Moselhy, W. A.,* Fawzy, A. M.** and Kamel, A. A.**
* Department of Zoology, Faculty of Science (for Girls), Al-Azhar University, Cairo, Egypt. **Beekeeping Research Department, Plant Protection Res. Institute (PPRI), Agric. Res. Center, Giza, Egypt. email@example.com
Royal jelly is complex heterogeneous mixtures of flower’s nectar sugars, proteins and bee’s glandular secretions. Royal jelly is the cephalic glands excretion of the young worker honeybees (Apis mellifera). The wonderful effects of royal jelly on the sexual ability and maturity of the queen have been an interesting topic and controversial issue for researchers for many years. The main purpose of this study was to investigate the anti- microbial effects of royal jelly produced by honeybees (Apis mellifera) and collected from Egypt and China against four different types of bacteria (Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Bacillis subtilis) and four species of fungi (Aspergillus fumigants, Aspergillus niger, Candida albicans and Syncephalastrum racemosum). Three concentrations of pure royal jelly were prepared and added to the bacterial strains seed layer cultured individually. The samples in different concentrations showed antimicrobial activity against tested bacteria and fungi. The diameter of the clear zone formed in each concentration was measured and correlated to the ability of the extracts to inhibit the growth of microorganisms. Interestingly, the results showed the variation of inhibitory effects of royal jelly samples on different strains of the bacteria in-vitro. The differences observed may be related to components of RJ associated with their geographical provenance or with genetic variability between bee colonies. The hydrocarbons and sterols from the fresh Egyptian and Chinese royal jelly were characterized by GC-FID. A total of twenty-four compounds were identified, the chemical profile reveals the dominance of C24 hydrocarbon (Egyptian camphor royal jelly: 39.66%, Egyptian citrus royal jelly: 41.9%, Chinese royal jelly: 44.05%).
[Moselhy, W. A., Fawzy, A. M. and Kamel, A. A. An evaluation of the potent antimicrobial effects and unsaponifiable matter analysis of the royal jelly. Life Sci J 2013;10(2):290-296]. (ISSN: 1097-8135). http://www.lifesciencesite.com. 46
* THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THIS IS NOT INTENDED TO DIAGNOSE, TREAT CURE OR PREVENT ANY DISEASE.