ANTIBACTERIAL ACTIVITIES OF BEE VENOM PRODUCED BY TWO HONEYBEE, Apis mellifera L., HYBRIDS

Authors

1 Dept. Plant Prod., Fac. Environ. Agric. Sci., Arish Univ., Egypt.

2 1. Zewail City of Science and Technology, Egypt. 2. Dept. Technol. Food and Dairy Sci., Fac. Environ. Agric. Sci., Arish Univ., 45516, Egypt.

3 Dept. Environ. Protect., Fac. Environ. Agric. Sci., Arish Univ., Egypt.

Abstract

Bee venom (BV) has been reported to have multiple effects, including antibacterial, antivirus, and anti-inflammation effects, in various types of cells (BV) is a complicated combination of active peptides, enzymes, and amines. The aim of this work was to assess the antibacterial action of bee venom obtained from two honeybee hybrids; Carniolian, Apis mellifera carnica and Italian, Apis mellifera Ligustica against six pathogenic bacteria q.e., four G+ bacteria; Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, and Bacillus subtilis, as well as two G- bacteria; Salmonella enterica and Escherichia coli. Bee venom collected from two bee hybrids had an inhibitory effect against all types of investigated bacteria compared to control sample.  The minimum inhibitory concentration of bee venom was determined. Elevating the levels of bee venom appeared to be very effective against both Gram-negative and Gram-positive. The high concentration (>40μg/ml) of all samples showed a significant (P≤0.05) decrease in all bacterial cell numbers. The lower concentration (10 μg/ml) showed a limited effect in reducing the bacterial count in comparing with other samples.  The use of bee venom, natural and safe bee product as alternative food preservatives and in some pharmaceutical application is promising, but more research should be carried out to standardize its minute composition and quality.

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