Promising Antimicrobial Properties of Bioactive Compounds from Different Honeybee Products.

Bee products have been known for centuries for their versatile healing properties. In recent decades they have become the subject of documented scientific research. This review aims to present and compare the impact of bee products and their components as antimicrobial agents. Honey, propolis, royal jelly and bee venom are bee products that have antibacterial properties. Sensitivity of bacteria to these products varies considerably between products and varieties of the same product depending on their origin. According to the type of bee product, different degrees of activity were observed against Gram-positive and Gram-negative bacteria, yeasts, molds and dermatophytes, as well as biofilm-forming microorganisms. Pseudomonas aeruginosa turned out to be the most resistant to bee products. An analysis of average minimum inhibitory concentration values for bee products showed that bee venom has the strongest bacterial effectiveness, while royal jelly showed the weakest antibacterial activity. The most challenging problems associated with using bee products for medical purposes are dosage and safety. The complexity and variability in composition of these products raise the need for their standardization before safe and predictable clinical uses can be achieved.

Evaluation of the activity and medical nutrition therapy types used by nutrition support teams in hospitals in the Greater Poland voivodeship.

INTRODUCTION: Nutrition therapy is medical treatment that includes assessment of patients' nutritional status, their nutrient requirements, supply of nutritional products in appropriate quantities, and monitoring all of these processes. The nutrition support team is responsible for the organization of the nutrition therapy. AIM: To evaluate the activity of nutrition support teams in hospitals in the Greater Poland voivodeship. MATERIAL AND METHODS: An evaluation of nutrition support teams' activity and the types of nutrition therapy used in hospitals in the Greater Poland voivodeship was made. In order to collect all the necessary data, a questionnaire with closed-ended questions was sent to all hospitals registered in the voivodeship. RESULTS: Out of 25 hospitals that returned the completed questionnaire, 15 (60.0%) confirmed the presence of a nutrition support team in their structures. In previous reports it was 17 centres (68.0%) that had such team, but sometimes the team was not working to its full extent. 73.0% of hospitals were satisfied with both the presence of the team and its activity concerning proper fulfilment of entrusted tasks. The activity of nutrition support teams in the Greater Poland voivodeship correlated closely with the size of the hospital. CONCLUSIONS: Nutrition support teams function in the majority of hospitals in the Greater Poland voivodeship. Nutrition teams are more common in larger hospitals. In order to provide proper medical nutrition therapy, the legal obligation to appoint nutrition support teams in the hospitals should be restored.