罗萨ceae 蜂蜜:抗菌活性和益生菌性质
Francesca Coppola1,2, Manar Abdalrazeq3,4, Florinda Fratianni1
1Institute of Food Science, CNR, Via Roma 64, 83100 Avellino, Italy.
Antibiotics (Basel, Switzerland)
|March 28, 2025
概括
果和桃等罗萨ceae植物的蜂蜜有效抑制致病细菌,包括生物膜形成和新陈代谢. 这种天然产品还支持有益的肠道细菌的生长,这表明在食品保存和健康方面有潜在的应用.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 药理学 药理学是指药理学的学科.
背景情况:
- 罗萨ceae家族的植物 (果,杏仁,桃) 是蜜蜂的重要花蜜来源.
- 这些植物产生的蜂蜜提供了潜在的健康益处,包括抗微生物和益生菌特性.
研究的目的:
- 为了研究棘,桃,树,杏仁和果蜂蜜对关键病原体的抗菌作用.
- 评估蜂蜜对细菌运动,生物膜形成和细胞代谢的影响.
- 评估蜂蜜对有益益生菌的生长和粘附的影响.
主要方法:
- 对抗 *Acinetobacter baumannii*, *Escherichia coli*, *Klebsiella pneumoniae*, *Listeria monocytogenes*, *Pseudomonas aeruginosa* 和 *Staphylococcus aureus* 的抗微生物活性测试. 这项测试是针对 *Acinetobacter baumannii*, *Escherichia coli*, *Klebsiella pneumoniae*, *Listeria monocytogenes*, *Pseudomonas aeruginosa* 和 *Staphylococcus aureus* 的抗微生物活性测试.
- 对生物膜抑制的水晶紫色试验和对状细胞代谢的3-(4,5-dimethylthiazol-2-yl) -2,5-diphenyltetrazolium化物 (MTT) 试验.
- 使用*Lactobacillus*和*Lacticaseibacillus*物种进行益生菌生长刺激和粘附测定.
主要成果:
- 蜂蜜显著损害了细菌的游泳运动性,并抑制了生物膜的形成和稳定,抑制率分别高达59.43%和39.95%.
- 在未成熟和成熟的生物膜中,桃和果蜂蜜在抑制状细胞代谢方面最有效 (高达56.47%和54.36%).
- 蜂蜜刺激了几种有益的益生菌的生长,并增强了*Lactobacillus bulgaricus*和*Lacticaseibacillus casei Shirota*的粘附能力.
结论:
- 罗萨ceae蜂蜜对食品和临床病原体具有强大的抗微生物特性,包括抑制生物膜形成和新陈代谢.
- 蜂蜜显示出促进有益的肠道细菌生长和粘附的潜力,这表明蜂蜜在肠道健康领域的应用.
- 对于食品保存,抗菌素耐药性管理和生物技术应用,需要进一步研究罗萨ceae 蜂蜜.
相关概念视频
Oral Hypoglycemic Agents: α-Glucosidase Inhibitors
α-glucosidase inhibitors, including acarbose (Precose), miglitol (Glyset), and voglibose (Voglib) (primarily available in Asia), are drugs that control blood sugar levels by delaying the digestion of starch and disaccharides. They achieve this by inhibiting α-glucosidase enzymes in the intestine, which slow the absorption of carbohydrates in the intestine, which in turn leads to a prolonged release of the glucoregulatory hormone GLP-1 from intestinal L-cells.
Acarbose and miglitol are typically...
Acarbose and miglitol are typically...
Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Probiotics
Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
The Oral Microbiota
The oral microbiome includes a complex ecosystem comprising over 700 microbial species, identified through genomic sequencing and culture-based analyses to date. This community includes a core microbiome, found universally among individuals, and a variable component influenced by environmental factors such as diet, lifestyle, and host genetics. Site-specific conditions, including oxygen gradients, pH levels, and nutrient availability, determine the spatial distribution of these microorganisms...
Microbiota of the Respiratory Tract
The human respiratory tract, comprising the upper and lower segments, serves as a critical interface with the external environment. The upper respiratory tract (URT)—including the nostrils, sinuses, pharynx, and oropharynx—is heavily colonized by microbes, while the lower respiratory tract (LRT), composed of the larynx, trachea, bronchi, and lungs, was long thought to be sterile. However, recent molecular studies have revealed that the lungs are not devoid of microbes but act more like...


