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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Bioassay guided purification of the antimicrobial fraction of a Brazilian propolis from Bahia state

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Author(s):
Castro, Myrella Lessio [1] ; Vilela, Walquiria Ribeiro [2] ; Zauli, Rogeria Cristina [2] ; Ikegaki, Masaharu [3] ; Garcia Rehder, Vera Lucia [4] ; Foglio, Mary Ann [4] ; de Alencar, Severino Matias [2] ; Rosalen, Pedro Luiz [1]
Total Authors: 8
Affiliation:
[1] Univ Estadual Campinas, Piracicaba Dent Sch, Dept Physiol Sci, BR-13414903 Piracicaba, SP - Brazil
[2] Univ Sao Paulo, Dept Agri Food Ind Food & Nutr, Escola Super Agr Luiz de Queiroz, BR-13418900 Piracicaba, SP - Brazil
[3] Univ Fed Alfenas, Dept Pharm, BR-37130000 Alfenas, MG - Brazil
[4] Univ Estadual Campinas, Chem Biol & Agr Pluridisciplinary Res Ctr CPQBA, BR-13081970 Campinas, SP - Brazil
Total Affiliations: 4
Document type: Journal article
Source: BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE; v. 9, JUL 30 2009.
Web of Science Citations: 11
Abstract

Background: Brazilian propolis type 6 (Atlantic forest, Bahia) is distinct from the other types of propolis especially due to absence of flavonoids and presence of other non-polar, long chain compounds, but presenting good in vitro and in vivo antimicrobial activity. Several authors have suggested that fatty acids found in this propolis might be responsible for its antimicrobial activity; however, so far no evidence concerning this finding has been reported in the literature. The goals of this study were to evaluate the antibacterial activity of the main pure fatty acids in the ethanolic extract and fractions and elucidate the chemical nature of the bioactive compounds isolated from Brazilian propolis type 6. Methods: Brazilian propolis type 6 ethanolic extract (EEP), hexane fraction (H-Fr), major fatty acids, and isolated sub-fractions were analyzed using high performance liquid chromatography (HPLC), high resolution gas chromatography with flame ionization detection (HRGC-FID), and gas chromatography-mass spectrometry (GC-MS). Three sub-fractions of H-Fr were obtained through preparative HPLC. Antimicrobial activity of EEP, H-Fr, sub-fractions, and fatty acids were tested against Staphyloccus aureus ATCC 25923 and Streptococcus mutans Ingbritt 1600 using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Results: EEP and H-Fr inhibited the growth of the microorganisms tested; nevertheless, no antimicrobial activity was found for the major fatty acids. The three sub-fractions (1, 2, and 3) were isolated from H-Fr by preparative HPLC and only sub-fraction 1 showed antimicrobial activity. Conclusion: a) The major fatty acids tested were not responsible for the antimicrobial activity of propolis type 6; b) Sub-fraction 1, belonging to the benzophenone class, was responsible for the antimicrobial activity observed in the present study. The identification of the bioactive compound will improve the development of more efficient uses of this natural product. (AU)