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Effect of Erica sp. Honey against Microorganisms of Clinical Importance: Study of the Factors Underlying this Biological Activity
This study aimed to determine the factors (phenolic compounds, flavonoids, sugars or H(2)O(2)) that contribute the most to the antimicrobial activity of heather honey samples against four yeasts and four bacteria with medical importance. To discard the effect of H(2)O(2) in the antimicrobial activit...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2013
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269728/ https://www.ncbi.nlm.nih.gov/pubmed/23579991 http://dx.doi.org/10.3390/molecules18044233 |
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author | Feás, Xesus Iglesias, Antonio Rodrigues, Sandra Estevinho, Leticia M. |
author_facet | Feás, Xesus Iglesias, Antonio Rodrigues, Sandra Estevinho, Leticia M. |
author_sort | Feás, Xesus |
collection | PubMed |
description | This study aimed to determine the factors (phenolic compounds, flavonoids, sugars or H(2)O(2)) that contribute the most to the antimicrobial activity of heather honey samples against four yeasts and four bacteria with medical importance. To discard the effect of H(2)O(2) in the antimicrobial activity, catalase was added. To evaluate the osmotic pressure’s effect, artificial honey was also used. Phenolic compounds and flavonoids were determined and Pearson’s correlation analysis was performed to assess whether these correlated with antimicrobial activity. The amount of phenolic compounds ranged from 630.89 ± 5.21 GAE kg(−1) to 718.92 ± 4.41 GAE kg(−1), while the flavonoids varied between 450.72 ± 5.67 CAE kg(−1) and 673.98 ± 4.33 CAE kg(−1). For the bacteria, the minimum inhibitory concentration (MIC) of the honey without catalase ranged from 1.01 ± 0.50% to 10.00 ± 4.72% and was between 2.00 ± 0.94% and 13.27 ± 5.23% for honey with catalase. Concerning the yeasts, the MICs was between 13.16 ± 4.08% and 20.00 ± 5.09% for honey without catalase and between 14.95 ± 4.16% and 25.67 ± 5.50% for honey with catalase. The elucidation of the antimicrobial factors and action mechanisms is essential for the correct use of honey in therapeutic applications. |
format | Online Article Text |
id | pubmed-6269728 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2013 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62697282018-12-14 Effect of Erica sp. Honey against Microorganisms of Clinical Importance: Study of the Factors Underlying this Biological Activity Feás, Xesus Iglesias, Antonio Rodrigues, Sandra Estevinho, Leticia M. Molecules Article This study aimed to determine the factors (phenolic compounds, flavonoids, sugars or H(2)O(2)) that contribute the most to the antimicrobial activity of heather honey samples against four yeasts and four bacteria with medical importance. To discard the effect of H(2)O(2) in the antimicrobial activity, catalase was added. To evaluate the osmotic pressure’s effect, artificial honey was also used. Phenolic compounds and flavonoids were determined and Pearson’s correlation analysis was performed to assess whether these correlated with antimicrobial activity. The amount of phenolic compounds ranged from 630.89 ± 5.21 GAE kg(−1) to 718.92 ± 4.41 GAE kg(−1), while the flavonoids varied between 450.72 ± 5.67 CAE kg(−1) and 673.98 ± 4.33 CAE kg(−1). For the bacteria, the minimum inhibitory concentration (MIC) of the honey without catalase ranged from 1.01 ± 0.50% to 10.00 ± 4.72% and was between 2.00 ± 0.94% and 13.27 ± 5.23% for honey with catalase. Concerning the yeasts, the MICs was between 13.16 ± 4.08% and 20.00 ± 5.09% for honey without catalase and between 14.95 ± 4.16% and 25.67 ± 5.50% for honey with catalase. The elucidation of the antimicrobial factors and action mechanisms is essential for the correct use of honey in therapeutic applications. MDPI 2013-04-11 /pmc/articles/PMC6269728/ /pubmed/23579991 http://dx.doi.org/10.3390/molecules18044233 Text en © 2013 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
spellingShingle | Article Feás, Xesus Iglesias, Antonio Rodrigues, Sandra Estevinho, Leticia M. Effect of Erica sp. Honey against Microorganisms of Clinical Importance: Study of the Factors Underlying this Biological Activity |
title | Effect of Erica sp. Honey against Microorganisms of Clinical Importance: Study of the Factors Underlying this Biological Activity |
title_full | Effect of Erica sp. Honey against Microorganisms of Clinical Importance: Study of the Factors Underlying this Biological Activity |
title_fullStr | Effect of Erica sp. Honey against Microorganisms of Clinical Importance: Study of the Factors Underlying this Biological Activity |
title_full_unstemmed | Effect of Erica sp. Honey against Microorganisms of Clinical Importance: Study of the Factors Underlying this Biological Activity |
title_short | Effect of Erica sp. Honey against Microorganisms of Clinical Importance: Study of the Factors Underlying this Biological Activity |
title_sort | effect of erica sp. honey against microorganisms of clinical importance: study of the factors underlying this biological activity |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269728/ https://www.ncbi.nlm.nih.gov/pubmed/23579991 http://dx.doi.org/10.3390/molecules18044233 |
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