| Autor: |
Didaras NA; Laboratory of Microbial Biotechnology, Molecular Bacteriology, Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece., Kafantaris I; Laboratory of Microbial Biotechnology, Molecular Bacteriology, Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece., Dimitriou TG; Laboratory of Microbial Biotechnology, Molecular Bacteriology, Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece., Mitsagga C; Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece., Karatasou K; Apicultural Centre of Larissa, Federation of Greek Beekeepers Associations, 41222 Larissa, Greece., Giavasis I; Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece., Stagos D; Laboratory of Animal Physiology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece., Amoutzias GD; Bioinformatics Laboratory, Department of Biochemistry and Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece., Hatjina F; Department of Apiculture, Institute of Animal Science, Hellenic Agricultural Organisation DEMETER, 63200 Nea Moudania, Greece., Mossialos D; Laboratory of Microbial Biotechnology, Molecular Bacteriology, Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece. |
| Abstrakt: |
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. |
