Antimicrobial activity of supernatants produced by bacteria isolated from Brazilian stingless bee’s larval food

Abstract

Background The discovery of new molecules with antimicrobial properties has been a promising approach, mainly when related to substances produced by bacteria. The use of substances produced by bees has evidenced the antimicrobial action in different types of organisms. Thus, the use of bacteria isolated from larval food of stingless bees opens the way for the identification of the new molecules. The effect of supernatants produced by these bacteria was evaluated for their ability to inhibit the growth of bacteria of clinical interest. Furthermore, their effects were evaluated when used in synergy with antibiotics available in the pharmaceutical industry. Results A few supernatants showed an inhibitory effect against susceptible and multiresistant strains in the PIC assay and the modulation assay. Emphasizing the inhibitory effect on multidrug-resistant strains, 7 showed an effect on multidrug-resistant Escherichia coli (APEC), Klebsiella pneumoniae carbapenemase (KPC), multidrug-resistant Pseudomonas aeruginosa, and multidrug-resistant Staphylococcus aureus (MRSA) in the PIC assay. Of the supernatants analyzed, some presented synergism for more than one species of multidrug-resistant bacteria. Nine had a synergistic effect with ampicillin on E. coli (APEC) or S. aureus (MRSA), 5 with penicillin G on E. coli (APEC) or KPC, and 3 with vancomycin on KPC. Conclusion In summary, the results indicate that supernatants produced from microorganisms can synthesize different classes of molecules with potent antibiotic activity against multiresistant bacteria. Thus, suggesting the use of these microorganisms for use clinical tests to isolate the molecules produced and their potential for use.

Antimicrobial activity of stingless bee honey (Tribe: Meliponini) on clinical and foodborne pathogens: A systematic review and meta‐analysis

“…Certain microbial species of the honey‐associated microbiome or other derivatives can produce postbiotic compounds able to control the growth of opportunistic pathogens of bees, as well as provide symbiotic benefits (Baharudin et al., 2021; de Paula et al., 2021; Ngalimat et al., 2019; Rosa et al., 2003; Santos et al., 2022). There is evidence of great diversity in the Meliponini ‐associated microbiota, such as viruses, bacteria, yeasts, and filamentous fungi (Echeverrigaray et al., 2021; Leonhardt & Kaltenpoth, 2014; Silva et al., 2017; Villegas‐Plazas et al., 2018).…”

“…There is evidence of great diversity in the Meliponini ‐associated microbiota, such as viruses, bacteria, yeasts, and filamentous fungi (Echeverrigaray et al., 2021; Leonhardt & Kaltenpoth, 2014; Silva et al., 2017; Villegas‐Plazas et al., 2018). The honey‐associated microbiome has been poorly characterized, even though the isolation of bacteria with potential probiotic effects has been reported, mainly Bacillota (Galperin et al., 2022; Oliphant et al., 2022), formerly known as Firmicutes (Pucciarelli et al., 2014; Santos et al., 2022; Shanks et al., 2017; Syed Yaacob et al., 2018; Tang et al., 2021), and Streptomyces species (Cambronero‐Heinrichs et al., 2019; Ngalimat et al., 2019; Promnuan et al., 2009). However, Kimoto‐Nira and Amano (2008) suggested that the antimicrobial activity of raw honey could adversely affect beneficial bacteria of the host such as lactic acid bacteria (Kimoto‐Nira & Amano, 2008).…”

“…Several studies are exploring the huge and diverse composition of chemical compounds present in stingless honey and derived products (such as propolis) aiming to identify antimicrobial agents with possible future applications in food and biomedical industries (Costa dos Santos et al, 2022;Dallagnol et al, 2022;Izabely Nunes Moreira et al, 2023;Mokaya et al, 2022;Ng et al, 2021;Pucholobek et al, 2022; dos Wu et al, 2022). However, the diversity of factors of this type of honey difficult their full characterization, such as physicochemical properties, geographic origins, melissopalynological origins, climate, phytochemical compounds concentration, species of stingless bees, and associated microbiome.…”

Green synthesis of silver nanoparticle using pollen extract from Tetragonisca angustula a stingless bee

“…Wells containing 200 μL of bacteria and LB were used as positive and negative controls for bacterial growth, respectively. The plate was incubated for 24 h at 37 °C ± 0.5 and bacterial growth was evaluated in a microtiter plate reader at 595 nm at 24 h [ 25 ].…”

“…Products from stingless bees constitute a source of biomolecules due to their unique composition, high nutritional value, and potential for biotechnological use [ 23 , 24 ]. The honey, geopropolis, and pollen from these bees have anticancer, antioxidant, anti-inflammatory, antimicrobial, among other actions [ 25 – 28 ]. Stingless bee pollen includes pollen grains collected by bees from diverse botanical sources, serving as a potent reservoir of antioxidants due to the presence of flavonoids and phenolic compounds.…”