Seasonality on the antifungal potential of green propolis collected in Campo Grande - MS, Brazil

Abstract

Apis melífera L. propolis is a resinous and balsamic material whose biological effects are related to its chemical composition. This chemical composition is greatly influenced by seasonality, so propolis from different seasons and regions has a different chemical composition. The increasing need for natural options to control fungi that cause damage to food crops makes propolis an alternative that deserves more research. In this context, the aim of this study was to evaluate the effect of seasonality on the antifungal potential of propolis collected in Campo Grande, Mato Grosso do Sul, Brazil, on the fungus Lasiodiplodia theobromae . Effects of different concentrations of ethanolic extracts of green propolis on the mycelial growth of the pathogen were evaluated. Concentrations of flavonoids and phenolic compounds in the samples were also determined by spectrophotometric methods. Results showed that the propolis extracts have a different chemical composition, potential fungi static effects on the tested fungus, and that there is interference of seasonality on the mycelial growth of the fungus, pointing to the concentration of 1250µg 100mL-1of the samples collected in the summer, in a first moment, as the most efficient.

Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract

“…However, the control treatment, which had the lowest TPC, showed a greater effectiveness for the inhibition of mycelial growth of R. stolonifer at the lowest dose (1 %). The substances responsible for the beneficial biological activities of propolis, that is, its antimicrobial and antioxidant activities, are flavonoids and other phenolics, substituted cinnamic acids and their esters, caffeic acid phenethyl ester, kaempferol and quercetin (Freires et al, 2016;Martini et al, 2017;Ristivojević et al, 2015), which act in isolation or synergistically. However, according to Falcão et al (2014), the observed bioactivity cannot be judged solely using TPC because some individual phenolic compounds in the extract may play a more important role in the activity than others.…”

“…Many compounds in plant composition can also be found in green propolis, such as artepillin C, flavonoids and p-coumaric acid, which are associated with its antioxidant capacity (Guimarães et al, 2012). Additionally, flavonoids and phenolic acids in green propolis have antifungal activities for typical agricultural, food, medical and odontological fungi (Ngatu et al, 2011;Freires et al, 2016;Martini et al, 2017). However, propolis is a tough resin that cannot be consumed in its natural form; thus, resin is typically transformed into a powder and extracted in an alcoholic or aqueous medium (Mello and Hubinger, 2012).…”

Alimentos funcionales: avances de aplicación en agroindustria

“…En la industria agroalimentaria se emplean antioxidantes sintéticos para inhibir la oxidación de lípidos, de los cuales se encuentran principalmente el BHA (butil-hidroxil-anisol), BHT (butil-hidroxil-tolueno), TBHQ (terc-butilhidroquinona) y PG (propil galato), que han sido las causas de enfermedades cardiacas y agentes carcinogénicos (Kunrath et al, 2017). Aunque, con la intención de preservar la salud del consumidor, se ha invertido en la búsqueda de compuestos naturales con propiedades antioxidantes para sustituir a los sintéticos, en los que existen diversas alternativas de fuentes de alimentos, entre los cuales se encuentran las frutas, pero principalmente su cáscara, propóleo, cacao, entre otros (Martini et al, 2017).…”

Highly Efficient Antibiofilm and Antifungal Activity of Green Propolis against Candida species in dentistry material

“…Scientific literature reports that green propolis has antifungal and antibacterial activities against Lasiodiplodia theobromae (9), Candida spp. (10) and Streptococcus mutans (11), Streptococcus acidominimus , Streptococcus oralis , Staphylococcus epidermidis , Veillonella parvula , Bifidobacterium breve , Bifidobacterium longum , and Lactobacillus acidophilus , respectively (12).…”