Bee bread - perspective source of bioactive compounds for future
<table style="height: 589px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="589" align="left" valign="top"><p>Bee bread is product wi...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
HACCP Consulting
2015-12-01
|
| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/558 |
| _version_ | 1818701626434650112 |
|---|---|
| author | Eva Ivanišová Miroslava Kačániová Helena Frančáková Jana Petrová Jana Hutková Valeryii Brovarskyi Serhii Velychko Leonora Adamchuk Zuzana Schubertová Janette Musilová |
| author_facet | Eva Ivanišová Miroslava Kačániová Helena Frančáková Jana Petrová Jana Hutková Valeryii Brovarskyi Serhii Velychko Leonora Adamchuk Zuzana Schubertová Janette Musilová |
| author_sort | Eva Ivanišová |
| collection | DOAJ |
| description | <table style="height: 589px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="589" align="left" valign="top"><p>Bee bread is product with long history used mainly in folk medicine. Nowadays, bee bread is growing in commercial interest due to its high nutritional properties. The objective of this study was to determine biological activity of ethanolic extract of bee bread obtained from selected region of Ukraine - Poltava oblast, Kirovohrad oblast, Vinnica oblast, Kyiv oblast, Dnepropetrovsk oblast. The antioxidant activity was measured with the radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as phosphomolybdenum assay. Total polyphenol content was determined with Folin-Ciocalteau reagent and total flavonoid content by aluminium-chloride method. Secondary was also evaluated antimicrobial activity in bee bread samples with disc diffusion method and <em>minimum inhibitory concentrations</em>. Antioxidant activity expressed as mg TEAC per g of dry weight (Trolox equivalent antioxidant capacity) was the highest in bee bread from Poltava oblast in DPPH and also phosphomolybdenum method. Samples of bee bread contained high levels of total polyphenols (12.36 - 18.24 mg GAE - gallic acid equivalent per g of dry weight) and flavonoids (13.56 - 18.24 μg QE - quercetin equivalent per g of dry weight) with the best values of bee bread from Poltava oblast. An elevated level of antioxidant potential in the bee bread determines its biological properties, which conditioned of the biological active substances. The best antibacterial activity of bee bred with disc diffusion method was found against <em>Bacillus thuringiensis</em> CCM 19. The antibacterial activity inhibited by the bee bread extract in the present study indicate that best minimal inhibition concentration was against bacteria <em>Escherichia coli</em> CCM 3988 and <em>Salmonella enterica</em> subs. <em>enterica</em> CCM 3807.</p></td></tr></tbody></table> <!--[endif] --> |
| first_indexed | 2024-12-17T15:23:50Z |
| format | Article |
| id | doaj.art-29809c4c6e5b4e21b30acc8a19526314 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-17T15:23:50Z |
| publishDate | 2015-12-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-29809c4c6e5b4e21b30acc8a195263142022-12-21T21:43:19ZengHACCP ConsultingPotravinarstvo1337-09602015-12-019159259810.5219/558403Bee bread - perspective source of bioactive compounds for futureEva Ivanišová0Miroslava Kačániová1Helena Frančáková2Jana Petrová3Jana Hutková4Valeryii Brovarskyi5Serhii Velychko6Leonora Adamchuk7Zuzana Schubertová8Janette Musilová9Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra , Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra , Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra , Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 NitraNational University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine, Department of beekeeping, Heroiv Oborony St, 15, Kiev, Ukrajina, 03041.National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine, Department of beekeeping, Heroiv Oborony St, 15, Kiev, 03041National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine, Department of beekeeping, Heroiv Oborony St, 15, Kiev, 03041Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Reources, Institute of Biodiversity and Biological Safety, Tr. A. Hlinku 2, 949 76 NitraSlovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra<table style="height: 589px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td height="589" align="left" valign="top"><p>Bee bread is product with long history used mainly in folk medicine. Nowadays, bee bread is growing in commercial interest due to its high nutritional properties. The objective of this study was to determine biological activity of ethanolic extract of bee bread obtained from selected region of Ukraine - Poltava oblast, Kirovohrad oblast, Vinnica oblast, Kyiv oblast, Dnepropetrovsk oblast. The antioxidant activity was measured with the radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical as well as phosphomolybdenum assay. Total polyphenol content was determined with Folin-Ciocalteau reagent and total flavonoid content by aluminium-chloride method. Secondary was also evaluated antimicrobial activity in bee bread samples with disc diffusion method and <em>minimum inhibitory concentrations</em>. Antioxidant activity expressed as mg TEAC per g of dry weight (Trolox equivalent antioxidant capacity) was the highest in bee bread from Poltava oblast in DPPH and also phosphomolybdenum method. Samples of bee bread contained high levels of total polyphenols (12.36 - 18.24 mg GAE - gallic acid equivalent per g of dry weight) and flavonoids (13.56 - 18.24 μg QE - quercetin equivalent per g of dry weight) with the best values of bee bread from Poltava oblast. An elevated level of antioxidant potential in the bee bread determines its biological properties, which conditioned of the biological active substances. The best antibacterial activity of bee bred with disc diffusion method was found against <em>Bacillus thuringiensis</em> CCM 19. The antibacterial activity inhibited by the bee bread extract in the present study indicate that best minimal inhibition concentration was against bacteria <em>Escherichia coli</em> CCM 3988 and <em>Salmonella enterica</em> subs. <em>enterica</em> CCM 3807.</p></td></tr></tbody></table> <!--[endif] -->http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/558antioxidant activitypollenflavonoidspolyphenolsantimicrobial activity |
| spellingShingle | Eva Ivanišová Miroslava Kačániová Helena Frančáková Jana Petrová Jana Hutková Valeryii Brovarskyi Serhii Velychko Leonora Adamchuk Zuzana Schubertová Janette Musilová Bee bread - perspective source of bioactive compounds for future Potravinarstvo antioxidant activity pollen flavonoids polyphenols antimicrobial activity |
| title | Bee bread - perspective source of bioactive compounds for future |
| title_full | Bee bread - perspective source of bioactive compounds for future |
| title_fullStr | Bee bread - perspective source of bioactive compounds for future |
| title_full_unstemmed | Bee bread - perspective source of bioactive compounds for future |
| title_short | Bee bread - perspective source of bioactive compounds for future |
| title_sort | bee bread perspective source of bioactive compounds for future |
| topic | antioxidant activity pollen flavonoids polyphenols antimicrobial activity |
| url | http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/558 |
| work_keys_str_mv | AT evaivanisova beebreadperspectivesourceofbioactivecompoundsforfuture AT miroslavakacaniova beebreadperspectivesourceofbioactivecompoundsforfuture AT helenafrancakova beebreadperspectivesourceofbioactivecompoundsforfuture AT janapetrova beebreadperspectivesourceofbioactivecompoundsforfuture AT janahutkova beebreadperspectivesourceofbioactivecompoundsforfuture AT valeryiibrovarskyi beebreadperspectivesourceofbioactivecompoundsforfuture AT serhiivelychko beebreadperspectivesourceofbioactivecompoundsforfuture AT leonoraadamchuk beebreadperspectivesourceofbioactivecompoundsforfuture AT zuzanaschubertova beebreadperspectivesourceofbioactivecompoundsforfuture AT janettemusilova beebreadperspectivesourceofbioactivecompoundsforfuture |