Italian acacia honey exhibits lytic effects against the crayfish pathogensAphanomyces astaciandFusarium avenaceum

Abstract

Significance and Impact of the Study: The continuous spread of aquatic fungal disease as the 'crayfish plague' and the 'burn spot disease' has severe ecological and commercial repercussions. Critical factor to prevent further spread is the availability of effective antifungals possibility derived from local natural resources to use in innovative strategies of control and eradication of these diseases. This study provides relevant information about the in vitro anti-oomycete and antifungal activity of Italian acacia honey aqueous extracts against two highly infectious and dangerous pathogenic species, Aphanomyces astaci and Fusarium avenaceum, that are responsible for important crayfish diseases. AbstractThis study purpose was to evaluate the in vitro inhibitory properties of Italian acacia honey extracts against pathogenic aquatic oomycete/fungal isolates that cause different diseases in crayfish, resulting in an elevated mortality rate. The antimycotic activity of acacia honey aqueous extracts was evaluated against the strain UEF88662 of Aphanomyces astaci (oomycete) and the strain SMM2 of Fusarium avenaceum (fungus). The extracts preparation was carried out with water by a cheap, not complex and organic solvent-free procedure, with low environmental impact and the higher possibility of large-scale reproducibility. The anti-oomycete and antifungal activities were quantitatively evaluated by growth, survival and sporulation microbiological assays. The extracts displayed a dose-dependent inhibitory efficacy on oomycete and fungal growth and survival, as well as on the production of oomycete and fungal spores. Supported by future in vivo studies, our results encourage the use of natural extracts like honey as innovative tools to counteract mycotic infections.Letters in Applied Microbiology 68, 64--72

The in vitro and in vivo antibacterial activities of uniflorous honey from a medicinal plant, Scrophularia ningpoensis Hemsl., and characterization of its chemical profile with UPLC-MS/MS

“…Identification of antibacterial substances from honey has long been a hot topic, while the mode of action is rarely studied in depth (Sateriale et al, 2019;Bucekova et al, 2018;Bucekova et al, 2019;Poli et al, 2018;Wang et al, 2021).…”

In vitro Synergy of Polyphenolic Extracts From Honey, Myrtle and Pomegranate Against Oral Pathogens, S. mutans and R. dentocariosa

“…The amount of total polyphenols in the hydro-alcoholic extracts from honey, myrtle, and pomegranate, was determined by a colorimetric assay of Folin-Ciocalteu, as reported in Picariello et al (2016) and similarly to Sateriale et al (2019) . In brief, 0.5 mL of each extract and 2.5 mL of Folin reagent (0.2 mol L –1 ) were mixed.…”

“…The dilution ratio was 1:10 (w/v). The procedure of the hydro-alcoholic polyphenolic extracts production of acacia honey was similar to that described by Sateriale et al (2019), except for the extraction buffer, which was composed of ethanol and distilled water at 50% (v/v) instead of acidified water. The chemical-physical profile of Robinia pseudoacacia honey, including the concentration of polyphenols, flavonoids, and mineral elements, as well as the identification of major volatile molecules, was previously described in Colucci et al (2016).…”

Vine-Winery Byproducts as Precious Resource of Natural Antimicrobials: In Vitro Antibacterial and Antibiofilm Activity of Grape Pomace Extracts against Foodborne Pathogens

“…Growing scientific evidence suggests that polyphenolic molecules have the potential to exert important bioactive properties [ 9 , 10 ], including antimicrobial effects [ 11 ]. Several recent studies have shown how polyphenols extracted from different botanical matrices are able to exert significant in vitro antibacterial and antifungal activity in in vitro models and beneficial effects in in vivo systems [ 12 , 13 , 14 , 15 , 16 , 17 ]. Regarding waste from vine-winery chains, some studies have demonstrated the antibacterial potential of polyphenolic extracts from winemaking byproducts [ 18 , 19 ].…”