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Antioxidants
Volume 13
Issue 3
10.3390/antiox13030353
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Article

Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties—First Report on Some Antimicrobial Features

by
Cornelia-Ioana Ilie
1,
Angela Spoiala
1,
Elisabeta-Irina Geana
2,
Cristina Chircov
1,
Anton Ficai
1,3,*,
Lia-Mara Ditu
4 and
Eliza Oprea
4
1
Department of Science and Engineering of Oxide Materials and Nanomaterials, National Centre for Micro and Nanomaterials and National Centre for Food Safety, Faculty of Chemical Engineering and Biotechnologies, National University of Science and Technology Politehnica Bucharest, 060042 Bucharest, Romania
2
National R&D Institute for Cryogenics and Isotopic Technologies (ICIT), 240050 Râmnicu Vâlcea, Romania
3
Academy of Romanian Scientists, 010719 Bucharest, Romania
4
Department of Botany and Microbiology, Faculty of Biology, Research Institute, University of Bucharest, 060101 Bucharest, Romania
*
Author to whom correspondence should be addressed.
Antioxidants 2024, 13(3), 353; https://doi.org/10.3390/antiox13030353
Submission received: 6 February 2024 / Revised: 7 March 2024 / Accepted: 7 March 2024 / Published: 15 March 2024
(This article belongs to the Special Issue Plant Materials and Their Antioxidant Potential, 2nd Edition)
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Abstract

Bee bread has received attention due to its high nutritional value, especially its phenolic composition, which enhances life quality. The present study aimed to evaluate the chemical and antimicrobial properties of bee bread (BB) samples from Romania. Initially, the bee bread alcoholic extracts (BBEs) were obtained from BB collected and prepared by Apis mellifera carpatica bees. The chemical composition of the BBE was characterized by Fourier Transform Infrared Spectroscopy (FTIR) and the total phenols and flavonoid contents were determined. Also, a UHPLC-DAD-ESI/MS analysis of phenolic compounds (PCs) and antioxidant activity were evaluated. Furthermore, the antimicrobial activity of BBEs was evaluated by qualitative and quantitative assessments. The BBs studied in this paper are provided from 31 families of plant species, with the total phenols content and total flavonoid content varying between 7.10 and 18.30 mg gallic acid equivalents/g BB and between 0.45 and 1.86 mg quercetin equivalents/g BB, respectively. Chromatographic analysis revealed these samples had a significant content of phenolic compounds, with flavonoids in much higher quantities than phenolic acids. All the BBEs presented antimicrobial activity against all clinical and standard pathogenic strains tested. Salmonella typhi, Candida glabrata, Candida albicans, and Candida kefyr strains were the most sensitive, while BBEs’ antifungal activity on C. krusei and C. kefyr was not investigated in any prior research. In addition, this study reports the BBEs’ inhibitory activity on microbial (bacterial and fungi) adhesion capacity to the inert substratum for the first time.
Keywords: bee bread; phenolic compounds; antioxidants; antimicrobial activity; antibiofilm activity bee bread; phenolic compounds; antioxidants; antimicrobial activity; antibiofilm activity
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MDPI and ACS Style

Ilie, C.-I.; Spoiala, A.; Geana, E.-I.; Chircov, C.; Ficai, A.; Ditu, L.-M.; Oprea, E. Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties—First Report on Some Antimicrobial Features. Antioxidants 2024, 13, 353. https://doi.org/10.3390/antiox13030353

AMA Style

Ilie C-I, Spoiala A, Geana E-I, Chircov C, Ficai A, Ditu L-M, Oprea E. Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties—First Report on Some Antimicrobial Features. Antioxidants. 2024; 13(3):353. https://doi.org/10.3390/antiox13030353

Chicago/Turabian Style

Ilie, Cornelia-Ioana, Angela Spoiala, Elisabeta-Irina Geana, Cristina Chircov, Anton Ficai, Lia-Mara Ditu, and Eliza Oprea. 2024. "Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties—First Report on Some Antimicrobial Features" Antioxidants 13, no. 3: 353. https://doi.org/10.3390/antiox13030353

APA Style

Ilie, C.-I., Spoiala, A., Geana, E.-I., Chircov, C., Ficai, A., Ditu, L.-M., & Oprea, E. (2024). Bee Bread: A Promising Source of Bioactive Compounds with Antioxidant Properties—First Report on Some Antimicrobial Features. Antioxidants, 13(3), 353. https://doi.org/10.3390/antiox13030353

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