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Mohamad NA, Al-Emerieen AF, Irekeola AA, Shueb RH. Antibacterial Effects of Various Types of Bee Products in Malaysia: A Systematic Review. Malays J Med Sci 2024; 31:32-51. [PMID: 38984254 PMCID: PMC11229564 DOI: 10.21315/mjms2024.31.3.3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Accepted: 10/07/2023] [Indexed: 07/11/2024] Open
Abstract
Antibiotics are widely used to treat bacterial infections. The effectiveness of antibiotics is very important, but unfortunately, prolonged exposure leads to the development of antibiotic resistance in some bacteria. Hence, using natural products as antibacterial agents is an attractive alternative, given that they have been used as traditional medicine since the existence of humanity. This study systematically reviewed the antibacterial activity of Malaysian bee products such as honey, propolis and bee bread. Five electronic databases: i) PubMed; ii) ScienceDirect; iii) Scopus; iv) Web of Science Core Collection and v) Google Scholar, were searched for relevant articles. A total of 153 articles were obtained from the initial search. Of these, 32 articles, including 24 on honey, eight on propolis and one on bee bread, were selected based on inclusion and exclusion criteria. Most studies reported that honey, propolis and bee bread demonstrated antibacterial properties against Gram-positive and Gram-negative bacteria.
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Affiliation(s)
- Nur Aliah Mohamad
- Department of Medical Microbiology and Parasitology, School of Medical Sciences, Universiti Sains Malaysia, Kelantan, Malaysia
| | - Alaa' Fahed Al-Emerieen
- Department of Medical Microbiology and Parasitology, School of Medical Sciences, Universiti Sains Malaysia, Kelantan, Malaysia
| | - Ahmad Adebayo Irekeola
- Department of Medical Microbiology and Parasitology, School of Medical Sciences, Universiti Sains Malaysia, Kelantan, Malaysia
- Department of Biological Sciences, Microbiology Unit, College of Natural and Applied Sciences, Summit University Offa, Kwara State, Nigeria
| | - Rafidah Hanim Shueb
- Department of Medical Microbiology and Parasitology, School of Medical Sciences, Universiti Sains Malaysia, Kelantan, Malaysia
- Institute for Research in Molecular Medicine (INFORMM), Universiti Sains Malaysia, Kelantan, Malaysia
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Wang H, Li L, Lin X, Bai W, Xiao G, Liu G. Composition, functional properties and safety of honey: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6767-6779. [PMID: 37209396 DOI: 10.1002/jsfa.12720] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 05/22/2023]
Abstract
Honey has been used not only as a food source but also for medicinal purposes. Recent studies have indicated that honey exhibits antioxidant, hepatoprotective, hypolipidemic, hypoglycemic and anti-obesity properties, as well as anticancer, anti-atherosclerotic, hypotensive, neuroprotective and immunomodulatory activities. These health benefits of honey could be attributed to its wide range of nutritional components, including polysaccharides and polyphenols, which have been proven to possess various beneficial properties. It is notable that the composition of honey can also be affected by nectar, season, geography and storage condition. Moreover, the safety of honey requires caution to avoid any potential safety incidents. Therefore, this review aims to provide recent research regarding the chemical composition, biological activities and safety of honey, which might be attributed to comprehensive utilization of honey. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hong Wang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Lantao Li
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Xiaohui Lin
- School of Biosystems and Food Engineering, University College Dublin (UCD), Belfield, Ireland
| | - Weidong Bai
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Gongliang Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Zhongkai University of Agriculture and Engineering, Guangzhou, China
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Kieliszek M, Piwowarek K, Kot AM, Wojtczuk M, Roszko M, Bryła M, Trajkovska Petkoska A. Recent advances and opportunities related to the use of bee products in food processing. Food Sci Nutr 2023; 11:4372-4397. [PMID: 37576029 PMCID: PMC10420862 DOI: 10.1002/fsn3.3411] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/18/2023] [Accepted: 04/21/2023] [Indexed: 08/15/2023] Open
Abstract
Nowadays, natural foods that can provide positive health effects are gaining more and more popularity. Bees and the products they produce are our common natural heritage that should be developed. In the article, we presented the characteristics of bee products and their use in industry. We described the development and importance of beekeeping in the modern world. Due to their high nutritional value and therapeutic properties, bee products are of great interest and their consumption is constantly growing. The basis for the use of bee products in human nutrition is their properties and unique chemical composition. The conducted research and opinions confirm the beneficial effect of bee products on health. The current consumer awareness of the positive impact of food having a pro-health effect on health and well-being affects the increase in interest and demand for this type of food among various social groups. Enriching the daily diet with bee products may support the functioning of the organism. New technologies have appeared on the market to improve the process of obtaining bee products. The use of bee products plays a large role in many industries; moreover, the consumption of bee products and promotion of their medicinal properties are very important in shaping proper eating habits.
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Affiliation(s)
- Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Anna M. Kot
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Marta Wojtczuk
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Marek Roszko
- Department of Food Safety and Chemical AnalysisProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research InstituteWarsawPoland
| | - Marcin Bryła
- Department of Food Safety and Chemical AnalysisProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research InstituteWarsawPoland
| | - Anka Trajkovska Petkoska
- Faculty of Technology and Technical Social SciencesSt. Kliment Ohridski University‐BitolaVelesNorth Macedonia
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Fructose-induced topographical changes in fructophilic, pseudofructophilic and non-fructophilic lactic acid bacterial strains with genomic comparison. World J Microbiol Biotechnol 2023; 39:73. [PMID: 36627394 DOI: 10.1007/s11274-022-03514-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Accepted: 12/30/2022] [Indexed: 01/12/2023]
Abstract
Fructophilic Lactic Acid Bacteria (FLAB), Fructobacillus fructosus DPC7238 and pseudofructophilic Leuconostoc mesenteroides DPC7261 and non-FLAB Limosilactobacillus reuteri DSM20016 strains were studied for their growth and morphological evolution as a function of increased fructose concentrations (0, 25, and 50% w/v) in the media. A comparison of the genomics of these strains was carried out to relate observed changes and understand fructose-rich adaptations. The viability of FLAB strains were reduced by approx. 50% at a 50% fructose concentration, while the Limosilactobacillus reuteri strain was reduced to approx. 98%. Electron microscopy demonstrated that FLAB strain, Fructobacillus. fructosus and pseudofructophilic Leuc. mesenteroides, were intact but expanded in the presence of high fructose in the medium. Limosilactobacillus reuteri, on the other hand, ruptured as a result of excessive elongation, resulting in the formation of cell debris when the medium contained more than 25% (w/v) fructose. This was entirely and quantitatively corroborated by three-dimensional data obtained by scanning several single cells using an atomic force microscope. The damage caused the bacterial envelope to elongate lengthwise, thus increasing width size and lower height. The cell surface became comparatively smoother at 25% fructose while rougher at 50% fructose, irrespective of the strains. Although Fructobacillus fructosus was highly fructose tolerant and maintained topological integrity, it had a comparatively smaller genome than pseudofructophilic Leuc. mesenteroides. Further, COG analysis identified lower but effective numbers of genes in fructose metabolism and transport of Fructobacillus fructosus, essentially needed for adaptability in fructose-rich niches.
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Naeimi A, Ghadi FE, Saadatkhah SM, Honarmand M. First and efficient bio-nano composite, SnO2/Calcite based on Cypress leaves and eggshell wastes, for cytotoxic effects on HepG2 liver cancer cell lines and its antioxidant and antimicrobial activity. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.132690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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A Comprehensive Review of Stingless Bee Products: Phytochemical Composition and Beneficial Properties of Honey, Propolis, and Pollen. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136370] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The stingless bee has been gaining more attention in recent years due to the uniqueness and benefits of its products. Similar to the common honeybee, stingless bees also produce honey, propolis, and pollen, which offer superior benefits for direct or indirect consumption. However, reports on the benefits of stingless bee products are scarce. This article summarises recent reports on stingless bee products. The function and application of the properties of the products such as phenolic compounds, antioxidant properties, and chemical content are elucidated. The antimicrobial properties and anticancer potential of the products are also highlighted. Future trends, potential, and uniqueness of stingless bee products are discussed. Stingless bee honey is highlighted as a superfood that exceptionally has the potential to be an active ingredient in treating cancer. Stingless bee propolis has been extensively studied for its rich beneficial chemical compounds that contribute to its antioxidant properties. Though studies on stingless bee pollen are scarce, it has been reported that it also has the potential of being a functional food.
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