Department of Immunobiology, Institute of Biological Sciences, Faculty of Biology and Biotechnology, Maria Curie-Skłodowska University, Akademicka 19 Str., 20-033 Lublin, Poland.
Department of Botany, Mycology, and Ecology, Institute of Biological Sciences, Faculty of Biology and Biotechnology, Maria Curie-Skłodowska University, Akademicka 19 Str., 20-033 Lublin, Poland.
Int J Environ Res Public Health. 2023 Jan 30;20(3):2458. doi: 10.3390/ijerph20032458.
Due to a widespread occurrence of multidrug-resistant pathogenic strains of bacteria, there is an urgent need to look for antimicrobial substances, and honey with its antimicrobial properties is a very promising substance. In this study, we examined for the first time antimicrobial properties of novel varietal honeys, i.e., plum, rapeseed, Lime, , honeydew, sunflower, willow, and multifloral-P ( L.), multifloral-AP ( L., L.), multifloral-Sa ( sp.), multifloral-Br ( L.). Their antimicrobial activity was tested against bacteria (such as , , , ), yeasts (such as and ) and mold fungi (such as ). In tested honeys, phenolic acids constituted one of the most important groups of compounds with antimicrobial properties. Our study found phenolic acids to occur in greatest amount in honeydew honey (808.05 µg GAE/g), with the highest antifungal activity aiming at . It was caffeic acid that was discovered in the greatest amount (in comparison with all phenolic acids tested). It was found in the highest amount in such honeys as phacelia-356.72 µg/g, multifloral (MSa) and multifloral (MBr)-318.9 µg/g. The highest bactericidal activity against was found in multifloral honeys MSa and MBr. Additionally, the highest amount of syringic acid and cinnamic acid was identified in rapeseed honey. Multifloral honey (MAP) showed the highest bactericidal activity against , and multifloral honey (MSa) against . Additionally, multifloral honey (MBr) was effective against and . Compounds in honeys, such as lysozyme-like and phenolic acids, i.e., coumaric, caffeic, cinnamic and syringic acids, played key roles in the health-benefit properties of honeys tested in our study.
由于多药耐药病原菌的广泛发生，迫切需要寻找抗菌物质，而具有抗菌特性的蜂蜜是一种非常有前途的物质。在这项研究中，我们首次研究了新型蜂蜜品种的抗菌特性，即李树蜜、油菜蜜、酸橙蜜、椴树蜜、向日葵蜜、柳树蜜和百花-P（L.）、百花-AP（L.，L.）、百花-Sa（sp.）、百花-Br（L.）。它们的抗菌活性被测试针对细菌（如、、、）、酵母（如和）和霉菌（如）。在测试的蜂蜜中，酚酸构成了具有抗菌特性的最重要化合物之一。我们的研究发现，在椴树蜜中酚酸的含量最高（808.05µg GAE/g），对的抗真菌活性最高。在所有测试的酚酸中，咖啡酸的含量最高。它在 phacelia-356.72µg/g、百花（MSa）和百花（MBr）-318.9µg/g等蜂蜜中含量最高。对的杀菌活性最高的是百花蜜 MSa 和 MBr。此外，油菜蜜中鉴定出的丁香酸和肉桂酸含量最高。百花蜜（MAP）对的杀菌活性最高，百花蜜（MSa）对的杀菌活性最高。此外，百花蜜（MBr）对和有效。蜂蜜中的化合物，如溶菌酶样和酚酸，即香豆酸、咖啡酸、肉桂酸和丁香酸，在我们研究中测试的蜂蜜的健康益处特性中发挥了关键作用。
