| Abstrakt: |
Pollen grains, honey, and lactic acid bacteria are combined to make bee bread, which serves as the hive's one of the sources. This study aimed to evaluate a Turkish bee bread concerning the total phenolic content, antiradical, and antimicrobial activity against Bacillus cereus, Escherichia coli O157:H7, Staphylococcus aureus, and Salmonella Typhimurium. Folin-Ciocalteu method and DPPH test were used to determine the total phenolic content (TPC) and antiradical activity of the aqueous extract of bee bread, respectively. Antibacterial activity of the extract on the bacteria was evaluated using minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods. The TPC of the bee bread was found to be 24.45 ± 3.75 g GAE/mg. The DPPH assay results indicated that the water-soluble extract of bee bread (1 mg/mL) had a scavenging activity of 3.40 ± 2.99%. Additionally, it showed an antibacterial effect on S. aureus, E. coli, S. Typhimurium, and B. cereus at the different concentrations (6.25 to 25 mg/mL). Overall, it was revealed that the bee bread had high total phenolic content and antiradical activity. Also, it showed antibacterial activity on all of the tested bacteria. This research contributes to the knowledge of the bioactive properties of this unexplored natural material. [ABSTRACT FROM AUTHOR] |
