Polyphenols Content and In Vitro α-Glycosidase Activity of Different Italian Monofloral Honeys, and Their Effect on Selected Pathogenic and Probiotic Bacteria

Fratianni, Florinda; Ombra, Maria Neve; d’Acierno, Antonio; Caputo, Lucia; Amato, Giuseppe; De Feo, Vincenzo; Coppola, Raffaele; Nazzaro, Filomena

doi:10.3390/microorganisms9081694

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Polyphenols Content and In Vitro α-Glycosidase Activity of Different Italian Monofloral Honeys, and Their Effect on Selected Pathogenic and Probiotic Bacteria

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^1,*

Institute of Food Science, CNR-ISA, Via Roma 64, 83100 Avellino, Italy

Department of Pharmacy, University of Salerno, via Giovanni Paolo II, 84084 Fisciano, Italy

Department of Agricultural, Environmental and Food Sciences, University of Molise, Via de Sanctis snc, 86100 Campobasso, Italy

Authors to whom correspondence should be addressed.

Academic Editor: Denis Roy

Microorganisms 2021, 9(8), 1694; https://doi.org/10.3390/microorganisms9081694

Received: 27 June 2021 / Revised: 5 August 2021 / Accepted: 7 August 2021 / Published: 9 August 2021

(This article belongs to the Special Issue Selected Papers from 1st International Electronic Conference on Microbiology (ECM 2020))

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Abstract

We evaluated the polyphenol content and the α-glucosidase activity exhibited by different monofloral honeys of Italian origin. Their capacity to act on different pathogenic (Acinetobacter baumannii, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus) as well as probiotic bacteria (Lacticaseibacillus casei, Lactobacillus acidophilus, Lactiplantibacillus plantarum, Lactobacillus gasseri, and Lacticaseibacillus rhamnosus) was also assessed. Total polyphenols varied between 110.46 μg/g of fresh product (rhododendron honey) and 552.29 μg/g of fresh product (strawberry tree honey). Such result did not correspond to a parallel inhibitory α-glycosidase activity that, in each case was never higher than 33 μg/mL. Honeys were differently capable to fight the biofilm formation of the pathogens (inhibition up to 93.27%); they inhibited the in vitro adhesive process (inhibition up to 84.27%), and acted on mature biofilm (with values up to 76.64%). Their effect on bacterial metabolism was different too. Honeys were ineffective to inhibit E. coli mature biofilm nor to act on its metabolism. The action of the honey on probiotic strains seemed almost always stimulate their growth. Thus, these monofloral honeys might exhibit effects on human health and act positively as prebiotics. View Full-Text

Keywords: honey; polyphenols; α-glycosidase; biofilm; probiotics; prebiotics

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MDPI and ACS Style

Fratianni, F.; Ombra, M.N.; d’Acierno, A.; Caputo, L.; Amato, G.; De Feo, V.; Coppola, R.; Nazzaro, F. Polyphenols Content and In Vitro α-Glycosidase Activity of Different Italian Monofloral Honeys, and Their Effect on Selected Pathogenic and Probiotic Bacteria. Microorganisms 2021, 9, 1694. https://doi.org/10.3390/microorganisms9081694

AMA Style

Fratianni F, Ombra MN, d’Acierno A, Caputo L, Amato G, De Feo V, Coppola R, Nazzaro F. Polyphenols Content and In Vitro α-Glycosidase Activity of Different Italian Monofloral Honeys, and Their Effect on Selected Pathogenic and Probiotic Bacteria. Microorganisms. 2021; 9(8):1694. https://doi.org/10.3390/microorganisms9081694

Chicago/Turabian Style

Fratianni, Florinda, Maria N. Ombra, Antonio d’Acierno, Lucia Caputo, Giuseppe Amato, Vincenzo De Feo, Raffaele Coppola, and Filomena Nazzaro. 2021. "Polyphenols Content and In Vitro α-Glycosidase Activity of Different Italian Monofloral Honeys, and Their Effect on Selected Pathogenic and Probiotic Bacteria" Microorganisms 9, no. 8: 1694. https://doi.org/10.3390/microorganisms9081694

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Polyphenols Content and In Vitro α-Glycosidase Activity of Different Italian Monofloral Honeys, and Their Effect on Selected Pathogenic and Probiotic Bacteria

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