The Antimicrobial Effects of Propolis Collected in Different
Regions in the Basque Country (Northern Spain)
World J Microbiol Biotechnol, 2012 Apr;28(4):1351-8
The antimicrobial activity of 19 propolis extracts prepared
in different solvents (ethanol and propylene glycol) (EEP/PEP), was evaluated
against some bacterial and fungal isolates using the agar-well diffusion
method.
It was verified that all the samples tested showed
antimicrobial activity, although results varied considerably between samples.
Results revealed that both types of propolis extracts showed highly sensitive
antimicrobial action against Gram-positive bacteria and fungi at a
concentration of 20% (Staphylococcus aureus, Streptococcus mutans, Candida
albicans and Saccharomyces cerevisae) with a minimal inhibitory concentration
(MIC) ranging from 0.5 to 1.5 mg/ml, with a moderate effect against
Streptococcus pyogenes (MIC from 17 to 26 mg/ml).
To our knowledge, this is the first study showing elevated
antimicrobial activity against Gram-negative bacteria [Salmonella enterica (MIC
from 0.6 to 1.4 mg/ml)] and lesser activity against Helicobacter pylori (MIC
from 6 to 14 mg/ml), while Escherichia coli was resistant.
This concluded that the Basque propolis had a strong and
dose-dependent activity against most of the microbial strains tested, while
database comparison revealed that phenolic substances were responsible for this
inhibition, regardless of their geographical origin and the solvent employed
for extraction. Statistical analysis showed no significant differences between
EEP and PEP extracts.
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