Chemical and botanical characterization of Chilean propolis and biological activity on cariogenic bacteria Streptococcus mutans and Streptococcus sobrinus

Abstract

Propolis is a non-toxic natural substance with multiple pharmacological properties including anti-cancer, antioxidant, fungicidal, antibacterial, antiviral, and anti-inflammatory among others. The aim of this study was to determine the chemical and botanical characterization of Chilean propolis samples and to evaluate their biological activity against the cariogenic bacteria Streptococcus mutans and Streptococcus sobrinus. Twenty propolis samples were obtained from beekeeping producers from the central and southern regions of Chile. The botanical profile was determined by palynological analysis. Total phenolic contents were determined using colorimetric assays. Reverse phase HPLC and HPLC-MS were used to determine the chemical composition. The minimum inhibitory concentration (MIC) was determined on S. mutans and S. sobrinus. All propolis samples were dominated by structures from native plant species. The characterization by HPLC/MS, evidenced the presence of quercetin, myricetin, kaempferol, rutine, pinocembrin, coumaric acid, caffeic acid and caffeic acid phenethyl ester, that have already been described in these propolis with conventional HPLC. Although all propolis samples inhibited the mutans streptococci growth, it was observed a wide spectrum of action (MIC 0.90 to 8.22 μg mL−1). Given that results it becomes increasingly evident the need of standardization procedures, where we combine both the determination of botanical and the chemical characterization of the extracts. Research conducted to date, describes a promising effectiveness of propolis in the prevention of caries and other diseases of the oral cavity, making it necessary to develop studies to identify and understand the therapeutic targets or mechanisms of molecular action of the various compounds present on them.

The anti-caries activity and toxicity of an experimental propolis-containing varnish

“…8,9,26,27 Previous studies have reported the strong antimicrobial activity of propolis against several bacteria of the oral m icrobiome, i ncludi ng S. mutans. 1,2,28,29,30,31 As confirmed in our study, propolis and some of its isolated compounds, such as apigenin and tt-farnesol, 11 have been found to display a major effect on microbial virulence (e.g., polysaccharide production and acid tolerance), rather than affecting unspecific or specific microbiome viability, considered a highly desirable quality.…”

Effect of Propolis Extract and Propolis Candies on Streptococcus Sobrinus Growth

“…The inhibition value in this study was obtained from the optical density sample. Several factors determine the reading of optical density, such as consistency and specimen color [8]. In this study, the 15% and 20% concentration solutions of propolis extract had more consistency and concentrated color than the 0.5%, 1%, and 10% concentrations.…”

“…Barrientos et al (2013) stated that the active substance in propolis depends on the compound's species and collection location [8]. Propolis extracts with higher levels of active substances can more effectively inhibit bacteria growth [8]. The local propolis used in this study had 0.26% flavonoid, whereas Turkish propolis has a flavonoid content of 13.5%.…”

“…In high concentrations, phenol can cause protein coagulation and lysis of the cell membrane. Barrientos et al (2013) stated that the active substance in propolis depends on the compound's species and collection location [8]. Propolis extracts with higher levels of active substances can more effectively inhibit bacteria growth [8].…”

Detection of caffeic and chlorogenic acids from methanolic extract of Annona squamosa bark by LC-ESI-MS/MS

“…Chlorogenic acid and caffeic acid are nonvolatile organic acids present in coffee, investigators reported the effectiveness of coffee extracts to reduce the adherence of S. mutans on the glass surface [17]. Caffeic acid was approved to inhibit the growth of S. mutans and S. sobrinus [18].…”