Probiotic and prebiotic properties of honey: a review

Tatjana Baltić; Vesna Đorđević; Jelena Ćirić; Branko Velebit; Branka Borović; Sara Simunović; Ivana Branković Lazić

doi:10.18485/meattech.2025.66.3.68

Tatjana Baltić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-0496-3133
Vesna Đorđević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0008-5187-4089
Jelena Ćirić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-8118-7676
Branko Velebit Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-7577-8074
Branka Borović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-0371-0991
Sara Simunović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-8280-5149
Ivana Branković Lazić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0005-5844-9278

DOI: https://doi.org/10.18485/meattech.2025.66.3.68

Keywords: honey, probiotic, prebiotic, functional food

Abstract

Honey is widely recognized for its diverse health-promoting properties, including antibacterial, antioxidant, anti-inflammatory, antimutagenic, anticarcinogenic, and bacteriostatic effects. Additionally, it has been effectively utilized in the treatment of wounds and sunburns. The chemical composition of honey comprises a variety of minor bioactive constituents—such as enzymes, minerals, amino acids, polyphenols, and vitamins—alongside major components predominantly consisting of monosaccharides, namely glucose and fructose. The content of bioactive compounds in honey is largely influenced by the botanical origin of the nectar and the geographical location in which it is produced. Among its numerous health-promoting effects, honey exhibits notable antioxidant, anti-inflammatory, and antimicrobial properties. In recent years, increasing scientific attention has been directed toward the probiotic and prebiotic potential of honey. Studies have revealed the presence of lactic acid bacteria in honey, which are capable of producing bioactive metabolites that can persist in varying concentrations in mature honey. Additionally, honey contains oligosaccharides—recognized as prebiotic compounds—that promote the growth and activity of probiotic bacteria, while also enhancing their survival during gastrointestinal transit and product storage. Moreover, honey's antioxidant constituents are believed to play a crucial role as prebiotic agents by protecting and stimulating the viability of probiotic microorganisms. Therefore, the objective of this paper is to present recent scientific findings on the probiotic and prebiotic properties of honey, highlighting its potential as a functional food.