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    Chemical profiling and antimicrobial effect of Anatolian honey bee venom
    (Pergamon-Elsevier Science Ltd, 2022) Sönmez, Emine; Kekeçoğlu, Meral; Bozdeveci, Arif; Karaoğlu, Şengül Alpay
    Due to increasing antibiotic resistance, there is an urgent need to find new antibiotic alternatives or supporters for the treatment of disease-causing pathogens. For this reason the aim of the study was examine the antimicrobial and antifungal activity of Anatolian (Anadolu) honey bee venom (HBV) against Gram-positive and Gramnegative bacteria and yeast-like fungi. At first step chemical analyses of HBV was performed by HPLC method. According to the results of HPLC analysis, we obtained a good separation of apamine, phospholipase A2 and melittin with the ratio of 1.83%, 20.60% and 57.62% respectively. The antimicrobial and antifungal activity of the Anatolian HBV was tested against 9 Gram (+), 7 Gram (-), 1 acid-alcohol-resistant and 3 yeast fungi. First, the activity of the Anatolian HBV sample against these microorganisms was determined by the agar well diffusion method, then their zones were measured. The microdilution method was used to determine the minimum inhibitory concentration (MIC) for the antimicrobial activity tests. The results of MIC values were varied from 3.06 mu g/mL to 50 mu g/mL for the tested microorganisms. It was found that Mycobacterium smegmatis and Streptococcus pyogenes were the most susceptible bacteria (3.06 mu g/mL), followed by Vibrio sp., Aeromonas sobria, Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus (MRSA) and B. subtilis with a MIC concentration of 6.125 mu g/mL. These findings strongly suggest that Anatolian HBV will be developed as a new antibacterial-antifungal drug against Gram-positive, Gram negative and antibiotic-resistant bacteria and yeast like fungi. However, further research is required to evaluate their in vivo efficacy and safe and effective delivery methods for their therapeutic use.
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    Comparing the biological properties and chemical profiling of chestnut bee pollen and bee bread collected from Anatolia
    (Springer, 2023) Sonmez, Emine; Kekecoglu, Meral; Sahin, Huseyin; Bozdeveci, Arif; Karaoglu, Sengul A. L. P. A. Y.
    Bee bread (BB) and bee pollen (BP) are accepted as functional food and considered in medical properties due to its important bioactive components. These bee products show different biological properties, but researches on these aspects have not been clear yet. In present study, Anatolian BB and BP extracts were analyzed for the first time for their pollen type, total phenolic (TPC) and flavonoid content (TFC), and antimicrobial and antioxidant properties. Samples were analyzed for their antimicrobial efficacy by the agar well diffusion and MIC methods. HPLC analysis was used to identify the compounds in the BB and BP samples. Antioxidant activity was measured by the FRAP and DPPH methods. As a result of microscopy for pollen identification, Fagaceae family was dominant. Phenolic compound analysis showed that the amounts of p-coumaric acid and rutin were found to be the highest in BB and BP, respectively. Stronger antioxidant activity was obtained from BP. MIC values of BB were range from 250 to 12.5 mu g/mL. The most susceptible bacterium was Mycobacterium smegmatis. The extract of BP was effective on all gram-negative bacteria with doses range from 250 mu g/mL to 500 mu g/mL. The lowest MIC value was detected with the concentration of 12.5 mu g/mL against M. smegmatis. Anatolian BB and BP could be considered as a functional foods due to antioxidant activity and may be beneficial in the management and treatment of pathogenic bacteria because of high antimicrobial activity.
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    An evaluation of the chemical composition and biological properties of Anatolian Royal Jelly, drone brood and queen bee larvae
    (Springer, 2023) Sönmez, Emine; Kekeçoğlu, Meral; Sahin, Hüseyin; Bozdeveci, Arif; Karaoğlu, Şengül Alpay
    Therapeutic properties of products such as propolis, pollen and bee venom have been investigated before, but studies about the biological properties of drone brood (DBL) and queen bee larvae (QBL) are very limited. In addition, there are many factors that affect the biological activity power of royal jelly (RJ). This study was carried out to evaluate the antibacterial and antioxidant activity, total phenolic (TPC) and protein content and 10-hydroxy-2-decenoic acid (10-HDA) amount of Anatolian RJ, DBL and QBL. As a result of Folin-Ciocalteu method, there were significant differences between the samples, and the highest value was obtained from the QBL. Bradford Coomassie Brilliant Blue method results showed that QBL had most abundant total protein content while RJ had the lowest amount. According to the HPLC analysis RJ showed the highest 10-HDA amounts, while DBL had the lowest. When the antioxidant activity values were evaluated together, it was understood that the antioxidant capacity of DBL and QBL is significantly higher than RJ. When the data were evaluated statistically, both differences and negative and positive correlations were obtained between the parameters. As a result of MIC experiment Mycobacterium smegmatis was the most susceptible bacterium. DBL and QBL samples did not show any antimicrobial activity against selected microorganisms. This is the first study that focuses on the biological properties of QBL. As a result, Anadolu RJ is promising candidates for the treatment of some infectious diseases, and DBL and QBL are promising candidates for the development of products that can be used as food supplements.