The Lyophilization Process Maintains the Chemical and Biological Characteristics of Royal Jelly

Abstract EN

The alternative use of natural products, like royal jelly (RJ), may be an important tool for the treatment of infections caused by antibiotic-resistant bacteria.

RJ presents a large number of bioactive substances, including antimicrobial compounds.

In this study, we carried out the chemical characterization of fresh and lyophilized RJ and investigated their antibacterial effects with the purpose of evaluating if the lyophilization process maintains the chemical and antibacterial properties of RJ.

Furthermore, we evaluated the antibacterial efficacy of the main fatty acid found in RJ, the 10-hydroxy-2-decenoic acid (10H2DA).

Chromatographic profile of the RJ samples showed similar fingerprints and the presence of 10H2DA in both samples.

Furthermore, fresh and lyophilized RJ were effective against all bacteria evaluated; that is, the lyophilization process maintains the antibacterial activity of RJ and the chemical field of 10H2DA.

The fatty acid 10H2DA exhibited a good antibacterial activity against Streptococcus pneumoniae.

Therefore, it may be used as an alternative and complementary treatment for infections caused by antibiotic-resistant S.

pneumoniae.