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dc.contributor.authorFeás Sánchez, Xesús
dc.contributor.authorIglesias Becerra, Antonio
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorEstevinho, Leticia M.
dc.date.accessioned2020-06-15T08:16:05Z
dc.date.available2020-06-15T08:16:05Z
dc.date.issued2013
dc.identifier.citationFeás, X.; Iglesias, A.; Rodrigues, S.; Estevinho, L.M. Effect of Erica sp. Honey against Microorganisms of Clinical Importance: Study of the Factors Underlying this Biological Activity. Molecules 2013, 18, 4233-4246
dc.identifier.urihttp://hdl.handle.net/10347/22992
dc.description.abstractThis study aimed to determine the factors (phenolic compounds, flavonoids, sugars or H2O2) that contribute the most to the antimicrobial activity of heather honey samples against four yeasts and four bacteria with medical importance. To discard the effect of H2O2 in the antimicrobial activity, catalase was added. To evaluate the osmotic pressure’s effect, artificial honey was also used. Phenolic compounds and flavonoids were determined and Pearson’s correlation analysis was performed to assess whether these correlated with antimicrobial activity. The amount of phenolic compounds ranged from 630.89 ± 5.21 GAE kg−1 to 718.92 ± 4.41 GAE kg−1, while the flavonoids varied between 450.72 ± 5.67 CAE kg−1 and 673.98 ± 4.33 CAE kg−1. For the bacteria, the minimum inhibitory concentration (MIC) of the honey without catalase ranged from 1.01 ± 0.50% to 10.00 ± 4.72% and was between 2.00 ± 0.94% and 13.27 ± 5.23% for honey with catalase. Concerning the yeasts, the MICs was between 13.16 ± 4.08% and 20.00 ± 5.09% for honey without catalase and between 14.95 ± 4.16% and 25.67 ± 5.50% for honey with catalase. The elucidation of the antimicrobial factors and action mechanisms is essential for the correct use of honey in therapeutic applications
dc.description.sponsorshipThe authors gratefully acknowledge the company BioApis—Biological Apiculture, for all their support, and JoDee Anderson for the linguistic support she provided. Xesus Feás would also like to thank the Xunta de Galicia (Isidro Parga Pondal Program for Young Researchers, Grant No.: IPP-020)
dc.language.isoeng
dc.publisherMDPI
dc.rights© 2013 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/)
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/
dc.subjectAntibacterial properties
dc.subjectAntifungal properties
dc.subjectHeather honey
dc.subjectHydrogen peroxide
dc.subjectPolyphenols
dc.subjectSugars
dc.titleEffect of Erica sp. honey against microorganisms of clinical importance: study of the factors underlying this biological activity
dc.typejournal article
dc.identifier.doi10.3390/molecules18044233
dc.relation.publisherversionhttps://doi.org/10.3390/molecules18044233
dc.type.hasVersionVoR
dc.identifier.essn1420-3049
dc.rights.accessRightsopen access
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Anatomía, Produción Animal e Ciencias Clínicas Veterinarias
dc.contributor.affiliationUniversidade de Santiago de Compostela. Departamento de Química Orgánica
dc.description.peerreviewedSI


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© 2013 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/)
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 © 2013 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/)





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