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Anti-Infective Agents

Editor-in-Chief

ISSN (Print): 2211-3525
ISSN (Online): 2211-3533

Antimicrobial Activity of Royal Jelly

Author(s): Fahad M. Alreshoodi and Yasmina Sultanbawa

Volume 13, Issue 1, 2015

Page: [50 - 59] Pages: 10

DOI: 10.2174/2211352513666150318234430

Price: $65

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.

Keywords: Antimicrobial activity, antimicrobial peptides, fatty acids, royal jelly.


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