Phytochemical Profile and Antimicrobial Potential of Propolis Samples from Kazakhstan

Abstract

In the current paper, we present the results of Kazakh propolis investigations. Due to limited data about propolis from this country, research was focused mainly on phytochemical analysis and evaluation of propolis antimicrobial activity. uHPLC-DAD (ultra-high-pressure-liquid chromatography coupled with diode array detection, UV/VIS) and uHPLC-MS/MS (ultra-high-pressure-liquid chromatography coupled with tandem mass spectrometry) were used to phytochemical characteristics while antimicrobial activity was evaluated in the serial dilution method (MIC, minimal inhibitory concentration, and MBC/MFC, minimal bactericidal/fungicidal concentration measurements). In the study, Kazakh propolis exhibited a strong presence of markers characteristic of poplar-type propolis—flavonoid aglycones (pinocembrin, galangin, pinobanksin and pinobanskin-3-O-acetate) and hydroxycinnamic acid monoesters (mainly caffeic acid phenethyl ester and different isomers of caffeic acid prenyl ester). The second plant precursor of Kazakh propolis was aspen–poplar with 2-acetyl-1,3-di-p-coumaroyl glycerol as the main marker. Regarding antimicrobial activity, Kazakh propolis revealed stronger activity against reference Gram-positive strains (MIC from 31.3 to above 4000 mg/L) and yeasts (MIC from 62.5 to 1000 mg/L) than against reference Gram-negative strains (MIC ≥ 4000 mg/L). Moreover, Kazakh propolis showed good anti-Helicobacter pylori activity (MIC and MBC were from 31.3 to 62.5 mg/L). All propolis samples were also tested for H. pylori urease inhibitory activity (IC50, half-maximal inhibitory concentration, ranged from 440.73 to 11,177.24 µg/mL). In summary Kazakh propolis are potent antimicrobial agents and may be considered as a medicament in the future.

Exploring the Prospective Role of Propolis in Modifying Aging Hallmarks

“…In the realm of organic constituents, noteworthy elements include terpenes and steroids, as well as sugars and amino acids, along with various flavonoids. Notable among the flavonoids are caffeic, cinnamic, p-coumaric, and chicoric acids, as well as quercetin, pinocembrin, baicalin, galangin, and chrysin, owing to their significant antiglycation [ 37 , 38 , 39 ], cardioprotective [ 40 , 41 , 42 , 43 , 44 ], neuroprotective [ 45 , 46 , 47 , 48 , 49 , 50 ], cytostatic [ 51 , 52 , 53 ], radioprotective [ 54 , 55 , 56 , 57 ], antimicrobial [ 58 , 59 , 60 , 61 , 62 , 63 ], anticancer [ 64 , 65 , 66 , 67 , 68 , 69 , 70 ], antioxidant [ 71 , 72 , 73 , 74 , 75 , 76 ], immunomodulatory [ 77 , 78 , 79 , 80 , 81 , 82 , 83 ], antidiabetic [ 84 , 85 , 86 , 87 , 88 , ...…”

Evaluation of the Chemical Profile and Antioxidant Capacity of Green, Brown, and Dark Propolis

“…Of the possible compounds identified in the extracts of green, brown, and dark propolis with the positive ionization mode, most belong to the flavonoid class (12), but there are also compounds belonging to the terpene (2), phenylpropanoid (2) and alkaloids (1).…”

“…Propolis, also called “bee glue”, is a natural product collected from different species of bees, among them Apis mellifera . It is produced through the exudates collected from shoots and flowers of different plant species that grow near the hive [ 1 , 2 , 3 ]. These exudates are transported to the hive, chewed by the bees, and mixed with the bee’s pollen and saliva, containing several enzymes.…”

“…The physicochemical properties (density, color, odor), chemical profile, and biological activity of a given propolis sample are determined by some factors, including plant origin (precursor), climate, climatic conditions of the harvest year, and sometimes the time of harvest [ 1 ]. It is also classified according to the flora where the bees collect the resins, representing the raw material for propolis production [ 11 ].…”