無螫蜂蜂糧是植物花粉、花蜜、蜜蜂唾液和蜂蜜在厭氧條件下的蜂巢發酵產物。在蜂產品（蜂蜜、蜂膠、花粉、蜂王漿) 無螫蜂蜂糧具有高價值性，經乳酸發酵過程使無螫蜂蜂糧在人類消化中更容易吸收，也可維持更長儲存時間。無螫蜂蜂糧顯示具有抗氧化及抗菌活性。本研究的目調查馬來西亞無螫蜂 Heterotrigona itama 的蜂糧特性，包括其理化性質、抗氧化活性和抗菌活性。研究結果表明，在抗菌試驗中H.itama蜂糧具有低pH及高酸度因此對於革蘭氏陽性菌、革蘭氏陰性菌及抗藥性菌皆表現良好抗菌活性，此外，總多酚含量對抗氧化活性 (DPPH、還原力、超氧陰離子清除能力及FRAP)均有正相關性.。结論H.itama無螫蜂蜂糧具有良好的抗氧化活性和抗菌活性，未來蜜蜂產品可再進行更深入探討。

Bee bread is a fermented product of plant pollen, nectar, bee saliva and honey under an anaerobic condition in the honeycomb. In the bee product (honey, propolis, pollen, royal jelly), bee bread has a high value to be examined, because of the lactic fermentation processes, bee bread becomes more availability to absorb in human digestion system. Also, its activity can keep longer in the storage time. Bee bread has been shown Antioxidant, antibacterial properties. The objective of this study was to investigate bee bread properties of stingless bee Heterotrigona itama from Malaysia including its physicochemical, antioxidant and antibacterial activity. The results show that H. itama bee bread has a low pH and high acidity with the strong antibacterial activity on various strains of Gram-positive and Gram-negative bacterial including multidrug-resistance strains by the agar well diffusion assay. Furthermore the total phenolic contents are showed (6.00mg/g of bee bread) with positive results of the antioxidant activities by DPPH, reducing power, superoxide radical and FRAP. In conclusion, stingless bee H. itama presented the antioxidant and antibacterial effects in an excellent result that should be more explored among the bee products group.

Chinese Abstract………………………………………...………………i
English Abstract……………………………………...…………………ii
Acknowledgements…………………………………………………….iv
Table of contents……………………………………………………….v
List of Tables………………………………………………………….vii
List of Figures………………………………………………………...viii
Abbreviations………………………………………………………......ix
Chapter 1 Introduction………………………………………………….1
1.1 Justification research………………………………………...1
1.2 Research Objective…………………………………………..2
Chapter 2 Literature review………………………………………………3
2.1Stingless bees…………………………………………………3
2.2Stingless bee bread……………………………………………4
2.3 Chemical composition of stingless bee bread………………..6
2.4 Biological properties of bee bread…………………………...8
2.5 Microorganisms in bee bread………………………………...9
Chapter 3 Material and Methods…………………………………………10
3.1 Bee bread samples …………………………………………..11
3.2 Sample preparation for analysis …………………………….11
3.3 Determination of total protein content………………………11
3.4 Determination of total phenolic content……………………..11
3.5Determination of total flavonoid contents……………...…….12
3.6 Radical Scavenging Effect on DHHP………………………..12
3.7 Radical Scavenging Effect on Superoxide Radicals ………...13
3.8 Reducing power…………………………………………...…13
3.9 Ferric reducing ability of plasma assay…...…………………14
3.10 SDS-PAGE……………………………………………...….14
3.11Antibacterial activity………………………………………..14
Chapter 4 Result and discussion………………………………………………16
4.1 Physicochemical properties of bee bread……………………16
4.2 Antioxidant activity………………………………………….20
4.3 Antibacterial activity………………………………………...23
4.4 Protein analysis by SDS PAGE………………………...…...29
Chapter 5 Conclusion……………………………………………………...…..30
Reference…………………………………………………………………...…31
Appendix I..…………………………………………………………………...38
Appendix II.……………………………………………………………….......40

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