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Stingless bee honey, a novel source of Trehalulose

· Trehalose

Trehalulose a biologically active disaccharide with health benefits. The Science Behind Why Stingless Bee Honey Might Be Higher For Blood Sugar Stability

Trehalulose has the ability to protect cellular membranes and labile proteins against damage and denaturation as a result of desiccation and oxidative stress. Trehalulose appears to be the most effective sugar for protection against desiccation.

“Historically it has been thought that stingless bee honey was good for diabetes and now we all know why,” explains Mary Fletcher Ph.D., an affiliate professor of Chemistry and Molecular Biosciences and the lead writer of the paper, “having a decrease GI means it takes longer for the sugar to be absorbed into the blood stream, so there may be not a spike in glucose that you just get from different sugars.”

In keeping with Fletcher, Indigenous cultures have lengthy identified that stingless bee honey has particular well being advantages, and this examine factors to a possible purpose for these well being advantages. Along with its lesser GI, they discovered that stingless honey can also be acariogenic, which suggests it will not causes tooth decay.

Since pure types of Trehalulose are uncommon, this breakthrough gives an thrilling new supply that will not require synthetics. “Folks have patented methods of constructing Trehalulose synthetically with enzymes and micro organism, however our analysis reveals stingless bee honey can be utilized as a complete meals by itself or in different meals to get the identical well being advantages.”


Meliponini Raw Stingless Bee Honey


Stingless bee (Meliponini) honey has long been considered a high-value functional food, but the perceived therapeutic value has lacked attribution to specific bioactive components.

The previously unrecognised abundance of Trehalulose in stingless bee honeys is concrete evidence that supports some of the reported health attributes of this product.

This is the first identification of Trehalulose as a major component within a food commodity. This study allows the exploration of the expanded use of stingless bee honey in foods and identifies a bioactive marker for authentication of this honey in associated food standards.

Various studies have been conducted of physicochemical and nutritional composition of stingless bee honey, but to date few bioactive components have been identified. While these studies all acknowledged that the composition of stingless bee honey is different to that of European bee honey, no rigorous identification of the major components and potential therapeutically active compounds has been reported. In addition to the importance of identifying the potential therapeutic components of stingless bee honey, the rapidly increasing consumer demand for stingless bee honey derived products has highlighted the need to produce food standards to enable establishment of authenticity and provenance of such products.


Trehalulose is also known to be acariogenic, and a highly active antioxidant, and these properties may in no small way contribute to the reported beneficial health properties of stingless bee honey.


While Trehalulose is 70% as sweet as common sugar, it is considerably healthier. In this sucrose isomer, glucose and fructose are joined by an unusual glycosidic bond that enzymes in our small intestine break down three times more slowly. This results in a more gradual release of monosaccharides into our bloodstream, which could be beneficial for patients with diabetes. Moreover, the uncommon sugar–sugar linkage prevents bacteria in our mouth from digesting it, making trehalulose the ideal ingredient to sweeten our food without risking tooth decay.


Meliponini Raw Stingless Bee Honey

Rare Trehalulose sugar found in stingless bee’s honey


The HPLC sugar profiles and the conductivity of 42 stingless bee honey samples from Venezuela were determined. Three of the honey types were produced by Melipona species (n = 24), while the rest belonged mainly to five Trigona species. The main sugars of the Melipona honeys were fructose and glucose, with an average of 36.7 g/100 g. The Trigona (Frieseomelitta) honeys had a completely different sugar spectrum. There the principal sugar was a disaccharide with the retention time of maltose with an average content of 32.3 g/100 g, while fructose and glucose had smaller concentrations: 24.4 and 18.1 g/100 g respectively.

The Melipona honeys contained also small quantities of maltose and only traces of oligosaccharides, while the Trigona honeys had small but measurable amounts of turanose, trehalose and erlose. The conductivity values of the Melipona honeys varied from 0.32 to 0.44 mS/cm and were significantly lower than those of the non-Melipona ones with minimum and maximum values of 1.04 and 1.07 mS/cm.


What is trehalulose used for?


Trehalulose is the major carbohydrate energy storage molecule used by insects for flight. One possible reason for this is that the glycosidic linkage of trehalulose, when acted upon by an insect trehalase, releases two molecules of glucose, which is required for the rapid energy requirements of flight.


Meliponini Raw Stingless Bee Honey

Does trehalulose raise blood sugar?

Trehalulose might help prevent these risks because it did not rapidly raise blood glucose levels after ingestion, but requires evaluation for potential usefulness as a sweetener for diabetic patients.

Is trehalulose a natural ingredient?

Trehalulose is a naturally occurring glucose found in mushrooms, some seaweed, lobster, shrimp and foods in which baker's or brewer's yeast is used. In the 1990s, it cost about $7,000 to distill 1 kilogram, or 2.2 pounds. Too expensive to use, but then scientists discovered how to extract it from cornstarch.

Trehalulose is a sugar which, on a cellular level, appears to have therapeutic mechanisms by regulating protein unfolding.


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