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天然蜂蜜和蜂的组合具有促进健康的潜力:对抗食物传播病原体的抗菌活性
Vanesa Sánchez-Martín1, Marta B López-Parra1, Amaia Iriondo-DeHond1,2
1Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM), 28049 Madrid, Spain.
Pharmaceuticals (Basel, Switzerland)
|July 30, 2025
概括
蜂蜜和蜂的组合显示出强大的抗菌作用对食物传播的病原体,如Listeria monocytogenes和Clostridium perfringens. 这种协同作用增强了自然保护,并为营养药提供了好处.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 自然产品 化学 化学
背景情况:
- 蜂蜜和蜂等天然产品具有抗菌性质.
- 蜂蜜和蜂的组合对食源性病原体具有协同作用.
- 之前的研究表明,这些组合在发酵肉制品中的结果很有希望.
研究的目的:
- 为了评估西班牙西红和栗子蜂蜜的抗菌潜力,与提取物丰富.
- 为了评估对Listeria monocytogenes和Clostridium perfringens的疗效.
- 为了确定负责抗菌活性的生物活性化合物.
主要方法:
- 用微稀释试验和殖民地形成单位 (CFU) 数量来评估抗菌活性.
- 液态染色体质谱法 (LC-MS-Q/TOF) 和超高性能液态染色体光二极管阵列 (UPLC-PDA) 用于成分分析.
主要成果:
- 所有经过测试的蜂蜜-粉组合都显示出抗菌活性,而Clostridium perfringens更容易受到影响.
- 蜂添加剂显著增强了蜂蜜对Listeria monocytogenes和Clostridium perfringens的杀菌作用 (p <0.05).
- 增强的活性与增加的特定化合物水平相关,包括肉酸衍生物和素等黄类药物.
结论:
- 蜂蜜和蜂的组合显示出协同作用的抗菌潜力.
- 这些组合可以用作天然防腐剂,以减轻食物传播疾病的风险.
- 它们作为有价值的生物活性成分,用于具有抗菌性质和健康益处的营养药配方.
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