Antibacterial Activity of Polyphenolic Extracts from Different Algerian Honeys against Methicillin Resistant Staphylococcus aureus | Chapter 11 | Innovations in Medicine and Medical Research Vol. 1

The prevalence of patients infected with Methicillin resistant Staphylococcus aureus present different problems of nosocomial infections diseases in addition to multidrug resistance. This work aim to evaluate the antibacterial effect of four polyphenolic extracts from honey against Methicillin resistant Staphylococcus aureus. An extraction of polyphenol was carried out from different honey samples collected from different regions of the Algerian territory. First, the physicochemical, microbiological quality and pollen analysis was studied. Then, the evaluation of the antibacterial effect was performed by the determination of inhibition diameter and the minimal inhibitory concentration. The results clearly show the sensitivity of Methicillin Resistant Staphylococcus aureus against the polyphenolic extracts. The four samples presented an inhibitory effect and the polyphenolic extract of Jijel has the highest inhibitory effect among all extracts. This activity depend not only with the type of polyphenolic compounds but also with the botanical origin and the type of honey as honeydew honeys which is more effective than nectar honey.

Author(s) Details

Belkhodja Hamza
Laboratory of Bioconversion, Microbiology Engineering and Health Safety, University of Mustapha Stambouli, Mascara, Algeria.

Belmimoun Asmaa
Laboratory of Bioconversion, Microbiology Engineering and Health Safety, University of Mustapha Stambouli, Mascara, Algeria.

Pr. Meddah Boumediene
Laboratory of Bioconversion, Microbiology Engineering and Health Safety, University of Mustapha Stambouli, Mascara, Algeria.

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Honeybees (Apis mellifera) Produce Honey from Flowers of Tea Plants (Camellia sinensis) | Chapter 02 | Advances and Trends in Agricultural Sciences Vol. 1

We obtained honey from the blooming flowers of tea plants (Camellia sinensis L.) pollinated by honeybees (Apis mellifera L.). Functional amino acids, theanine, which is a unique ingredient to tea, was determined using reversed-phase chromatography. We also determined the main ingredients: caffeine and catechins. The obtained honey contained theanine, which shows that it was derived from tea flowers. The theanine concentration of the nectar of the tea flowers exceeded that of the honey. Caffeine was detected (but no catechins) in both the honey and the nectar of the tea flowers. Our results refute the previously held view that tea nectar is toxic to honeybees. Our new finding reveals that it is possible to obtain honey from the nectar of tea flowers. The obtained honey and the nectar of tea flowers contained a very rare amino acid, theanine, indicating that the honey was derived from tea flowers. Furthermore, the nectar of tea flower contained the best caffeine concentration that activated the brain function of honeybees to produce the honey.

Author(s) Details

Dr. Kieko Saito

Institute for Environmental Sciences, University of Shizuoka, Yada, Shizuoka 422-8526, Japan and Faculty of Social Environment, Tokoha University, Yayoi, Shizuoka 422-8581, Japan.

Dr. Yoriyuki Nakamura

Tea Science Center, University of Shizuoka, Yada, Shizuoka 422-8526, Japan.

Read full article: http://bp.bookpi.org/index.php/bpi/catalog/view/52/408/442-1

View Volume: https://doi.org/10.9734/bpi/atias/v1