IN VITRO ANTIBACTERIAL ACTIVITY OF ROYAL GELLY AGAINST PATHOGEN ESCHERICHIA COLI

In the study was used a pathogen strain of E. coli, caused septicemia for ducks,resistant for different antibacterial agents: Amoxicillin, Lincospectin, Chloramphenicol,Doxycyclin, Enrofl oxacin, Sulfonamides and Trimetoprim. Bacterial suspension of E.coli icontaminated each from test solutions in TSB of royal jelly (n=6), mixes of royaljelly and rape honey, and independent used rape honey (10–45% v/v). Have in mindexactly counts of colonies before and after incubation from each of test substanceswas calculated the percent of reduction up to 30 min, and after incubation (24 hand 48 h). In almost all concentrations of royal jelly (10–45 v/v), were found totalinhibition effect to E. coli. Mixes from royal jelly and rape honey (1:100) possesseda higher antibacterial effect, compared with independent use of rape honey. Up to45% (v/v), rape honey does not cause total antibacterial reduction. Royal jelly andmixes from royal jelly and rape honey have potential as alternative therapeuticsagents against resistant for antibiotics pathogen strains of E. coli

Long-term microbiological and chemical changes in bee pollen for human consumption: influence of time and storage conditions

In order to evaluate if bee pollen properly processed could be conserved for more than 12 months without suffering alterations on its microbiological and chemical qualities, 48 dried bee pollen samples from Argentina were stored at room (23 ± 2 °C) and at refrigerated temperatures (4 °C) during two years. The microbiological (culturable heterotrophic mesophilic bacteria, yeasts and filamentous fungi, Enterobacteriaceae, coliforms, spore-forming bacteria, Salmonella sp., Escherichia coli, Staphylococcus aureus and Clostridium perfringens) and chemical qualities (moisture, pH, ash, proteins and carbohydrates) of three samples from each treatment were evaluated every three months over two years. In bee pollen samples, human pathogenic bacteria were not detected. In general, the count of yeasts, culturable heterotrophic mesophilic bacteria and filamentous fungi were statistically lower at room temperature compared to refrigerated temperature over the storage period. Aerobic spore-forming bacteria populations did not show significant changes at the different storage periods neither at room nor at refrigerated temperatures. The protein and the ash content did not differ while carbohydrate content, moisture and pH changed over the storage period. The results show that microorganisms do not multiply in dried bee pollen although they can be present after a long period of storage at both studied temperatures. Bee pollen has maintained its microbiological and chemical qualities for more than six months at both temperatures, however, at room temperature, its sensory properties were altered after nine months from the beginning of the storage. The shelf life could be longer if it was preserved at fridge temperature.Fil: Fernandez, Leticia Andrea. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca; Argentina. Universidad Nacional del Sur. Departamento de Biología, Bioquímica y Farmacia; Argentina. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; ArgentinaFil: Rodríguez, María Agustina. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; ArgentinaFil: Sanchez, Romina Magali. Universidad Nacional del Sur. Departamento de Biología, Bioquímica y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida. Universidad Nacional del Sur. Centro de Recursos Naturales Renovables de la Zona Semiárida; ArgentinaFil: Perez, Monica Beatriz. Universidad Nacional del Sur. Departamento de Química; ArgentinaFil: Gallez, Liliana María. Universidad Nacional del Sur. Departamento de Agronomía. Laboratorio de Estudios Apícolas; Argentin

PIRSF: family classification system at the Protein Information Resource

The Protein Information Resource (PIR) is an integrated public resource of protein informatics. To facilitate the sensible propagation and standardization of protein annotation and the systematic detection of annotation errors, PIR has extended its superfamily concept and developed the SuperFamily (PIRSF) classification system. Based on the evolutionary relationships of whole proteins, this classification system allows annotation of both specific biological and generic biochemical functions. The system adopts a network structure for protein classification from superfamily to subfamily levels. Protein family members are homologous (sharing common ancestry) and homeomorphic (sharing full-length sequence similarity with common domain architecture). The PIRSF database consists of two data sets, preliminary clusters and curated families. The curated families include family name, protein membership, parent–child relationship, domain architecture, and optional description and bibliography. PIRSF is accessible from the website at http://pir.georgetown.edu/pirsf/ for report retrieval and sequence classification. The report presents family annotation, membership statistics, cross-references to other databases, graphical display of domain architecture, and links to multiple sequence alignments and phylogenetic trees for curated families. PIRSF can be utilized to analyze phylogenetic profiles, to reveal functional convergence and divergence, and to identify interesting relationships between homeomorphic families, domains and structural classes