Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties-First Report on Some Antimicrobial Features.
| Title: | Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties-First Report on Some Antimicrobial Features. |
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| Authors: | Ilie CI; Department of Science and Engineering of Oxide Materials and Nanomaterials, National Centre for Micro and Nanomaterials and National Centre for Food Safety, Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, 060042 Bucharest, Romania.; Spoiala A; Department of Science and Engineering of Oxide Materials and Nanomaterials, National Centre for Micro and Nanomaterials and National Centre for Food Safety, Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, 060042 Bucharest, Romania.; Geana EI; National R&D Institute for Cryogenics and Isotopic Technologies (ICIT), 240050 Râmnicu Vâlcea, Romania.; Chircov C; Department of Science and Engineering of Oxide Materials and Nanomaterials, National Centre for Micro and Nanomaterials and National Centre for Food Safety, Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, 060042 Bucharest, Romania.; Ficai A; Department of Science and Engineering of Oxide Materials and Nanomaterials, National Centre for Micro and Nanomaterials and National Centre for Food Safety, Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, 060042 Bucharest, Romania.; Academy of Romanian Scientists, 010719 Bucharest, Romania.; Ditu LM; Department of Botany and Microbiology, Faculty of Biology, Research Institute, University of Bucharest, 060101 Bucharest, Romania.; Oprea E; Department of Botany and Microbiology, Faculty of Biology, Research Institute, University of Bucharest, 060101 Bucharest, Romania. |
| Source: | Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2024 Mar 15; Vol. 13 (3). Date of Electronic Publication: 2024 Mar 15. |
| Publication Type: | Journal Article |
| Language: | English |
| Journal Info: | Publisher: MDPI AG Country of Publication: Switzerland NLM ID: 101668981 Publication Model: Electronic Cited Medium: Print ISSN: 2076-3921 (Print) Linking ISSN: 20763921 NLM ISO Abbreviation: Antioxidants (Basel) Subsets: PubMed not MEDLINE |
| Imprint Name(s): | Original Publication: Basel, Switzerland : MDPI AG, [2012]- |
| Abstract: | Bee bread has received attention due to its high nutritional value, especially its phenolic composition, which enhances life quality. The present study aimed to evaluate the chemical and antimicrobial properties of bee bread (BB) samples from Romania. Initially, the bee bread alcoholic extracts (BBEs) were obtained from BB collected and prepared by Apis mellifera carpatica bees. The chemical composition of the BBE was characterized by Fourier Transform Infrared Spectroscopy (FTIR) and the total phenols and flavonoid contents were determined. Also, a UHPLC-DAD-ESI/MS analysis of phenolic compounds (PCs) and antioxidant activity were evaluated. Furthermore, the antimicrobial activity of BBEs was evaluated by qualitative and quantitative assessments. The BBs studied in this paper are provided from 31 families of plant species, with the total phenols content and total flavonoid content varying between 7.10 and 18.30 mg gallic acid equivalents/g BB and between 0.45 and 1.86 mg quercetin equivalents/g BB, respectively. Chromatographic analysis revealed these samples had a significant content of phenolic compounds, with flavonoids in much higher quantities than phenolic acids. All the BBEs presented antimicrobial activity against all clinical and standard pathogenic strains tested. Salmonella typhi, Candida glabrata, Candida albicans, and Candida kefyr strains were the most sensitive, while BBEs' antifungal activity on C. krusei and C. kefyr was not investigated in any prior research. In addition, this study reports the BBEs' inhibitory activity on microbial (bacterial and fungi) adhesion capacity to the inert substratum for the first time. |
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| Contributed Indexing: | Keywords: antibiofilm activity; antimicrobial activity; antioxidants; bee bread; phenolic compounds |
| Entry Date(s): | Date Created: 20240328 Latest Revision: 20241110 |
| Update Code: | 20260130 |
| PubMed Central ID: | PMC10968473 |
| DOI: | 10.3390/antiox13030353 |
| PMID: | 38539885 |
| Database: | MEDLINE |
Journal Article