Possible correlation among osmophilic bacteria, levan yield, and the probiotic activity of three bacterial honey isolates

Wahab, Walaa A. Abdel; Saleh, Shireen A.A.; Karam, Eman A.; Mansour, Nabil; Esawy, Mona A.

doi:10.1016/j.bcab.2018.04.006

Cited by 13 publications

(7 citation statements)

References 40 publications

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“…In another study, Lee and Lee [ 30 ] isolated 327 strains of bacteria from seven Korean honeys and found 109 of them (33.3%) as active against five foodborne pathogens. Wahab and et al [ 31 ] isolated three strains of Bacillus spp. from African honeys (one from Nigeria and two from Egypt) that effectively produced metabolites with an antibacterial activity against 13 indicator microorganisms, including important human and animals pathogens: S. aureus, E. coli, Salmonella typhimurium , P. aeruginosa , C. albicans and Aspergillus niger.…”

Section: Discussionmentioning

confidence: 99%

The Antimicrobial Potential of Bacteria Isolated from Honey Samples Produced in the Apiaries Located in Pomeranian Voivodeship in Northern Poland

Pajor

Worobo

Milewski

et al. 2018

IJERPH

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The principal objective of this study was to determine whether the honeys produced in apiaries located in Pomeranian Voivodeship (Northern Poland) contain bacteria producing metabolites with growth inhibition potential against important human and animal pathogens. The pathogens included Staphylococcus aurues, Staphyloccocus epidermidis, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Candida albicans. From 12 samples of honey, 163 strains of bacteria were isolated. Activity against reference staphylococci: S. aurues ATCC 25923; S. aureus ATCC 29213; S. epidermidis 12228 was observed in 33 (20.3%), 38 (23.3%), and 41 (25.1%) isolates, respectively. High inhibitory activity was also found against Listeria monocytogenes ATCC 7644 in 34 strains (20.9%). Activity against Candida albicans ATCC 10231 and especially Gram-negative bacteria: Pseudomonas aeruginosa ATCC 27857 and Escherichia coli ATCC 25922 was rarely observed. Production of metabolites exhibiting activity against the three pathogens mentioned above was confirmed for 13 (7.8%), 3 (1.8%), and 2 (1.2%) isolates, respectively. Forty-six isolates were selected for further analysis. Within this group, metabolites synthesized by 18 producing strains (39.13%) inhibited growth of only one of the reference strains of pathogenic microorganisms. However, 14 (30.44%), 8 (17.39%), and 6 (13.04%) strains produced agents active against three, two, and four pathogens, respectively. Sequencing of the 16S rRNA gene revealed that 80.4% of these 46 producing strains belong to the genus Bacillus. However, some producing strains belonging to the genus of Peanibacillus, Lysinibacillus, Microbacterium, and Staphylococcus were also identified. Furthermore, the analysis of the sequences of 16S rRNA, as well as RAPD-PCR, exhibited a significant diversity in the strains tested, even in the case of bacteria isolated from the same honey (and classified to the same genus, usually Bacillus spp.). This observation suggests environmental origin (nectar, water, or pollen) of the producing strains. The research carried out confirmed that honey produced in Northern Poland is a promising source of strains of bacteria producing metabolites with antimicrobial activity.

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Section: Discussionmentioning

confidence: 99%

The Antimicrobial Potential of Bacteria Isolated from Honey Samples Produced in the Apiaries Located in Pomeranian Voivodeship in Northern Poland

Pajor

Worobo

Milewski

et al. 2018

IJERPH

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“…During the evaluation period, all strains conferred resistance to 1% bile salt, and B. megaterium were found to possess outstanding resistance to relatively low pH for 4 h which was beyond the normal time transition of food in the stomach which is between 2 to 3 h. B. subtilis and B. megaterium , which performed better compared to Lactobacillus sp., were found to be significant probiotic candidates since no virulence genes were detected in them, thus may be deemed secure for future implementation [ 45 ]. B. subtilis was also isolated from different types of honey such as the mountain and persimmon honey, along with another species B. endophyticus [ 46 ]. The B. subtilis was more tolerant to acidity at pH 2 in comparison to B. endophyticus after 24 h of treatment.…”

Section: Probiotic Properties Of Honey Bees and Honeymentioning

confidence: 99%

“…Bile salt resistance analyses are required to evaluate the capacity of the isolates to survive in the gastrointestinal tract, examples are the resistance to 0.3 and 0.7% bile salt. The absence of the hemolytic enterotoxin gene and the positive susceptibility to antibiotics showed that certain safety criteria for future application have been met, particularly in the food and pharmaceutical industries [ 46 ]. One Bacillus sp.…”

Section: Probiotic Properties Of Honey Bees and Honeymentioning

confidence: 99%

A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products

Mustar

Ibrahim

2022

Foods

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Honey bees and honey, have been the subject of study for decades due to their importance in improving health. At times, some of the probiotics may be transferred to the honey stored in the honeycomb. Consumers may benefit from consuming live-probiotics honey, which can aid in suppressing the reproduction of pathogens in their digestive system. Prebiotics, on the other hand, are mainly carbohydrates that promote the growth of native microflora probiotics in the digestive tract to maintain a healthy environment and improve the gut performance of the host. Therefore, this narrative review aims to present and analyze ten years’ worth of information on the probiotic and prebiotic potential of honey bees and honey since not many review articles were found discussing this topic. Results showed that not many studies have been performed on the probiotic and prebiotic aspects of honey bees and honey. If further research is conducted, isolated probiotics from the bee’s gut combined with honey’s prebiotic properties can be manipulated as potential sources of probiotics and prebiotics for human and animal benefits since they appear to be interrelated and function in symbiosis.

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“…Most kinds of honey produced in Iran have a moisture content of less than 17%, and only honeys from humid regions and forests in the north of the country, such as citrus honey and humid honey, or unripe honeys, have more moisture, and there is a possibility of fermentation. The antimicrobial rate of each industrial honey sample was measured based on the recent study conducted by Wahab et al (2018).…”

Section: Antimicrobial Propertiesmentioning

confidence: 99%

Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process

Rabbani,

Anvar,

Allahyaribeik

et al. 2024

Food Science & Nutrition

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This experiment aimed to assess the effects of ultrasound techniques on the quality of Iranian industrial honey. Honey samples were subjected to ultrasound waves at different frequencies and various parameters. The results showed that both ultrasound treatments (30 or 42 kHz) changed the physical, biochemical, antioxidant, and antibacterial characteristics of honey. Ultrasound treatments at 20 or 45°C for 1, 5, or 10 min reduced moisture, acidity, sugars, ABTS levels, 5‐hydroxymethylfurfural content, clostridium, aerobic mesophilic bacteria count, and osmophile count while increasing diastase, phenol, and proline levels. Ultrasound treatment of honey samples at 30 and 42 kHz and different temperatures for varying durations led to a decrease in acidity after 90 and 180 days. Treating honey samples with 42 kHz ultrasound at 45°C for 10 min led to a significant reduction in the amount of reducing sugar. Ultrasonication at different frequencies and temperatures led to higher levels of phenol, ABTS, and proline production, along with a considerable decrease in the total count of aerobic mesophilic bacteria. Our study unveils the potential of ultrasonication to enhance honey quality through multifaceted improvements. Treatment significantly augmented phenolic content and antioxidant capacity, opening avenues for novel honey preservation and quality enhancement strategies. Additionally, ultrasonication effectively controlled honey crystallization while simultaneously improving biochemical, antioxidant, and antibacterial properties. This demonstrates its potential as a comprehensive strategy for honey quality improvement.

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Possible correlation among osmophilic bacteria, levan yield, and the probiotic activity of three bacterial honey isolates

Cited by 13 publications

References 40 publications

The Antimicrobial Potential of Bacteria Isolated from Honey Samples Produced in the Apiaries Located in Pomeranian Voivodeship in Northern Poland

The Antimicrobial Potential of Bacteria Isolated from Honey Samples Produced in the Apiaries Located in Pomeranian Voivodeship in Northern Poland

A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products

Effect of ultrasound technique to improve quality of Iranian industrial honey by controlling crystallization process

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