Bee honey is a valuable natural substance with documented health-promoting effects. Chemical analysis indicates that the oligosaccharides and polyphenols in honey act as prebiotics, stimulating the growth of beneficial bacteria in the genera Lactobacillus and Bifidobacterium and increasing the production of short-chain fatty acids (SCFA). While empirical evidence supporting the innate presence of stable probiotic strains in honey is somewhat scarce, scholarly articles underscore its role as an exceptional protective vehicle (synbiotic matrix) that enhances the viability of probiotic microorganisms in challenging gastrointestinal environments. These mechanisms translate into benefits for metabolic and immune health by inhibiting pathogens and reducing inflammation. Given the dynamic development of the functional food market and its documented role in modulating the intestinal microbiota, bee honey is a valuable ingredient in food technology. The purpose of this article is to present the current state of knowledge on bee honey in the context of the functional properties resulting from the probiotic and prebiotic content.
Szydłowska et al. (Sun,) studied this question.