Biological Values of different Types of Brazilian Propolis

Abstract

The aim of this work was to investigate the organic proprieties in different kinds of ethanolic extracts directly from the market and prepared from raw propolis. The raw propolis was obtained by scraping it from the hives (type 1) and by using a collector to obtain it in strips (type 2). The analysis of phenolic and flavonoid contents was performed, and the oxidative index was obtained. The raw propolis obtained in cities of Southeastern Brazil presented a balsamic aroma, a dark green brownish color was predominant and the consistency was hard or malleable; its origin is from wild flora. Our study pointed out the high variation with on the organic value of propolis, which is a barrier to define a pattern from different types. Type 1 propolis, the easiest to collect, needs some care in good practices, and the commercial extracts need quality control.

Theoretical and Experimental Studies of the Interaction between Human Serum Albumin and Artepillin C, an Active Principle of the Brazilian Green Propolis

“…48 In order to identify the main binding site of Artepillin C toward HSA structure, competitive binding measurements were carried out (Figure 5). The K a values obtained in the presence of warfarin, ibuprofen, and digitoxin were (3.58 ± 0.10); (6.52 ± 0.12) and (5.85 ± 0.10) × 10 5 M, respectively, at 296 K. Comparing these results to the K a value without the presence of each site marker at 296 K, it was concluded that there is a decrease of 45.6 %; 0.91 % and 11.1 % for the K a value in the presence of warfarin, ibuprofen, and digitoxin, respectively, indicating that site I, where Trp-214 residue can be found, is the main binding site for Artepillin C. 31 3,0x10 5 6,0x10 5 9,0x10 5 1,2x10 6 1,5x10 6 1,2 To provide an explanation at molecular level on the binding ability between HSA and Artepillin C, molecular docking calculations were performed, suggesting the main amino acid residues and major intermolecular forces involved in the HSA:Artepillin C interaction inside subdomain IIA (site I) -the main binding site detected by the competitive binding studies described above. Considering that the spectroscopic measurements were carried out at pH = 7.4 and knowing that the pK a value of the carboxyl acid group present in the Artepillin C structure is 4.65, 49 molecular docking calculations were performed for the ionic form of the ligand.…”

“…42 From the point of view of water structure, a positive entropy has been considered as a typical signature of a hydrophobic effect, since the water molecules that are arranged in an orderly fashion around the ligand and the protein molecule acquire a more random configuration as a result of the hydrophobic effect. 40 3,0x10 5 6,0x10 5 9,0x10 5 1,2x10 6 1,5x10 6 1,0…”

“…3 The biological properties of propolis are often related to the presence of polyphenolic substances, mainly of the class of phenylpropanoids and several classes of flavonoids, with the quantification and identification of such substances being considered standards for assessing the quality of propolis worldwide. 4,5 The Brazilian green propolis is produced mainly by Africanized honey bees (Apis mellifera) in the south eastern region of Brazil, having as main plant source the species Baccharis dracunculifolia (also known as alecrim-do-campo). 6 Its high commercial and scientific value is related to its biological properties, such as antimicrobial, antitumor, anti-inflammatory and antioxidant.…”

What is the Effect of Propolis Extracts against Pathogenic Microorganisms and on Potentially Probiotic Strains of Lacticaseibacillus and Limosilactobacillus?

“…The raw samples of propolis were obtained by two different methods of harvesting (scrapping and "intelligent" collector of propolis, ICP). The antioxidant activity of raw samples was evaluated following Ministry of Agriculture, Livestock, and Food supply 21 as described by Lorenzon et al 22 According to the oxidation index, values up to 22 s indicate antioxidant activity.…”

“…The extracts were prepared as previously described. 22 Briefly, the ethanolic extracts of propolis (EEP) were obtained by dynamic maceration of 2 g of propolis with 50 mL of ethanol (VETEC, Duque de Caxias, RJ, Brazil) at 95% for 48 h at room temperature. The mixture was cooled to precipitate resins and wax and then filtered through Whatman filter paper.…”