Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties—First Report on Some Antimicrobial Features Article Swipe
YOU?
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· 2024
· Open Access
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· DOI: https://doi.org/10.3390/antiox13030353
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.
Related Topics
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/antiox13030353
- https://www.mdpi.com/2076-3921/13/3/353/pdf?version=1710503371
- OA Status
- gold
- Cited By
- 17
- References
- 126
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4392845884
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4392845884Canonical identifier for this work in OpenAlex
- DOI
-
https://doi.org/10.3390/antiox13030353Digital Object Identifier
- Title
-
Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties—First Report on Some Antimicrobial FeaturesWork title
- Type
-
articleOpenAlex work type
- Language
-
enPrimary language
- Publication year
-
2024Year of publication
- Publication date
-
2024-03-15Full publication date if available
- Authors
-
Cornelia-Ioana Ilie, Angela Spoială, Elisabeta‐Irina Geană, Cristina Chircov, Anton Ficai, Lia-Mara Diţu, Eliza OpreaList of authors in order
- Landing page
-
https://doi.org/10.3390/antiox13030353Publisher landing page
- PDF URL
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https://www.mdpi.com/2076-3921/13/3/353/pdf?version=1710503371Direct link to full text PDF
- Open access
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YesWhether a free full text is available
- OA status
-
goldOpen access status per OpenAlex
- OA URL
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https://www.mdpi.com/2076-3921/13/3/353/pdf?version=1710503371Direct OA link when available
- Concepts
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Antimicrobial, Gallic acid, Food science, Phenols, Flavonoid, Quercetin, Chemistry, Candida glabrata, Antioxidant, Candida albicans, Minimum inhibitory concentration, Traditional medicine, Botany, Biology, Biochemistry, Organic chemistry, MedicineTop concepts (fields/topics) attached by OpenAlex
- Cited by
-
17Total citation count in OpenAlex
- Citations by year (recent)
-
2025: 12, 2024: 5Per-year citation counts (last 5 years)
- References (count)
-
126Number of works referenced by this work
- Related works (count)
-
10Other works algorithmically related by OpenAlex
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