Evaluation of physicochemical properties of Qinling Apis cerana honey and the antimicrobial activity of the extract against Salmonella Typhimurium LT2 in vitro and in vivo

doi:10.1016/j.foodchem.2020.127774

. 2021 Feb 1:337:127774.

doi: 10.1016/j.foodchem.2020.127774. Epub 2020 Aug 4.

Evaluation of physicochemical properties of Qinling Apis cerana honey and the antimicrobial activity of the extract against Salmonella Typhimurium LT₂ in vitro and in vivo

Yin Wang¹, Xinyi Gou², Tianli Yue², Run Ren³, Haoan Zhao³, Liangliang He³, Caiyun Liu³, Wei Cao⁴

Affiliations

¹ Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China. Electronic address: wangyin2017@nwu.edu.cn.
² Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China.
³ Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China.
⁴ Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China. Electronic address: caowei@nwu.edu.cn.

PMID: 32777570
DOI: 10.1016/j.foodchem.2020.127774

Evaluation of physicochemical properties of Qinling Apis cerana honey and the antimicrobial activity of the extract against Salmonella Typhimurium LT₂ in vitro and in vivo

Yin Wang et al. Food Chem. 2021.

. 2021 Feb 1:337:127774.

doi: 10.1016/j.foodchem.2020.127774. Epub 2020 Aug 4.

Authors

Yin Wang¹, Xinyi Gou², Tianli Yue², Run Ren³, Haoan Zhao³, Liangliang He³, Caiyun Liu³, Wei Cao⁴

Affiliations

¹ Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China. Electronic address: wangyin2017@nwu.edu.cn.
² Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China.
³ Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China.
⁴ Department of Food Science, College of Food Science and Technology, Northwest University (China) Xi'an, Shaanxi 710069, China. Electronic address: caowei@nwu.edu.cn.

PMID: 32777570
DOI: 10.1016/j.foodchem.2020.127774

Abstract

Apis cerana honey collected from the Qinling Mountains in China has been widely used for its antimicrobial property in traditional Chinese medicine. However, its antibacterial mechanism against Salmonella Typhimurium LT₂ is still uncertain. A total of 52 volatile components were identified using headspace-gas-chromatography-ion-mobility, and Qinling A. cerana honey exhibited more abundant aromas than monofloral honeys. The phenolic extracts of honey sample F exhibited the lowest minimum inhibitory concentration (5 mg/mL), and chlorogenic acid exhibited the highest (155.91 ± 0.79 mg/kg), followed by caffeic acid, and rutin. After being treated with the extract, cell membranes of S. Typhimurium LT₂ significantly shrunk and further collapsed. The extract treatment on mice caused a significant decrease in S. Typhimurium LT₂, and a dramatic increase in the potential prebiotic Lactobacillus in both the caecum and colon. The results demonstrate that the Qinling A. cerana honey extract could effectively inhibit S. Typhimurium in vitro and in vivo.

Keywords: 16S rDNA; Antimicrobial; Apis cerana honey; HS-GC-IMS; Salmonella.

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Conflict of interest statement

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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Evaluation of physicochemical properties of Qinling Apis cerana honey and the antimicrobial activity of the extract against Salmonella Typhimurium LT₂ in vitro and in vivo

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Evaluation of physicochemical properties of Qinling Apis cerana honey and the antimicrobial activity of the extract against Salmonella Typhimurium LT₂ in vitro and in vivo

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Abstract

Conflict of interest statement

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