PDF(Pubmed)
Abstract：
Bee-collected pollen (BCP) and bee bread (BB) are honey bee products known for their beneficial biological properties. The main goal of this study was to investigate BB microbiota and its contribution to bioactivity exerted by BB. The microbiota of BB samples collected at different maturation stages was investigated via culture-independent (Next Generation Sequencing, NGS) and culture-dependent methods. Microbial communities dynamically fluctuate during BB maturation, ending in a stable microbial community structure in mature BB. Bee bread bacterial isolates were tested for phenotypes and genes implicated in the production and secretion of enzymes as well as antibacterial activity. Out of 309 bacterial isolates, 41 secreted hemicellulases, 13 cellulases, 39 amylases, 132 proteinases, 85 Coomassie brilliant blue G or R dye-degrading enzymes and 72 Malachite Green dye-degrading enzymes. Furthermore, out of 309 bacterial isolates, 42 exhibited antibacterial activity against Staphylococcus aureus, 34 against Pseudomonas aeruginosa, 47 against Salmonella enterica ser. Typhimurium and 43 against Klebsiella pneumoniae. Artificially fermented samples exerted higher antibacterial activity compared to fresh BCP, strongly indicating that BB microbiota contribute to BB antibacterial activity. Our findings suggest that BB microbiota is an underexplored source of novel antimicrobial agents and enzymes that could lead to new applications in medicine and the food industry.
摘要：
蜜蜂收集的花粉（BCP）和蜜蜂面包（BB）是以其有益的生物学特性而闻名的蜜蜂产品。这项研究的主要目的是研究BB微生物群及其对BB发挥的生物活性的贡献。通过不依赖培养的方式研究了在不同成熟阶段收集的BB样品的微生物群(NextGenerationSequencing,NGS)和依赖于文化的方法。微生物群落在BB成熟过程中动态波动，在成熟的BB中结束于稳定的微生物群落结构。测试了蜜蜂面包细菌分离株的表型和与酶的产生和分泌以及抗菌活性有关的基因。在309个细菌分离物中,41个分泌的半纤维素酶，13纤维素酶，39淀粉酶,132蛋白酶，85考马斯亮蓝G或R染料降解酶和72孔雀石绿染料降解酶。此外，在309个细菌分离物中，42对金黄色葡萄球菌具有抗菌活性，34针对铜绿假单胞菌，47对抗肠沙门氏菌。鼠伤寒和43抗肺炎克雷伯菌。与新鲜的BCP相比，人工发酵样品具有更高的抗菌活性，强烈表明BB微生物群有助于BB抗菌活性。我们的发现表明，BB微生物群是新型抗微生物剂和酶的未开发来源，可能导致在医学和食品工业中的新应用。
