Growth Biocontrol of Foodborne Pathogens and Spoilage Microorganisms of Food by Polish Propolis Extracts

被引:32
|
作者
Pobiega, Katarzyna [1 ]
Krasniewska, Karolina [1 ]
Przybyl, Jaroslaw L. [2 ]
Baczek, Katarzyna [2 ]
Zubernik, Joanna [3 ]
Witrowa-Rajchert, Dorota [3 ]
Gniewosz, Malgorzata [1 ]
机构
[1] Warsaw Univ Life Sci SGGW, Div Food Biotechnol & Microbiol, Dept Biotechnol Microbiol & Food Evaluat, Fac Food Sci, Nowoursynowska 159c, PL-02776 Warsaw, Poland
[2] Warsaw Univ Life Sci SGGW, Lab New Herbal Prod, Dept Vegetable & Med Plants, Fac Hort Biotechnol & Landscape Architecture, Nowoursynowska 159c, PL-02776 Warsaw, Poland
[3] Warsaw Univ Life Sci SGGW, Dept Food Engn & Proc Management, Fac Food Sci, Nowoursynowska 159c, PL-02776 Warsaw, Poland
来源
MOLECULES | 2019年 / 24卷 / 16期
关键词
propolis; antimicrobial activity; antioxidant activity; time-kill; bacteria; yeast; mold; ANTIMICROBIAL ACTIVITY; ANTIBACTERIAL ACTIVITY; CHEMICAL-COMPOSITION; QUALITY; IDENTIFICATION; ANTIFUNGAL; PROTECTION; FRUIT;
D O I
10.3390/molecules24162965
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Propolis is a natural mixture produced by bees from plant resin substances. This study focuses on the general characteristics of five samples of Polish extract propolis originating from agricultural areas. Chemical composition with high performance liquid chromatography-diode array detector method, total content of flavonoids and polyphenols, and antioxidative activity were determined in the ethanol extracts of propolis (EEP) samples. Minimum inhibitory concentration (MIC), minimum bactericidal/fungicidal concentration (MBC/MFC) and time-kill curves were studied for foodborne pathogens and food spoilage microorganisms. In EEPs the predominant flavonoid compounds were pinocembrin, chrysin, pinobanksin, apigenin, and kaempferol and the predominant phenolic acids were p-coumaric acid, ferulic acid, and caffeic acid. A strong antioxidative action of propolis in vitro was observed (IC50 for DPPH radical was at the level of 0.9-2.1 mu g/mL). EEPs had MIC values for bacteria in the range of 1-16 mg/mL, whereas MIC for fungi ranged from 2 to 32 mg/mL. Extract of propolis originating from southern Poland was distinguished by higher content of bioactive components, and stronger antioxidative and antimicrobial activity than EPPs from the remaining areas of Poland. The results indicate the possibility of applying ethanol extracts from Polish propolis to protect food against microbiological spoilage.
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页数:17
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