Department of Biotechnology and Microbiology, Faculty of Biology and Agriculture, University of Rzeszow, Rzeszow, Poland.
J Environ Sci Health B. 2013;48(12):1089-96. doi: 10.1080/03601234.2013.824236.
Seventeen natural sweeteners available on the Polish market were screened for total phenolic content, by the Folin-Ciocalteu method, and for antioxidant activity, using the ferric reducing antioxidant power (FRAP) assay and the 2,2'-Azinobis (3-ethylbenzthiazoline-6-sulphonic acid) radical cation decolorization assay (ABTS(·+)). In addition, we analyzed antibacterial activities against Staphylococcus aureus strains: both those susceptible and those resistant to methicillin (MRSA). The results of the study showed that total phenolic content, antioxidant activity and antibacterial activity differ widely among different samples of sweeteners. Phenolic content, expressed as a gallic acid equivalent, ranged from 0 mg kg(-1) in white, refined sugar, xylitol and wheat malt syrup to 11.4 g kg(-1) in sugarcane molasses. Antioxidant activity was lowest in refined white sugar, xylitol, brown beet sugar, liquid fructose, and rape honey; it was average in spelt syrup and corn syrup, and highest in sugar cane, beet molasses, date and barley syrups. Despite the great variety of sweeteners, a strong correlation was noted between the concentration of phenolics and antioxidant properties, as determined by the ABTS(·+) method (r = 0.97) and the FRAP assay (r = 0.77). The strongest antibacterial activity was observed in sugarcane molasses, which was lethal to S. aureus strains at 2 and 4% concentrations in medium for susceptible and MRSA strains respectively. Other sweeteners kill bacteria in 6-15% solutions, whereas some did not show any antibacterial activities against S. aureus strains, even at 20% concentrations. Due to their high antioxidant and antibacterial activities, some of the tested sweeteners have potential therapeutic value as supporting agents in antibiotic therapy.
对波兰市场上的 17 种天然甜味剂进行了总酚含量筛选，采用福林-肖卡泰尔法（Folin-Ciocalteu method），并使用铁还原抗氧化能力（ferric reducing antioxidant power，FRAP）测定法和 2,2'-偶氮双（3-乙基苯并噻唑啉-6-磺酸）自由基阳离子褪色测定法（2,2'-Azinobis (3-ethylbenzthiazoline-6-sulphonic acid) radical cation decolorization assay，ABTS(·+)）分析了其抗氧化活性。此外，我们还分析了对金黄色葡萄球菌菌株的抗菌活性：包括对甲氧西林敏感的菌株（MSSA）和耐药的菌株（MRSA）。研究结果表明，不同甜味剂样品之间的总酚含量、抗氧化活性和抗菌活性差异很大。以没食子酸当量表示的酚含量范围从 0mg/kg 到 11.4g/kg，具体数值分别为白色精制糖、木糖醇和小麦麦芽糖浆中的含量和甘蔗蜜中的含量。抗氧化活性最低的是精制白砂糖、木糖醇、棕甜菜糖、液体果糖和油菜蜜；在斯佩尔特糖浆和玉米糖浆中处于中等水平，而在甘蔗、甜菜蜜、枣和大麦糖浆中最高。尽管甜味剂种类繁多，但通过 ABTS(·+)法（r = 0.97）和 FRAP 测定法（r = 0.77）测定的酚类物质浓度与抗氧化性能之间存在很强的相关性。在 2%和 4%的浓度下，甘蔗蜜对 MSSA 和 MRSA 菌株分别具有致死作用，显示出最强的抗菌活性。其他甜味剂在 6-15%的溶液中杀死细菌，而有些甜味剂即使在 20%的浓度下，对金黄色葡萄球菌菌株也没有显示出任何抗菌活性。由于其具有较高的抗氧化和抗菌活性，一些测试的甜味剂具有作为抗生素治疗辅助剂的潜在治疗价值。
