Inhibition properties of propolis extracts to some clinically important enzymes

Abstract

The present study was conducted to envisage inhibition effects of propolis on the crucial enzymes, urease, xanthine oxidase (XO) and acetylcholinesterase (AChE). Some of the antioxidant properties of the propolis samples were determined using the total phenolic content (TPE) and total flavonoids in the eight different ethanolic propolis extracts (EPE) samples. Inhibition values of the enzymes were expressed as inhibition concentration (IC; mg/mL or μg/mL) causing 50% inhibition of the enzymes with donepezil, acetohydroxamic acid and allopurinol as reference inhibitors. All the propolis extracts exhibited variable inhibition effects on these enzymes, but the higher the phenolic contents the lower the inhibitions values (IC = 0.074 to 1.560 mg/mL). IC values of the P5 propolis sample having the highest TPE, obtained from Zonguldak, for AChE, urease and XO were 0.081 ± 0.009, 0.080 ± 0.006 and 0.074 ± 0.011 μg/mL, respectively. The EPE proved to be a good source of inhibitor agents that can be used as natural inhibitors to serve human health.

A comparative study of the antihyaluronidase, antiurease, antioxidant, antimicrobial and physicochemical properties of different unifloral degrees of chestnut (Castanea sativa Mill.) honeys

“…The chestnut honey has been shown to inhibit the urease with ranging from 12 to 34 mg/mL inhibition concentrations (IC 50 ) (Table 1) and that inhibition values was related with unifloral character of the honey. It was reported that chestnut honey inhibition urease with 10-34 mg/mL inhibition values 35 , that the results were similar to our results. In traditional uses in Turkey, chestnut honey is to be used especially in the treatment of gastric disorders, may be the treatment progresses is based on the urease inhibition.…”

“…Since the bacterium is prevented from adhering in the gastric system with urease inhibition, urease inhibitors are particularly important in the treatment of gastric ulcers 35 . The chestnut honey has been shown to inhibit the urease with ranging from 12 to 34 mg/mL inhibition concentrations (IC 50 ) (Table 1) and that inhibition values was related with unifloral character of the honey.…”

Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer

“…The oxidation of polyphenols can lead to enhanced protein-polyphenol interactions and the formation of a colloidal haze or instability [9]. Baltas et al [45] demonstrated that some phenolic compounds present in the propolis extract could be useful to enzyme inhibition (e.g., urease, xanthine oxidase, and acetylcholinesterase) which can be related to the shelf-life of food and beverages. Beers with high phenolic and antioxidant contents exhibit higher quality, more stable sensory properties such as flavor and aroma, increased foam stability, and longer shelf-life in comparison to beer with lower antioxidant activity [8].…”

Effect of propolis in gastric disorders: inhibition studies on the growth ofHelicobacter pyloriand production of its urease

“…Taking into account the circumstantial literature, we endeavored to undertake an in vitro assessment of ethanolic propolis extracts (EPEs) to determine their effect on H. pylori growth inhibition and urease inhibition. Our previous study was showed that EPEs exhibit a good inhibitory effect on Jack Bean urease 21 . This study aimed to investigate the inhibitory effect of EPEs both the growth of H. pylori and the production of its urease.…”