In Vitro Antimicrobial, Antioxidant and Anticancer Activities of Egyptian Citrus Beebread

In this study, Egyptian beebread (EBB) was investigated for its nutritive value, chemical composition, antioxidant properties, antimicrobial and antitumor activities. Results indicated that EBB was a good source of protein (23.58 +/- 0.183 g/100 g BB), total free sugar (20.266 +/- 0.930) and potassium (290.202 +/- 2.645 mg/100 g). Additionally, 14 fatty acids were identified in EBB, wherein polyunsaturated and monounsaturated fatty acids represented 51.06% +/- 0.09% and 9.86% +/- 0.01%, respectively. The EBB extract exhibited almost 400% better antiradical activity than BHT, with IC50 of EBB extract being 10.7 mu g/mL compared to 39.5 mu g/mL for BHT. EBB exhibited higher inhibitory activity than the reference compound against Staphylococcus aureus and Escherichia coli, followed by Bacillus subtilis. No inhibitory activity was observed against Aspergillus Niger. Additionally, the highest inhibitory activity was recorded against Caco-2 cells, followed by PC3 and HepG-2 cancer cell lines with IC50 values 262, 314 and 386 mu g/mL, respectively. These findings establish the potential of EBB as an antioxidant, antimicrobial and antitumor agent, with possible applications as natural food supplements and natural preservatives.

Automated summary

Egyptian beebread (EBB) was found to be a good source of protein, total free sugar, and potassium with high levels of polyunsaturated and monounsaturated fatty acids. EBB demonstrated strong antioxidant, antimicrobial, and antitumor activities, showing potential for use as natural food supplements and preservatives. The extract from EBB also showed better antiradical activity compared to the reference compound BHT.