Caracterización fisicoquímica y microbiológica, y evaluación de la actividad antibacteriana y antioxidante del propóleos producido en dos estaciones y dos áreas del borde oriental del Desierto de Sonora
DOI:
https://doi.org/10.18633/biotecnia.v22i3.1185Palabras clave:
Propóleos, Compuestos fenólicos, Antibacteriano, AntioxidanteResumen
Esta investigación determinó los efectos de la estación y el área de colecta sobre la calidad fisicoquímica y microbiológica del propóleos crudo, y la actividad biológica de los extractos de propóleos. El contenido de compuestos fenólicos totales (CFT) y de flavonoides totales (CFvT) fue medido en los extractos de propóleos; así como la actividad antioxidante, mediante la actividad de eliminación de radicales libres (AERL) y la habilidad de poder reductor (HPR). La actividad antibacteriana se determinó contra bacterias Gram-positivas (Staphylococcus aureus y Listeria monocytogenes) y Gramnegativas (Escherichia coli y Salmonella typhimurium). Los resultados mostraron que la estación afecta las propiedades fisicoquímicas, sin encontrarse diferencias en los recuentos microbianos del propóleos crudo. Los extractos recolectados en ambas regiones durante el verano tuvieron el mayor efecto contra S. aureus (>17 mm de zona de inhibición). Además, los extractos de propóleos de la zona 2 y recolectados durante el verano mostraron el mayor CFT and CFvT (>150 y 250 mg/g, respectivamente), así como la más alta AERL (>70% de inhibición de radicales libres) y HPR (>0.2 abs). En conclusión, la estación y área de colecta afectan las propiedades fisicoquímicas y bioactividad de los extractos de propóleos.
Descargas
Citas
Ainsworth, E.A. and Gillespie, K.M. 2007. Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent. Nature Protocols. 2(4):875–877. https://doi.org/10.1038/nprot.2007.102
ANZFA. Australia New Zealand Food Authority. 2000. P154 - Regulatory requirements for royal jelly, bee pollen and propolis and their products, including the need for label warning statements. [Accessed November 23, 2019] Available in: https://www.foodstandards.gov.au/code/proposals/documents/P154%20IR.pdf
Allawi, M.Y. 2019. Studying the synergistic effect of both propolis extract and green apple peel extract with fluconazole against Candida albicans. Rafidain Journal of Science. 28(1):7–12. https://doi.org/10.33899/rjs.2019.159396
AOAC. Association of Official Analytical Chemists. 2005. Official methods of analysis. (18th ed). Washington, DC: AOAC International.
Bankova, V., Bertelli, D., Borba, R., Conti, B.J., da Silva Cunha, I.B., Danert, C., Eberlin, M.N., Falcao, S.I., Isla, M.I., Moreno, M.I.N., Papotti, G., Popova, M., Santiago, K.S., Salas, A., Helena, A.C., Sawaya, F., Schwab, N.V., Sforcin, J.M., Simone-Finstrom, M., Spivak, M., Trusheva, B., Vilas-Boas, M., Wilson, M. and Zampini, C. 2019. Standard methods for Apis mellifera propolis research. Journal of Apicultural Research. 58(2):1– 49. https://doi.org/10.1080/00218839.2016.1222661
Braakhuis, A. 2019. Evidence on the health benefits of supplemental propolis. Nutrients. 11(11):2705. https://doi.org/10.3390/nu11112705
Bueno-Silva, B., Marsola, A., Ikegaki, M., Alencar, S.M. and Rosalen, P.L. 2017. The effect of seasons on Brazilian red propolis and its botanical source: chemical composition and antibacterial activity. Natural Product Research. 31(11):1318–1324. https://doi.org/10.1080/14786419.2016.1239088
Chen, Y.W., Wu, S.W., Ho, K.K., Lin, S.B., Huang, C.Y. and Chen, C.N. 2008. Characterisation of Taiwanese propolis collected from different locations and seasons. Journal of the Science of Food and Agriculture. 88(3):412–419. https://doi.org/10.1002/jsfa.3101
CIE. Commission International de I´Eclairage. 1978. Recommendations on uniform color spaces, color-difference equations, psychometric color terms. Supplement 2 to CIE publication 15 (E1.3.1)/1971/(TC1.3). Vienna: Central Bureau of the CIE.
Cottica, S.M., Amado, D.A.V., de Aguiar, S.C., Boeing, J.S., Franco, S.L., Zeoula, L.M. and Visentainer, J.V. 2019. Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed. Food Science and Technology. 39(2):467–474. http://dx.doi.org/10.1590/fst.33817
Drescher, N., Klein, A.M., Schmitt, T. and Leonhardt, S.D. 2019. A clue on bee glue: new insight into the sources and factors driving resin intake in honeybees (Apis mellifera). PloS ONE. 14(2):e0210594. https://doi.org/10.1371/journal.pone.0210594
Falcao, S.I., Freire, C. and Vilas-Boas, M. 2013. A proposal for physicochemical standards and antioxidant activity of Portuguese propolis. Journal of the American Oil Chemists’Society. 90(11):1729–1741. https://doi.org/10.1007/s11746-013-2324-y
Ghisalberti, E.L. 1979. Propolis: a review. Bee World. 60(2):59–84. https://doi.org/10.1080/0005772X.1979.11097738
Hernández, J., Goycoolea, F.M., Quintero, J., Acosta, A., Castañeda, M., Domínguez, Z., Robles, R., Vázquez-Moreno, L., Velázquez, E.F., Astiazaran, H., Lugo, E. and Velázquez, C. 2007. Sonoran propolis: chemical composition and antiproliferative activity on cancer cell lines. Planta Medica. 73(14):1469–1474. https://doi.org/10.1055/s-2007-990244
Letullier, C., Manduchet, A., Dlalah, N., Hugou, M., George, S., Sforcin, J.M. and Cardinault, N. 2020. Comparison of the antibacterial efficiency of propolis samples from different botanical and geographic origins with and without standardization. Journal of Apicultural Research. 59(1):19–24. https://doi.org/10.1080/00218839.2019.1681117
Lozina, L.A., Peichoto, M.E., Acosta, O.C. and Granero, G.E. 2010. Estandarización y caracterización organoléptica y físico - química de 15 propóleos Argentinos. Latín American Journal of Pharmacy. 29:102–110.
Molyneux, P. 2004. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology. 26(2):211–219.
Nedji, N. and Loucif-Ayad, W. 2014. Antimicrobial activity of Algerian propolis in foodborne pathogens and its quantitative chemical composition. Asian Pacific Journal of Tropical Disease. 4(6):433–437. https://doi.org/10.1016/S2222-1808(14)60601-0
NOM. NORMA Oficial Mexicana. 1994a. NOM-110-SSA1-1994, Bienes y servicios. Preparación y dilución de muestras de alimentos para su análisis microbiológico. [Accessed November 23, 2019] Available in: http://www.salud.gob.mx/unidades/cdi/nom/110ssa14.html
NOM. NORMA Oficial Mexicana. 1994b. NOM-115-SSA1-1994, Bienes y servicios. Método para la determinación de Staphylococcus aureus en alimentos. [Accessed November 23, 2019] Available in: http://www.salud.gob.mx/unidades/cdi/nom/115ssa14.html
NOM. NORMA Oficial Mexicana. 2017. NOM-003-SAG/GAN- 2017, Propóleos, producción y especificaciones para su procesamiento. [Accessed November 23, 2019] Available in: https://normateca.agricultura.gob.mx/sites/default/files/normateca/Documentos/norma_oficial_mexicana_nom_003_sag_gan_2017_propoleos_produccion_y_especificaciones_para_su_procesamiento.pdf
NSO. Norma Salvadoreña. 2003. NSO 65.19.02:03, Calidad del propóleo crudo. [Accessed November 23, 2019] Availablein: https://www.oirsa.org/contenido/2017/El_Salvador_INOCUIDAD/8.%20NSO%2065%2019%2002%2003%20-%20CALIDAD_DE_PROPOLEO_CRUDO.pdf
Oyaizu, M. 1986. Studies on products of browning reaction. Japanese Journal of Nutrition and Dietetics. 44(6):307–315. https://doi.org/10.5264/eiyogakuzashi.44.307
Papotti, G., Bertelli, D., Bortolotti, L. and Plessi, M. 2012. Chemical and functional characterization of Italian propolis obtained by different harvesting methods. Journal of Agricultural and Food Chemistry. 60(11):2852–2862. https://doi.org/10.1021/jf205179d
Pérez, B.R., Carrillo, J.G.P., Martínez, M.M.C., Mora, R.A.L. and Sánchez, T.A.C. 2019. Potencialización de la actividad antifúngica de propóleos Mexicanos con la adición de chalconas sintetizadas [Potentialisation of the Mexican propolis antifungal activity by the addition of synthetic chalcones]. Biotecnia. 21(3):76–85. https://doi.org/10.18633/biotecnia.v21i3.1014
Rennie, R.P., Turnbull, L., Brosnikoff, C. and Cloke, J. 2012. First comprehensive evaluation of the MIC evaluator device compared to Etest and CLSI broth microdilution for MIC testing of aerobic Gram-positive and Gram-negative bacterial species. Journal of clinical microbiology. 50(4):1147–1152. https://doi.org/10.1128/JCM.05395-11
Seidel, V., Peyfoon, E., Watson, D.G. and Fearnley, J. 2008. Comparative study of the antibacterial activity of propolis from different geographical and climatic zones. Phytotherapy Research. 22(9):1256–1263. https://doi.org/10.1002/ptr.2480
da Silva, J.F.M., de Souza, M.C., Matta, S.R., de Andrade, M.R. and Vidal, F.V.N. 2006. Correlation analysis between phenolic levels of Brazilian propolis extracts and their antimicrobial and antioxidant activities. Food Chemistry. 99(3):431–435. https://doi.org/10.1016/j.foodchem.2005.07.055
de Souza, E.A., Inoue, H.T., Fernandes Junior, A., Veiga, N. and, de Oliveira Orsi, R. 2014. Influence of seasonality and production method on the antibacterial activity of propolis. Acta Scientiarum Animal Sciences. 36(1):49–53. http://dx.doi.org/10.4025/actascianimsci.v36i1.21436
Tugba Degirmencioglu, H., Guzelmeric, E., Yuksel, P.I., Kırmızıbekmez, H., Deniz, I. and Yesilada, E. 2019. A new type of Anatolian propolis: Evaluation of its chemical composition, activity profile and botanical origin. Chemistry & Biodiversity. 16(12):e1900492. https://doi.org/10.1002/cbdv.201900492
USDA. United States Department of Agriculture. 1985. United States standards for grades of extracted honey. [Accessed November 23, 2019] Available in: https://www.ams.usda.gov/sites/default/files/media/Extracted_Honey_Standard%5B1%5D.pdf
Valencia, D., Alday, E., Robles-Zepeda, R., Garibay-Escobar, A., Galvez-Ruiz, J.C., Salas-Reyes, M., Jimenez-Estrada, M., Velázquez-Contreras, E., Hernández, J. and Velázquez, C. 2012. Seasonal effect on chemical composition and biological activities of Sonoran propolis. Food Chemistry. 131(2):645–651. https://doi.org/10.1016/j.foodchem.2011.08.086
Vargas-Sánchez, R.D., Peñalba-Garmendia, M.C., Sánchez - Escalante, J.J., Torrescano-Urrutia, G.R. and Sánchez-Escalante, A. 2016. Pollen profile of propolis produced on the eastern edge of the Sonoran Desert in central Sonora, Mexico. Acta Botanica Mexicana. 114:69–86.
Xie, Y., Yang, W., Tang, F., Chen, X. and Ren, L. 2015. Antibacterial activities of flavonoids: structure-activity relationship and mechanism. Current Medicinal Chemistry. 22(1):132–149.
Yucel, B., Topal, E. and Kosoglu, M. 2017. Bee Products as Functional Food, Superfood and Functional Food – An Overview of Their Processing and Utilization. [Accessed November 23, 2019] Available in: https://www.intechopen.com/books/superfood-and-functional-food-an-overviewof-their-processing-and-utilization/bee-products-asfunctional-food
Zhishen, J., Mengcheng, T. and Jianming, W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry. 64(4):555–559. https://doi.org/10.1016/S0308-8146(98)00102-2
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
La revista Biotecnia se encuentra bajo la licencia Atribución-NoComercial-CompartirIgual 4.0 Internacional (CC BY-NC-SA 4.0)
_(2).jpg)
