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Asoutis Didaras N, Karaiskou I, Nikolaidis M, Siaperopoulou C, Georgi I, Tsadila C, Karatasou K, Amoutzias GD, Mossialos D. Contribution of Microbiota to Bioactivity Exerted by Bee Bread. Pharmaceuticals (Basel) 2024; 17:761. [PMID: 38931428 PMCID: PMC11206572 DOI: 10.3390/ph17060761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 05/27/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Bee-collected pollen (BCP) and bee bread (BB) are honey bee products known for their beneficial biological properties. The main goal of this study was to investigate BB microbiota and its contribution to bioactivity exerted by BB. The microbiota of BB samples collected at different maturation stages was investigated via culture-independent (Next Generation Sequencing, NGS) and culture-dependent methods. Microbial communities dynamically fluctuate during BB maturation, ending in a stable microbial community structure in mature BB. Bee bread bacterial isolates were tested for phenotypes and genes implicated in the production and secretion of enzymes as well as antibacterial activity. Out of 309 bacterial isolates, 41 secreted hemicellulases, 13 cellulases, 39 amylases, 132 proteinases, 85 Coomassie brilliant blue G or R dye-degrading enzymes and 72 Malachite Green dye-degrading enzymes. Furthermore, out of 309 bacterial isolates, 42 exhibited antibacterial activity against Staphylococcus aureus, 34 against Pseudomonas aeruginosa, 47 against Salmonella enterica ser. Typhimurium and 43 against Klebsiella pneumoniae. Artificially fermented samples exerted higher antibacterial activity compared to fresh BCP, strongly indicating that BB microbiota contribute to BB antibacterial activity. Our findings suggest that BB microbiota is an underexplored source of novel antimicrobial agents and enzymes that could lead to new applications in medicine and the food industry.
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Affiliation(s)
- Nikos Asoutis Didaras
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
| | - Ioanna Karaiskou
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
| | - Marios Nikolaidis
- Bioinformatics Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (M.N.); (G.D.A.)
| | - Christina Siaperopoulou
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
| | - Irini Georgi
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
| | - Christina Tsadila
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
| | - Katerina Karatasou
- Apicultural Centre of Larissa, Federation of Greek Beekeepers Associations, 41222 Larissa, Greece;
| | - Grigoris D. Amoutzias
- Bioinformatics Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (M.N.); (G.D.A.)
| | - Dimitris Mossialos
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (C.S.); (I.G.); (C.T.)
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2
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Bin Hafeez A, Pełka K, Worobo R, Szweda P. In Silico Safety Assessment of Bacillus Isolated from Polish Bee Pollen and Bee Bread as Novel Probiotic Candidates. Int J Mol Sci 2024; 25:666. [PMID: 38203838 PMCID: PMC10780176 DOI: 10.3390/ijms25010666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 12/23/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024] Open
Abstract
Bacillus species isolated from Polish bee pollen (BP) and bee bread (BB) were characterized for in silico probiotic and safety attributes. A probiogenomics approach was used, and in-depth genomic analysis was performed using a wide array of bioinformatics tools to investigate the presence of virulence and antibiotic resistance properties, mobile genetic elements, and secondary metabolites. Functional annotation and Carbohydrate-Active enZYmes (CAZYme) profiling revealed the presence of genes and a repertoire of probiotics properties promoting enzymes. The isolates BB10.1, BP20.15 (isolated from bee bread), and PY2.3 (isolated from bee pollen) genome mining revealed the presence of several genes encoding acid, heat, cold, and other stress tolerance mechanisms, adhesion proteins required to survive and colonize harsh gastrointestinal environments, enzymes involved in the metabolism of dietary molecules, antioxidant activity, and genes associated with the synthesis of vitamins. In addition, genes responsible for the production of biogenic amines (BAs) and D-/L-lactate, hemolytic activity, and other toxic compounds were also analyzed. Pan-genome analyses were performed with 180 Bacillus subtilis and 204 Bacillus velezensis genomes to mine for any novel genes present in the genomes of our isolates. Moreover, all three isolates also consisted of gene clusters encoding secondary metabolites.
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Affiliation(s)
- Ahmer Bin Hafeez
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdańsk University of Technology, Ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland; (A.B.H.); (K.P.)
| | - Karolina Pełka
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdańsk University of Technology, Ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland; (A.B.H.); (K.P.)
| | - Randy Worobo
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA;
| | - Piotr Szweda
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdańsk University of Technology, Ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland; (A.B.H.); (K.P.)
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3
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Panagiotidou C, Burgers LD, Tsadila C, Almpani C, Krigas N, Mossialos D, Rallis MC, Fürst R, Karioti A. HPLC- and NMR-Based Chemical Profiling, Wound-Healing Potential, Anti-Inflammatory and Antibacterial Activities of Satureja pilosa (Lamiaceae), a Neglected Medicinal-Aromatic Herb. PLANTS (BASEL, SWITZERLAND) 2023; 12:4114. [PMID: 38140440 PMCID: PMC10747026 DOI: 10.3390/plants12244114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 12/05/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023]
Abstract
Satureja pilosa Velen. (Lamiaceae) is a perennial and melliferous aromatic-medicinal subshrub which is range-restricted in adjacent parts of Greece and Bulgaria and locally in Italy, known in Northern Greece as wild oregano ("agriorigani") and traditionally collected from the wild for culinary purposes. Since the ethnopharmacological data and modern biological activities of Satureja spp. suggest promising applications in skin conditions, the present study aimed to investigate the hitherto unknown phenolic content of cultivated S. pilosa and its potential biological activities, focusing mainly on wound-healing and anti-inflammatory effects. An HPLC-PDA-MS-targeted phytochemical investigation, along with NMR, allowed for the isolation and characterization of the main constituents, resulting in 18 compounds. Representative extracts and purified compounds were tested for wound-healing activity on NIH/3T3 fibroblasts. The butanol extract exhibited a significantly higher cell migration rate (73.4%) compared to aqueous (50.6%) and methanolic (49.6%) ones, enhancing the cell migration more rapidly at both concentration levels, whilst rosmarinic acid was the most potent among the isolated compounds, with a migration rate of 64.0% at the concentration level of 10-5 mg/mL, followed by 3,4-dihydrophenyllactic acid (54.7%). Moreover, potential effects on endothelial activation processes were explored, including the leukocyte-endothelial cell interaction during inflammatory processes and the migratory capacity during angiogenic actions, since these processes are commonly associated with skin diseases. Finally, extracts and purified compounds demonstrated weak antibacterial potential against two important pathogens (Staphylococcus aureus and Pseudomonas aeruginosa), suggesting that further investigation is warrented.
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Affiliation(s)
- Christina Panagiotidou
- Laboratory of Pharmacognosy, School of Pharmacy, Aristotle University of Thessaloniki, University Campus, 54124 Thessaloniki, Greece;
| | - Luisa D. Burgers
- Institute of Pharmaceutical Biology, Faculty of Biochemistry, Chemistry and Pharmacy, Goethe University, 60438 Frankfurt, Germany; (L.D.B.); (R.F.)
| | - Christina Tsadila
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (C.T.); (D.M.)
| | - Chara Almpani
- Department of Pharmaceutical Technology, School of Pharmacy, National & Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15784 Athens, Greece; (C.A.); (M.C.R.)
| | - Nikos Krigas
- Hellenic Agricultural Organization—Demeter (ELGO DIMITRA), Institute of Breeding and Plant Genetic Resources, 57001 Thermi, Greece;
| | - Dimitris Mossialos
- Microbial Biotechnology-Molecular Bacteriology-Virology Laboratory, Department of Biochemistry & Biotechnology, University of Thessaly, 41500 Larissa, Greece; (C.T.); (D.M.)
| | - Michail Christou Rallis
- Department of Pharmaceutical Technology, School of Pharmacy, National & Kapodistrian University of Athens, Panepistimiopolis, Zografou, 15784 Athens, Greece; (C.A.); (M.C.R.)
| | - Robert Fürst
- Institute of Pharmaceutical Biology, Faculty of Biochemistry, Chemistry and Pharmacy, Goethe University, 60438 Frankfurt, Germany; (L.D.B.); (R.F.)
- LOEWE Center for Translational Biodiversity Genomics (LOEWE-TBG), 60325 Frankfurt, Germany
| | - Anastasia Karioti
- Laboratory of Pharmacognosy, School of Pharmacy, Aristotle University of Thessaloniki, University Campus, 54124 Thessaloniki, Greece;
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Pełka K, Hafeez AB, Worobo RW, Szweda P. Probiotic potential of Bacillus Isolates from Polish Bee Pollen and Bee Bread. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10157-4. [PMID: 37725304 DOI: 10.1007/s12602-023-10157-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 09/12/2023] [Indexed: 09/21/2023]
Abstract
The main goal of this study was the evaluation of the probiotic potential of 10 Bacillus spp. strains isolated from 5 bee bread and 3 bee pollen samples. The antagonistic interaction with Staphylococcus aureus and Escherichia coli was a primary criterion for the preliminary selection of the isolates. Three out of ten strains-PY2.3 (isolated from pollen), BP20.15 and BB10.1 (both isolated from bee bread)-were found to be possible probiotic strains. All these strains are safe for humans (exhibiting [Formula: see text]-hemolytic activity) and meet all essential requirements for probiotics in terms of viability in the presence of bile salts and acid conditions, hydrophobicity, auto-aggregation, and co-aggregation with the cells of important human pathogenic bacteria. They also assimilate more than 30% of cholesterol after 24 h of incubation. These three isolates are resistant to penicillin but sensitive (or exhibit moderate resistance) to the other nine antibiotics tested herein. On the basis of whole-genome sequencing, BP20.15 and BB10.1 were classified as B. subtilis and PY2.3 as B. velezensis. Moreover, genomic analyses revealed that all these isolates are potential producers of different antimicrobial compounds, including bacteriocins and secondary metabolites. The outcomes of this study have proven that some of the Bacillus strains isolated from bee pollen or bee bread are potential probiotics.
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Affiliation(s)
- Karolina Pełka
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdansk University of Technology, Narutowicza 11/12, 80233, Gdansk, Poland
| | - Ahmer Bin Hafeez
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdansk University of Technology, Narutowicza 11/12, 80233, Gdansk, Poland
| | - Randy W Worobo
- Department of Food Science, Cornell University, Ithaca, NY, 14853, USA
| | - Piotr Szweda
- Department of Pharmaceutical Technology and Biochemistry, Faculty of Chemistry, Gdansk University of Technology, Narutowicza 11/12, 80233, Gdansk, Poland.
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5
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Sonmez E, Kekecoglu M, Sahin H, Bozdeveci A, Karaoglu SA. Comparing the biological properties and chemical profiling of chestnut bee pollen and bee bread collected from Anatolia. Braz J Microbiol 2023; 54:2307-2317. [PMID: 37171533 PMCID: PMC10484894 DOI: 10.1007/s42770-023-00980-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Accepted: 04/16/2023] [Indexed: 05/13/2023] Open
Abstract
Bee bread (BB) and bee pollen (BP) are accepted as functional food and considered in medical properties due to its important bioactive components. These bee products show different biological properties, but researches on these aspects have not been clear yet. In present study, Anatolian BB and BP extracts were analyzed for the first time for their pollen type, total phenolic (TPC) and flavonoid content (TFC), and antimicrobial and antioxidant properties. Samples were analyzed for their antimicrobial efficacy by the agar well diffusion and MIC methods. HPLC analysis was used to identify the compounds in the BB and BP samples. Antioxidant activity was measured by the FRAP and DPPH methods. As a result of microscopy for pollen identification, Fagaceae family was dominant. Phenolic compound analysis showed that the amounts of p-coumaric acid and rutin were found to be the highest in BB and BP, respectively. Stronger antioxidant activity was obtained from BP. MIC values of BB were range from 250 to 12.5 μg/mL. The most susceptible bacterium was Mycobacterium smegmatis. The extract of BP was effective on all gram-negative bacteria with doses range from 250 μg/mL to 500 μg/mL. The lowest MIC value was detected with the concentration of 12.5 μg/mL against M. smegmatis. Anatolian BB and BP could be considered as a functional foods due to antioxidant activity and may be beneficial in the management and treatment of pathogenic bacteria because of high antimicrobial activity.
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Affiliation(s)
- Emine Sonmez
- Beekeeping Research Development and Application Centre, Düzce University, 81620, Düzce, Turkey.
| | - Meral Kekecoglu
- Beekeeping Research Development and Application Centre, Düzce University, 81620, Düzce, Turkey
- Faculty of Science, Department of Biology, Düzce University, 81620, Düzce, Turkey
| | - Huseyin Sahin
- Espiye Vocational School, Giresun University, 28600, EspiyeGiresun, Turkey
| | - Arif Bozdeveci
- Faculty of Art and Science, Department of Biology, Recep Tayyip Erdogan University, 53100, Rize, Turkey
| | - Sengul Alpay Karaoglu
- Faculty of Art and Science, Department of Biology, Recep Tayyip Erdogan University, 53100, Rize, Turkey
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6
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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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7
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Dimitriou TG, Asoutis Didaras N, Barda C, Skopeliti D, Kontogianni K, Karatasou K, Skaltsa H, Mossialos D. Antiviral Activity of Beebread, Bee-Collected Pollen and Artificially Fermented Follen against Influenza A Virus. Foods 2023; 12:foods12101978. [PMID: 37238799 DOI: 10.3390/foods12101978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 05/05/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
Bee-collected pollen (BCP) and the naturally fermented BCP product known as bee bread (BB) are functional foods renowned for their nutritious, antioxidant, antibacterial and other therapeutic properties. This is the first study employed to assess the antiviral activity of BCP and BB against influenza A virus (IAV) H1N1 along with their proteinaceous, aqueous and n-butanol fractions. Additionally, artificially fermented BCP has been evaluated against IAV (H1N1). Antiviral activity was assessed in vitro by comparative real-time PCR assay. IC50 values ranged from 0.022 to 10.04 mg/mL, and Selectivity Index (SI) values ranged from 1.06 to 338.64. Artificially fermented BCP samples AF5 and AF17 demonstrated higher SI values than unfermented BCP, and proteinaceous fractions demonstrated the highest SI values. The chemical profile of BCP and BB samples, analyzed using NMR and LC-MS, revealed the presence of specialized metabolites that may contribute toward the antiviral activity. Overall, the significant anti-IAV activity of BB and BCP harvested in Thessaly (Greece) could be attributed to chemical composition (especially undiscovered yet proteinaceous compounds) and possibly to microbiome metabolism. Further research regarding the antiviral properties of BCP and BB will elucidate the mode of action and could lead to new treatments against IAV or other viral diseases.
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Affiliation(s)
- Tilemachos G Dimitriou
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, 42500 Larissa, Greece
| | - Nikos Asoutis Didaras
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, 42500 Larissa, Greece
| | - Christina Barda
- Department of Pharmacognosy and Chemistry of Natural Products, Faculty of Pharmacy, School of Health Sciences, National and Kapodistrian, University of Athens, Zografou, 15771 Athens, Greece
| | - Dimitra Skopeliti
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, 42500 Larissa, Greece
| | - Katerina Kontogianni
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, 42500 Larissa, Greece
| | - Katerina Karatasou
- Apicultural Centre of Larissa, Federation of Greek Beekeepers Associations, 41500 Larissa, Greece
| | - Helen Skaltsa
- Department of Pharmacognosy and Chemistry of Natural Products, Faculty of Pharmacy, School of Health Sciences, National and Kapodistrian, University of Athens, Zografou, 15771 Athens, Greece
| | - Dimitris Mossialos
- Laboratory of Microbial Biotechnology, Molecular Bacteriology-Virology, Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, 42500 Larissa, Greece
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8
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Çobanoğlu DN, Şeker ME, Temizer İK, Erdoğan A. Investigation of Botanical Origin, Phenolic Compounds, Carotenoids, and Antioxidant Properties of Monofloral and Multifloral Bee Bread. Chem Biodivers 2023; 20:e202201124. [PMID: 36730100 DOI: 10.1002/cbdv.202201124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/03/2023]
Abstract
Bee bread is a unique natural product made by bees and good for human health. It has many bioactive molecules that can treat or prevent diseases. In this study, melissopalynological methods were used to examine five bee bread samples. Major plant sources found in bee bread were Lotus spp., Trifolium spp., and Xeranthemum spp., which are from the Fabaceae and Asteraceae families. Then, the amount of phenolic compounds and major carotenoids in bee bread (BB) samples were quantified. Gallic acid, caffeic acid, quercetin, and kaempferol were found in all BB samples, with β-carotene being the most abundant carotenoid in all but BB1. In addition, the total phenolic/flavonoid content and antioxidant activities of all BB samples were determined. Total flavonoid, total phenolic, DPPH⋅, and ABTS⋅+ values were varied between 5.6-10.00 mg GAE/g DW, 1.2-4.3 mg QE/g DW, 1.2-5.5 mg TEAC/g DW, and 2.6-15.4 mg TEAC/g DW, respectively.
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Affiliation(s)
- Duygu Nur Çobanoğlu
- Department of Crop and Animal Production, Vocational School of Food, Agriculture and Livestock, Bingöl University, 12000, Bingöl, Turkey
| | - Mehmet Emin Şeker
- Department of Crop and Animal Production, Espiye Vocational School, Giresun University, Espiye, Giresun, 28600, Turkey
| | | | - Ayşegül Erdoğan
- Ege University Application and Research Center For Testing and Analysis (EGE MATAL), İzmir, 35100, Turkey
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9
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Glucose oxidase as an important yet overlooked factor determining the antibacterial activity of bee pollen and bee bread. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04101-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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10
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Chemical Profile and In Vitro Evaluation of the Antibacterial Activity of Dioscorea communis Berry Juice. SCI 2022. [DOI: 10.3390/sci4020021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
Within the large family of Dioscoreaceae, Dioscorea communis (L.) Caddick & Wilkin (syn. Tamus communis L.) is considered among the four most widespread representatives in Europe, and it is commonly known under the name black bryony or bryonia. To date, reports have revealed several chemical components from the leaves and tubers of this plant. Nevertheless, an extensive phytochemical investigation has not been performed on its berry juice. In the present study, metabolite profiling procedures, using LC-MS, GC-MS, and NMR approaches, were applied to investigate the chemical profile of the D. communis berries. This work reveals the presence of several metabolites belonging to different phytochemical groups, such as fatty acid esters, alkylamides, phenolic derivatives, and organic acids, with lactic acid being predominant. In parallel, based on orally transmitted traditional uses, the initial extract and selected fractions were tested in vitro for their antibacterial effects and exhibited good activity against two bacterial strains related to skin infections: methicillin-resistant Staphylococcus aureus and Cutibacterium acnes. The MIC and MBC values of the extract were determined at 1.56% w/v against both bacteria. The results of this study provide important information on the chemical characterization of the D. communis berry juice, unveiling the presence of 71 metabolites, which might contribute to and further explain its specific antibacterial activity and its occasional toxicity.
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11
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Free and conjugated phenolic compounds profile and antioxidant activities of honeybee products of polish origin. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04041-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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Tsavea E, Vardaka FP, Savvidaki E, Kellil A, Kanelis D, Bucekova M, Grigorakis S, Godocikova J, Gotsiou P, Dimou M, Loupassaki S, Remoundou I, Tsadila C, Dimitriou TG, Majtan J, Tananaki C, Alissandrakis E, Mossialos D. Physicochemical Characterization and Biological Properties of Pine Honey Produced across Greece. Foods 2022; 11:943. [PMID: 35407030 PMCID: PMC8997407 DOI: 10.3390/foods11070943] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 02/01/2023] Open
Abstract
Pine honey is a honeydew honey produced in the East Mediterranean region (Greece and Turkey) from the secretions of the plant sucking insect Marchalina hellenica (Gennadius) (Coccoidea: Marchalini-dae) feeding on living parts of Pinus species. Nowadays, honeydew honey has attracted great attention due to its biological activities. The aim of this study was to study unifloral pine honey samples produced in Greece regarding their physicochemical parameters and antioxidant and antibacterial activity against five nosocomial and foodborne pathogens. These honeys showed physicochemical and microscopic characteristics within the legal limits, except for diastase activity, a parameter known to be highly variable, depending on various factors. Substantially higher levels of H2O2 were estimated compared to other types of honeydew honey, whereas protein content was similar. The total phenolic content was 451.38 ± 120.38 mg GAE/kg and antiradical activity ranged from 42.43 to 79.33%, while FRAP values (1.87 to 9.43 mmol Fe+2/kg) were in general higher than those reported in the literature. Various correlations could be identified among these parameters. This is the first attempt to investigate in depth the antibacterial activity of pine honey from Greece and correlate it with honey quality parameters. All tested honeys exerted variable but significant antibacterial activity, expressed as MIC and MBC values, comparable or even superior to manuka honey for some tested samples. Although honey antibacterial activity is mainly attributed to hydrogen peroxide and proteins in some cases (demonstrated by elevated MICs after catalase and Proteinase K treatment, respectively), no strong correlation between the antibacterial activity and hydrogen peroxide concentration or total protein content was demonstrated in this study. However, there was a statistically significant correlation of moisture, antioxidant and antibacterial activity against Klebsiella pneuomoniae, as well as antioxidant and antibacterial activity against Salmonella ser. Typhimurium. Interestingly, a statistically significant negative correlation has been observed between diastase activity and Staphylococcus aureus antibacterial activity. Overall, our data indicate multiple mechanisms of antibacterial activity exerted by pine honey.
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Affiliation(s)
- Eleni Tsavea
- Laboratory of Microbial Biotechnology–Molecular Bacteriology–Virology, Department of Biochemistry & Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece; (E.T.); (C.T.); (T.G.D.)
| | - Fotini-Paraskevi Vardaka
- Laboratory of Quality and Safety of Agricultural Products, Landscape and Environment, Department of Agriculture, Hellenic Mediterranean University, Stavromenos PC, 71410 Heraklion, Greece; (F.-P.V.); (E.S.)
| | - Elisavet Savvidaki
- Laboratory of Quality and Safety of Agricultural Products, Landscape and Environment, Department of Agriculture, Hellenic Mediterranean University, Stavromenos PC, 71410 Heraklion, Greece; (F.-P.V.); (E.S.)
| | - Abdessamie Kellil
- Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies, 73100 Chania, Greece; (A.K.); (S.G.); (P.G.); (S.L.); (I.R.)
| | - Dimitrios Kanelis
- Laboratory of Apiculture-Sericulture, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (D.K.); (M.D.); (C.T.)
| | - Marcela Bucekova
- Laboratory of Apidology and Apitherapy, Department of Molecular Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska Cesta 21, 845 51 Bratislava, Slovakia; (M.B.); (J.G.); (J.M.)
| | - Spyros Grigorakis
- Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies, 73100 Chania, Greece; (A.K.); (S.G.); (P.G.); (S.L.); (I.R.)
| | - Jana Godocikova
- Laboratory of Apidology and Apitherapy, Department of Molecular Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska Cesta 21, 845 51 Bratislava, Slovakia; (M.B.); (J.G.); (J.M.)
| | - Panagiota Gotsiou
- Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies, 73100 Chania, Greece; (A.K.); (S.G.); (P.G.); (S.L.); (I.R.)
| | - Maria Dimou
- Laboratory of Apiculture-Sericulture, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (D.K.); (M.D.); (C.T.)
| | - Sophia Loupassaki
- Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies, 73100 Chania, Greece; (A.K.); (S.G.); (P.G.); (S.L.); (I.R.)
| | - Ilektra Remoundou
- Food Quality & Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania, International Centre for Advanced Mediterranean Agronomic Studies, 73100 Chania, Greece; (A.K.); (S.G.); (P.G.); (S.L.); (I.R.)
| | - Christina Tsadila
- Laboratory of Microbial Biotechnology–Molecular Bacteriology–Virology, Department of Biochemistry & Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece; (E.T.); (C.T.); (T.G.D.)
| | - Tilemachos G. Dimitriou
- Laboratory of Microbial Biotechnology–Molecular Bacteriology–Virology, Department of Biochemistry & Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece; (E.T.); (C.T.); (T.G.D.)
| | - Juraj Majtan
- Laboratory of Apidology and Apitherapy, Department of Molecular Genetics, Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska Cesta 21, 845 51 Bratislava, Slovakia; (M.B.); (J.G.); (J.M.)
- Department of Microbiology, Faculty of Medicine, Slovak Medical University, Limbova 12, 833 03 Bratislava, Slovakia
| | - Chrysoula Tananaki
- Laboratory of Apiculture-Sericulture, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece; (D.K.); (M.D.); (C.T.)
| | - Eleftherios Alissandrakis
- Laboratory of Quality and Safety of Agricultural Products, Landscape and Environment, Department of Agriculture, Hellenic Mediterranean University, Stavromenos PC, 71410 Heraklion, Greece; (F.-P.V.); (E.S.)
- Institute of Agri-Food and Life Sciences Agro-Health, Hellenic Mediterranean University Research Center, Stavromenos PC, 71410 Heraklion, Greece
| | - Dimitris Mossialos
- Laboratory of Microbial Biotechnology–Molecular Bacteriology–Virology, Department of Biochemistry & Biotechnology, University of Thessaly, Biopolis, 41500 Larissa, Greece; (E.T.); (C.T.); (T.G.D.)
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Bakour M, Laaroussi H, Ousaaid D, El Ghouizi A, Es-Safi I, Mechchate H, Lyoussi B. Bee Bread as a Promising Source of Bioactive Molecules and Functional Properties: An Up-To-Date Review. Antibiotics (Basel) 2022; 11:203. [PMID: 35203806 PMCID: PMC8868279 DOI: 10.3390/antibiotics11020203] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 01/31/2022] [Accepted: 01/31/2022] [Indexed: 01/27/2023] Open
Abstract
Bee bread is a natural product obtained from the fermentation of bee pollen mixed with bee saliva and flower nectar inside the honeycomb cells of a hive. Bee bread is considered a functional product, having several nutritional virtues and various bioactive molecules with curative or preventive effects. This paper aims to review current knowledge regarding the chemical composition and medicinal properties of bee bread, evaluated in vitro and in vivo, and to highlight the benefits of the diet supplementation of bee bread for human health. Bee bread extracts (distilled water, ethanol, methanol, diethyl ether, and ethyl acetate) have been proven to have antioxidant, antifungal, antibacterial, and antitumoral activities, and they can also inhibit α-amylase and angiotensin I-converting enzyme in vitro. More than 300 compounds have been identified in bee bread from different countries around the world, such as free amino acids, sugars, fatty acids, minerals, organic acids, polyphenols, and vitamins. In vivo studies have revealed the efficiency of bee bread in relieving several pathological cases, such as hyperglycemia, hyperlipidemia, inflammation, and oxidative stress.
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Affiliation(s)
- Meryem Bakour
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdallah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Hassan Laaroussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdallah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Driss Ousaaid
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdallah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Asmae El Ghouizi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdallah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
| | - Imane Es-Safi
- Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, 00014 Helsinki, Finland;
| | - Hamza Mechchate
- Laboratory of Inorganic Chemistry, Department of Chemistry, University of Helsinki, 00014 Helsinki, Finland;
| | - Badiaa Lyoussi
- Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life (SNAMOPEQ), Faculty of Sciences Dhar El Mahraz, University Sidi Mohamed Ben Abdallah, Fez 30000, Morocco; (M.B.); (H.L.); (D.O.); (A.E.G.); (B.L.)
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Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials. Antibiotics (Basel) 2021; 10:antibiotics10060713. [PMID: 34199247 PMCID: PMC8231920 DOI: 10.3390/antibiotics10060713] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 06/05/2021] [Accepted: 06/09/2021] [Indexed: 12/12/2022] Open
Abstract
The principal objective of the study was the isolation and identification of bacteria that are present in mature bee bread (BB) and dried (ready for selling and consumption) bee pollen (BP). Obtained isolates were screened for their potential to inhibit select human pathogenic bacteria and their ability to produce enzymes of particular industrial importance. Four and five samples of BP and BB, respectively, were used for the study. In total, 81 strains of bacteria were isolated, and 34 (42%) of them exhibited antagonistic interactions with at least one reference strain of pathogenic bacteria, namely Staphylococcus aureus ATCC 25923, Staphylococcus aureus ATCC 29213, Staphylococcus epidermidis 12228, Pseudomonas aeruginosa ATCC 27857, and Escherichia coli ATCC 25922. The sequencing of the 16S rRNA gene revealed that all strains producing antimicrobials belong to the genus Bacillus spp., and among them, five species were identified: B. pumilus (n = 17), B. altitudinis (n = 9), B. licheniformis (n = 4), B. subtilis (n = 2), and B. safensis (n = 1). Furthermore, 69, 54, 39, and 29 of the strains exhibited lipolytic, proteolytic, cellulolytic, and esterolytic activity, respectively. Alpha amylase and beta galactosidase activity were rarely observed, and none of the strains produced laccase. The outcomes of the study revealed that BP and BB can be considered potential sources of bacteria producing antimicrobial agents and/or enzymes of particular industrial importance. Of course, additional research is required to verify this hypothesis, but the results of preliminary studies are promising.
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