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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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    Does propolis have antiviral potential against Myoviridae bacteriophage?
    (Springer, 2025) Sonmez, Emine; Yildiz, Oktay; Ayaz, Naim Deniz
    The Myoviridae family of bacteriophages presents challenges for antiviral research owing to their structural complexity and ecological significance. While the antibacterial and antiviral properties of Anatolian propolis have been studied, its activity against Myoviridae bacteriophages has not previously been evaluated. This study provides the first comprehensive evaluation of the effectiveness of Anatolian propolis against the M8AEC16 bacteriophage, which is employed as a model to examine interactions with viral-like particles in a biosafe environment. Using RP-HPLC-UV, we identified high concentrations of the potent antiviral compounds ferulic acid and caffeic acid phenethyl ester (CAPE). The propolis samples' bioactive richness is further underscored by their high antioxidant capacity, measured as 144.51 mu M Trolox/g using the FRAP method. Spot test analysis revealed that a propolis concentration of 18.4 mg/mL eradicated 9.91 log pfu/mL of the bacteriophage, demonstrating its efficacy at minimal concentrations. These results suggest that Anatolian propolis could be used as a natural agent to target viral-like pathogens and reduce oxidative stress. This could contribute to the development of alternative antiviral approaches based on natural products.
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    In Vitro Research on Antimicrobial Activity of Native Anatolian Honey Bee Products against Paenibacillus larvae Strains
    (Tarbiat Modares Univ, 2025) Sonmez, Emine; Kekecoglu, Meral; Bozdeveci, Arif; Karaoglu, Sengul Alapy
    Worldwide, one of the most damaging diseases in beekeeping is American Foulbrood (AFB). The causative agent of the disease is Paenibacillus larvae, which can remain in spore form in the environment for decades and does not lose its virulence. In the management of this disease, it is inevitable to find an alternative method to the use of antibiotics and burning the hives. In this study, after determining the Total Phenolic (TPC) and Total Flavonoid Contents (TFC) of seven different Anatolian honey bee products (bee venom, bee bread, pollen, royal jelly, propolis, queen bee larvae, drone brood larvae), in vitro antimicrobial activities of these products against two different P. larvae strains were tested. As a result of Folin-Ciocalteu and AlCl3 colorimetric methods, there were significant differences between the samples, and the highest content values were obtained from the propolis samples. The antimicrobial activity results showed that, P. larvae strains were susceptible to all bee products, except queen bee larvae and drone brood larvae. The most significant inhibition was obtained from Anatolian bee venom with the lowest MIC dose 6.25 mu g mL(-1), Bacterial strains showed susceptibility to Anatolian beebread with an effective dose of 7.81 mu g mL(-1) following bee venom. This study is an important first step in identifying new active compounds for the use of in-hive natural products in the development of new preventive treatments against AFB disease, alternative to conventional antibiotic treatments.