o:8638 Probiotic and prebiotic properties of honey: a review en Honey is widely recognized for its diverse health-promoting properties, including antibacte- rial, antioxidant, anti-inflammatory, antimutagenic, anticarcinogenic, and bacteriostatic ef- fects. 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 com- ponents 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 probi- otic and prebiotic potential of honey. Studies have revealed the presence of lactic acid bacte- ria 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 pro- tecting 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. Honey, Probiotic, Prebiotic, Functional food 1552099 10.18485/meattech.2025.66.3.68 2025-12-08T12:11:00.803Z 44 yes 46 Tatjana Baltić Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Probiotic and prebiotic properties of honey: a review https://orcid.org/0000-0002-0496-3133 Vesna Đorđević Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Probiotic and prebiotic properties of honey: a review person https://orcid.org/0009-0008-5187-4089 Jelena Ćirić Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Probiotic and prebiotic properties of honey: a review person https://orcid.org/0000-0002-8118-7676 Branko Velebit Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Probiotic and prebiotic properties of honey: a review person https://orcid.org/0000-0002-7577-8074 Branka Borović Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Probiotic and prebiotic properties of honey: a review person https://orcid.org/0000-0003-0371-0991 Sara Simunović Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Probiotic and prebiotic properties of honey: a review person https://orcid.org/0000-0002-8280-5149 Ivana Branković-Lazić Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Probiotic and prebiotic properties of honey: a review person https://orcid.org/0009-0005-5844-9278 application/pdf 469490 https://unilib.phaidrabg.rs/o:8638 no yes 16 70 92000002 71A01 Meat technology - Special Issue 66/3 2025 1-576 66 3 397 401 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2025-12-01 www.journalmeattechnology.com