蜜露蜂蜜是具有抗菌和益生菌特性的细菌宝库

Dorota Grabek-Lejko, Mariusz Worek
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引用次数: 0

摘要

这项研究的目的是从波兰采集的蜜露蜂蜜中分离、鉴定和评估细菌的抗菌和益生菌潜力。对分离菌(来自 10 个蜂蜜样本的 189 个菌落)进行了抗金黄色葡萄球菌、蜡样芽孢杆菌、大肠杆菌和小肠耶尔森菌的抗菌活性评估,然后通过 MALDI-TOF-MS 进行鉴定。对抗菌能力最强的分离菌进行了益生菌潜力筛选。从蜂蜜中分离出的细菌总数不超过 2.5 × 102 CFU/mL。鉴定出的主要细菌为枯草芽孢杆菌(Bacillus pumilus/altitudinis)、地衣芽孢杆菌(B. licheniformis)和蜡样芽孢杆菌(Bacillus cereus)。近 16% 的分离物对三种致病菌具有抗菌潜力,超过 20% 的分离物对两种致病菌具有抗菌潜力,而近 34% 的分离物对任何致病菌都没有抑制作用。在胃肠道条件下,暴露于胆盐 4 小时后,分离物的存活率较高(66.66% 的分离物存活率大于 60%),而在 pH 值为 2.0 时,分离物的存活率较低(44% 的分离物存活率大于 50%)。抗性最强的分离物 B. pumilus/altitudinis 在低 pH 值条件下存活率为 77%,在胆盐条件下存活率为 108%。这些结果证实,蜜露蜂蜜是一个很有潜力的细菌宝库,它能产生具有抗菌和益生潜力的代谢物。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Honeydew Honey as a Reservoir of Bacteria with Antibacterial and Probiotic Properties
The purpose of this study was to isolate, identify, and evaluate the antibacterial and probiotic potential of bacteria from honeydew honey collected in Poland. Isolates (189 colonies from 10 honey samples) were evaluated for their antimicrobial activity against Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Yersinia enterocolitica, and then identified by MALDI-TOF-MS. The isolates with the greatest antimicrobial properties were screened for their probiotic potential. The total number of bacteria isolated from honey did not exceed the value of 2.5 × 102 CFU/mL. The Bacillus pumilus/altitudinis, B. licheniformis, and Bacillus cereus groups were the dominant identified bacteria. Almost 16% of the isolates expressed antibacterial potential against three pathogenic bacteria, over 20% against two, while almost 34% of the isolates did not inhibit any. The survival rate of the isolates under gastrointestinal tract conditions was higher after 4 h of exposure to bile salts (>60% survival rate for 66.66% of the isolates), while at pH 2.0, it was lower (>50% survival rate for 44% of the isolates). The most resistant isolate B. pumilus/altitudinis survived at a rate of 77% at low pH and 108% with bile salts. These results confirmed that honeydew honey is a promising reservoir of bacteria that produces metabolites with antimicrobial and probiotic potential.
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