ANTIBACTERIAL EFFECT OF ARGENTINIAN POLLENS AND HONEYS

M. Tejerina, M. Cabana, C. A. Sánchez, M. R. Benítez-Ahrendts
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Abstract

Honey and pollen are considered functional foods, due to their multiple properties since they have a great diversity of active principles according to their botanical origin. The aim of this work was to analyze the antimicrobial effect of pollens and honeys from different origins of Argentina against the antibiotic resistant Shigella flexneri, enteropathogenic Escherichia coli and Salmonella typhi. Honey samples showed a significant effect over the inhibition of them, being higher in Salmonella. Pollen inhibited Shigella and Salmonella and showed no effect on Escherichia. The concentration of total phenols was higher in pollen than in honey. The highest value observed in honey was 7.48 mg/L in a sample from Entre Rios, and it was 8.66 mg/L in pollen from Neuquen.
阿根廷花粉和蜂蜜的抗菌作用
蜂蜜和花粉被认为是功能性食品,因为它们具有多种特性,因为它们根据植物来源具有多种活性成分。本研究旨在分析阿根廷不同产地的花粉和蜂蜜对耐药的福氏志贺氏菌、致病性大肠杆菌和伤寒沙门氏菌的抑菌效果。蜂蜜样品对它们的抑制作用显著,对沙门氏菌的抑制作用更高。花粉对志贺氏菌和沙门氏菌有抑制作用,对埃希氏菌无抑制作用。花粉中总酚含量高于蜂蜜。在恩特雷里奥斯的蜂蜜样品中观察到的最高值为7.48 mg/L,在纽昆的花粉中观察到的最高值为8.66 mg/L。
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