Glucose oxidase as an important yet overlooked factor determiningthe antibacterial activity of bee pollen and bee bread

Karolina Matejczuk; Marcela Bucekova; Jana Godocikova; Piotr Szweda; Juraj Majtan

doi:10.1007/s00217-022-04101-z

Glucose oxidase as an important yet overlooked factor determiningthe antibacterial activity of bee pollen and bee bread

Abstract

Bee pollen (BP) and bee bread (BB) have attracted great attention due to their biological activities including antibacterial activity. However, the mechanism of antibacterial activity is largely unknown. Therefore, we aimed to characterise the antibacterial effect of BP and BB aqueous extracts against bacterial pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Proteus mirabilis and Enterococcus faecalis) and identify the key compound(s) responsible for this effect. Here, we demonstrate that BP and particularly BB extracts display antibacterial activity which is significantly increased in the presence of glucose. Immunoblot analysis of extracts revealed the presence of MRJP1 in all analysed BP and BB samples and the enzyme glucose oxidase (GOX) in the majority of BB samples. Treatment of extracts with catalase resulted in the restoration of bacterial growth but only in those samples where glucose supplementation caused the enhancement of antibacterial activity. Our findings provide a deeper understanding of antibacterial activity of BP/BB which is mediated by the enzymatic activity of bee-derived GOX.

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Authors (5)

Karolina Matejczuk (formerly: Karolina Pełka) dr inż.
Marcela Bucekova
Jana Godocikova
Piotr Szweda dr hab. inż.
Juraj Majtan

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Category:

Articles

Type:

artykuły w czasopismach

Published in:

EUROPEAN FOOD RESEARCH AND TECHNOLOGY no. 248, pages 2929 - 2939,
ISSN: 1438-2377

Language:

English

Publication year:

2022

Bibliographic description:

Pełka K., Bucekova M., Godocikova J., Szweda P., Majtan J.: Glucose oxidase as an important yet overlooked factor determiningthe antibacterial activity of bee pollen and bee bread// EUROPEAN FOOD RESEARCH AND TECHNOLOGY -Vol. 248, (2022), s.2929-2939

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