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KMID : 1007520200290071013
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Food Science and Biotechnology
2020 Volume.29 No. 7 p.1013 ~ p.1021
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Effects of phenolic and protein extracts from Melipona beecheii honey on pathogenic strains of Escherichia coli and Staphylococcus aureus
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Ramon-Sierra Jesus
Martinez-Guevara Jose Luis
Pool-Yam Luis
Magana-Ortiz Denis
Yam-Puc Alejandro
Ortiz-Vazquez Elizabeth
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Abstract
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Antimicrobial effects of Melipona beecheii honey have been attributed to diverse factors, in this sense, certain components such as proteins and phenolics could explain relevant aspects of its antimicrobial activity. The aim of this study was to evaluate the antibacterial activity of phenolic and protein extracts from M. beecheii honey against two bacterial pathogens: Staphylococcus aureus and Escherichia coli. With respect to phenolic content, HPLC analysis allowed the identification of phenolic acids like chlorogenic acid, caffeic acid, and flavonoids like catechin, myricetin, quercetin and apigenin. On the other hand, seven bands with molecular weight from 7.6 to 95 kDa were detected in protein extract by SDS-PAGE system. It was determined the antibacterial activity of both extracts, with MICs lower than 145 μg/mL and 60 μg/mL for the phenolic and protein extracts respectively. These results indicate that phenolic and protein components of M. beecheii honey contribute significantly to the antibacterial activity.
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KEYWORD
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Antibacterial activity, Phenolic compounds, Stingless bee, Melipona beecheii, Staphylococcus aureus
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