Ramón-Sierra Jesús, Martínez-Guevara José Luis, Pool-Yam Luis, Magaña-Ortiz Denis, Yam-Puc Alejandro, Ortiz-Vázquez Elizabeth
División de Estudios de Posgrado e Investigación, Tecnológico Nacional de México, Instituto Tecnológico de Mérida, Av. Tecnológico km. 4.5 S/N, C.P. 97118 Mérida, Yucatán Mexico.
Departamento de Microbiología Molecular, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca, Mexico.
Food Sci Biotechnol. 2020 Mar 14;29(7):1013-1021. doi: 10.1007/s10068-020-00744-4. eCollection 2020 Jul.
Antimicrobial effects of honey have been attributed to diverse factors, in this sense, certain components such as proteins and phenolics could explain relevant aspects of its antimicrobial activity. The aim of this study was to evaluate the antibacterial activity of phenolic and protein extracts from honey against two bacterial pathogens: and . With respect to phenolic content, HPLC analysis allowed the identification of phenolic acids like chlorogenic acid, caffeic acid, and flavonoids like catechin, myricetin, quercetin and apigenin. On the other hand, seven bands with molecular weight from 7.6 to 95 kDa were detected in protein extract by SDS-PAGE system. It was determined the antibacterial activity of both extracts, with MICs lower than 145 µg/mL and 60 µg/mL for the phenolic and protein extracts respectively. These results indicate that phenolic and protein components of honey contribute significantly to the antibacterial activity.
蜂蜜的抗菌作用归因于多种因素，从这个意义上说，某些成分如蛋白质和酚类物质可以解释其抗菌活性的相关方面。本研究的目的是评估蜂蜜中的酚类和蛋白质提取物对两种细菌病原体的抗菌活性。关于酚类含量，HPLC分析鉴定出了酚酸如绿原酸、咖啡酸，以及黄酮类如儿茶素、杨梅素、槲皮素和芹菜素。另一方面，通过SDS-PAGE系统在蛋白质提取物中检测到了七条分子量从7.6到95 kDa的条带。测定了两种提取物的抗菌活性，酚类提取物和蛋白质提取物的最低抑菌浓度分别低于145 μg/mL和60 μg/mL。这些结果表明，蜂蜜中的酚类和蛋白质成分对其抗菌活性有显著贡献。
