The botanical sources, entomological proteome and antibiotic properties of wild honey

Antioxidant and antibacterial activity of Apis laboriosa honey against Salmonella enterica serovar Typhimurium

“…The moisture, ash, pH, glucose, fructose, sucrose, 5-HMF contents, total phenols and total flavonoids in these samples were significantly different and are labeled with different lowercase letters. The physicochemical parameters of MH1, MH2, and MH3 were the same as those in our previous report ( 24 ). There were 73 phenolic compounds ( Table 4 ), which spectrogram are shown in Supplementary Figure S1 .…”

“…Determinations of the moisture, ash, pH, glucose, fructose, sucrose and 5-HMF in ALH were performed according to the method of our earlier report ( 24 ). The total phenol and flavonoid contents were determined according to a previous method ( 35 ).…”

“…It was reported that ALH from Nepal has an antibacterial effect against S. aureus and E. coli ( 25 ). The differences in the antibacterial activity of ALH were attributed to differences in its botanical sources and entomological proteins ( 24 ). The antibacterial activity of ALH against Salmonella enterica serovar Typhimurium ( S. Typhimurium) is unknown.…”

Dual‐cooled microwave extraction of Foeniculum vulgare essential oil and its chemical composition and antibacterial activity: Comparison with hydrodistillation and conventional microwave

“…For the four indicator strains, S Typhimurium was the most sensitive bacteria to the fennel essential oil, followed by E coli , L monocytogenes and S aureus ( P < .05, Figure 3A). This discrepancy may be ascribed to the different properties of cell membrane surface of the strains 5,25,26 . Due to the lipophilic nature of the essential oil, it can pass through the cell membrane and mitochondria of bacteria, disturb the inside structure, as well as make them more permeable, which finally modify the activity of calcium channels and pH gradient and result in the death of cells 24,27 .…”

“…This discrepancy may be ascribed to the different properties of cell membrane surface of the strains. 5,25,26 Due to the lipophilic nature of the essential oil, it can pass through the cell membrane and mitochondria of bacteria, disturb the inside structure, as well as make them more permeable, which finally modify the activity of calcium channels and pH gradient and result in the death of cells. 24,27 Thus, the hydrophilic or hydrophobic characteristic of bacterial cell membrane determines its final response to essential oil.…”