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Biological control of yeast contamination of industrial foods by propolis.

ABSTRACT: Bee glue (Propolis, PR), mixture of beeswax and resin is collected from honeybee (Apis mellifera) of different plant parts. The antimicrobial potential of PR against food borne yeast was reported. The experiment was designed to examine the way of antimicrobial impact of PR on food borne yeasts (Cryptococcus laurentii and Candida famata) and its usage use as biological strategy for the preservation of soft foods against microbial spoilage. The study also highlights, the ability of ethanol and water- PR extracts, discouraged growth of tested yeast. Antifungal properties were also determined using electron microscope while biochemical analysis was determined using free and proteinic amino acid technique and oxidative enzymes were determined using HPLC analysis. Antioxidant enzymes were determined using ELISA assay. The highest effect was recorded on C. laurentii however, the lowest effect shows on C. famata. The electron microscopic studies clearly disclosed the effect of water PR distillate on the external shape and internal organs of some tested yeast e.g. C. laurentii and C. famata. The result indicated some differences on concentrations of bio-chemical analyses for these tested yeasts treated with 70% water- PR extracts of different food materials. Moreover, biochemical analysis results also reported that the treated yeast indicated natural preservative to food products and considered as best alternative to the (chemical) preservatives currently employed.

SUBMITTER: Alsayed MFS

PROVIDER: S-EPMC7042623 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature

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Biological control of yeast contamination of industrial foods by propolis.

Alsayed Mashail Fahd S MFS Hashem Abeer A Al-Hazzani Amal A AA Abd Allah Elsayed Fathi EF

Saudi journal of biological sciences 20200127 3

Bee glue (Propolis, PR), mixture of beeswax and resin is collected from honeybee (Apis mellifera) of different plant parts. The antimicrobial potential of PR against food borne yeast was reported. The experiment was designed to examine the way of antimicrobial impact of PR on food borne yeasts (Cryptococcus laurentii and Candida famata) and its usage use as biological strategy for the preservation of soft foods against microbial spoilage. The study also highlights, the abili ...[more]

PMID: 32127773

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Project description:Propolis is a resinous natural product produced by honeybees using beeswax and plant exudates. The chemical composition of propolis is highly complex, and varies with region and season. This inherent chemical variability presents several challenges to its standardisation and quality control. The present review was aimed at highlighting marker compounds for different types of propolis, produced by the species Apis mellifera, from different geographical origins and that display different biological activities, and to discuss strategies for quality control. Over 800 compounds have been reported in the different propolises such as temperate, tropical, birch, Mediterranean, and Pacific propolis; these mainly include alcohols, acids and their esters, benzofuranes, benzopyranes, chalcones, flavonoids and their esters, glycosides (flavonoid and diterpene), glycerol and its esters, lignans, phenylpropanoids, steroids, terpenes and terpenoids. Among these, flavonoids (> 140), terpenes and terpenoids (> 160) were major components. A broad range of biological activities, such as anti-oxidant, antimicrobial, anti-inflammatory, immunomodulatory, and anticancer activities, have been ascribed to propolis constituents, as well as the potential of these compounds to be biomarkers. Several analytical techniques, including non-separation and separation methods have been described in the literature for the quality control assessment of propolis. Mass spectrometry coupled with separation methods, followed by chemometric analysis of the data, was found to be a valuable tool for the profiling and classification of propolis samples, including (bio)marker identification. Due to the rampant chemotypic variability, a multiple-marker assessment strategy considering geographical and biological activity marker(s) with chemometric analysis may be a promising approach for propolis quality assessment.Supplementary informationThe online version contains supplementary material available at 10.1007/s11101-022-09816-1.

Dataset Information

Biological control of yeast contamination of industrial foods by propolis.

Publications

Biological control of yeast contamination of industrial foods by propolis.

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