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Advisor(s)
Abstract(s)
This study aimed to determine the factors (phenolic compounds, flavonoids,
sugars or H2O2) that contribute the most to the antimicrobial activity of heather honey
samples against four yeasts and four bacteria with medical importance. To discard the
effect of H2O2 in the antimicrobial activity, catalase was added. To evaluate the osmotic
pressure’s effect, artificial honey was also used. Phenolic compounds and flavonoids were
determined and Pearson’s correlation analysis was performed to assess whether these
correlated with antimicrobial activity. The amount of phenolic compounds ranged from
630.89 ± 5.21 GAE kg−1 to 718.92 ± 4.41 GAE kg−1, while the flavonoids varied between
450.72 ± 5.67 CAE kg−1 and 673.98 ± 4.33 CAE kg−1. For the bacteria, the minimum
inhibitory concentration (MIC) of the honey without catalase ranged from 1.01 ± 0.50% to
10.00 ± 4.72% and was between 2.00 ± 0.94% and 13.27 ± 5.23% for honey with catalase.
Concerning the yeasts, the MICs was between 13.16 ± 4.08% and 20.00 ± 5.09% for honey
without catalase and between 14.95 ± 4.16% and 25.67 ± 5.50% for honey with catalase.
The elucidation of the antimicrobial factors and action mechanisms is essential for the
correct use of honey in therapeutic applications.
Description
Keywords
Antibacterial properties Antifungal properties Heather honey Hydrogen peroxide Polyphenols Sugars
Citation
Feás, Xesus; Iglesias, Antonio; Rodrigues, Sandra; Estevinho, Leticia M. (2013). Effect of Erica sp honey against microorganisms of clinical importance: Study of the factors underlying this biological activity. Molecules. ISSN 1420-3049. 18:4, p. 4233-4246
Publisher
MAPI