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Biological Properties of Bee Bread Collected from Apiaries Located across Greece
Nikos Asoutis Didaras1, Ioannis Kafantaris1, Tilemachos G Dimitriou1
1Laboratory of Microbial Biotechnology, Molecular Bacteriology, Virology, Department of Biochemistry & Biotechnology, School of Health Sciences, University of Thessaly, 41500 Larissa, Greece.
Greek bee bread exhibits significant antimicrobial and antioxidant properties, suggesting its potential as a functional food. Its composition influences bioactivity, offering a possible source for novel antimicrobial compounds.
Area of Science:
- Apiculture
- Food Science
- Pharmacology
Background:
- Bee bread, a fermented beehive product, is crucial for honeybee nutrition, providing essential nutrients.
- It possesses known antioxidant and antimicrobial properties, though research remains limited.
- This study investigates the bioactivity of Greek bee bread, a unique functional food.
Purpose of the Study:
- To evaluate the biological properties of Greek bee bread samples.
- To determine antibacterial activity, antioxidant capacity, total phenolic content (TPC), and total flavonoid content (TFC).
- To explore the correlation between composition and bioactivity using machine learning.
Main Methods:
- Collected 18 Greek bee bread samples from diverse locations and seasons.
- Assessed antimicrobial activity against *Staphylococcus aureus*, *Pseudomonas aeruginosa*, *Klebsiella pneumoniae*, and *Salmonella typhimurium*.
- Measured antioxidant activity, TPC, TFC, and utilized machine learning for compositional analysis.
Main Results:
- All samples displayed inhibitory and/or bactericidal activity against tested pathogens.
- Significant antioxidant activity was observed across all samples, with *Castanea Sativa* showing superior results.
- Antioxidant and antimicrobial activities were not strongly correlated; palynological composition predicted TPC and ABTS activity.
Conclusions:
- Greek bee bread exhibits considerable antimicrobial and antioxidant potential.
- It can be classified as a functional food with possible applications as a source of novel antimicrobial compounds.
- Palynological analysis is a valuable tool for predicting bee bread's bioactive properties.
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