In vitro antibacterial phenolic extracts from ‘sugarbag’ pot-honeys of Australian stingless bees (Tetragonula carbonaria)

Carmelina F Massaro; Daniel E Shelley; Tim A Heard; Peter R Brooks

doi:10.1021/jf5051848

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In vitro antibacterial phenolic extracts from ‘sugarbag’ pot-honeys of Australian stingless bees (Tetragonula carbonaria)

Journal article

Open access

Peer reviewed

In vitro antibacterial phenolic extracts from ‘sugarbag’ pot-honeys of Australian stingless bees (Tetragonula carbonaria)

Carmelina F Massaro, Daniel E Shelley, Tim A Heard and Peter R Brooks

Journal of Agricultural and Food Chemistry, Vol.62(50), pp.12209-12217

2014

DOI: https://doi.org/10.1021/jf5051848

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Abstract

flavonoids

norisoprenoids

phloroglucinols

propolis

Meliponini

S.aureus

Australian stingless bee honeys have shown to exert antioxidant and in vitro antimicrobial properties; however their bioactive factors remained unidentified. This study investigated the antibacterial properties of phenolic extracts from Tetragonula carbonaria honeys. Honeys were harvested from beehives in three sites of South East Australia. Liquid-liquid extractions yielded the phenolic concentrates, for analyses by liquid and gas chromatography mass spectrometry. Antibacterial assays were conducted against Staphylococcus aureus and Klebsiella pneumoniae by in vitro agar diffusion and broth dilution assays. The phenolic extracts averaged to 5.87 mg/100 g of honeys, and constituents were 3-phenyllactic acid, lumichrome, di-glycosil flavonoids, norisoprenoids. The honeys did not contain methylglyoxal, dihydroxyacetone or phenolics characteristic of Leptospermum nectars. Hydrogen peroxide content amounted up to 155.8 µM in honeys. Beyond the bactericidal effects of hydrogen peroxide at 760 µM, other antibacterial factors were the phenolic extracts of 'sugarbag' honeys that were active at minimum bactericidal concentrations of 1.2 - 1.8 mg/mL.

Details

Title: In vitro antibacterial phenolic extracts from ‘sugarbag’ pot-honeys of Australian stingless bees (Tetragonula carbonaria)
Authors: Carmelina F Massaro (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and Engineering
Daniel E Shelley (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and Engineering
Tim A Heard (Author) - CSIRO Brisbane, Ecosystem Sciences
Peter R Brooks (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and Engineering
Publication details: Journal of Agricultural and Food Chemistry, Vol.62(50), pp.12209-12217
Publisher: American Chemical Society
Date published: 2014
DOI: 10.1021/jf5051848
ISSN: 0021-8561
Copyright note: Copyright © 2014 American Chemical Society. This document is the unedited author's version of a Submitted Work that was subsequently accepted for publication in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review. To access the final edited and published work, see http://dx.doi.org/10.1021/jf5051848
Organisation Unit: School of Science and Engineering - Legacy; University of the Sunshine Coast, Queensland; Technical and Work Integrated Learning (WIL) Operations - Legacy; School of Science, Technology and Engineering; Centre for Bioinnovation
Language: English
Record Identifier: 99448796002621
Output Type: Journal article

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Collaboration types: Domestic collaboration
Web Of Science research areas: Agriculture, Multidisciplinary; Chemistry, Applied; Food Science & Technology

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