Combined Inhibitory Effect of Fir (Abies alba Mill.) Honeydew Honey and Probiotic Bacteria Lactiplantibacillus plantarum on the Growth of Salmonella enterica Serotype Typhimurium.

Silvestar Mežnarić,Andrija Lesar,Irena Brčić Karačonji,Darinka Vučković,Tomislav Pavlešić,Goranka Crnković,Ivana Gobin

doi:10.3390/antibiotics11020145

Abstract

Honey is a natural food consisting mainly of sugars, enzymes, amino acids, organic acids, vitamins, minerals and aromatic substances. In addition to specific organoleptic properties, honey also has other components that contribute to its nutritional and health value. Proteins, vitamins, minerals, organic acids and phenolic compounds, the most variable components of honey, are predominantly responsible for its strong bioactive effect. Honeydew honey is a less known type of honey with outstanding antimicrobial and antioxidant properties that also demonstrates prebiotic effects and can promote the growth of probiotic bacteria. Foodborne illnesses can be prevented by using probiotic strains in combination with prebiotics. The aim of this study was for the first time to determine potential synergistic antimicrobial effect of fir (Abies alba Mill.) honeydew honey (HS) and probiotic bacteria Lactiplantibacillus plantarum on Salmonella enterica serotype Typhimurium, a primary cause of foodborne illnesses. The effect of three different samples of fir honeydew honey on the growth of L. plantarum in de Man, Rogosa and Sharpe (MRS) medium and the potential synergistic effect of HSs and L. plantarum on the growth of S. Typhimurium in the Brain Heart Infusion (BHI) medium were examined. The results indicate that concentrations of 1 and 5% of all three HS samples stimulate the growth and metabolic activity of L. plantarum, while a concentration of 10% inhibits the growth of L. plantarum. The concentration of 5% of all three HS and L. plantarum combined inhibits the growth of S. Typhimurium in BHI broth. Fir honeydew honey showed potential prebiotic properties and antimicrobial activity, both of which can synergistically enhance the probiotic efficacy of L. plantarum against S. Typhimurium To conclude, the combination of fir honeydew honey and L. plantarum represents a successful combination against S. Typhimurium and additional experiments are necessary regarding the mechanisms of their combined effect.

Highlights

Honey is an animal and plant-based product traditionally used for its healing and antimicrobial properties
One of the highest quality honeys, it is still a relatively unknown type of honey, is honeydew honey—honey that honeybees (Apis mellifera) produce from honeydew secreted by aphids and some scale insects as they feed on plant sap
Studies on the antibacterial activity of honeydew honeys reported superior antibacterial efficacy compared to nectar honeys, even stronger than manuka honey [2,3,4,5]

Summary

Introduction

Honey is an animal and plant-based product traditionally used for its healing and antimicrobial properties. Its health properties are dependent on the geographic origin and type of honey (botanical origin). A higher content of proteins, minerals and phenolic compounds in honeydew honeys compared to nectar honeys significantly contributes to their remarkable biological activities including strong antimicrobial action [1]. The antibacterial activity of honeydew honeys could be largely attributed to hydrogen peroxide formation [2,3,4]. Results of recent research indicated that hydrogen peroxide plays an important role in the inhibition of bacterial growth, phenolics and their interaction with hydrogen peroxide might be the key factors for the antibacterial activity of honeydew honeys [6]

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Conclusion