Saturday, October 31, 2009

Propolis May Help Treat Food Poisoning

Antimicrobial Activity of Two Propolis Samples Against Human Campylobacter jejuni
J Med Food, 2009 Oct;12(5):1050-1056.

The aim of this study was to analyze the antimicrobial activity of two ethanolic extracts of propolis (EEPs) and selected flavonoids against 16 Campylobacter jejuni clinical isolates and several Gram-positive and Gram-negative human pathogens.

The antimicrobial activity of EEPs and flavonoids was evaluated by the agar well diffusion method. The EEPs inhibited the growth of C. jejuni, Enterobacter faecalis, and Staphylococcus aureus.

The most active flavonoid was galangin, with the highest percentage of sensitivity among C. jejuni strains (68.8%); lower percentages of sensitivity were observed for quercetin (50%). The minimal inhibitory concentrations (MICs) of EEPs and flavonoids for C. jejuni isolates were determined by the agar dilution method. EEPs showed MIC values of 0.3125-0.156 mg/mL for all C. jejuni strains; galangin and quercetin gave MICs ranging from 0.250 to 0.125 mg/mL.

Thus propolis preparations could be used as support to traditional therapy for Campylobacter infection, especially when the antibiotic agents show no activity against this microorganism.

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