). Statistical analysis showed that the antimicrobial and antiproliferative activities of these two-type honey were not significantly different while the antioxidant activity was very significant different (p<0.05). T. laeviceps honey was slightly higher antimicrobial, antioxidant, and antiproliferative properties than H. itama honey. It was concluded that H. itama and T. laeviceps honey meet requirement as functional food with health benefits.