Antimicrobial Activity of Royal Jelly

Alreshoodi, Fahad M. and Sultanbawa, Yasmina (2015) Antimicrobial Activity of Royal Jelly. Anti-Infective Agents, 13 1: 50-59. doi:10.2174/2211352513666150318234430

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Author Alreshoodi, Fahad M.
Sultanbawa, Yasmina
Title Antimicrobial Activity of Royal Jelly
Journal name Anti-Infective Agents   Check publisher's open access policy
ISSN 2211-3525
Publication date 2015-05-18
Sub-type Critical review of research, literature review, critical commentary
DOI 10.2174/2211352513666150318234430
Volume 13
Issue 1
Start page 50
End page 59
Total pages 10
Place of publication Bussum, The Netherlands
Publisher Bentham Science Publishers
Collection year 2016
Language eng
Formatted abstract
Royal jelly (RJ) is a unique secretion that is produced by the mandibular and hypopharyngeal glands of worker bees and used globally for its unique health benefits. It consists mainly of water, proteins, fatty acids, minerals, carbohydrates, vitamins, and other components. RJ as a raw and purified product has been evaluated for its bioactivity in in-vitro, animal and clinical studies and one of the most notable findings was its antimicrobial activity. Although there are many types of antibiotics that can inhibit the growth of pathogenic bacteria, antibiotic-resistant strains have emerged, leading to a search for alternative methods through the re-examination of past remedies. Certain components in RJ have shown antimicrobial effects against a wide range of microbes, including bacteria, viruses, yeast, and fungi. Trans-10- hydroxy-2-decenoic acid, Royalisin, and Jelleines are the main antimicrobial biaoctives obtained from RJ, and they have significant antibacterial potential. This review is on the antimicrobial effects of RJ and their potential use in medical and other applications. 
Keyword Antimicrobial activity
Antimicrobial peptides
Fatty Acids
Royal jelly
Q-Index Code CX
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: Non HERDC
School of Chemistry and Molecular Biosciences
Centre for Nutrition and Food Sciences Publications
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Created: Fri, 22 May 2015, 17:32:51 EST by Dr Yasmina Sultanbawa on behalf of Centre for Nutrition and Food Sciences