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In Vitro Antimicrobial, Antioxidant and Anticancer Activities of Egyptian Citrus Beebread Elsayed, Nesren; El-Din, Hatem Sharaf; Altemimi, Ammar B.; Ahmed, Hanaa Y.; Pratap-Singh, Anubhav; Abedelmaksoud, Tarek Gamal

Abstract

In this study, Egyptian beebread (EBB) was investigated for its nutritive value, chemical composition, antioxidant properties, antimicrobial and antitumor activities. Results indicated that EBB was a good source of protein (23.58 ± 0.183 g/100 g BB), total free sugar (20.266 ± 0.930) and potassium (290.202 ± 2.645 mg/100 g). Additionally, 14 fatty acids were identified in EBB, wherein polyunsaturated and monounsaturated fatty acids represented 51.06% ± 0.09% and 9.86% ± 0.01%, respectively. The EBB extract exhibited almost 400% better antiradical activity than BHT, with IC50 of EBB extract being 10.7 µg/mL compared to 39.5 µg/mL for BHT. EBB exhibited higher inhibitory activity than the reference compound against Staphylococcus aureus and Escherichia coli, followed by Bacillus subtilis. No inhibitory activity was observed against Aspergillus Niger. Additionally, the highest inhibitory activity was recorded against Caco-2 cells, followed by PC3 and HepG-2 cancer cell lines with IC50 values 262, 314 and 386 μg/mL, respectively. These findings establish the potential of EBB as an antioxidant, antimicrobial and antitumor agent, with possible applications as natural food supplements and natural preservatives.

Item Metadata

Title
In Vitro Antimicrobial, Antioxidant and Anticancer Activities of Egyptian Citrus Beebread
Creator
Elsayed, Nesren; El-Din, Hatem Sharaf; Altemimi, Ammar B.; Ahmed, Hanaa Y.; Pratap-Singh, Anubhav; Abedelmaksoud, Tarek Gamal
Contributor
University of British Columbia. Food, Nutrition and Health Program
Publisher
Multidisciplinary Digital Publishing Institute
Date Issued
2021-04-22
Description
In this study, Egyptian beebread (EBB) was investigated for its nutritive value, chemical composition, antioxidant properties, antimicrobial and antitumor activities. Results indicated that EBB was a good source of protein (23.58 ± 0.183 g/100 g BB), total free sugar (20.266 ± 0.930) and potassium (290.202 ± 2.645 mg/100 g). Additionally, 14 fatty acids were identified in EBB, wherein polyunsaturated and monounsaturated fatty acids represented 51.06% ± 0.09% and 9.86% ± 0.01%, respectively. The EBB extract exhibited almost 400% better antiradical activity than BHT, with IC50 of EBB extract being 10.7 µg/mL compared to 39.5 µg/mL for BHT. EBB exhibited higher inhibitory activity than the reference compound against Staphylococcus aureus and Escherichia coli, followed by Bacillus subtilis. No inhibitory activity was observed against Aspergillus Niger. Additionally, the highest inhibitory activity was recorded against Caco-2 cells, followed by PC3 and HepG-2 cancer cell lines with IC50 values 262, 314 and 386 μg/mL, respectively. These findings establish the potential of EBB as an antioxidant, antimicrobial and antitumor agent, with possible applications as natural food supplements and natural preservatives.
Subject
honeybee; minerals; free sugar; fatty acid; bioactive compounds
Genre
Article
Type
Text
Language
eng
Date Available
2021-05-19
Provider
Vancouver : University of British Columbia Library
Rights
CC BY 4.0
DOI
10.14288/1.0398039
URI
http://hdl.handle.net/2429/78369
Affiliation
Land and Food Systems, Faculty of; Non UBC
Citation
Molecules 26 (9): 2433 (2021)
Publisher DOI
10.3390/molecules26092433
Peer Review Status
Reviewed
Scholarly Level
Faculty
Rights URI
https://creativecommons.org/licenses/by/4.0/
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CC BY 4.0