Total Phenolic Content, Antibacterial and Antiradical Properties of Bee Bread from Turkey

Nilay Keyvan; Melike Sultan Usluer; Muhammet Mükerrem Kaya; Hatice Ahu Kahraman; Hidayet Tutun; Erhan Keyvan

doi:10.24880/maeuvfd.1278378

Research Article

Year 2023, Volume: 8 Issue: 2, 125 - 129, 31.08.2023

Nilay Keyvan Melike Sultan Usluer Muhammet Mükerrem Kaya Hatice Ahu Kahraman Hidayet Tutun Erhan Keyvan

https://doi.org/10.24880/maeuvfd.1278378

Cited By: 1

Abstract

References

1. Akhir, R. A. M., Bakar, M. F. A., & Sanusi, S. B. (2017). Antioxidant and antimicrobial activity of stingless bee bread and propolis extracts. In AIP conference proceedings, 1891(1), 020090. AIP Publishing LLC.
2. Bakour, M., Laaroussi, H., Ousaaid, D., El Ghouizi, A., Es-Safi, I., Mechchate, H., & Lyoussi, B. (2022). Bee bread as a promising source of bioactive molecules and functional properties: an up-to-date review. Antibiotics, 11(2), 203. https://doi.org/10.3390/antibiotics11020203
3. Bayram, N. E., Gercek, Y. C., Çelik, S., Mayda, N., Kostić, A. Ž., Dramićanin, A. M., & Özkök, A. (2021). Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin–similarities and differences. Arabian Journal of Chemistry, 14(3), 103004. https://doi.org/10.1016/j.arabjc.2021.103004
4. Ćirić, J., Haneklaus, N., Rajić, S., Baltić, T., Lazić, I. B., & Đorđević, V. (2022). Chemical composition of bee bread (perga), a functional food: A review. Journal of Trace Elements and Minerals, 100038. https://doi.org/10.1016/j.jtemin.2022.100038
5. Clinical and Laboratory Standards Institute-CLSI. (2016). Performance standards for antimicrobial susceptibility testing. Approved standard (M100S). (26th ed) Clin. Lab. Standard. Inst. Publ, Pennsylvania, USA.
6. Dervişoğlu, G., Çobanoğlu, D. N., Yelkovan, S., Karahan, D., Cakir, Y., & Koçyiğit, S. (2022). Comprehensive study on beebread: palynological analysis, chemical composition, antioxidant and cytotoxic activities. International Journal of Secondary Metabolite, 9(2), 166-177. https://doi.org/10.21448/ijsm.1066884
7. Didaras, N. A., Karatasou, K., Dimitriou, T. G., Amoutzias, G. D., & Mossialos, D. (2020). Antimicrobial activity of bee-collected pollen and beebread: State of the art and future perspectives. Antibiotics, 9(11), 811. https://doi.org/10.3390/antibiotics9110811
8. Ivanišová, E., Frančáková, H., Kačániová, M., Petrová, J., Hutková, J., Brovarskyi, V., Velychko, S., Adamchuk, L., Schubertová, Z., & Musilová, J. (2015). Bee bread-perspective source of bioactive compounds for future. Potravinarstvo, 9(1), 592-598. https://doi.org/10.5219/558
9. Kahraman, H. A., Tutun, H., Kaya, M. M., Usluer, M. S., Tutun, S., Yaman, C., Sevin, S., & Keyvan, E. (2022). Ethanolic extract of Turkish bee pollen and propolis: phenolic composition, antiradical, antiproliferative and antibacterial activities. Biotechnology & Biotechnological Equipment, 36(1), 44-55. https://doi.org/10.1080/13102818.2022.2045217
10. Kahraman, H. A., Tutun, H., Keyvan, E., & Balkan, B. M. (2022). Bioactive components, antibacterial and antiradical properties of home-made apple and grape vinegar. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 69(2), 139-148. https://doi.org/10.33988/auvfd.865309
11. Kambur, M., & Kekeçoğlu, M. (2020). Is The Natural Honey Bee Biodiversity of Anatolia in the Process of Extinction?. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 30(3), 593-600. https://doi.org/10.29133/yyutbd.708186
12. Karpiński, T. M. (2019). Efficacy of octenidine against Pseudomonas aeruginosa strains. European Journal of Biological Research, 9(3), 135-140. https://doi.org/10.5281/zenodo.3339499
13. Keyvan, E., Tutun, H., Kahraman, H. A., Şen, E., Demirtaş, A., Dönmez, S., & Akyüz, A. Ö. (2022). Determination of time dependent antibacterial activities of curcumin, carvacrol and styrax liquidus on Salmonella Enteritidis. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 69(4), 355-360. https://doi.org/10.33988/auvfd.911244
14. Khalifa, S. A., Elashal, M., Kieliszek, M., Ghazala, N. E., Farag, M. A., Saeed, A., Xiao, J., Zou, X., Khatib, A., Göransson, U., & El-Seedi, H. R. (2020). Recent insights into chemical and pharmacological studies of bee bread. Trends in Food Science & Technology, 97, 300-316. https://doi.org/10.1016/j.tifs.2019.08.021
15. Kumar, N., & Goel, N. (2019). Phenolic acids: Natural versatile molecules with promising therapeutic applications. Biotechnology Reports, 24, e00370. https://doi.org/10.1016/j.btre.2019.e00370
16. Mohammad, S. M., Mahmud-Ab-Rashid, N. K., & Zawawi, N. (2020). Botanical origin and nutritional values of bee bread of stingless bee (Heterotrigona itama) from Malaysia. Journal of Food Quality, 2020, 1-12. https://doi.org/10.1155/2020/2845757
17. Othman, Z. A., Noordin, L., Ghazali, W. S. W., Omar, N., & Mohamed, M. (2019). Nutritional, phytochemical and antioxidant analysis of bee bread from different regions of Malaysia. Indian Journal of Pharmaceutical Sciences, 81(5), 955-960. https://doi.org/10.36468/pharmaceutical-sciences.590
18. Pełka, K., Otłowska, O., Worobo, R. W., & Szweda, P. (2021). Bee bread exhibits higher antimicrobial potential compared to bee pollen. Antibiotics, 10(2), 125. https://doi.org/10.3390/antibiotics10020125
19. Sawicki, T., Starowicz, M., Kłębukowska, L., & Hanus, P. (2022). The profile of polyphenolic compounds, contents of total phenolics and flavonoids, and antioxidant and antimicrobial properties of bee products. Molecules, 27(4), 1301. https://doi.org/10.3390/molecules27041301
20. Sobral, F., Calhelha, R. C., Barros, L., Dueñas, M., Tomás, A., Santos-Buelga, C., Vilas-Boas, M., & Ferreira, I. C. (2017). Flavonoid composition and antitumor activity of bee bread collected in northeast Portugal. Molecules, 22(2), 248. https://doi.org/10.3390/molecules22020248
21. Suleiman, J. B., Mohamed, M., Abu Bakar, A. B., Nna, V. U., Zakaria, Z., Othman, Z. A., & Aroyehun, A. B. (2021). Chemical profile, antioxidant properties and antimicrobial activities of Malaysian Heterotrigona itama bee bread. Molecules, 26(16), 4943. https://doi.org/10.3390/molecules26164943
22. Suna, B. (2019). Assessment of api tourism in Turkey by SWOT analysis. Uludağ Arıcılık Dergisi- Uludag Bee Journal, 19(1), 12-18. https://doi.org/10.31467/uluaricilik.568241
23. Tutun, H., Kaya, M. M., Usluer, M. S., & Kahraman, H. A. (2021). Bee pollen: Its antioxidant activity. Uludağ Arıcılık Dergisi, 21(1), 119-131. https://doi.org/10.31467/uluaricilik.896045
24. Urcan, A., Crıste, A., Dezmırean, D., Bobış, O., Mărghıtaş, L., Mărgăoan, R., & Hrınca, A. (2018). Antimicrobial Activity of Bee Bread Extracts Against Different Bacterial Strains. Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 75(2). https://doi.org/10.15835/buasvmcn-asb:2018.0004
25. Zielińska, S., Dziągwa-Becker, M., Junka, A., Piątczak, E., Jezierska-Domaradzka, A., Brożyna, M., Paleczny, J., Sobiecka, A., Słupski, W., Mess, E., Kucharski, M., Çiçek, S. S., Zidorn, C., & Matkowski, A. (2021). Screening Papaveraceae as novel antibiofilm natural-based agents. Molecules, 26(16), 4778. https://doi.org/10.3390/molecules26164778

Total Phenolic Content, Antibacterial and Antiradical Properties of Bee Bread from Turkey

Year 2023, Volume: 8 Issue: 2, 125 - 129, 31.08.2023

Nilay Keyvan Melike Sultan Usluer Muhammet Mükerrem Kaya Hatice Ahu Kahraman Hidayet Tutun Erhan Keyvan

https://doi.org/10.24880/maeuvfd.1278378

Cited By: 1

Abstract

Pollen grains, honey, and lactic acid bacteria are combined to make bee bread, which serves as the hive's primary source of nutrition. This study evaluated 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. The Folin-Ciocalteu method was applied to determine the total phenolic content (TPC) in bee bread's aqueous extracts and DPPH was used to assess the extract's radical scavenging activity. The extract's antibacterial activity on foodborne bacteria were evaluated using minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The current study determined the TPC of bee bread to be 24.45 ± 3.75 g of 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%. In this study, the bee bread extract's antibacterial effect on S. aureus, E. coli, S. Typhimurium, and B. cereus in various concentrations (6.25 to 25 mg/mL). The bee bread contains phenolic compounds and showed antiradical activity. Also, it has antibacterial activity on all of the tested bacteria. This research contributes to the knowledge of the bioactive properties of this unexplored natural material.

Keywords

Antiradical activity, bee bread, bee products, phenolic content

References

1. Akhir, R. A. M., Bakar, M. F. A., & Sanusi, S. B. (2017). Antioxidant and antimicrobial activity of stingless bee bread and propolis extracts. In AIP conference proceedings, 1891(1), 020090. AIP Publishing LLC.
2. Bakour, M., Laaroussi, H., Ousaaid, D., El Ghouizi, A., Es-Safi, I., Mechchate, H., & Lyoussi, B. (2022). Bee bread as a promising source of bioactive molecules and functional properties: an up-to-date review. Antibiotics, 11(2), 203. https://doi.org/10.3390/antibiotics11020203
3. Bayram, N. E., Gercek, Y. C., Çelik, S., Mayda, N., Kostić, A. Ž., Dramićanin, A. M., & Özkök, A. (2021). Phenolic and free amino acid profiles of bee bread and bee pollen with the same botanical origin–similarities and differences. Arabian Journal of Chemistry, 14(3), 103004. https://doi.org/10.1016/j.arabjc.2021.103004
4. Ćirić, J., Haneklaus, N., Rajić, S., Baltić, T., Lazić, I. B., & Đorđević, V. (2022). Chemical composition of bee bread (perga), a functional food: A review. Journal of Trace Elements and Minerals, 100038. https://doi.org/10.1016/j.jtemin.2022.100038
5. Clinical and Laboratory Standards Institute-CLSI. (2016). Performance standards for antimicrobial susceptibility testing. Approved standard (M100S). (26th ed) Clin. Lab. Standard. Inst. Publ, Pennsylvania, USA.
6. Dervişoğlu, G., Çobanoğlu, D. N., Yelkovan, S., Karahan, D., Cakir, Y., & Koçyiğit, S. (2022). Comprehensive study on beebread: palynological analysis, chemical composition, antioxidant and cytotoxic activities. International Journal of Secondary Metabolite, 9(2), 166-177. https://doi.org/10.21448/ijsm.1066884
7. Didaras, N. A., Karatasou, K., Dimitriou, T. G., Amoutzias, G. D., & Mossialos, D. (2020). Antimicrobial activity of bee-collected pollen and beebread: State of the art and future perspectives. Antibiotics, 9(11), 811. https://doi.org/10.3390/antibiotics9110811
8. Ivanišová, E., Frančáková, H., Kačániová, M., Petrová, J., Hutková, J., Brovarskyi, V., Velychko, S., Adamchuk, L., Schubertová, Z., & Musilová, J. (2015). Bee bread-perspective source of bioactive compounds for future. Potravinarstvo, 9(1), 592-598. https://doi.org/10.5219/558
9. Kahraman, H. A., Tutun, H., Kaya, M. M., Usluer, M. S., Tutun, S., Yaman, C., Sevin, S., & Keyvan, E. (2022). Ethanolic extract of Turkish bee pollen and propolis: phenolic composition, antiradical, antiproliferative and antibacterial activities. Biotechnology & Biotechnological Equipment, 36(1), 44-55. https://doi.org/10.1080/13102818.2022.2045217
10. Kahraman, H. A., Tutun, H., Keyvan, E., & Balkan, B. M. (2022). Bioactive components, antibacterial and antiradical properties of home-made apple and grape vinegar. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 69(2), 139-148. https://doi.org/10.33988/auvfd.865309
11. Kambur, M., & Kekeçoğlu, M. (2020). Is The Natural Honey Bee Biodiversity of Anatolia in the Process of Extinction?. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 30(3), 593-600. https://doi.org/10.29133/yyutbd.708186
12. Karpiński, T. M. (2019). Efficacy of octenidine against Pseudomonas aeruginosa strains. European Journal of Biological Research, 9(3), 135-140. https://doi.org/10.5281/zenodo.3339499
13. Keyvan, E., Tutun, H., Kahraman, H. A., Şen, E., Demirtaş, A., Dönmez, S., & Akyüz, A. Ö. (2022). Determination of time dependent antibacterial activities of curcumin, carvacrol and styrax liquidus on Salmonella Enteritidis. Ankara Üniversitesi Veteriner Fakültesi Dergisi, 69(4), 355-360. https://doi.org/10.33988/auvfd.911244
14. Khalifa, S. A., Elashal, M., Kieliszek, M., Ghazala, N. E., Farag, M. A., Saeed, A., Xiao, J., Zou, X., Khatib, A., Göransson, U., & El-Seedi, H. R. (2020). Recent insights into chemical and pharmacological studies of bee bread. Trends in Food Science & Technology, 97, 300-316. https://doi.org/10.1016/j.tifs.2019.08.021
15. Kumar, N., & Goel, N. (2019). Phenolic acids: Natural versatile molecules with promising therapeutic applications. Biotechnology Reports, 24, e00370. https://doi.org/10.1016/j.btre.2019.e00370
16. Mohammad, S. M., Mahmud-Ab-Rashid, N. K., & Zawawi, N. (2020). Botanical origin and nutritional values of bee bread of stingless bee (Heterotrigona itama) from Malaysia. Journal of Food Quality, 2020, 1-12. https://doi.org/10.1155/2020/2845757
17. Othman, Z. A., Noordin, L., Ghazali, W. S. W., Omar, N., & Mohamed, M. (2019). Nutritional, phytochemical and antioxidant analysis of bee bread from different regions of Malaysia. Indian Journal of Pharmaceutical Sciences, 81(5), 955-960. https://doi.org/10.36468/pharmaceutical-sciences.590
18. Pełka, K., Otłowska, O., Worobo, R. W., & Szweda, P. (2021). Bee bread exhibits higher antimicrobial potential compared to bee pollen. Antibiotics, 10(2), 125. https://doi.org/10.3390/antibiotics10020125
19. Sawicki, T., Starowicz, M., Kłębukowska, L., & Hanus, P. (2022). The profile of polyphenolic compounds, contents of total phenolics and flavonoids, and antioxidant and antimicrobial properties of bee products. Molecules, 27(4), 1301. https://doi.org/10.3390/molecules27041301
20. Sobral, F., Calhelha, R. C., Barros, L., Dueñas, M., Tomás, A., Santos-Buelga, C., Vilas-Boas, M., & Ferreira, I. C. (2017). Flavonoid composition and antitumor activity of bee bread collected in northeast Portugal. Molecules, 22(2), 248. https://doi.org/10.3390/molecules22020248
21. Suleiman, J. B., Mohamed, M., Abu Bakar, A. B., Nna, V. U., Zakaria, Z., Othman, Z. A., & Aroyehun, A. B. (2021). Chemical profile, antioxidant properties and antimicrobial activities of Malaysian Heterotrigona itama bee bread. Molecules, 26(16), 4943. https://doi.org/10.3390/molecules26164943
22. Suna, B. (2019). Assessment of api tourism in Turkey by SWOT analysis. Uludağ Arıcılık Dergisi- Uludag Bee Journal, 19(1), 12-18. https://doi.org/10.31467/uluaricilik.568241
23. Tutun, H., Kaya, M. M., Usluer, M. S., & Kahraman, H. A. (2021). Bee pollen: Its antioxidant activity. Uludağ Arıcılık Dergisi, 21(1), 119-131. https://doi.org/10.31467/uluaricilik.896045
24. Urcan, A., Crıste, A., Dezmırean, D., Bobış, O., Mărghıtaş, L., Mărgăoan, R., & Hrınca, A. (2018). Antimicrobial Activity of Bee Bread Extracts Against Different Bacterial Strains. Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 75(2). https://doi.org/10.15835/buasvmcn-asb:2018.0004
25. Zielińska, S., Dziągwa-Becker, M., Junka, A., Piątczak, E., Jezierska-Domaradzka, A., Brożyna, M., Paleczny, J., Sobiecka, A., Słupski, W., Mess, E., Kucharski, M., Çiçek, S. S., Zidorn, C., & Matkowski, A. (2021). Screening Papaveraceae as novel antibiofilm natural-based agents. Molecules, 26(16), 4778. https://doi.org/10.3390/molecules26164778

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Details

Primary Language	English
Subjects	Health Care Administration
Journal Section	Research Articles
Authors	Nilay Keyvan 0000-0002-6717-2793 Melike Sultan Usluer 0000-0002-9391-2839 Muhammet Mükerrem Kaya 0000-0002-7781-5342 Hatice Ahu Kahraman 0000-0001-6600-239X Hidayet Tutun 0000-0001-9512-8637 Erhan Keyvan 0000-0002-2981-437X
Publication Date	August 31, 2023
Submission Date	April 6, 2023
Published in Issue	Year 2023 Volume: 8 Issue: 2

Cite

APA	Keyvan, N., Usluer, M. S., Kaya, M. M., Kahraman, H. A., et al. (2023). Total Phenolic Content, Antibacterial and Antiradical Properties of Bee Bread from Turkey. Veterinary Journal of Mehmet Akif Ersoy University, 8(2), 125-129. https://doi.org/10.24880/maeuvfd.1278378

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Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles

Foods

https://doi.org/10.3390/foods13050795

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