Antioxidant Activity of Aqueous and Buffer Extracts of Fresh and Freeze-Dried Royal jelly and Their Antibacterial Effects on Human Oral and Enteral Bacteria
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Article Type:
Research/Original Article (دارای رتبه معتبر)
Abstract:

Royal Jelly (RJ) has long been used to treat diseases and, particularly, infections. In the present study, attempts have been made to measure the antioxidative and antimicrobial effects of Royal Jelly on oral bacteria, including Streptococcus (mutans, epidermidis), Staphylococcus aureus, and gastro-intestinal bacteria (Streptococcus salivarius, Escherichia coli). At first, the researchers investigated the effect of a water and phosphate buffer-based solvent for the extraction of phenolic compounds and antioxidative extracts obtained from two different samples of Royal Jelly (Fresh Iranian RJ, Freeze-dried Iranian RJ). The antimicrobial properties of the 10, 15, 20, 25 and 30 % water and phosphate buffer -based solvent were measured using micro broth dilution test for assessing of (Minimum Inhibitory Concentration) and Disk Diffusion test for assessing of diameter of inhibition zone. The results showed that the highest amounts of phenolic compounds were related to the Freeze-dried Iranian RJ sample. Comparing the scavenging property of the antioxidants in the samples revealed that the highest and the lowest values of this property at all investigated concentration levels were to freeze- dried RJ and Fresh Iranian RJ, respectively. The investigation of the antimicrobial properties of the samples also showed that the most affected bacterium at different concentrations of water and phosphate buffer-based extract RJ was Streptococcus mutans and the most resistant was E. coli. Regarding the buffer concentrations of the samples, the obtained results were similar to those of water-extract samples. The highest MIC value was obtained for E. coli. Therefore, RJ can be regarded as a natural source of antioxidants due to the presence of phenolic compounds in it.

Language:
Persian
Published:
Journal of Innovation in food science and technology, Volume:12 Issue: 46, 2020
Pages:
165 to 177
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