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Jorquera B, Mayorga A, Quintero-Pertuz H, Mejía J, Núñez G, Núñez Pizarro P, Arias-Santé MF, Montenegro G, Costa de Camargo A, Bridi R. Phenolics from Chilean Bee Bread Exhibit Antioxidant and Antibacterial Properties: The First Prospective Study. Chem Biodivers 2023; 20:e202301015. [PMID: 37624683 DOI: 10.1002/cbdv.202301015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/16/2023] [Accepted: 08/24/2023] [Indexed: 08/27/2023]
Abstract
Bee bread (BB) is a beehive product generated upon fermentation of pollen combined with flower nectar and glandular secretions. The potential application of BB is related to its nutritional and functional components, including phenolic compounds. This is the first prospective study on palynological parameters, phenolics, antioxidant, and antibacterial activity of Chilean bee bread in vitro. The tested material exhibited high levels of phenolics (1340±186 mg GAE/100 g BB) and showed antioxidant capacity as determined by the FRAP (51±2 μmol Trolox equivalent/g BB) and ORAC-FL (643±64 μmol Trolox equivalent/g BB) and antibacterial activity against Streptococcus pyogenes. Furthermore, the phenolic acids and flavonoids was determined using liquid chromatography-mass spectrometry, and the concentration was determined using liquid chromatography with diode array detection. Kaempferol, quercetin, ferulic acid, and rutin were the main phenolics found. This study demonstrates the bioactive potential of Chilean BB and supports the evidence that this bee product is a promising source of antioxidants and antimicrobial compounds.
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Affiliation(s)
- Bairon Jorquera
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Dr. Carlos Lorca Tobar 964, Santiago, 8380000, Chile
| | - Ailin Mayorga
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Dr. Carlos Lorca Tobar 964, Santiago, 8380000, Chile
| | - Helena Quintero-Pertuz
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Dr. Carlos Lorca Tobar 964, Santiago, 8380000, Chile
| | - Jessica Mejía
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Avda Vicuña Mackenna 4860, Santiago, 7820436, Chile
| | - Gabriel Núñez
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Avda Vicuña Mackenna 4860, Santiago, 7820436, Chile
| | - Paula Núñez Pizarro
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Avda Vicuña Mackenna 4860, Santiago, 7820436, Chile
| | | | - Gloria Montenegro
- Departamento de Ciencias Vegetales, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Avda Vicuña Mackenna 4860, Santiago, 7820436, Chile
| | - Adriano Costa de Camargo
- Nutrition and Food Technology Institute, University of Chile, El Líbano 5524, Santiago, 7830490, Chile
| | - Raquel Bridi
- Departamento de Química Farmacológica y Toxicológica, Facultad de Ciencias Químicas y Farmacéuticas, Dr. Carlos Lorca Tobar 964, Santiago, 8380000, Chile
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Fuente-Ballesteros A, Brugnerotto P, Nguyen VD, Costa ACO, Bernal J, Ares AM. Contamination of Honeybee ( Apis mellifera L.) Royal Jelly by Pesticides and Sample Preparation Methods for Its Determination: A Critical Appraisal. Foods 2023; 12:3612. [PMID: 37835264 PMCID: PMC10572548 DOI: 10.3390/foods12193612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/25/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
Pesticides can easily enter the food chain, harming bee populations and ecosystems. Exposure of beehive products to various contaminants has been identified as one of the factors contributing to the decline in bee populations, and multiple food alerts have been reported. Despite this fact, royal jelly, a valuable bee product with nutritional and functional properties, has received less attention in this context. Pesticide residues of different chemical class can contaminate royal jelly when foraging bees collect pollen or nectar from pesticide-treated flowers, or in some cases, due to its frequent and inappropriate use in the treatment of mites in beehives. To monitor this issue and also make it more reliable, it is crucial to develop effective sample preparation methods for extracting pesticides from royal jelly for subsequent analysis. In this context, this review provides information about sample preparation methods (solid-phase extraction, solvent extraction, and QuEChERS-quick, easy, cheap, effective, rugged and safe) and analytical methods that have been validated or improved to extract and analyze pesticides, respectively, in royal jelly samples of different origins. Finally, future perspectives are discussed. With this background, we aim to provide data that can guide future research related to this topic.
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Affiliation(s)
- Adrián Fuente-Ballesteros
- Analytical Chemistry Group (TESEA), I.U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain; (A.F.-B.); (J.B.)
| | - Patricia Brugnerotto
- Laboratory of Food Chemistry, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis 88034-001, SC, Brazil; (P.B.); (A.C.O.C.)
| | - Vinh Dinh Nguyen
- Faculty of Chemistry, TNU-University of Sciences, Tan Thinh Ward, Thai Nguyen City 25000, Vietnam;
| | - Ana C. O. Costa
- Laboratory of Food Chemistry, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis 88034-001, SC, Brazil; (P.B.); (A.C.O.C.)
| | - José Bernal
- Analytical Chemistry Group (TESEA), I.U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain; (A.F.-B.); (J.B.)
| | - Ana M. Ares
- Analytical Chemistry Group (TESEA), I.U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain; (A.F.-B.); (J.B.)
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Shamsol Azman ANS, Tan JJ, Abdullah MNH, Bahari H, Lim V, Yong YK. Network Pharmacology and Molecular Docking Analysis of Active Compounds in Tualang Honey against Atherosclerosis. Foods 2023; 12:foods12091779. [PMID: 37174317 PMCID: PMC10178747 DOI: 10.3390/foods12091779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/12/2023] [Accepted: 04/17/2023] [Indexed: 05/15/2023] Open
Abstract
Atherosclerosis, a pathological condition marked by the accumulation of lipids and fibrous substances in the arterial walls, is a leading cause of heart failure and death. The present study aimed to utilize network pharmacology to assess the potential pharmacological effects of bioactive compounds in Tualang honey on atherosclerosis. This is significant as previous studies have indicated the cardioprotective effects of Tualang honey, yet a comprehensive evaluation using network pharmacology has yet to be conducted. The bioactive compounds in Tualang honey were screened and the potential gene targets for these compounds were predicted through Swiss Target Prediction and SuperPred databases. Atherosclerosis genes were retrieved from the OMIM, DisGeNet, and GeneCards databases. The interaction between these compounds and atherosclerosis genes was established through protein-protein interaction, gene ontology, and KEGG pathway analysis. The results of these analyses were then further confirmed through molecular docking studies using the AutoDock Tools software. The results revealed that 6 out of 103 compounds in Tualang honey met the screening criteria, with a total of 336 potential gene targets, 238 of which were shared with atherosclerosis. Further analysis showed that these active compounds had a good affinity with key targets and were associated with biological processes related to protein phosphorylation and inflammation as well as pathways related to lipid and atherosclerosis and other signaling pathways. In conclusion, the study provides insight into the potential pharmacological effects of Tualang honey bioactive compounds on atherosclerosis, supporting its use as a promising treatment for the disease.
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Affiliation(s)
- Ain Nabila Syahira Shamsol Azman
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Jun Jie Tan
- Advanced Medical and Dental Institute, Universiti Sains Malaysia, Bertam, Kepala Batas 13200, Penang, Malaysia
| | - Muhammad Nazrul Hakim Abdullah
- Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Hasnah Bahari
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
| | - Vuanghao Lim
- Advanced Medical and Dental Institute, Universiti Sains Malaysia, Bertam, Kepala Batas 13200, Penang, Malaysia
| | - Yoke Keong Yong
- Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
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Ikeda NY, Ambrosio CMS, Miano AC, Rosalen PL, Gloria EM, Alencar SM. Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile. Molecules 2021; 26:4694. [PMID: 34361848 DOI: 10.3390/molecules26154694] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 07/26/2021] [Accepted: 07/27/2021] [Indexed: 12/18/2022] Open
Abstract
The industrial processing of crude propolis generates residues. Essential oils (EOs) from propolis residues could be a potential source of natural bioactive compounds to replace antibiotics and synthetic antioxidants in pig production. In this study, we determined the antibacterial/antioxidant activity of EOs from crude organic propolis (EOP) and from propolis residues, moist residue (EOMR), and dried residue (EODR), and further elucidated their chemical composition. The EOs were extracted by hydrodistillation, and their volatile profile was tentatively identified by GC-MS. All EOs had an antibacterial effect on Escherichia coli and Lactobacillus plantarum as they caused disturbances on the growth kinetics of both bacteria. However, EODR had more selective antibacterial activity, as it caused a higher reduction in the maximal culture density (D) of E. coli (86.7%) than L. plantarum (46.9%). EODR exhibited mild antioxidant activity, whereas EOMR showed the highest antioxidant activity (ABTS = 0.90 μmol TE/mg, FRAP = 463.97 μmol Fe2+/mg) and phenolic content (58.41 mg GAE/g). Each EO had a different chemical composition, but α-pinene and β-pinene were the major compounds detected in the samples. Interestingly, specific minor compounds were detected in a higher relative amount in EOMR and EODR as compared to EOP. Therefore, these minor compounds are most likely responsible for the biological properties of EODR and EOMR. Collectively, our findings suggest that the EOs from propolis residues could be resourcefully used as natural antibacterial/antioxidant additives in pig production.
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Didaras NA, Kafantaris I, Dimitriou TG, Mitsagga C, Karatasou K, Giavasis I, Stagos D, Amoutzias GD, Hatjina F, Mossialos D. Biological Properties of Bee Bread Collected from Apiaries Located across Greece. Antibiotics (Basel) 2021; 10:antibiotics10050555. [PMID: 34068740 PMCID: PMC8151309 DOI: 10.3390/antibiotics10050555] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/07/2021] [Accepted: 05/08/2021] [Indexed: 01/18/2023] Open
Abstract
Bee bread is the only fermented product of the beehive. It constitutes the main source of proteins, lipids, vitamins, and macro- and microelements in honeybee nutrition and it exerts antioxidant and antimicrobial properties, though research on these aspects has been limited so far. In this study 18 samples of Greek bee bread, two of which were monofloral, were collected during different seasons from diverse locations such as Crete and Mount Athos and were tested for their bioactivity. Samples were analyzed for their antibacterial properties, antioxidant activity, total phenolic content (TPC), and total flavonoid content (TFC). The antimicrobial activity of each sample was tested against Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae, and Salmonella typhimurium. Our data demonstrate that all samples exert inhibitory and most of them bactericidal activity against at least two pathogens. Furthermore, all samples exert significant antioxidant activity, where the monofloral Castanea Sativa sample demonstrated superior antioxidant activity. Nevertheless, the antioxidant and antimicrobial activity were not strongly correlated. Furthermore, machine learning methods demonstrated that the palynological composition of the samples is a good predictor of their TPC and ABTS activity. This is the first study that focuses on the biological properties of Greek bee bread and demonstrates that bee bread can be considered a functional food and a possible source of novel antimicrobial compounds.
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Affiliation(s)
- Nikos Asoutis Didaras
- Laboratory of Microbial Biotechnology, Molecular Bacteriology, Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (T.G.D.)
| | - Ioannis Kafantaris
- Laboratory of Microbial Biotechnology, Molecular Bacteriology, Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (T.G.D.)
| | - Tilemachos G. Dimitriou
- Laboratory of Microbial Biotechnology, Molecular Bacteriology, Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (T.G.D.)
| | - Chrysanthi Mitsagga
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece; (C.M.); (I.G.)
| | - Katerina Karatasou
- Apicultural Centre of Larissa, Federation of Greek Beekeepers Associations, 41222 Larissa, Greece;
| | - Ioannis Giavasis
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece; (C.M.); (I.G.)
| | - Dimitris Stagos
- Laboratory of Animal Physiology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece;
| | - Grigoris D. Amoutzias
- Bioinformatics Laboratory, Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece;
| | - Fani Hatjina
- Department of Apiculture, Institute of Animal Science, Hellenic Agricultural Organisation DEMETER, 63200 Nea Moudania, Greece;
| | - Dimitris Mossialos
- Laboratory of Microbial Biotechnology, Molecular Bacteriology, Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece; (N.A.D.); (I.K.); (T.G.D.)
- Correspondence: ; Tel.: +30-241-056-5270
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Starowicz M, Ostaszyk A, Zieliński H. The Relationship between the Browning Index, Total Phenolics, Color, and Antioxidant Activity of Polish-Originated Honey Samples. Foods 2021; 10:foods10050967. [PMID: 33925034 PMCID: PMC8146375 DOI: 10.3390/foods10050967] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 04/17/2021] [Accepted: 04/26/2021] [Indexed: 12/17/2022] Open
Abstract
Honey is a source of sugars, amino acids/proteins, and polyphenols, which are the main substrates and reactants in the Maillard reaction. Several bioactive molecules are formed and sequestered to the brown polymeric melanoidins, resulting in a gain and loss of antioxidant function in honey. Therefore, the relationships between the browning index and total phenolic contents, color, and antioxidant activity of Polish-originated honeys, namely acacia, buckwheat, heather, linden, multiflorous, and rapeseed, obtained from three local beekeepers, were addressed in this study. The Total Phenolic Content data showed the following order: buckwheat > heather > acacia > multiflorous > linden > rapeseed. The buckwheat honey also had the highest ability to scavenge free radicals in the range of 207.1–289.3 and 40.9–52.3 µmol Trolox g−1, provided by Antioxidant Compounds Water-soluble and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, a higher degree of browning was observed in dark-colored honey, such as buckwheat (3.1) and heather (1.35 mAU), than in light ones. Moreover, L* and b* parameters had a greater value in the honey of multiflorous, linden, and rapeseed, and a* was higher in buckwheat and heather. The variables of browning and TPC, ACW, and FRAP were positively correlated with each other. It can be concluded that the browning index strongly contributed to parameters of honey appearance, bioactive compound content, and antioxidant activity.
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Affiliation(s)
- Małgorzata Starowicz
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, Poland;
- Correspondence: ; Tel.: +48-89-523-46-39; Fax: +48-89-524-01-24
| | - Anita Ostaszyk
- Sensory Laboratory, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, Poland;
| | - Henryk Zieliński
- Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-784 Olsztyn, Poland;
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Keriene I, Mankeviciene A, Blazyte J. The effect of antifungal extracts on the contamination of grain with microfungi. Food Sci Nutr 2020; 8:1375-1382. [PMID: 32180947 PMCID: PMC7063366 DOI: 10.1002/fsn3.1384] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2019] [Revised: 12/05/2019] [Accepted: 12/09/2019] [Indexed: 11/11/2022] Open
Abstract
The study aimed to analyze the effects of extracts made from buckwheat grain, hulls, and bee products (propolis, bread, and pollen) and extraction solvents on the growth of microfungi on a medium and on buckwheat, wheat, oat, and maize grain. Research findings suggest that bioactive compounds contained in buckwheat grain reduced the amount of Fusarium spp. in the grain kept in the antifungal extract for 90 min at 25°C temperature. Buckwheat hull extract was more effective in inhibiting mycelial growth of mycotoxin‐producing Fusarium culmorum and Fusarium graminearum compared with buckwheat grain extract (13%–50% and 14%–36%, respectively). The antifungal activity of extracts of bee products did not depend on the content of phenolic compounds in them; however, it depended on the grain species treated. After treatment of oat, wheat, and maize grain with bee product extracts, the lowest concentration of microfungi was identified on oat grain. More significant analysis results were obtained for the samples where ethanol solvent had been used for the preparation of extracts.
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Kitamura H. Effects of Propolis Extract and Propolis-Derived Compounds on Obesity and Diabetes: Knowledge from Cellular and Animal Models. Molecules 2019; 24:E4394. [PMID: 31805752 DOI: 10.3390/molecules24234394] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 11/28/2019] [Accepted: 11/29/2019] [Indexed: 12/23/2022] Open
Abstract
Propolis is a natural product resulting from the mixing of bee secretions with botanical exudates. Since propolis is rich in flavonoids and cinnamic acid derivatives, the application of propolis extracts has been tried in therapies against cancer, inflammation, and metabolic diseases. As metabolic diseases develop relatively slowly in patients, the therapeutic effects of propolis in humans should be evaluated over long periods of time. Moreover, several factors such as medical history, genetic inheritance, and living environment should be taken into consideration in human studies. Animal models, especially mice and rats, have some advantages, as genetic and microbiological variables can be controlled. On the other hand, cellular models allow the investigation of detailed molecular events evoked by propolis and derivative compounds. Taking advantage of animal and cellular models, accumulating evidence suggests that propolis extracts have therapeutic effects on obesity by controlling adipogenesis, adipokine secretion, food intake, and energy expenditure. Studies in animal and cellular models have also indicated that propolis modulates oxidative stress, the accumulation of advanced glycation end products (AGEs), and adipose tissue inflammation, all of which contribute to insulin resistance or defects in insulin secretion. Consequently, propolis treatment may mitigate diabetic complications such as nephropathy, retinopathy, foot ulcers, and non-alcoholic fatty liver disease. This review describes the beneficial effects of propolis on metabolic disorders.
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Abstract
Researchers are continuing to discover all the properties of propolis due to its complex composition and associated broad spectrum of activities. This review aims to characterize the latest scientific reports in the field of antibacterial activity of this substance. The results of studies on the influence of propolis on more than 600 bacterial strains were analyzed. The greater activity of propolis against Gram-positive bacteria than Gram-negative was confirmed. Moreover, the antimicrobial activity of propolis from different regions of the world was compared. As a result, high activity of propolis from the Middle East was found in relation to both, Gram-positive (Staphylococcus aureus) and Gram-negative (Escherichia coli) strains. Simultaneously, the lowest activity was demonstrated for propolis samples from Germany, Ireland and Korea.
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Affiliation(s)
- Izabela Przybyłek
- Department of Medical Microbiology, Poznań University of Medical Sciences, Wieniawskiego 3, 61-712 Poznań, Poland.
| | - Tomasz M Karpiński
- Department of Medical Microbiology, Poznań University of Medical Sciences, Wieniawskiego 3, 61-712 Poznań, Poland.
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