n - Кафедра Прикладная биотехнология

More documents

Recommendations

Info

ствий и антиокислительных действий различных типов меда гарантированы, поскольку они могут привести к новым источникам антибактериальной терапии. CORRELATION BETWEEN ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY IN OAK HONEYDEW AND ACACIA (ROBINIA PSEUDOACACIA L.), BEE HONEYS Dinkov D.H. Trakia University Stara Zagora, Bulgaria In the study were presented data for comparisons between antibacterial (agar well diffusion method by Allen et al., 1991), and antioxidant activity (Al-Mamary et al., 2002), in Bulgarian oak honeydew (n=20), and acacia (Robinia pseudoacacia L.), bee honeys (n=10). The results showed that the antibacterial and antioxidant activities of honeydew honeys were the highest, while the acacia honeys had the lowest activities. Were found a weak positive close to linear correlation between antibacterial and antioxidant activity (r=0.4784, R2=0.2289, p
acterial action. It is well known, that the high sugar concentration of honey inhibits bacterial growth (Molan, 1992). It was found that the honey acids exert also the main antibacterial action, while honey pH could additionally act as an antibacterial factor (Bogdanov, 1997). But from the other hand, some scientists not found correlation between antibacterial activity and free acidity in honeys (Garcia et al., 2001). There are two sorts of antibacterial agents in honey or so called „inhibines“. One of them («peroxide activity»), has its origin in the H202, produced by honey glucose oxidase is the main antibacterial agent in honey (White et al., 1963). Honey is an effective antiseptic wound dressing, mainly the result of the antibacterial activity of hydrogen peroxide that is produced in honey by the enzyme glucose oxidase. Significant antibacterial activity can be maintained easily when using honey as a wound dressing, even on a heavily exuding wound. Concentrations of hydrogen peroxide generated are very low in comparison to those typically applied to a wound, thus, cytotoxic damage by hydrogen peroxide is very low (Bang et al., 2003). But on the other hand it is clear, that the peroxide production capacity depends on honey catalase activity, which destroys the hydrogen peroxide (Dustmann, 1971). From this reason some authors add catalase in honeys before testing of antibacterial activity (Allen et al., 1991). It was found not eliminated by catalase treatment antibacterial activity of the darker colored honeys and that the «non-peroxide» components such as antioxidants may contribute to controlling the growth of some food borne pathogens (Snow and Manley-Harris, 2004). Other «non-peroxide» antibacterial substances in honey with different chemical origin are aromatic acids (Russell et al., 1988), and also numerous chemical properties (Bogdanov, 1997). Phenolics and flavonoids, present in honey are also likely candidates, as many of them have been shown to have antibacterial activity (Weston, 1999). Contrary to the «non-peroxide» activity, the «peroxide activity» one can be destroyed by heat, by light and by storage. The antibacterial activity of blossom honeys was more influenced by these different factors that of the honeydew honeys (Bogdanov, 1997). In opposite of this, it was found that the «non-peroxide» antibacterial activity is insensitive to heat and light and remains intact after storage of honey for longer periods (Bogdanov, 1984). It was found that dark colored honeys, which preferably contained also higher antioxidant power, were generally more inhibitory than light colored honeys. (Bogdanov, 1997). Recently antibacterial activity and anti-oxidant levels have already been compared in some honeys in Spain. It was fount that dark honey phenolic compounds had higher activity than the obtained from clear honey (Estevinho et al., 2008). In this reason it is interesting to compare the antibacterial activity of oak honeydew and some blossom honeys in other different part of the world. The term «oxidative stress» describes the lack of equilibrium in the organism between the production of free radicals and the antioxidant protective activity. The protection against oxidation is thought to prevent some chronic diseases. The oxidative modification of the lipoproteins is considered to be an important factor for the pathogenesis of arteriosclerosis. Honey has been found to contain significant antioxidant activity factors, including glucose oxidase, catalase, ascorbic acid, flavonoids, phenolic acids, caro- 267
Page 1 and 2:
СОДЕРЖАНИЕ Петрова
Page 3 and 4:
Доценко С.М., Скрипк
Page 5 and 6:
ТЕХНОЛОГИЧЕСКИЕ АС
Page 7 and 8:
рядка, соответстве
Page 9 and 10:
в снижении распрос
Page 11 and 12:
промывание закончи
Page 13 and 14:
лорийности и увели
Page 15 and 16:
вании ЭНПП или в пе
Page 17 and 18:
тобиореактора в ко
Page 19 and 20:
Библиографический
Page 21 and 22:
номической стратег
Page 23 and 24:
чительная часть на
Page 25 and 26:
8. Environmental occurrence, geoche
Page 27 and 28:
информация о начал
Page 29 and 30:
ЗНАЧЕНИЕ МЕДОНОСНЫ
Page 31 and 32:
металлов концентри
Page 33 and 34:
главным образом ас
Page 35 and 36:
7. Benzie, I.F.F. The ferric reduci
Page 37 and 38:
дены исследования
Page 39 and 40:
человека ПНЖК явля
Page 41 and 42:
стабильность к оки
Page 43 and 44:
tococcus sp., Salmonella sp. и д
Page 45 and 46:
должны пойти по одн
Page 47 and 48:
дуктов одомашненны
Page 49 and 50:
СЫРЬЕВЫЕ РЕСУРСЫ Ж
Page 51 and 52:
ренной части, в «ка
Page 53 and 54:
ны в сравнении со с
Page 55 and 56:
на в с. Норашеник, р
Page 57 and 58:
го социально-эконо
Page 59 and 60:
Результаты наших и
Page 61 and 62:
30 20 10 0 1,9 1,3 1,5 3,4 2,2 5,3
Page 63 and 64:
3. Григорян, К.В. Вли
Page 65 and 66:
В таком случае врем
Page 67 and 68:
Если время ∆t прохо
Page 69 and 70:
лочных передовиков
Page 71 and 72:
Условия производст
Page 73 and 74:
мизации значения в
Page 75 and 76:
ИЗУЧЕНИЕ АНТИОКСИД
Page 77 and 78:
антиоксидантная ак
Page 79 and 80:
воение введённых м
Page 81 and 82:
клетчаткой. В морск
Page 83 and 84:
продуктов; не испол
Page 85 and 86:
среде с заданным зн
Page 87 and 88:
Page 89 and 90:
Молочные продукты,
Page 91 and 92:
СПОСОБ ПРОИЗВОДСТВ
Page 93 and 94:
Для решения пробле
Page 95 and 96:
лее качественные п
Page 97 and 98:
образуется, а мякиш
Page 99 and 100:
АДСОРБЦИОННАЯ ОЧИС
Page 101 and 102:
Расчет результатов
Page 103 and 104:
угля БАУ по ГОСТ 6217;
Page 105 and 106:
щено реле времени,
Page 107 and 108:
Известно, что зачер
Page 109 and 110:
ремешивают в течен
Page 111 and 112:
мико-технологическ
Page 113 and 114:
0,91-4,08 %. Сравнительн
Page 115 and 116:
Жироудерживающее с
Page 117 and 118:
том, что введение р
Page 119 and 120:
Большое значение д
Page 121 and 122:
Page 123 and 124:
прибора Р3-БПЛ); кол
Page 125 and 126:
Page 127 and 128:
подвержен значител
Page 129 and 130:
Благодаря ферменту
Page 131 and 132:
Исследования показ
Page 133 and 134:
Одним из факторов,
Page 135 and 136:
ОБОГАЩЕННЫЕ БЫСРОЗ
Page 137 and 138:
лептические свойст
Page 139 and 140:
ные о влиянии проду
Page 141 and 142:
Таблица 3 Результат
Page 143 and 144:
ИССЛЕДОВАНИЕ ФАКТО
Page 145 and 146:
По значимости факт
Page 147 and 148:
ВНЕУРОЧНАЯ ДЕЯТЕЛЬ
Page 149 and 150:
3. Батракова, Н.Н. Ес
Page 151 and 152:
Рис. 3. Зависимость
Page 153 and 154:
G ср - средний вес од
Page 155 and 156:
Данный расчет можн
Page 157 and 158:
Схема получения ко
Page 159 and 160:
вания [1]. Одним из о
Page 161 and 162:
ным 0,696. Нормативно
Page 163 and 164:
что меньше нормати
Page 165 and 166:
цвета - 0,74, с красны
Page 167 and 168:
ПОЛИКОМПОНЕНТНОЙ С
Page 169 and 170:
ВЛИЯНИЕ ПРОЦЕССА Д
Page 171 and 172:
ботке продуктов, пр
Page 173 and 174:
составляет 6,3-7,0 % от
Page 175 and 176:
рационом, физиолог
Page 177 and 178:
рованный белок. Так
Page 179 and 180:
сутствие в договор
Page 181 and 182:
химические свойств
Page 183 and 184:
фруктозы на реолог
Page 185 and 186:
5. Манк, В.В. Осмотич
Page 187 and 188:
ЕЕ ВЛИЯНИЯ НА ФИЗИЧ
Page 189 and 190:
Рис. 2. Характеристи
Page 191 and 192:
ИЗУЧЕНИЕ ПОТРЕБИТЕ
Page 193 and 194:
ние в питании совре
Page 195 and 196:
изводителя -2; тольк
Page 197 and 198:
Определяющими факт
Page 199 and 200:
ОБОСНОВАНИЕ НЕОБХО
Page 201 and 202:
можно получать без
Page 203 and 204:
18 ºС, свойства прод
Page 205 and 206:
мигрируют из почвы
Page 207 and 208:
ного. Для меда были
Page 209 and 210:
9. Saxena, S. Physical, biochemical
Page 211 and 212:
Исследования кожи
Page 213 and 214: кальмаров с предва
Page 215 and 216: составлять (5-10):1. Фи
Page 217 and 218: Наибольший эффект
Page 219 and 220: соки из сортов Либе
Page 221 and 222: пропаривания зерна
Page 223 and 224: тические показател
Page 225 and 226: Таблица Варьирован
Page 227 and 228: на грамм обезжирен
Page 229 and 230: биологически актив
Page 231 and 232: Несмотря на нескол
Page 233 and 234: формы связи влаги и
Page 235 and 236: КОМПЛЕКСНОЕ ИСПОЛЬ
Page 237 and 238: 11,9 % по сравнению с
Page 239 and 240: В комплексе кадмия
Page 241 and 242: локочанной и зелен
Page 243 and 244: ки новых продуктов
Page 245 and 246: Таблица 3 Результат
Page 247 and 248: такое. Ответы респо
Page 249 and 250: телей готова плати
Page 251 and 252: ответствующие 1 кла
Page 253 and 254: между сортами дост
Page 255 and 256: Крахмал имеет важн
Page 257 and 258: ВЛИЯНИЕ ПРЕДВАРИТЕ
Page 259 and 260: Образцы горячего к
Page 261 and 262: комальтозной паток
Page 263: направленного прим
Page 267 and 268: plotted of % phenol against the squ
Page 269 and 270: 5. Blair, S. The potential for hone
Page 271 and 272: собными, гибкими по
Page 273 and 274: Несмотря на самые н
Page 275 and 276: Исследования прове
Page 277: Пензенская государ
show all

n - Кафедра Прикладная биотехнология

Create successful ePaper yourself

Delete template?

Save as template?