Beeswax is the substance that forms the structure of a honeycomb; the bees secrete wax to build the honeycombs where to store honey.Thanks to its rich hydrophobic protective properties,the beeswax is in fact present w...Beeswax is the substance that forms the structure of a honeycomb; the bees secrete wax to build the honeycombs where to store honey.Thanks to its rich hydrophobic protective properties,the beeswax is in fact present within cosmetics and body products.Also,beeswax is used in the food industry:as a film to wrap cheese for maturing or as a food additive(E901) to give shine to the products.Exactly as the honey which it contains,beeswax is also characterized by several therapeutic properties of great interest to us; it is thought to be particularly effective in healing bruises,inflammation and burns.Recently,the interest of researchers has moved even on antimicrobial properties of beeswax although there are still few studies in the literature focused only on the action of beeswax.The few studies showed an anitimicrobic effectiveness of beeswax against overall Staphylococcus aureus,Salmonella enterica,Candida albicans and Aspergillus niger; these inhibitory effects are enhanced synergistically with other natural products such as honey or olive oil.This minireview aims to be a collection of major scientific works that have considered the antimicrobial activity of beeswax alone or in combination with other natural products in recent years.展开更多
Objective:To investigate clinicopathological,bacteriological and pathological aspects of an experimental infection with Yersinia pseudotuberculosis(Y.pseudotuberculosis)in hares in order to verify the efficacy of sero...Objective:To investigate clinicopathological,bacteriological and pathological aspects of an experimental infection with Yersinia pseudotuberculosis(Y.pseudotuberculosis)in hares in order to verify the efficacy of serology for the in vivo diagnosis.Moreover,the pathogenicity of two Y.pseudotuberculosis strains was investigated in order to detect potential differences.Methods:Twelve European brown hares(Lepus europaeus,Pallas)were experimentally infected per os and via conjunctival mucosae with Y.pseudotuberculosis:six subjects were infected with a strain isolated from a naturally infected hare(YpH)and six subjects with a strain isolated from a naturally infected rabbit(YpR).Two hares were used as negative controls.All animals were subjected to clinical,bacteriological and serological examinations during 9 weeks following the infection and,at the end of the control period,subjects still alive were euthanized and submitted to a complete post mortem examination.Results:All faecal samples collected during the control period were positive for bacteriological examinations and to a PCR for the inv gene of Y.pseudotuberculosis,while only one Yp H-infected hare showed a positive haemocultures.From the 2nd to the 9th week post infection(pi),serological analysis revealed specific antibodies with titers ranging from 1:10 to 1:160 in all YpH-infected and two YpR-infected subjects.All the Yp H-infected and two Yp R-infected hares scored positive for Y.pseudotuberculosis by means of bacteriological investigations.Grossly,suppurative multifocal lesions were detected in liver,spleen,kidney and sub-mandibular lymph nodes in both YpH-and YpR-infected hares and confirmed with histopathology.Pulmonary lesions were observed only in Yp H-infected subjects.Immunohistochemistry confirmed the presence of bacterial antigen in all infected animals.Conclusion:Results of this study revealed that YpH strain is more pathogenic for hares than the YpR strain;moreover the serological test performed in this study could be used for the diagnosis of pseudotuberculosis in hares,whereas post mortem diagnosis should be confirmed by means of bacteriological examination,PCR,histopathology and immunohistochemistry.展开更多
For centuries,herbs and spices have been used alone or in combination as flavor enhancers,medicinal remedies,and natural preservatives.The presence of a wide range of bioactive agents with promising antimicrobial acti...For centuries,herbs and spices have been used alone or in combination as flavor enhancers,medicinal remedies,and natural preservatives.The presence of a wide range of bioactive agents with promising antimicrobial activity has attracted great attention due to their potential application as natural food preservatives.The aim of this study was to investigate the antibacterial effects against food-related pathogens of extracts obtained from Baharat,traditional spice blends widely used in the Middle Eastern cuisine,prepared using some main components(cloves,black pepper,cinnamon,allspice)and supplementing with further herbs/spices(cumin,ginger,red pepper,garlic,mint,turmeric,and black dry lime)known as promising antibacterial agents.Four different traditional spice blends(Mix1-4)were extracted with EtOH:H2O(3:7 v/v).Among tested mixtures,Mix2 and Mix4 showed strong antibacterial effect against Gram-positive bacteria(MIC=0.390 and 3.125 mg/mL against Staphylococcus aureus and Listeria monocytogenes,respectively)and a good inhibition against Enterococcus faecalis(MIC=12.5 and 6.25 mg/mL for Mix2 and Mix4,respectively).Mix4 showed good inhibitory activity against Gram-negative bacteria(MIC=6.25 mg/mL for Salmonella Typhimurium).Mix2 and Mix4 exhibited mild bactericidal activity(MBC 50-200 mg/mL)against Gram-positive bacteria.Metabolomic analysis of Mix2 and Mix4 revealed the presence of 123 metabolites,including phenolic acids,flavonoids,piperamides,limonoids,and organosulfur compounds.Twelve trace elements were found to be within the limits set by regulatory agencies.Baharat showed promising antibacterial properties due to their rich content in bioactive agents and should be considered as potential natural antimicrobials for food preservation.展开更多
文摘Beeswax is the substance that forms the structure of a honeycomb; the bees secrete wax to build the honeycombs where to store honey.Thanks to its rich hydrophobic protective properties,the beeswax is in fact present within cosmetics and body products.Also,beeswax is used in the food industry:as a film to wrap cheese for maturing or as a food additive(E901) to give shine to the products.Exactly as the honey which it contains,beeswax is also characterized by several therapeutic properties of great interest to us; it is thought to be particularly effective in healing bruises,inflammation and burns.Recently,the interest of researchers has moved even on antimicrobial properties of beeswax although there are still few studies in the literature focused only on the action of beeswax.The few studies showed an anitimicrobic effectiveness of beeswax against overall Staphylococcus aureus,Salmonella enterica,Candida albicans and Aspergillus niger; these inhibitory effects are enhanced synergistically with other natural products such as honey or olive oil.This minireview aims to be a collection of major scientific works that have considered the antimicrobial activity of beeswax alone or in combination with other natural products in recent years.
文摘Objective:To investigate clinicopathological,bacteriological and pathological aspects of an experimental infection with Yersinia pseudotuberculosis(Y.pseudotuberculosis)in hares in order to verify the efficacy of serology for the in vivo diagnosis.Moreover,the pathogenicity of two Y.pseudotuberculosis strains was investigated in order to detect potential differences.Methods:Twelve European brown hares(Lepus europaeus,Pallas)were experimentally infected per os and via conjunctival mucosae with Y.pseudotuberculosis:six subjects were infected with a strain isolated from a naturally infected hare(YpH)and six subjects with a strain isolated from a naturally infected rabbit(YpR).Two hares were used as negative controls.All animals were subjected to clinical,bacteriological and serological examinations during 9 weeks following the infection and,at the end of the control period,subjects still alive were euthanized and submitted to a complete post mortem examination.Results:All faecal samples collected during the control period were positive for bacteriological examinations and to a PCR for the inv gene of Y.pseudotuberculosis,while only one Yp H-infected hare showed a positive haemocultures.From the 2nd to the 9th week post infection(pi),serological analysis revealed specific antibodies with titers ranging from 1:10 to 1:160 in all YpH-infected and two YpR-infected subjects.All the Yp H-infected and two Yp R-infected hares scored positive for Y.pseudotuberculosis by means of bacteriological investigations.Grossly,suppurative multifocal lesions were detected in liver,spleen,kidney and sub-mandibular lymph nodes in both YpH-and YpR-infected hares and confirmed with histopathology.Pulmonary lesions were observed only in Yp H-infected subjects.Immunohistochemistry confirmed the presence of bacterial antigen in all infected animals.Conclusion:Results of this study revealed that YpH strain is more pathogenic for hares than the YpR strain;moreover the serological test performed in this study could be used for the diagnosis of pseudotuberculosis in hares,whereas post mortem diagnosis should be confirmed by means of bacteriological examination,PCR,histopathology and immunohistochemistry.
文摘For centuries,herbs and spices have been used alone or in combination as flavor enhancers,medicinal remedies,and natural preservatives.The presence of a wide range of bioactive agents with promising antimicrobial activity has attracted great attention due to their potential application as natural food preservatives.The aim of this study was to investigate the antibacterial effects against food-related pathogens of extracts obtained from Baharat,traditional spice blends widely used in the Middle Eastern cuisine,prepared using some main components(cloves,black pepper,cinnamon,allspice)and supplementing with further herbs/spices(cumin,ginger,red pepper,garlic,mint,turmeric,and black dry lime)known as promising antibacterial agents.Four different traditional spice blends(Mix1-4)were extracted with EtOH:H2O(3:7 v/v).Among tested mixtures,Mix2 and Mix4 showed strong antibacterial effect against Gram-positive bacteria(MIC=0.390 and 3.125 mg/mL against Staphylococcus aureus and Listeria monocytogenes,respectively)and a good inhibition against Enterococcus faecalis(MIC=12.5 and 6.25 mg/mL for Mix2 and Mix4,respectively).Mix4 showed good inhibitory activity against Gram-negative bacteria(MIC=6.25 mg/mL for Salmonella Typhimurium).Mix2 and Mix4 exhibited mild bactericidal activity(MBC 50-200 mg/mL)against Gram-positive bacteria.Metabolomic analysis of Mix2 and Mix4 revealed the presence of 123 metabolites,including phenolic acids,flavonoids,piperamides,limonoids,and organosulfur compounds.Twelve trace elements were found to be within the limits set by regulatory agencies.Baharat showed promising antibacterial properties due to their rich content in bioactive agents and should be considered as potential natural antimicrobials for food preservation.
