This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and
|
|
- Allan Blair
- 5 years ago
- Views:
Transcription
1 This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier s archiving and manuscript policies are encouraged to visit:
2 Food Chemistry 126 (2011) Contents lists available at ScienceDirect Food Chemistry journal homepage: Storage-induced chemical changes in active components of honey de-regulate its antibacterial activity Katrina Brudzynski, Linda Kim Brock University, St. Catharines, Ontario, Canada L2S 3A1 article info abstract Article history: Received 6 August 2010 Received in revised form 19 October 2010 Accepted 25 November 2010 Available online 2 December 2010 Keywords: Honey antibacterial activity Storage Escherichia coli Bacillus subtilis MIC 90 Colour UV-absorbing compounds Melanoidins To elucidate reasons for the observed variability in the antibacterial activity of honeys, we analysed a causal relationship between (a) honey floral sources and the activity and (b) the effect of honey storage on stability of compounds conferring this activity. Honeys from diverse floral sources were screened against Escherichia coli (ATCC 14948) and Bacillus subtilis (ATCC 6633) using the broth microdilution method. Among active honeys, 37% originated from buckwheat, 18% from clover and 12% from blueberry, indicating that these floral sources produced phytochemical(s) that inhibited bacterial growth. The stability of the putative phytochemical(s) was analysed in active honeys (MIC % v/v) by measuring the activity every 3 6 months for a period of 1 3 years. A sharp decline in activity against both bacteria was observed in the first 3 6 months of storage. The decline coincided with major changes in chemical composition of honeys which included a significant change in colour (p < ), extremely significant change in concentration of UV-absorbing compounds (p < ) and appearance of melanoidins. While these changes reduced E. coli sensitivity to honey, it rendered B. subtilis completely insensitive. Thus, the data indicates that the presence of phytochemical(s) conferring the antibacterial activity is sensitive to storage. The de-regulation of the antibacterial activity with the concomitant appearance of melanoidins suggests that the active phytochemical components might be sequestered into melanoidin aggregates, losing their function. Crown Copyright Ó 2010 Published by Elsevier Ltd. All rights reserved. 1. Introduction Honey has been shown to efficiently inhibit bacterial growth in vitro and in vivo. This functional property has been found in a variety of honeys of diverse botanical origin and from a variety of geographical locations (Allen, Molan, & Reid, 1991; Ceyhan & Ugur, 2001; Lusby, Coombes, & Wilkinson, 2005; Mundo, Padilla-Zakour, & Worobo, 2004; Wilkinson & Cavanagh, 2005). The first laboratory and clinical studies on antibacterial activity were performed on a specific variety of honey, manuka honey, originated from Leptospermum scoparium and ericoides of New Zealand and Australia. These studies uncovered the unexpectedly potent antibacterial activity of Leptospermum spp. honeys and allowed for establishment a spectrum of bacteria that were sensitive to their action (Blair, Cokcetin, Harry, & Carter, 2009; Cooper, Molan, & Harding, 2002; Molan, 1992a, 1992b; Willix, Molan, & Harfoot, 1992). The research initiated worldwide search for other honey varieties which display antibacterial activity, specifically among types of ethnic honeys Corresponding author. Address: Department of Biological Sciences, Brock University, 500 Glenridge Avenue, St. Catharines, Ontario, Canada L2S 3A1. Tel.: x5035; fax: address: kbrudzynski@brocku.ca (K. Brudzynski). including Indian jambhul (Syzygium cumini) honey (Subrahmanyam et al., 2001), Malaysian tualang (Tan et al., 2009) and gelam honeys (Aljadi, Kamaruddin, Jamal, & Yassim, 2000), Turkish honey from Anatolia (Kucuk et al., 2007) and honeys from different geographical regions such as North America and Europe (Brudzynski, 2006; Miorin, Levy, Custodio, Bretz, & Marcucci, 2003; Mundo et al., 2004; Taormina, Niemira, & Beuchat, 2001). Most of honey varieties showed either no activity or activities below that observed in honeys originated from Leptospermum spp. The intrinsic characteristic of honeys, e.g. high osmolarity, low water activity, low ph, production of hydrogen peroxide, although involved in antibacterial action, are common properties for all honeys and could not explain the variability in activity between honeys. From surveys of antibacterial activity in different honeys, it became clear that a phytochemical composition of honeys was responsible for the degree of bacteriostatic and bactericidal action (Allen et al., 1991; Ceyhan & Ugur, 2001; Lusby et al., 2005; Mundo et al., 2004; Wilkinson & Cavanagh, In the early studies, candidates for the active principal components were search among polyphenols; phenolic acids (Aljadi & Yusoff, 2003), and their derivatives (methyl syringate) (Russell, Molan, Wilkins, & Holland, 1990; Weston, Brocklebank, & Lu, 2000), aromatic acids and flavonoids (Bogdanov, 1997), hydrogen peroxide (Bang, Bunting, & Molan, 2003; Brudzynski, 2006;) and /$ - see front matter Crown Copyright Ó 2010 Published by Elsevier Ltd. All rights reserved. doi: /j.foodchem
3 1156 K. Brudzynski, L. Kim / Food Chemistry 126 (2011) recently, the Maillard reaction products (Brudzynski & Miotto, 2010a, 2010b). The Maillard reactions between amino groups of amino acids/proteins and reducing sugars, leads to formation of, among other molecules, a-dicarbonyl compounds such as glyoxal and methylglyoxal (Adams et al., 2008; Mavric, Wittmann, Barth, & Henle, 2008; Stephens et al., 2010). The observed strong relationship between the concentration of methylglyoxal and antibacterial activity of honeys of Leptospermum spp. origin pointed to this molecule as being the potential active principle for manuka honey. However, variability in the antibacterial activity that has been observed among honeys can not be solely related to the differences in the phytochemical composition. For example, differences in the antibacterial activity were observed within manuka honeys, ranging from totally inactive to highly active honeys, although these honeys all derived from the same Leptospermum spp. Thus, other factors and/or chemical processes might play a role in a final antibacterial potency. It has been long recognised that seasonal variations, post-harvest handling of honeys and their storage conditions influence quality of honey. In this study we assessed contribution of two factors to the variability in the antibacterial activity of Canadian honeys: botanical origin of honey and storage time. 2. Materials and methods 2.1. Honeys Honeys were donated by beekeepers and included both commercial (pasteurised) and apiary (raw) samples. Over 174 samples of honey were collected from the following Canadian provinces: Ontario-, Manitoba-, Alberta-, British Columbia during the seasons. Upon arrival at the laboratory, honey samples were assigned a number and analysed for colour, Brix, and ph. Honey samples were divided into portions and stored at room temperature in the dark Determination of honey colour Honey colour was determined spectrophotometrically by measuring the net absorbance at (A 560 A 720 )(Huidobro & Simal, 1984) Determination of Maillard reaction content The melanoidin content was assessed spectrophotometrically as net absorbance at (A 450 A 720 )(Ramonaityte, Keriene, Adams, Tehrani, & De Kimpe, 2009) using Ultrospec 3100 Pro, GE Healthcare. The melanoidin content was in absorption units (au) Determination of the content of UV-absorbing compounds in honey The quantitative and qualitative data on the levels of UVabsorbing compounds were obtained from the absorbance spectrum profiles of honey scanned at wavelengths nm. Honeys were two-fold serially diluted with water and the concentration of UV-absorbing compounds was determined from the area-under the curve (AUC) for each dilution. Absorbencies of the honey dilutions were analysed in 1 cm path-length quartz cells using a spectrophotometer Ultrospec 3100 Pro equipped with SWIFT II wavescan software. The concentrations were expressed in arbitrary units as the AUC units Antibacterial activity Standard strains of Bacillus subtilis (ATCC 6633) and Escherichia coli (ATCC 14948) were purchased from Ward s Natural Science Ltd. (St. Catharines, ON, Canada) Preparation of working inoculum Each of the bacterial strains was inoculated into Mueller Hinton Broth (MHB)(Difco Laboratories) and incubated overnight in a shaking water bath at 37 C. Overnight culture were diluted with the broth to the equivalent of 0.5 MacFarland standard (approximately.10 8 cfu/ml) measured spectrophotometrically at A 600 nm Antibacterial assay The antibacterial activity of honeys was determined using a broth microdilution assay in a 96-well microplate format. Serial two-fold dilutions of honey were prepared by mixing 110 ul of honey with 110 ul of inoculated broth (10 6 cfu/ml final concentrations for each of microorganisms) and transferring from row A to row H of a microplate. Row G contained only inoculum and served as a positive control. Row H contained sterile MHB and served as a blank. After overnight incubation of plates at 37 C in a shaking waterbath, bacterial growth was measured at A 595 nm using the Synergy HT multi-detection microplate reader (Synergy HT, Bio-Tek Instruments, Winooski, Vt). The contribution of colour of honeys to the absorption was corrected by subtracting the absorbance of wells before (zero time) and after overnight incubation. Statistical analysis and dose response curve were obtained using K4 software Determination of minimum inhibitory concentration (MIC) The absorbance readings obtained from the dose-response curve were used to construct growth inhibition profiles (GIPs) using the following formula: %growth inhibition ¼ A control A experimental A control 100 The minimal inhibitory concentrations (MIC 90 ) were determined from the growth inhibition profiles curves and represented the lowest concentration of the honeys that inhibited the bacterial growth by 90% as measured by the absorbance at A 595 nm Monitoring changes in honeys during storage Upon arrival to the laboratory, honeys were divided into portions and stored at room temperature (approximately 24 C) in a dark, dry place for 1 3 years. Every 3 6 months, a portion of honey was analysed for its antibacterial activity, honey colour, the content of UV absorbing compounds and the content of the Maillard reaction products Statistical analysis Analyses were performed using the statistical program Graph- Pad Instat version (GraphPad Software Inc.). Data were analysed using a one-way ANOVA with subsequent Tukey Kramer Multiple Comparison test or an unpaired t-test. Differences between means were considered to be significant at p < 0.05.
4 K. Brudzynski, L. Kim / Food Chemistry 126 (2011) Results 3.1. Large-scale screening of Canadian honeys for antibacterial activity The purpose of large-scale screening of Canadian honeys of different botanical origin was two-fold: (1) to provide evidence that one of the main factors responsible for the observed variability in the antibacterial activity is the botanical source of honey, i.e. the differences in the chemical composition of nectars and (2) to identify botanical sources which would provide honey with high antibacterial activity in a reproducible way. Active honeys selected from the pool of screened honeys were used in further experiments to monitor changes in their activity during their storage. To define the link between antibacterial activity and floral variety of honeys, 177 Canadian honeys were screened for their bacteriostatic activities against E. coli (ATTC 14948) and B. subtilis (ATTC 6633) using a broth microdilution assay. The growth inhibitory action of honeys against these two representatives of Gram-positive and Gram-negative bacteria varied from MIC 90 of % v/v (Fig. 1A and B). To eliminate the non-specific contribution of osmolarity to the antibacterial action of honey, the MIC 90 values of honeys were compared to those of an artificial honey, (38.4% fructose and 30.3% glucose dissolved in sterile water). Since the artificial honey inhibited bacterial growth at MIC 90 25% v/v, the obtained results indicated that the bacteriostatic effect observed in low and medium active honeys (almost 60% of tested honeys) might simply result from honey osmolarity (Fig. 1A and B). Among honeys possessing higher MIC 90 values than that of a sugar solution, were buckwheat (37%), sweet clover (18%), blueberry (12%) and wildflower honeys (10%) (Fig. 2). The floral source of honey appeared to be the dominant factor in providing honey of high antibacterial activity. Therefore, these varietal differences in the antibacterial activity were interpreted as being due to variability in the content of phytochemicals influencing this activity. Importantly, we observed the differences in sensitivities of B. subtilis (Gram-positive) and E. coli (Gram-negative) bacteria to different honeys. B. subtilis was consistently less sensitive to the growth inhibitory action of Canadian honeys (Fig. 1). These data support our previous observations on different susceptibility of these two bacteria to Canadian honeys (Brudzynski, 2006). In contrast, manuka honeys of Leptospermum spp. origin showed higher bacteriostatic action against Gram-positive bacteria (Cooper et al., 2002; Lusby et al., 2005; Willix et al., 1992). Thus, these results suggest that Canadian honeys originating from buckwheat, sweet clover, blueberry and wildflower possess phytochemical(s) that inhibited bacterial growth. The observed differences in bacterial susceptibilities to honey actions suggest that phytochemicals involved in anti-proliferative effects on B. subtilis and E. coli, either are of different chemical nature or they differ in the mechanism of their action. Fig. 1. (A and B) Variability in the antibacterial activity of Canadian honeys originated from different botanical sources. Red colour: MIC 90 against E. coli, black colour: MIC 90 against B. subtilis. (For interpretation of the references to colours in this figure legend, the reader is referred to the web version of this papar.)
5 1158 K. Brudzynski, L. Kim / Food Chemistry 126 (2011) Fig. 2. Relationship between the level of antibacterial activity against E. coli and honey floral origin. Representation of honeys with MIC 90 values higher than that of a sugar solution. (MIC 90 < 25%) Reduction of antibacterial activity with honey storage The differences in the chemical compositions, i.e. the presence and concentration of active components, are not the only source of variability in antibacterial activity of honeys. We thought that the chemical stability of active components might be a critical factor for maintaining the activity at the same level during storage. To investigate this relationship, levels of the antibacterial activity of honeys were analysed every 3 6 months for a period of 1 3 years. The honeys used in this experiment included dark buckwheat honey #76 and #77, light buckwheat honey #23 and polyfloral honey #11. The initial antibacterial activity of these honeys was at MIC % v/v. As shown in Fig. 3, storage time had a detrimental effect on the activity. The antibacterial activity of honeys was rapidly reduced by 50% in the first 3 6 months of storage (Fig. 3). Further reduction of activity occurred more gradually over the period of months. These results demonstrated that the compounds responsible for growth inhibition were chemically unstable during storage. Significantly, the rate of the reduction of growth inhibitory activity of honeys against B. subtilis was consistently much faster than against E. coli. After three month of storage, B. subtilis cells were less responsive to growth inhibitors in honey than E. coli (Fig. 3). As in the cases of honey #11 (polyfloral) and #23 (light buckwheat), the growth inhibition of B. subtilis by honey was equal to that of the sugar solution (MIC 90 25% v/v) suggesting that the inhibitory effect of a hypothetical phytochemical was negligent after the first 3 6 months of storage. Thus, botanical origin of honey is a main source of variability in the antibacterial activity. However, the chemical instability of active components was the cause of the reduction of the activity over time in storage. These chemical changes regulated susceptibility of bacteria to honey, making E. coli less sensitive and B. subtilis insensitive to honey action Changes in honey colour, the UV absorbing compounds and Maillard reaction products/ melanoidins content with storage To shed some light on the chemical changes in honey during storage that affected honey antibacterial activity and bacterial susceptibility, we conducted a thorough investigation of changes in honey colour, content of UV absorbing compounds and the content of melanoidins (late-stage Maillard reaction products). Biological functions of honeys (antibacterial and antioxidant activities) have been frequently related to their colour. In a large number of reports, honeys of darker colour have been shown to possess higher antioxidant and antibacterial activities (Gheldof & Engeseth, 2002; Taormina et al., 2001; Martín, Hortigüela, Lozano, Cortina, & de Lorenzo Carretero, 2008; Brudzynski & Miotto, 2010a, 2010b). Colour of honeys results from the presence and concentration of compounds with several conjugated double bonds such as polyphenols, flavonoids, terpens, carotenoids that absorb light in visible range ( nm). In addition, Maillard reaction products (MRPs) contribute to the colour of honeys (Turkmen, Sari, Poyrazoglu, & Velioglu, 2006). The Maillard reaction or non-enzymatic browning is a common side effect of stored honeys. The late-stage MRPs have a characteristic absorption maximum between 420 and 450 nm. Polyphenols as well as intermediate- and late-stage MRPs also strongly absorb UV light in the range of A nm. In order to estimate quantitatively differences in the content of these groups of compounds in different honeys, we measured the changes which occurred between two time-points: at their arrival to the laboratory and after 2 years of storage. These parameters were analysed in selected honeys (Table 1) Changes in honey colour As shown in Fig. 4, a significant increase in honey colour, measured as net absorbance (A 560 A 720 ) was observed after two-year of storage (p < ). Relatively fewer differences in colour change were observed in light colour honeys (borage, fireweed, clover blend) as compared to darker honeys (pumpkin, sunflower, dandelion and blueberry) Changes in contents of UV absorbing compounds Given the difficulty in obtaining quick information on the differences in the chemical compositions of a large number of honey samples derived from different botanical sources, we explored applicability of UV spectroscopy for this purpose. The honey UV profile results from a summation of spectra from many different compounds, in which each of constituents contributes to the final UV
6 K. Brudzynski, L. Kim / Food Chemistry 126 (2011) Table 1 List of honeys, their plant sources and their initial colour. Honeys Plant source (Colour by absorption) A Visual colour 63 Fireweed Borage Clover blend Dandelion Blackberry Pumpkin Blueberry Fig. 3. Effect of honey storage on its antibacterial activity against E. coli and B. subtilis. Honeys: wildflower (#11), light buckwheat (#23), and two dark buckwheat honeys (#76, #77). Grey colour: MIC 90 against E. coli, black colour: MIC 90 against B. subtilis. absorbance profile. Honey scanning from 200 to 400 nm provided two characteristic patterns: complex, high absorbance UV spectra for medium and dark colour honeys, which are characterised by the high phenolic content, and simple two peak pattern for honeys of low phenolic content (manuscript in preparation). Due to limited transparencies of undiluted honeys, serial two-fold dilutions of each honey (2 to 64) were prepared and separately scanned. The total concentration of UV absorbing compounds was determined from the Area-Under-the Curve (AUC ) and arbitrarily expressed in AUC units. The linear relationship between the AUCs and the honey dilutions obtained for each honey indicated that there was a quantitative relationship between the absorbance and the concentration of UV absorbing compounds in honey samples. Therefore the honey solutions obeyed the Beer Lambert Law (Fig. 5). Comparison of AUCs of fresh and stored honeys showed an extremely significant increase in the content of UV absorbing compounds in the stored honeys (the two-tailed ANOVA, p < ) (Fig. 5). The amount of UV absorbing compounds doubled after the 2 years storage period and the rate of increase seemed to be fairly uniform to all honeys independent of their botanical source (mean 2.2 ± 0.17 SD, n = 28) (Fig. 5). The results point out to the chemical processes that spontaneously occurred during the 2 years storage. This process(s) apparently generated novel compounds of the high UV absorbance from the pool of existing substrates. Judging from the uniform two-fold maximal increase in the content of UV absorbing compounds, this storage-induced reaction possibly led to the complete substrate utilisation/exhaustion for a given honey MRPs/melanoidins content in stored honeys There is vast evidence in literature to demonstrate that the Maillard reaction and subsequent formation of melanoidins is a major cause of non-enzymatic browning in thermally processed
7 1160 K. Brudzynski, L. Kim / Food Chemistry 126 (2011) Fig. 4. Changes in the colour of honey after the 2-years storage period. List of honey varieties are included in Table 1. Fig. 5. Changes in the content of UV absorbing compounds in fresh honeys and after the 2-years storage period. List of honey varieties are included in Table 1. and stored foods. Browning of honey upon storage is a well known phenomenon that adversely affect honey quality and consumer acceptance. We therefore examined stored honeys for the presence of melanoidins. As shown in Fig. 6, all honeys absorbed at A 450 nm but to a differing degree. Lighter colour honeys showed a much lesser content of melanoidins than did darker honeys (Fig. 6). These results are in agreement with data of others in that the formation of the intermediate and advanced Maillard reaction products is concomitant with the appearance of compounds exhibiting a high UV absorbance and having characteristic absorbance maxima at A nm (for review Martins, Jongen, & van Boekel, 2001). Moreover, we have recently reported a functional link between the formation of melanoidins in unheated honeys and the antibacterial and antioxidant activities (Brudzynski & Miotto, 2010a, 2010b). Together, our data indicate that during storage honey undergoes marked chemical changes including a change to darker colours, increased production of UV absorbing compounds and appearance of melanoidins Changes in the antibacterial activity of stored honeys To determine whether the chemical changes observed in the above stored honeys affected their antibacterial activity, we compared the MICs and growth inhibition profiles of fresh honeys to those obtained after 2 years in storage. The growth inhibition profiles of fresh honeys are presented in Fig. 7. A variation in the antibacterial activity with floral source was observed. Darker honeys (#65, #66, #67) exhibited antibacterial activity against both E. coli and B. subtilis at MIC %, which is definitively higher than that of a sugar solution. As seen in Fig. 7A and B, a serial dilution of honeys gradually reduced growth inhibitory action against E. coli. However, it caused an abrupt decrease in the inhibitory action against B. subtilis. The results provide additional strong evidence that the nature of compounds or mechanism of growth inhibition by honey is different against Gram-negative E. coli and Gram-positive B. subtilis. The same honeys analysed after 2 years in storage showed a drastic reduction of their antibacterial potencies. None of these
8 K. Brudzynski, L. Kim / Food Chemistry 126 (2011) Fig. 6. Melanoidin content in honeys after the 2-year storage period. L-liquid portion of honey, C-crystallised portion of honey. Labels A, C and D of honey #68 indicate three samples of different clover honeys. Fig. 7. Initial antibacterial activity of honeys #62 to #68. (A) Against E. coli and (B) B. subtilis. stored honeys inhibited bacterial growths with higher efficiency than a sugar solution (Fig. 8A and B). Moreover, higher dilutions of stored honeys (16 to 64) become stimulatory to the growth of B. subtilis. Indeed, the chemical changes induced by storage were detrimental to honey antibacterial activity. The results of this study provided new insight into factors and possible mechanisms that influenced the level of antibacterial activity of Canadian honeys
9 1162 K. Brudzynski, L. Kim / Food Chemistry 126 (2011) Fig. 8. Antibacterial activity of honeys #62 to #68 after the 2-years storage period. (A) Against E. coli, (B) against B. subtilis. and affected susceptibility of E. coli and B. subtilis to honey antibacterial action. There is scarce and sometimes contradictory literature on the levels of the antibacterial activity of honey during storage. Some studies reported that the exposure of honey to heat (White & Subers, 1964) or its prolonged storage resulted in loss of antibacterial activity (Radwan, El-Essawy, & Sarham, 1984) while in other studies, no correlation was found between the age of honey and the stability of the antibacterial activity (Allen et al., 1991; Rios, Novoa, & Vit, 2001). The phytochemical composition of honeys seemed to affect the antibacterial activity of honey much more significantly than storage conditions (Allen et al., 1991). Apparently, variability in the antibacterial activity might be related to the presence/concentration of active phytochemicals and their sensitivity to storage conditions. Our data show that the predominant active compound conferring bacteriostatic activity is a phytochemical(s) present in certain honey varieties. The chemical stability of the active phytochemical influenced honey functional efficacy. Storage-induced changes to the structure of active principal components coincided with partial loss of E. coli sensitivity and B. subtilis resistance to honey action. Thus, the chemical stability of the active compounds has been proposed here to be one of the main sources of variability in antibacterial activity. These findings will increase awareness of honey as a storage-sensitive product in such applications as a functional food and/or as an antibacterial agent that will prolong shelf- life of other food products. 4. Conclusions Our data indicates that the predominant active compound conferring bacteriostatic activity is a phytochemical(s) present in certain honey varieties such as buckwheat, sweet clover, blueberry and wildflower. The chemical instability of these active principal components played a major role in the reduction of the antibacterial activity of honey during storage. Storage-induced changes resulted in de-regulation of the antibacterial activity: a partial loss of E. coli sensitivity and B. subtilis resistance to honey action. The de-regulation of the antibacterial activity coincided with the formation of melanoidins, suggesting that compounds conferring antibacterial activity could be sequestered into melanoidin aggregates, losing their function.
10 K. Brudzynski, L. Kim / Food Chemistry 126 (2011) Acknowledgements The authors wish to thank the Ontario Centres of Excellence for its financial support of this research. References Adams, J. C., Boult, C. H., Deadman, B. J., Farr, J. M., Grainger, M. N. C., Manley-Harris, M., et al. (2008). Isolation by HPLC and characterization of the bioactive fraction of New Zealand manuka (Leptospermum scoparium) honey. Carbohydrate Research, 343, Aljadi, A. M., Kamaruddin, M. Y., Jamal, A. M., & Yassim, M. Y. (2000). Biochemical study on the efficacy of Malaysian honey on inflicted wound: An animal model. Medical Journal of Islamic Academy of Science, 13, Aljadi, A. M., & Yusoff, K. M. (2003). Isolation and identification of phenolic acids in Malaysian honey with antibacterial properties. Turkish Journal of Medicine and Sciences, 33, Allen, K. L., Molan, P. C., & Reid, G. M. (1991). A survey of the antibacterial activity of some New Zealand honeys. Journal of Pharmacy and Pharmacology, 43, Bang, L. M., Bunting, C., & Molan, P. C. (2003). The effect of dilution on the rate of hydrogen peroxide production in honey and its implication for wound healing. Journal of Alternative and Complementary Medicine, 9, Blair, S. E., Cokcetin, N. N., Harry, E. J., & Carter, D. A. (2009). The unusual antibacterial activity of medical-grade Leptospermum honey: Antibacterial spectrum, resistance and transcriptome analysis. European Journal of Clinical Microbiology and Infectious Diseases, 28, Bogdanov, S. (1997). Nature and origin of the antibacterial substances in honey. Lebensmittel-Wissenschaft und-technologie, 30, Brudzynski, K. (2006). Effect of hydrogen peroxide on antibacterial activities of Canadian honeys. Canadian Journal of Microbiology, 52, Brudzynski, K., & Miotto, D. (2010a). The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys. Food Chemistry, 124, Brudzynski, K., & Miotto, D. (2010b). The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys. Food Chemistry, 125, Ceyhan, N., & Ugur, A. (2001). Investigation of in vitro antibacterial activity of honey. Revista di Biologia/Biology Forum, 94, Cooper, R. A., Molan, P. C., & Harding, K. G. (2002). The sensitivity to honey of Grampositive cocci of clinical significance isolated from wounds. Journal of Applied Microbiology, 93, Gheldof, N., & Engeseth, N. (2002). Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. Journal of Agricultural and Food Chemistry, 50, Huidobro, J. F., & Simal, J. (1984). Determinacion del color y de la turbidez en las mieles. Analytical Bromatology, 36, Kucuk, M., Kolayli, S., Karaoglu, S., Ulusoy, E., Baltaci, C., & Candan, F. (2007). Biological activities and chemical composition of three honeys of different types from Anatolia. Food Chemistry, 100, Lusby, P. E., Coombes, A. L., & Wilkinson, J. M. (2005). Bactericidal activity of different honeys against pathogenic bacteria. Archives of Medical Research, 36, Martín, R. A. P., Hortigüela, L. V., Lozano, P. L., Cortina, M. D. R. C., & de Lorenzo Carretero, C. (2008). In vitro antioxidant and antimicrobial activities of Spanish honeys. International Journal of Food Properties, 11, Martins, S. I. F. S., Jongen, W. M. F., & van Boekel, M. A. J. S. (2001). A review of Maillard reaction in food and implications to kinetic modeling. Trends in Food Science & Technology, 11, Mavric, E., Wittmann, S., Barth, G., & Henle, T. (2008). Identification and quantification of methylglyoxal as the dominant antibacterial constituent of Manuka (Leptospermum scoparium) honey from New Zealand. Molecular Nutrition and Food Research, 52, Miorin, P. L., Levy, N. C., Custodio, A. R., Bretz, W. A., & Marcucci, M. C. (2003). Antibacterial activity of honey and propolis from Apis mellifera and Tetragonisca angustula against Staphylococcus aureus. Journal of Applied Microbiology, 95, Molan, P. C. (1992a). The antibacterial activity of honey. 1. The nature of the antibacterial activity. Bee World, 73, Molan, P. C. (1992b). ) The antibacterial activity of honey. 2. Variation in the potency of the antibacterial activity. Bee World, 73, Mundo, M. A., Padilla-Zakour, O. I., & Worobo, R. W. (2004). Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys. International Journal of Food Microbiology, 97, 1 8. Ramonaityte, D. T., Keriene, M., Adams, A., Tehrani, K. A., & De Kimpe, N. (2009). The interaction of metal ions with Maillard reaction products in a lactose glycine model system. Food Research International, 42, Radwan, S. S., El-Essawy, A. A., & Sarham, M. M. (1984). Experimental evidence for the occurrence in honey of specific substances active against microorganisms. Zentralblatt für Mikrobiologie, 139, Rios, A. M., Novoa, M. L., & Vit, P. (2001). Effects of extraction, storage conditions and heating treatment on antibacterial activity of Zanthoxylum fagara honey from Cojedes, Venezuela. Revista Cientifica, 11, Russell, K. M., Molan, P. C., Wilkins, A. L., & Holland, P. T. (1990). Identification of some antibacterial constituents of New Zealand manuka honey. Journal of Agricultural and Food Chemistry, 38, Stephens, J. M., Schlothauer, R. C., Morris, B. D., Yang, D., Fearnley, L., Greenwood, D. R., et al. (2010). Phenolic compounds and methylglyoxal in some New Zealand manuka and kanuka honeys. Food Chemistry, 120, Subrahmanyam, M., Sahapure, A. G., Nagane, N. S., et al. (2001). Effects of topical application of honey on burn wound healing. Annals of Burns Fire Disasters; XIV, 3, Tan, T. H., Rahman, R. A., Gan, S. H., Halim, A. S., Hassan, S. A., Sulaiman, S. A., et al. (2009). The antibacterial properties of Malaysian tualang honey against wound and enteric microorganisms in comparison to manuka honey. BMC Complementary and Alternative Medicine, 9, 34. Taormina, P. I., Niemira, B. A., & Beuchat, L. R. (2001). Inhibitory activity of honey against foodborne pathogens as influenced by the presence of hydrogen peroxide and level of antioxidant power. International Journal of Food Microbiology, 69, Turkmen, N., Sari, F., Poyrazoglu, E. S., & Velioglu, Y. S. (2006). Effects of prolonged heating on antioxidant activity and color of honey. Food Chemistry, 95, Weston, R. J., Brocklebank, L. K., & Lu, Y. (2000). Identification and quantitative levels of antibacterial components of some New Zealand honeys. Food Chemistry, 70, Wilkinson, J. M., & Cavanagh, H. M. A. (2005). Antibacterial activity of 13 honeys against E. Coli and Psudomonas aeruginosa. Journal of Medical Food, 8, Willix, D. J., Molan, P. C., & Harfoot, C. G. (1992). A comparison of the sensitivity of wound-infecting species of bacteria to the antibacterial activity of manuka honey and other honey. Journal of Applied Bacteriology, 73, White, J. W., & Subers, M. H. (1964). Studies on honey inhibine. 4. Destruction of the peroxide accumulation system by light. Journal of Food Science, 29,
Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys
International Journal of Food Microbiology 97 (2004) 1 8 www.elsevier.com/locate/ijfoodmicro Growth inhibition of foodborne pathogens and food spoilage organisms by select raw honeys Melissa A. Mundo,
More informationThe medicinal use of honey has been known since ancient
THE JOURNAL OF ALTERNATIVE AND COMPLEMENTARY MEDICINE Volume 13, Number 4, 2007, pp. 439 441 Mary Ann Liebert, Inc. DOI: 10.1089/acm.2007.6366 Bactericidal Activity of Different Types of Honey Against
More informationDepartment of Employment, Economic Development and Innovation
Department of Employment, Economic Development and Innovation Berringa bioactive honey Comparison of honey vs silver for antibacterial activity January 2012 This project was commissioned by: Peter Woodward
More informationJournal of Research in Biology
Journal of Research in Biology Original Research paper An International Online Open Access Publication group Assessment of the in vitro antibacterial activity of honey on some common human pathogens Journal
More informationCHAPTER 2 THE ANTIMICROBIAL ACTIVITY OF HONEY
CHAPTER 2 THE ANTIMICROBIAL ACTIVITY OF HONEY Rose Cooper It is now widely accepted that honey has antimicrobial activity and that this is dependent upon a variety of different modes of action (Molan,
More informationPositioning of new CMH quality mark as it relates to Certification of Medical-grade Manuka honey used in LMP wound care dressings versus other brands.
Positioning of new CMH quality mark as it relates to Certification of Medical-grade Manuka honey used in LMP wound care dressings versus other brands. Overview Links Medical Products Inc. (LMP) wound care
More informationHoney as an Antimicrobial Agent Against Pseudomonas Aeruginosa Isolated from Infected Wounds
J Glob Infect Dis. 2012 Apr-Jun;; 4(2): 102 105. doi: 10.4103/0974-777X.96770 PMCID: PMC3385198 Honey as an Antimicrobial Agent Against Pseudomonas Aeruginosa Isolated from Infected Wounds 1 2 3 Vishnu
More informationDetermination of MIC & MBC
1 Determination of MIC & MBC Minimum inhibitory concentrations (MICs) are defined as the lowest concentration of an antimicrobial that will inhibit the visible growth of a microorganism after overnight
More informationAntibacterial, antifungal and antioxidant activities of honey collected from Timergara (Dir, Pakistan)
Antibacterial, antifungal and antioxidant activities of honey collected from Timergara (Dir, Pakistan) Muhammad Zahoor, Sumaira Naz and Muhammad Sangeen Department of Chemistry University of Malakand,
More information6. SUMMARY AND CONCLUSION
6. SUMMARY AND CONCLUSION Infectious diseases are one of man s oldest enemies. They continue to be a serious burden around the world, in developing and industrialised countries alike. It is said that every
More informationEvaluation of the Phenolic Content, Antiradical, Antioxidant, and Antimicrobial Activity of Different Floral Sources of Honey
International Journal of Food Properties ISSN: 1094-2912 (Print) 1532-2386 (Online) Journal homepage: https://www.tandfonline.com/loi/ljfp20 Evaluation of the Phenolic Content, Antiradical, Antioxidant,
More informationANTIBACTERIAL ACTIVITY OF LOCAL MALAYSIAN HONEY
Malaysian Journal of Pharmaceutical Sciences, Vol. 3, No. 2, 1 10 (2005) ANTIBACTERIAL ACTIVITY OF LOCAL MALAYSIAN HONEY NURIZA TUMIN 1, N. ARSYIAH A. HALIM 1, M. SHAHJAHAN 2*, NOOR IZANI N. J., MUNAVVAR
More informationEVALUATION OF THE ANTIBACTERIAL, ANTIBIOFILM, ANTIOXIDANT, AND CYTOTOXIC EFFECTS OF SOME TURKISH HONEYS
EVALUATION OF THE ANTIBACTERIAL, ANTIBIOFILM, ANTIOXIDANT, AND CYTOTOXIC EFFECTS OF SOME TURKISH HONEYS OZGUR CEYLAN a*, AYSEL UGUR b, MUSTAFA ISILOGLU c, FILIZ OZCAN c a Apiculture Program, Ula Ali Kocman
More informationA convenient new analysis of dihydroxyacetone and methylglyoxal applied to Australian Leptospermum honeys
Journal of Pharmacognosy and Phytotherapy Vol. 4(1), pp. 6-11, January 2012 Available online at http://www.academicjournals.org/jpp DOI: 10.5897/JPP11.025 ISSN 2141-2502 2012 Academic Journals Full Length
More informationFor Fresh4Sure we use 10% Manuka 400+ (400 ppm MGO) together with the anti-bacterial components Erythritol and Zinccitrate.
Peroxide activity: The major contributor to the antimicrobial activity of honey is hydrogen peroxide which is formed from the oxidation of glucose by glucose oxidase to gluconic acid and hydrogen peroxide
More informationEvaluation of Antibacterial Effect of Odor Eliminating Compounds
Evaluation of Antibacterial Effect of Odor Eliminating Compounds Yuan Zeng, Bingyu Li, Anwar Kalalah, Sang-Jin Suh, and S.S. Ditchkoff Summary Antibiotic activity of ten commercially available odor eliminating
More informationPlant Origin and Anti-bacterial Activity of Taiwanese Green Propolis
Plant Origin and Anti-bacterial Activity of Taiwanese Green Propolis Yue-Wen Chen 1, Show-Ru Yeh 1, James Kwei An 2, and Chia-Nan Chen 1 1 Dept. of Animal Science, National I-Lan University, Taiwan 2 Dept.
More informationIntroduction. Cell Biology OLM
1 of 21 8/3/2011 1:46 PM Cell Biology OLM Introduction Anthocyanins are natural plant pigments that give various fruits, vegetables and flowers red, blue and purple color. Blueberries, blackberries, raspberries
More informationPlasmonic blood glucose monitor based on enzymatic. etching of gold nanorods
Plasmonic blood glucose monitor based on enzymatic etching of gold nanorods Xin Liu, Shuya Zhang, Penglong Tan, Jiang Zhou, Yan Huang, Zhou Nie* and Shouzhuo Yao State Key Laboratory of Chemo/Biosensing
More informationHONEY 1
1 Is made by bees from nectar from flowers (Floral) and from tree saps (Honey dew). Man is indebted to the honeybee for searching earths fields and forests for their treasured sweetness Prepared by the
More informationHoney has a potent antibacterial activity and is very effective
THE JOURNAL OF ALTERNATIVE AND COMPLEMENTARY MEDICINE Volume 14, Number 2, 2008, pp. 181 184 Mary Ann Liebert, Inc. DOI: 10.1089/acm.2007.0589 Synergistic Action of Starch and Honey Against Pseudomonas
More informationCritical Review. Antibacterial Components of Honey
IUBMB Life, 64(1): 48 55, January 2012 Critical Review Antibacterial Components of Honey Paulus H. S. Kwakman and Sebastian A. J. Zaat Department of Medical Microbiology, Center for Infection and Immunity
More information1. Effect of Temperature on Antibacterial Activity of Honey
~'} ~" The Antimicrobial Action of Honey Original Article 1. Effect of Temperature on Antibacterial Activity of Honey Nongluksna Sriubolmas M.Sc. (Pharm)* Areerat Laorpaksa M.Sc. (Pharm)* Saree Virunhaphol
More informationHong-qi Sun, Xue-mei Lu, Pei-ji Gao* State Key Laboratory of Microbial Technology, Shandong University, Jinan , China.
Brazilian Journal of Microbiology (2011) 42: 410-414 ISSN 1517-8382 THE EXPLORATION OF THE ANTIBACTERIAL MECHANISM OF FE 3+ AGAINST BACTERIA Hong-qi Sun, Xue-mei Lu, Pei-ji Gao* State Key Laboratory of
More informationCHAPTER 8 ANTIBACTERIAL ACTIVITY OF THE CRUDE ETHANOLIC EXTRACT AND THE ISOLATED COMPOUNDS FROM THE STEM OF COSTUS IGNEUS
CHAPTER 8 ANTIBACTERIAL ACTIVITY OF THE CRUDE ETHANOLIC EXTRACT AND THE ISOLATED COMPOUNDS FROM THE STEM OF COSTUS IGNEUS 8.1 INTRODUCTION Medicinal plants are the backbone of traditional medicine and
More informationBees. Before starting, we should see the anatomy of a bee: They live in a wonderful way, they live on flowers and they minutely build their beehive.
1. Anatomy of a bee 2. Life 3. Organization and roles 4. Bees as bioindicators 5. How do they make honey? 6. How do bees produce honey? 7. How can heavy metals be in the honey? Bees 1- Before starting,
More informationBACTERIAL EXAMINATION OF WATER
BACTERIAL EXAMINATION OF WATER The bacteriological examination of water is performed routinely by water utilities and many governmental agencies to ensure a safe supply of water for drinking, bathing,
More informationMicrobiological Characterization and Physicochemical Properties of Sudanese Honeys
British Microbiology Research Journal 4(6): 715-722, 2014 SCIENCEDOMAIN international www.sciencedomain.org Microbiological Characterization and Physicochemical Properties of Sudanese Honeys Mohammed Y.
More informationPollen INTRODUCTION CHEMISTRY
Pollen INTRODUCTION Pollen is the male component (microspores) of flowering seed-producing plants. Worker bees collect pollen as a food. They agglutinate pollen using a substance they produce, thus forming
More informationEffect of various solvents on bacterial growth in context of determining MIC of various antimicrobials
ISPUB.COM The Internet Journal of Microbiology Volume 7 Number 1 Effect of various solvents on bacterial growth in context of determining MIC of various antimicrobials T Wadhwani, K Desai, D Patel, D Lawani,
More informationANTIBACTERIAL ACTIVITY OF GYMNEMA SYLVESTRE HYDROALCOHOLIC LEAF EXTRACT.
International Journal of Advanced Research and Review www.ijarr.in ANTIBACTERIAL ACTIVITY OF GYMNEMA SYLVESTRE HYDROALCOHOLIC LEAF EXTRACT. Dr.Mayuri Thanwar 1, Dr.Dhananjay Dwivedi 2 1. Scientific Officer,
More informationNoor Akhmazillah ~auzi'?~ & Mohammed M. n arid'*
International Journal of Food Science and Technology 2014 Original article High-pressure processing of Manuka honey: brown pigment formation, improvement of antibacterial activity and hydroxymethylfurfural
More informationEffect of various solvents on bacterial growth in context of determining MIC of various antimicrobials
The Internet Journal of Microbiology 2009 : Volume 7 Number 1 Effect of various solvents on bacterial growth in context of determining MIC of various antimicrobials Teena Wadhwani M.Sc.(semester IV) Nirma
More informationAntimicrobial properties and therapeutic benefits of honey in the quest for more efficient antimicrobial agents
Antimicrobial properties and therapeutic benefits of honey in the quest for more efficient antimicrobial agents C. Faustino and L. Pinheiro 1 imed.ulisboa Research Institute for Medicines, Faculty of Pharmacy,
More informationInternational Journal of Food Nutrition and Safety, 2012, 1(2): International Journal of Food Nutrition and Safety
International Journal of Food Nutrition and Safety, 2012, 1(2): 54-59 International Journal of Food Nutrition and Safety Journal homepage: www.modernscientificpress.com/journals/ijfns.aspx ISSN: 2165-896X
More informationSpectrophotometric Method for Estimation of Sitagliptin Phosphate in Bulk...
Spectrophotometric Method for Estimation of Sitagliptin Phosphate in Bulk... I J P F A International Science Press Spectrophotometric Method for Estimation of Sitagliptin Phosphate in Bulk and Tablet Dosage
More informationRoula M. Abdel-Massih Dept. of Biology, University of Balamand, Lebanon
http://skinnywithfiber.org Roula M. Abdel-Massih Dept. of Biology, University of Balamand, Lebanon Ilex paraguariensis Classification and characteristics Family Aquifoliaceae Found mainly in South America
More informationSynergistic effects of antioxidative peptides from rice bran
Synergistic effects of antioxidative peptides from rice bran Pichamon Kiatwuthinon 1,*, Neeracha Lapanusorn 1, Anunyaporn Phungsom 1, Wirawan Tinanchai 1 1 Department of Biochemistry, Faculty of Science,
More informationResearch Article Antibacterial Efficacy of Raw and Processed Honey
SAGE-Hindawi Access to Research Biotechnology Research International Volume 2011, Article ID 917505, 6 pages doi:10.4061/2011/917505 Research Article Antibacterial Efficacy of Raw and Processed Honey D.
More informationANTIMICROBIAL ACTIVITY OF NON EDIBLE SEEDS AGAINST IMPORTANT PATHOGENIC MICROORGANISMS PROJECT REFERENCE NO.: 38S _B_MSC_010
ANTIMICROBIAL ACTIVITY OF NON EDIBLE SEEDS AGAINST IMPORTANT PATHOGENIC MICROORGANISMS PROJECT REFERENCE NO.: 38S _B_MSC_010 COLLGE BRANCH GUIDE STUDENTS : UNIVERSITY OF MYSORE, MYSORE : DEPARTMENT OF
More informationPhysical, Chemical, and Microbiological Characteristics of Healthy Drink that Contains Honey and Duck Egg Yolk in Difference Age
Physical, Chemical, and Microbiological Characteristics of Healthy Drink that Contains Honey and Duck Egg Yolk in Difference Age Z. Wulandari 1) *, R.R.A. Maheswari 1), & S.M. Anggraini 2) 1 Department
More informationAffinity of Doripenem and Comparators to Penicillin-Binding Proteins in Escherichia coli and ACCEPTED
AAC Accepts, published online ahead of print on February 00 Antimicrob. Agents Chemother. doi:./aac.01-0 Copyright 00, American Society for Microbiology and/or the Listed Authors/Institutions. All Rights
More informationInternational Journal of Molecular and Clinical Microbiology
International Journal of Molecular and Clinical Microbiology 6(2) (2016) 670-677 International Journal of Molecular and Clinical Microbiology Antibacterial and Antioxidant Activity of Different Floral
More informationBrowning Reactions. Maillard browning. Caramelization high temps. Enzymatic browning. + flavors. brown pigments. + flavors.
Browning Reactions Maillard browning reducing sugar + amine Caramelization sugar high temps Enzymatic browning phenolics polyphenoloxidase brown pigments + flavors brown pigments + flavors brown pigments
More informationIndependent Research Investigation
Independent Research Investigation Research Question Analyzing the effect of cooking time on chlorophyll degradation in broccoli with a spectrophotometer. Introduction The appearance of food has always
More informationSUPPLEMENTARY MATERIAL Antiradical and antioxidant activity of flavones from Scutellariae baicalensis radix
SUPPLEMENTARY MATERIAL Antiradical and antioxidant activity of flavones from Scutellariae baicalensis radix Dorota Woźniak A, Andrzej Dryś B, and Adam Matkowski* A A Department of Pharmaceutical Biology
More informationAdditive Activity of Royal Jelly and Honey Against Pseudomonas aeruginosa
Additive Activity of Royal Jelly and Against Pseudomonas aeruginosa Laid Boukraa, DVM, MSc, PhD Abstract As natural products garner attention in the medical field, the emergence of antibiotic-resistant
More informationSurvival of Aerobic and Anaerobic Bacteria in
APPLIED MICROBIOLOGY, Mar. 1968, p. 445-449 Copyright 1968 American Society for Microbiology Vol. 16, No. 3 Printed in U.S.A. Survival of Aerobic and Anaerobic Bacteria in Chicken Meat During Freeze-Dehydration,
More informationRP-HPLC Method Development and Validation of Abacavir Sulphate in Bulk and Tablet Dosage Form
RP-HPLC Method Development and Validation of Abacavir Sulphate in Bulk and Tablet Dosage Form S. LAVANYA* 1, SK. MANSURA BEGUM 1, K. NAGAMALLESWARA RAO 2, K. GAYATHRI DEVI 3 Department of pharmaceutical
More informationAntibacterial activity and mechanism of ZnO nanoparticles on C. jejuni
Antibacterial activity and mechanism of ZnO nanoparticles on C. jejuni Yiping He Yanping Xie Molecular Characterization of Foodborne Pathogens Research Unit, USDA-ARS ZnO It is stable under high temperatures
More informationFolin Ciocalteau Phenolic Content Quantification Assay Kit KB tests (96 well plate)
Folin Ciocalteau Phenolic Content Quantification Assay Kit KB-03-006 400 tests (96 well plate) Index Introduction Materials Assay Principle Pre-Assay protocol Assay protocol Data analysis References Warranties
More informationHoney as nutrient and functional. Prof: Maha M. Saber Head of Complementary Medicine Department National Research Centre, Egypt
Honey as nutrient and functional food Prof: Maha M. Saber Head of Complementary Medicine Department National Research Centre, Egypt Nutrient And Functional Food Recent years have seen growing interest
More informationEvaluation of Antibacterial Activity of Two Different Honeys against Clinical Isolates of β-hemolytic Streptococci Group A 1
Evaluation of Antibacterial Activity of Two Different Honeys against Clinical Isolates of β-hemolytic Streptococci Group A 1 Ivan Kotris 1, Jasminka Talapko 2, Domagoj Drenjančević 2,3 1 General Hospital
More informationChandan Prasad.et.al. Int. Journal of Engineering Research and Application ISSN : , Vol. 7, Issue 9, ( Part -6) September 2017, pp.
RESEARCH ARTICLE OPEN ACCESS Antibacterial properties of Unripened Fruits of Trapa natans, Annona squamosa, Ficus carica and Anthocephalus cadamba against Pathogenic Gram Positive and Negative Bacteria.
More informationHigher plants produced hundreds to thousands of diverse chemical compounds with different biological activities (Hamburger and Hostettmann, 1991).
4. ANTIMICROBIAL ACTIVITY OF PHYSALIS MINIMA L. 4.1. Introduction Use of herbal medicines in Asia represents a long history of human interactions with the environment. Plants used for traditional medicine
More informationSappan Wood Extract Used as Preservative in Chili Paste
13 Original Article Mahidol University Journal of Pharmaceutical Science 2009; 36 (1-4), 13-21 Sappan Wood Extract Used as Preservative in Chili Paste S. Saraya 1 *, R. Temsiririrkkul 2, C. Manamuti 1,
More informationSUBMISSION OF THE FINAL REPORT OF THE WORK DONE ON THE PROJECT
SUBMISSION OF THE FINAL REPORT OF THE WORK DONE ON THE PROJECT NAME OF THE PRINCIPAL INVESTIGATOR : Dr.V.M.Barot, NAME AND ADDRESS OF THE INSTITUTION : Smt.S.M.Panchal Science College, -383215,Gujarat
More informationNative New Zealand Honey
Native New Zealand Honey December 2008 NUTRACEUTICAL SOLUTIONS FOR THE HEALTH AND WELLNESS INDUSTRY Introduction: New Zealand, or as it known by the native peoples AOTEAROA, the land of the long white
More informationAsian Journal of Pharmaceutical Analysis and Medicinal Chemistry Journal home page:
Research Article CODEN: AJPAD7 ISSN: 2321-0923 Asian Journal of Pharmaceutical Analysis and Medicinal Chemistry Journal home page: www.ajpamc.com FORMULATION AND EVALUATION OF HERBAL WASH FOR NASAL HEALTH
More informationValidated UV Spectrophotometric Method Development And Stability Studies Of Acamprosate Calcium In Bulk And Tablet Dosage Form
International Journal of PharmTech Research CODEN (USA): IJPRIF ISSN : 0974-4304 Vol.5, No.3, pp 1241-1246, July-Sept 2013 Validated UV Spectrophotometric Method Development And Stability Studies Of Acamprosate
More informationDaebong LS Co., Ltd. Nov. 2017
Daebong LS Co., Ltd. Nov. 2017 Jeju N Propolis Extrct AO(H) Active solution for microbial for oral care & wound healing for skin care CONTENTS 1 2 3 4 KEY POINT GENERAL INFORMATION JEJU PROPOLIS SPECIFICATION
More informationCOMPARATIVE ANTI MICROBIAL STUDY OF SHUDDHA KASISA AND KASISA BHASMA
Research Article International Ayurvedic Medical Journal ISSN:2320 5091 COMPARATIVE ANTI MICROBIAL STUDY OF SHUDDHA KASISA AND KASISA BHASMA Dr. Nisha Kumari.P. R *Dr. Dinesh Nayak J **, Dr. Sathyanarayana
More informationReceived 30 March 2005; returned 16 June 2005; revised 8 September 2005; accepted 12 September 2005
Journal of Antimicrobial Chemotherapy (2005) 56, 1047 1052 doi:10.1093/jac/dki362 Advance Access publication 20 October 2005 Evaluation of PPI-0903M (T91825), a novel cephalosporin: bactericidal activity,
More informationCHAPTER 6 EVALUATION OF SELECTED PLANT EXTRACTS FOR EVALUATION OF SELECTED PLANT EXTRACTS FOR ANTI-ACNE ACTIVITY
CHAPTER 6 EVALUATION OF SELECTED PLANT EXTRACTS FOR School of Science, SVKM s NMIMS University Page 119 6. EVALUATION OF SELECTED PLANT EXTRACTS FOR 6.1 MATERIALS AND METHODS 6.1.1 Antimicrobial assays
More informationResearch on Extraction Process of Gallic Acid from Penthorum chinense Pursh by Aqueous Ethanol
Green and Sustainable Chemistry, 2015, 5, 63-69 Published Online May 2015 in SciRes. http://www.scirp.org/journal/gsc http://dx.doi.org/10.4236/gsc.2015.52009 Research on Extraction Process of Gallic Acid
More informationGraphene Quantum Dots-Band-Aids Used for Wound Disinfection
Supporting information Graphene Quantum Dots-Band-Aids Used for Wound Disinfection Hanjun Sun, Nan Gao, Kai Dong, Jinsong Ren, and Xiaogang Qu* Laboratory of Chemical Biology, Division of Biological Inorganic
More informationTaking inspiration from Nature: Biomimicry and Bioflavonoids from propolis
Taking inspiration from Nature: Biomimicry and Bioflavonoids from propolis Propolis is a mixture of substances secreted by plants in order to protect their buds from several exogenous factors like: weather
More informationEstimation of protein using standard curve & Biochemistry analyzer. Experiment 1 & 2 BBT 314 ACh
Estimation of protein using standard curve & Biochemistry analyzer Experiment 1 & 2 BBT 314 ACh Introduction Proteins are an abundant component in all cells, and almost all except storage proteins are
More informationFolin Ciocalteau Phenolic Content Quantification Assay Kit KB tests (96 well plate)
Folin Ciocalteau Phenolic Content Quantification Assay Kit KB-03-006 400 tests (96 well plate) Index Introduction Pag. 1 Materials Pag. 2 Assay Principle Pag. 3 Assay protocol Pag. 4 Data analysis Pag.
More informationMānuka Honey Labelling Guidelines Work Group and Science Work Group Meeting Summary
Mānuka Honey Labelling Guidelines Work Group and Science Work Group Meeting Summary Tuesday 11 March 2014, The Terrace Conference Centre, 114 The Terrace, Wellington Chair: Scott Gallacher (guidelines
More informationANTI-MICROBIAL ACTIVITIES OF BETEL NUT (ARECA CATECHU LINN) SEED EXTRACTS
ANTI-MICROBIAL ACTIVITIES OF BETEL NUT (ARECA CATECHU LINN) SEED EXTRACTS Ajima Karphrom 1, Suthisak Suknaisilp 2, Pasawadee Pradeepasaena 2, Sumate Tantratian 2 * ABSTRACT Seeds of betel nuts grown in
More informationInternational Journal of Research in Pharmaceutical and Nano Sciences Journal homepage:
Research Article CODEN: IJRPJK ISSN: 2319 9563 International Journal of Research in Pharmaceutical and Nano Sciences Journal homepage: www.ijrpns.com SYNERGISTIC ANTIBACTERIAL ACTIVITY OF CLOVE, CUMIN
More informationJl. Perintis Kemerdekaan KM.5 Makassar 90231, South Sulawesi Indonesia.
ISSN: 0975-766X CODEN: IJPTFI Available Online through Research Article www.ijptonline.com ANTIMICROBIAL POTENCY OF PASSIFLORA FOETIDA LINN FROM SOUTH SULAWESI INDONESIA AGAINST BACTERIA IN VITRO Andi
More informationTHE "REVERSAL," NEUTRALIZATION, AND SELECTIVITY
THE "REVERSAL," NEUTRALIZATION, AND SELECTIVITY OF GERMICIDAL CATIONIC DETERGENTS' MORTON KLEIN AND ZELMA G. KARDON Department of Bacteriology, School of Medicine, University of Pennsylvania, Philadelphia
More informationBACTERIAL EXAMINATION OF WATER
BACTERIAL EXAMINATION OF WATER The bacteriological examination of water is performed routinely by water utilities and many governmental agencies to ensure a safe supply of water for drinking, bathing,
More informationAntioxidant and Antimicrobial Activities of the Extracts of Sophora flavescens
Antioxidant and Antimicrobial Activities of the Extracts of Sophora flavescens Cheng-Hong Yang, Chi-Chun Wu, and Li-Yeh Chuang * Abstract The main goal of this study was to determine the antibacterial
More informationUV Spectrophotometric Estimation of Alprazolam by Area Under Curve And First Order Derivative Methods in Bulk and Pharmaceutical Dosage Form
Available online at www.scholarsresearchlibrary.com Scholars Research Library Der Pharmacia Lettre, 2016, 8 (5):105-110 (http://scholarsresearchlibrary.com/archive.html) ISSN 0975-5071 USA CODEN: DPLEB4
More informationChapter 4. Anti-bacterial studies of PUFA extracts from Sardinella longiceps and Sardinella fimbriata. 4.1 Introduction
Anti-bacterial studies of PUFA extracts from Sardinella longiceps and Sardinella fimbriata C o n t e n t s 4.1 Introduction 4.2 Materials and Methods 4.2.1 Extract Preparation and Determination of PUFA
More informationPHARMA SCIENCE MONITOR AN INTERNATIONAL JOURNAL OF PHARMACEUTICAL SCIENCES
PHARMA SCIENCE MONITOR AN INTERNATIONAL JOURNAL OF PHARMACEUTICAL SCIENCES ULTRA VIOLET AND DERIVATIVE SPECTROPHOTOMETRIC METHODS FOR ESTIMATION OF METOLAZONE IN PHARMACEUTICALS Shobha Manjunath, S. Appala
More informationab ORAC Assay Kit
Version 1 Last updated 10 April 2018 ab233473 ORAC Assay Kit For the measurement of ORAC activity in cell lysate, plasma, serum, tissue homogenates and food extracts. This product is for research use only
More informationTHE ANTIMICROBIAL EFFICACY OF FIJI HONEYS AND PROPOLIS AGAINST CLINICAL ISOLATES FROM DIABETIC FOOT ULCERS
THE ANTIMICROBIAL EFFICACY OF FIJI HONEYS AND PROPOLIS AGAINST CLINICAL ISOLATES FROM DIABETIC FOOT ULCERS by Rajneeta Saraf A thesis submitted in partial fulfillment of the requirements for the degree
More informationAbraxis Progesterone (bovine) ELISA Kit
Abraxis Progesterone (bovine) ELISA Kit Enzyme immunoassay for the quantitative determination of progesterone in bovine milk/serum/plasma samples PN5081M 96 Tests For Research Use Only. Not for use in
More informationInternational Journal of Pharma and Bio Sciences A COMPARITIVE STUDY OF ANTIMICROBIAL ACTIVITY OF SOME HERBS AND THEIR SYNERGISTIC EFFECT ABSTRACT
Research Article Microbiology International Journal of Pharma and Bio Sciences ISSN 0975-6299 A COMPARITIVE STUDY OF ANTIMICROBIAL ACTIVITY OF SOME HERBS AND THEIR SYNERGISTIC EFFECT SNEHA GOGTE*¹ AND
More informationAntioxidant and Antimicrobial Activities of Tabebuia Rosea
24 sobiyana et al., Available Online http://www.ijncse.com ISSN Online: 2395-7018 2(6) (2015) 24-30 Antioxidant and Antimicrobial Activities of Tabebuia Rosea ABSTRACT P.Sobiyana *, G.Anburaj, R.Manikandan
More informationA Study of antimicrobial activity of some spices
ISSN: 2319-7706 Volume 3 Number 3 (2014) pp. 643-650 http://www.ijcmas.com Original Research Article A Study of antimicrobial activity of some spices Bhawana Pandey*, Shabina Khan and Sheetal singh Department
More informationTopical antimicrobial agents in wound care. Professor Val Edwards-Jones Manchester Metropolitan University UK
Topical antimicrobial agents in wound care Professor Val Edwards-Jones Manchester Metropolitan University UK Antimicrobial agents Antibacterial agents Antifungal agents Antiviral agents Antiparasitic agents?others
More informationPhosFree TM Phosphate Assay Biochem Kit
PhosFree TM Phosphate Assay Biochem Kit (Cat. # BK050) ORDERING INFORMATION To order by phone: (303) - 322-2254 To order by Fax: (303) - 322-2257 To order by e-mail: cservice@cytoskeleton.com Technical
More informationRat cholesterol ELISA Kit
Rat cholesterol ELISA Kit Catalog No. CSB-E11706r (96T) This immunoassay kit allows for the in vitro quantitative determination of rat Cholesterol concentrations in serum, plasma and other biological fluids.
More informationEvaluation of antibacterial potential of some Indian honey samples against throat and skin infective pathogens
ISSN: 2319-7706 Volume 3 Number 1 (2014) pp. 362-369 http://www.ijcmas.com Original Research Article Evaluation of antibacterial potential of some Indian honey samples against throat and skin infective
More informationANTIMICROBIAL AND PHYTOCHEMICAL SCREENING OF TRAGIA INVOLUCRATA L. USING UV-VIS AND FTIR
ANTIMICROBIAL AND PHYTOCHEMICAL SCREENING OF TRAGIA INVOLUCRATA L. USING UV-VIS AND FTIR Sahaya Sathish S, Vijayakanth P, Palani R, Thamizharasi T and Vimala A Department of Botany, St. Joseph s College
More informationList of answers: Escherichia coli 0157:H7, sucrose, aspartame, histamine
FINAL REVIEW FILL IN THE BLANK 1. Ice cream is usually frozen using this process (be specific): 2. This type of mycotoxins can be found in peanuts, are highly toxic and potently carcinogenic: 3. The mechanism
More informationStudy of Phytochemical Screening and Antimicrobial Activity of Citrus aurantifolia Seed Extracts
American Journal of Analytical Chemistry, 2016, 7, 254-259 Published Online March 2016 in SciRes. http://www.scirp.org/journal/ajac http://dx.doi.org/10.4236/ajac.2016.73022 Study of Phytochemical Screening
More informationTotal Phenolic, Flavonoid Contents and Antioxidant Activities of Honey and Propolis Collected from the Region of Laghouat (South of Algeria)
Available online at www.worldnewsnaturalsciences.com WNOFNS 11 (2017) 91-97 EISSN 2543-5426 Total Phenolic, Flavonoid Contents and Antioxidant Activities of Honey and Propolis Collected from the Region
More informationSensoLyte Generic MMP Assay Kit *Colorimetric*
SensoLyte Generic MMP Assay Kit *Colorimetric* Revision#1.2 Catalog # Kit Size Last updated: May2017 AS-72095 100 Assays (96-well plate) Optimized Performance: This kit is optimized to detect MMP activity
More informationHoney has been used in wound care since the
Honey as a dressing for chronic wounds in adults Carolyn Fox Carolyn Fox is Clinical Nurse Specialist - Tissue Viability, University Hospital Lewisham, London Series editor: Peter Griffiths Honey has been
More informationAnalysis report ORAC Europe BV
Analysis report ORAC Europe BV initials investigator Customer name: Hak Agrofeed BV att. Mr. B. Hak Leemansstraat 2 4251 LD Werkendam The Netherlands Amount of samples delivered: 63 samples Date of sample
More informationHOW TO SOLVE PRACTICAL ASPECTS OF MICROBIOLOGY
HOW TO SOLVE PRACTICAL ASPECTS OF MICROBIOLOGY PROPOSAL: NEW EXERCISES PART 2 Inés Arana, Maite Orruño & Isabel Barcina Department of Immunology, Microbiology and Parasitology University of Basque Country
More informationRP- HPLC and Visible Spectrophotometric methods for the Estimation of Meropenem in Pure and Pharmaceutical Formulations
International Journal of ChemTech Research CODEN( USA): IJCRGG ISSN : 0974-4290 Vol. 3, No.2, pp 605-609, April-June 2011 RP- HPLC and Visible Spectrophotometric methods for the Estimation of Meropenem
More informationCOMPARATIVE STUDY OF HONEY COLLECTED FROM DIFFERENT FLORA OF ALGERIA. A. Rebiai and T. Lanez
Journal of Fundamental and Applied Sciences ISSN 1112-9867 Available online at http://www.jfas.info COMPARATIVE STUDY OF HONEY COLLECTED FROM DIFFERENT FLORA OF ALGERIA A. Rebiai and T. Lanez University
More informationADEKA NOL NHG. Product Properties. Antibacterial Properties. The minimum inhibitory concentration (MIC) for each bacterial strain. E.
TECHNICAL INFORMATION ADEKA NOL NHG ADEKA NOL NHG is a product that has an excellent balance of antibacterial effects, low skin irritation and water solubility, with bacteriostatic and moisturizing effects.
More information