The Effects of Propolis Honey Candy Consumption on Myeloperoxidase Activity in Stimulated Saliva

Abstract

Objective: Propolis is a natural product that contains flavonoids and has antibacterial effects that could decrease myeloperoxidase (MPO) activity inthe saliva. Propolis honey candy is currently being developed and to analyze the effects of propolis honey candy on MPO activity in stimulated saliva.Methods: Stimulated saliva samples were collected from individuals who met the inclusion criteria before and after consumption of propolis honeycandy twice a day for 7 days. Salivary samples were centrifuged to separate the supernatant and pellet. A 100-μl aliquot of the supernatant wasdirectly added to the wells of a 96-well plate and mixed with 100 μl of substrate solution containing 3,3’-diaminobenzidine, guaiacol, dapsone, andTris-HCl buffer. After incubation for 30 min at room temperature, MPO activity was measured by subtracting the absorbance value (wavelength of450 nm) of the saliva samples from that of the blank control (distilled water).Results: The absorbance value of MPO activity of propolis honey candy was 0.071 before consumption and 0.076 after consumption.Conclusion: MPO activity significantly increased after the consumption of propolis honey candy (Wilcoxon signed-rank test, p<0.05).

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“…Propolis is a complex product produced by the honey bees consist of various herbal substances such as buds and natural exudates and rich in natural flavonoids. Consumption of candies containing propolis extracts has been found to increase the salivary myeloperoxidase and lactoperoxidase activity that provides antibacterial activity [76][77]. Candies containing extracts of propolis has been shown antibacterial and antifungal activity on Aggregatibacter actinomycetemcomitans and Candida albicans reported to cause oral infection [78].…”

“…It is concentrated at temperature of 130-150 °C under vacuum and stem pressure to reduce the moisture content below 1-2% [68]. Differential scanning calorimetry (DSC) is the most common method to measure the glass transition temperature [76].…”