Sánchez-Martín Vanesa, López-Parra Marta B, Iriondo-DeHond Amaia, Wojdyło Aneta, Michalska-Ciechanowska Anna, Haza Ana I, Morales Paloma, Del Castillo María Dolores
Instituto de Investigación en Ciencias de la Alimentación, Consejo Superior de Investigaciones Científicas (CSIC)-Universidad Autónoma de Madrid (UAM), 28049 Madrid, Spain.
Departamento de Nutrición y Ciencia de los Alimentos, Sección Departamental de Nutrición y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.
Pharmaceuticals (Basel). 2025 Jul 1;18(7):988. doi: 10.3390/ph18070988.
Natural products such as honey and propolis have been widely studied for their antimicrobial properties. Combining these substances has shown synergistic effects against foodborne pathogens and has also demonstrated promising results in previous applications on fermented meat products. This study evaluated the antibacterial potential of Spanish thyme ( spp.) and chestnut () honeys, enriched with 10% ethanolic extract of propolis, against two major foodborne pathogens: and . Antibacterial activity was assessed using broth microdilution assays and colony-forming unit (CFU) counts. The phenolic composition of the most active samples was characterized by LC-MS-Q/TOF and UPLC-PDA to identify and quantify the bioactive compounds. All samples exhibited differential responses depending on the pathogen, with being the most susceptible. Propolis addition significantly enhanced the bactericidal response of honey against and ( < 0.05). This effect correlated with higher levels of antimicrobial phenolic compounds, particularly cinnamic acid derivatives, pinobanksin-3--hexanoside, sakuranetin, quercetin, and quercetin-3,7-dimethyl ether. These findings support the synergistic antibacterial potential of honey-propolis combinations, highlighting their application as natural preservatives for reducing the risk of foodborne diseases, as well as bioactive ingredients in nutraceutical formulations with antibacterial properties and additional health benefits.
蜂蜜和蜂胶等天然产物因其抗菌特性而受到广泛研究。将这些物质结合使用已显示出对食源性病原体的协同作用，并且在先前对发酵肉制品的应用中也取得了有前景的结果。本研究评估了添加10%蜂胶乙醇提取物的西班牙百里香蜂蜜和板栗蜂蜜对两种主要食源性病原体（[具体病原体1]和[具体病原体2]）的抗菌潜力。使用肉汤微量稀释法和菌落形成单位（CFU）计数来评估抗菌活性。通过液相色谱-质谱联用仪-四极杆飞行时间质谱（LC-MS-Q/TOF）和超高效液相色谱-光电二极管阵列检测法（UPLC-PDA）对活性最高的样品的酚类成分进行表征，以鉴定和定量生物活性化合物。所有样品根据病原体的不同表现出不同的反应，[具体病原体1]最为敏感。添加蜂胶显著增强了蜂蜜对[具体病原体1]和[具体病原体2]的杀菌反应（P < 0.05）。这种效果与较高水平的抗菌酚类化合物相关联，特别是肉桂酸衍生物、松属素-3-β-己糖苷、樱花素、槲皮素和槲皮素-3,7-二甲醚。这些发现支持了蜂蜜-蜂胶组合的协同抗菌潜力，突出了它们作为天然防腐剂以降低食源性疾病风险的应用，以及作为具有抗菌特性和额外健康益处的营养保健品配方中的生物活性成分。
