Author:
S. Ozdikmenli Tepeli Department of Veterinary, Yenice Vocational School, Çanakkale Onsekiz Mart University, 17100, Çanakkale, Turkey

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Abstract

Antibiotics are employed worldwide for both prevention and therapeutic purposes against infectious diseases on dairy farms. Recurrent infections frequently arise from biofilm-forming bacteria. This research aimed to evaluate the efficacy of oak honey, honeycomb capping, and propolis against certain biofilm-associated and antibiotic-resistant bacteria. The total phenolic content (TPC) values for propolis, honeycomb capping, and oak honey samples were 298, 128, and 72 mg of gallic acid equivalent (GAE)/100 g, respectively. Oak honey showed the lowest minimum inhibitory concentration (MIC) value (<0.08%) against the strong biofilm of non-blaCTX-M Serratia fonticola-1. Propolis had the lowest MIC value (<0.03%) against the weak biofilm of blaCTX-M positive Citrobacter braakii, and the moderate biofilm of non-blaCTX-M S. fonticola-2. The MIC values of all bee products showed a significant decrease upon interaction with 1% boric acid for all strains. Moreover, propolis has shown the ability to reduce 96% of the biofilm biomass of Citrobacter braaki after 24 h. The results show that bee products, used for medicinal purposes since ancient times, have emerged as a viable alternative against environmental pathogens.

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  • Kolayli, S., Can, Z., Çakir, H.E., Okan, O.T., and Yildiz, O. (2018). An investigation on Trakya region oak (Quercus spp.) honeys of Turkey: their physico-chemical, antioxidant and phenolic compounds properties. Turkish Journal of Biochemistry, 43(4): 362374.

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  • Kolayli, S., Palabiyik, I., Atik, D.S., Keskin, M., Bozdeveci, A., and Karaoglu, S.A. (2020). Comparison of antibacterial and antifungal effects of different varieties of honey and propolis samples. Acta Alimentaria, 49(4): 515523.

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  • Liu, Q., Liu, Z., Zhang, C., Xu, Y., Li, X., and Gao, H (2021). Effects of 3% boric acid solution on cutaneous Candida albicans infection and microecological flora mice. Frontiers in Microbiology, 12: 709880.

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  • Olawuwo, O.S., Famuyide, I.M., and McGaw, L.J. (2022). Antibacterial and antibiofilm activity of selected medicinal plant leaf extracts against pathogens implicated in poultry diseases. Frontiers in Veterinary Science, 9: 820304, https://doi.org/10.3389/fvets.2022.820304.

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  • Santos, P.B.D.R.E.D., Avila, D.D.S., Ramos, L.D.P., Yu, A.R., Santos, C.E.D.R., Berretta, A.A., Camargo, S.E.A., Oliveira, J.R., and Oliveira, L.D.D. (2020). Effects of Brazilian green propolis extract on planktonic cells and biofilms of multidrug-resistant strains of K. pneumoniae and P. aeruginosa. Biofouling, 36(7): 834845.

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  • Seijo, M.C., Escuredo, O., and Rodríguez-Flores, M.S. (2019). Physicochemical properties and pollen profile of oak honeydew and evergreen oak honeydew honeys from Spain: a comparative study. Foods, 8(4): 126, https://doi.org/10.3390/foods8040126.

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  • Tamfu, A.N., Ceylan, O., Cârâc, G., Talla, E., and Dinica, R.M. (2022). Antibiofilm and anti-quorum sensing potential of cycloartane-type triterpene acids from Cameroonian Grassland propolis: phenolic profile and antioxidant activity of crude extract. Molecules, 27(15): 4872.

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  • Tlak Gajger, I., Pavlović, I., Bojić, M., Kosalec, I., Srečec, S., Vlainić, T., and Vlainić, J. (2017). The components responsible for the antimicrobial activity of propolis from continental and mediterranean regions in Croatia. Czech Journal of Food Science, 35(5): 376385.

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  • Ucurum, O., Tosunoglu, H., Takma, Ç., Birlik, P.M., Berber, M., and Kolaylı, S. (2024). Distinctive properties of the pine, oak, chestnut and multifloral blossom and honeydew honeys. European Food Research and Technology, 250(6): 17651774.

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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
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Acta Alimentaria
Language English
Size B5
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Foundation
1972
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Founder Magyar Tudományos Akadémia    
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