提高发酵和酶化化蜜蜂花粉的抗菌性能及其与抗生素的联合作用
Vaida Damulienė1, Vilma Kaškonienė1, Paulius Kaškonas2
1Instrumental Analysis Open Access Centre, Vytautas Magnus University, LT-44404 Kaunas, Lithuania.
Pharmaceuticals (Basel, Switzerland)
|January 25, 2025
概括
用乳酸发酵或酶化水解处理的蜜蜂花粉显示出增强的抗菌活性. 将这些经过处理的蜜蜂花粉提取物与抗生素相结合,可以提高它们对细菌感染的有效性.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 药理学 药理学是指药理学的学科.
背景情况:
- 蜜蜂花粉含有各种具有潜在生物活性的植物化学物质.
- 有限的研究存在于治疗蜜蜂花粉和抗生素的协同效应.
研究的目的:
- 评估乳酸发酵和酶化水解对蜜蜂花粉抗菌性能的影响.
- 为了研究受治疗的蜜蜂花粉提取物与常见抗生素之间的相互作用.
主要方法:
- 蜜蜂花粉经历了乳酸发酵 (使用Lacticaseibacillus rhamnosus) 和自发发酵.
- 使用商业酶混合物和纯酶进行了酶化水解.
- 抗菌活性和抗生素相互作用被评估使用阿加井扩散测定对金黄色葡萄球菌,Listeria monocytogenes,和沙门氏菌.
主要成果:
- 发酵和酶性水解都显著增强了蜜蜂花粉的抗菌活性.
- 超过77%的治疗蜜蜂花粉提取物在与抗生素结合时表现出协同效应.
- 被治疗的蜜蜂花粉和抗生素之间的敌对相互作用是罕见的.
结论:
- 乳酸发酵和酶性水解改善了蜜蜂花粉固有的抗菌能力.
- 经过处理的蜜蜂花粉提取物在增强抗生素疗效方面表现有前途.
- 蜜蜂花粉是治疗细菌感染的潜在天然补充剂.
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