Effects of phenolic and protein extracts from Melipona beecheii honey on pathogenic strains of Escherichia coli and Stap
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Effects of phenolic and protein extracts from Melipona beecheii honey on pathogenic strains of Escherichia coli and Staphylococcus aureus Jesu´s Ramo´n-Sierra1 • Jose´ Luis Martı´nez-Guevara2 • Luis Pool-Yam1 • Denis Magan˜a-Ortiz1 • Alejandro Yam-Puc1 • Elizabeth Ortiz-Va´zquez1
Received: 26 June 2019 / Revised: 24 February 2020 / Accepted: 27 February 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract Antimicrobial effects of Melipona beecheii honey have been attributed to diverse factors, in this sense, certain components such as proteins and phenolics could explain relevant aspects of its antimicrobial activity. The aim of this study was to evaluate the antibacterial activity of phenolic and protein extracts from M. beecheii honey against two bacterial pathogens: Staphylococcus aureus and Escherichia coli. With respect to phenolic content, HPLC analysis allowed the identification of phenolic acids like chlorogenic acid, caffeic acid, and flavonoids like catechin, myricetin, quercetin and apigenin. On the other hand, seven bands with molecular weight from 7.6 to
95 kDa were detected in protein extract by SDS-PAGE system. It was determined the antibacterial activity of both extracts, with MICs lower than 145 lg/mL and 60 lg/mL for the phenolic and protein extracts respectively. These results indicate that phenolic and protein components of M. beecheii honey contribute significantly to the antibacterial activity. Keywords Antibacterial activity Phenolic compounds Stingless bee Melipona beecheii Staphylococcus aureus
Introduction Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10068-020-00744-4) contains supplementary material, which is available to authorized users. & Elizabeth Ortiz-Va´zquez [email protected] Jesu´s Ramo´n-Sierra [email protected] Jose´ Luis Martı´nez-Guevara [email protected] Luis Pool-Yam [email protected] Denis Magan˜a-Ortiz [email protected] Alejandro Yam-Puc [email protected] 1
Divisio´n de Estudios de Posgrado e Investigacio´n, Tecnolo´gico Nacional de Me´xico, Instituto Tecnolo´gico de Me´rida, Av. Tecnolo´gico km. 4.5 S/N, C.P. 97118 Me´rida, Yucata´n, Mexico
2
Departamento de Microbiologı´a Molecular, Instituto de Biotecnologı´a, Universidad Nacional Auto´noma de Me´xico, Cuernavaca, Mexico
The antimicrobial activity of honey has been explored in a scientific viewpoint for many decades and medicinally exploited for centuries. The majority of research has focused on honey produced by the European honeybee Apis mellifera and, until recently, relatively little attention has been directed to honey from stingless bees (Vit et al., 2004). The antibacterial activity of honeys from stingless bees has been studied in different reports (Irish et al., 2008; Miorin et al., 2003; Temaru et al., 2007). In the same sense, antifungal effect has been established; inhibitory activity of honey from the stingless bee Trigona carbonaria has been demonstrated against Candida albicans and Candida gla
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