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Article

Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread

by
Joseph Bagi Suleiman
1,2,
Mahaneem Mohamed
1,3,*,
Ainul Bahiyah Abu Bakar
1,
Victor Udo Nna
4,
Zaida Zakaria
1,
Zaidatul Akmal Othman
1,5 and
Abdulqudus Bola Aroyehun
6,7
1
Department of Physiology, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia
2
Department of Science Laboratory Technology, Akanu Ibiam Federal Polytechnic, Unwana P.M.B. 1007, Ebonyi State, Nigeria
3
Unit of Integrative Medicine, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia
4
Department of Physiology, Faculty of Basic Medical Sciences, College of Medical Sciences, University of Calabar, Calabar P.M.B. 1115, Cross River State, Nigeria
5
Unit of Physiology, Faculty of Medicine, Universiti Sultan Zainal Abidin, Kuala Terengganu 20400, Terengganu, Malaysia
6
Nutrition and Dietetics Program, School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian 16150, Kelantan, Malaysia
7
Clinical Nutrition, The Rowett Institute of Nutrition and Health, University of Aberdeen, Scotland AB24 3FX, UK
*
Author to whom correspondence should be addressed.
Molecules 2021, 26(16), 4943; https://doi.org/10.3390/molecules26164943
Submission received: 13 July 2021 / Revised: 8 August 2021 / Accepted: 11 August 2021 / Published: 15 August 2021
(This article belongs to the Special Issue Natural Product-Inspired Molecules: From Weed to Remedy)
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Abstract

The aim of the study was to determine the chemical profile, antioxidant properties and antimicrobial activities of Heterotrigona itama bee bread from Malaysia. The pH, presence of phytochemicals, antioxidant properties, total phenolic content (TPC) and total flavonoid content (TFC), as well as antimicrobial activities, were assessed. Results revealed a decrease in the pH of bee bread water extract (BBW) relative to bee bread ethanolic extract (BBE) and bee bread hot water extract (BBH). Further, alkaloids, flavonoids, phenols, tannins, saponins, terpenoids, resins, glycosides and xanthoproteins were detected in BBW, BBH and BBE. Also, significant decreases in TPC, TFC, DPPH activity and FRAP were detected in BBW relative to BBH and BBE. We detected phenolic acids such as gallic acid, caffeic acid, trans-ferulic acid, trans 3-hydroxycinnamic acid and 2-hydroxycinnamic acid, and flavonoids such as quercetin, kaempferol, apigenin and mangiferin in BBE using high-performance liquid chromatography analysis. The strongest antimicrobial activity was observed in Klebsilla pneumonia (MIC50 1.914 µg/mL), followed by E. coli (MIC50 1.923 µg/mL), Shigella (MIC50 1.813 µg/mL) and Salmonella typhi (MIC50 1.617 µg/mL). Bee bread samples possess antioxidant and antimicrobial properties. Bee bread contains phenolic acids and flavonoids, and could be beneficial in the management and treatment of metabolic diseases.
Keywords: Heterotrigona itama bee bread; polyphenols; microbial activities Heterotrigona itama bee bread; polyphenols; microbial activities

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MDPI and ACS Style

Suleiman, J.B.; Mohamed, M.; Abu Bakar, A.B.; Nna, V.U.; Zakaria, Z.; Othman, Z.A.; Aroyehun, A.B. Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread. Molecules 2021, 26, 4943. https://doi.org/10.3390/molecules26164943

AMA Style

Suleiman JB, Mohamed M, Abu Bakar AB, Nna VU, Zakaria Z, Othman ZA, Aroyehun AB. Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread. Molecules. 2021; 26(16):4943. https://doi.org/10.3390/molecules26164943

Chicago/Turabian Style

Suleiman, Joseph Bagi, Mahaneem Mohamed, Ainul Bahiyah Abu Bakar, Victor Udo Nna, Zaida Zakaria, Zaidatul Akmal Othman, and Abdulqudus Bola Aroyehun. 2021. "Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread" Molecules 26, no. 16: 4943. https://doi.org/10.3390/molecules26164943

APA Style

Suleiman, J. B., Mohamed, M., Abu Bakar, A. B., Nna, V. U., Zakaria, Z., Othman, Z. A., & Aroyehun, A. B. (2021). Chemical Profile, Antioxidant Properties and Antimicrobial Activities of Malaysian Heterotrigona itama Bee Bread. Molecules, 26(16), 4943. https://doi.org/10.3390/molecules26164943

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