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Wen L, He H, Liu Y, Wang W, Du P, Hu P, Cao J, Ma Y. Research progress on natural preservatives of meat and meat products: classifications, mechanisms and applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7085-7095. [PMID: 38546416 DOI: 10.1002/jsfa.13495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 02/21/2024] [Accepted: 03/28/2024] [Indexed: 04/09/2024]
Abstract
Meat and meat products are highly susceptible to contamination by microorganisms and foodborne pathogens, which cause serious economic losses and health hazards. The large consumption and waste of meat and meat products means that there is a need for safe and effective preservation methods. Furthermore, toxicological aspects of chemical preservation techniques related to major health problems have sparked controversies and have prompted consumers and producers to turn to natural preservatives. Consequently, natural preservatives are being increasingly used to ensure the safety and quality of meat products as a result of customer preferences and biological efficacy. However, information on the current status of these preservatives is scattered and a comprehensive review is lacking. Here, we review current knowledge on the classification, mechanisms of natural preservatives and their applications in the preservation of meat and meat products, and also discuss the potential of natural preservatives to improve the safety of meat and meat products. The current status and the current research gaps in the extraction, application and controlled-release of natural antibacterial agents for meat preservation are also discussed in detail. This review may be useful to the development of efficient food preservation techniques in the meat industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Lei Wen
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
- College of Life Sciences, Yantai University, Yantai, China
| | - Hongjun He
- College of Life Sciences, Yantai University, Yantai, China
| | - Yaobo Liu
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Weiting Wang
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Pengfei Du
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Peng Hu
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Jianfang Cao
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Yanli Ma
- Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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Hu Y, Lu F, Yang H, Pan Q, Wu X. Effect of artificial sugar supplement on the lifespan and learning memory ability of honey bee (Apis cerana) worker bee offspring. JOURNAL OF ECONOMIC ENTOMOLOGY 2024:toae176. [PMID: 39120062 DOI: 10.1093/jee/toae176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 06/21/2024] [Accepted: 07/19/2024] [Indexed: 08/10/2024]
Abstract
Honeybees maintain their growth and reproduction mainly by collecting nutrients from nectar-source plants. Apis cerana, a unique species of honeybee in China, is capable of sporadically collecting nectar. In traditional beekeeping, sugar syrup or a honey-water solution must be artificially fed to bees to supplement their diet during rainy weather or nectar-deficient periods. In this study, 2 groups of honeybee colonies were each fed sugar syrup or a honey-water solution, and a third group consisting of colonies that were allowed to naturally forage without any dietary supplement was used as the control. The effects of the 2 sugar sources on A. cerana worker bee offspring were compared. The results showed that the sugar source affected the lifespan and learning memory of the worker bee offspring. The lifespan, learning memory ability, and expression of related genes in the sugar syrup group were significantly lower than those in the honey-water solution and natural nectar foraging groups (P < 0.05). A honey-water solution supplement was more beneficial to the healthy development of worker bee offspring than a sugar syrup supplement when the colonies lacked dietary resources. These findings provide a theoretical basis that can guide beekeepers in choosing the appropriate dietary supplements for honeybees.
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Affiliation(s)
- Yueyang Hu
- Honeybee Research Institute, Jiangxi Agricultural University, Nanchang 330045, PR China
- Jiangxi Province Key Laboratory of Honeybee Biology and Beekeeping, Nanchang 330045, PR China
- Jiangxi Anyuan Honeybee Science and Technology Backyard, Anyuan 342100, PR China
| | - Fangming Lu
- Honeybee Research Institute, Jiangxi Agricultural University, Nanchang 330045, PR China
- Jiangxi Province Key Laboratory of Honeybee Biology and Beekeeping, Nanchang 330045, PR China
- Jiangxi Anyuan Honeybee Science and Technology Backyard, Anyuan 342100, PR China
| | - Heyan Yang
- Honeybee Research Institute, Jiangxi Agricultural University, Nanchang 330045, PR China
- Jiangxi Province Key Laboratory of Honeybee Biology and Beekeeping, Nanchang 330045, PR China
| | - Qizhong Pan
- Jiangxi Ganzhou Agricultural College, Ganzhou 341199, PR China
| | - Xiaobo Wu
- Honeybee Research Institute, Jiangxi Agricultural University, Nanchang 330045, PR China
- Jiangxi Province Key Laboratory of Honeybee Biology and Beekeeping, Nanchang 330045, PR China
- Jiangxi Anyuan Honeybee Science and Technology Backyard, Anyuan 342100, PR China
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Etebarian A, Alhouei B, Mohammadi‐Nasrabadi F, Esfarjani F. Propolis as a functional food and promising agent for oral health and microbiota balance: A review study. Food Sci Nutr 2024; 12:5329-5340. [PMID: 39139934 PMCID: PMC11317756 DOI: 10.1002/fsn3.4216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/28/2024] [Accepted: 04/30/2024] [Indexed: 08/15/2024] Open
Abstract
Bee Propolis has been used for its therapeutic properties, including anti-inflammatory, antibacterial, antifungal, and immune-stimulating properties, for centuries as a functional food. This study reviewed the effectiveness of propolis as a functional food on oral-related diseases as a rich bioflavonoid produced by honey bees. A literature search was conducted to identify studies published that investigated the effects of propolis on oral health and its ability to treat related diseases. The search was performed in electronic databases using relevant keywords. Initially, 3429 studies were identified through database searching, and based on the inclusion and exclusion criteria, 22 articles were eligible to be included. Reviewing the articles, propolis was recognized as a functional food and promising agent to balance oral microbiota and prevent oral diseases due to its effectiveness on related bacteria, its anti-inflammatory properties, and its activity against Porphyromonas gingivalis and Actinomyces Oris allowed it to be an effective substance to prevent periodontal diseases. Based on our findings, Propolis is a desirable preventive option for various oral health conditions, including dental caries and periodontal diseases. Therefore, it is recommended to be consumed as a functional food in our daily diet, which can reduce the risk of oral disease and improve oral health.
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Affiliation(s)
- Arghavan Etebarian
- Department of Oral and Maxillofacial Pathology, School of DentistryAlborz University of Medical SciencesKarajIran
| | - Barbod Alhouei
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute (NNFTRI), Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Fatemeh Mohammadi‐Nasrabadi
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute (NNFTRI), Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
| | - Fatemeh Esfarjani
- Food and Nutrition Policy and Planning Research Department, National Nutrition and Food Technology Research Institute (NNFTRI), Faculty of Nutrition Sciences and Food TechnologyShahid Beheshti University of Medical SciencesTehranIran
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Ruchika, Khan N, Dogra SS, Saneja A. The dawning era of oral thin films for nutraceutical delivery: From laboratory to clinic. Biotechnol Adv 2024; 73:108362. [PMID: 38615985 DOI: 10.1016/j.biotechadv.2024.108362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 04/01/2024] [Accepted: 04/09/2024] [Indexed: 04/16/2024]
Abstract
Oral thin films (OTFs) are innovative dosage forms that have gained tremendous attention for the delivery of nutraceuticals. They are ultra-thin, flexible sheets that can be easily placed on the tongue, sublingual or buccal mucosa (inner lining of the cheek). These thin films possess several advantages for nutraceutical delivery including ease of administration, rapid disintegration, fast absorption, rapid onset of action, bypass first-pass hepatic metabolism, accurate dosing, enhanced stability, portability, discreetness, dose flexibility and most importantly consumer acceptance. This review highlights the utilization OTFs for nutraceutical delivery, their composition, criteria for excipient selection, methods of development and quality-based design (QbD) approach to achieve quality product. We have also provided recent case studies representing OTFs as promising platform in delivery of nutraceuticals (plant extracts, bioactive molecules, vitamins, minerals and protein/peptides) and probiotics. Finally, we provided advancement in technologies, recent patents, market analysis, challenges and future perspectives associated with this unique dosage form.
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Affiliation(s)
- Ruchika
- Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Nabab Khan
- Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Shagun Sanjivv Dogra
- Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India
| | - Ankit Saneja
- Dietetics and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur 176061, Himachal Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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Ferrucci V, Miceli M, Pagliuca C, Bianco O, Castaldo L, Izzo L, Cozzolino M, Zannella C, Oglio F, Polcaro A, Randazzo A, Colicchio R, Galdiero M, Berni Canani R, Salvatore P, Zollo M. Modulation of innate immunity related genes resulting in prophylactic antimicrobial and antiviral properties. J Transl Med 2024; 22:574. [PMID: 38886736 PMCID: PMC11184722 DOI: 10.1186/s12967-024-05378-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Accepted: 06/06/2024] [Indexed: 06/20/2024] Open
Abstract
BACKGROUND The innate immunity acts during the early phases of infection and its failure in response to a multilayer network of co-infections is cause of immune system dysregulation. Epidemiological SARS-CoV-2 infections data, show that Influenza Virus (FLU-A-B-C) and Respiratory Syncytial Virus (RSV) are co-habiting those respiratory traits. These viruses, especially in children (mostly affected by 'multi-system inflammatory syndrome in children' [MIS-C] and the winter pandemic FLU), in the aged population, and in 'fragile' patients are causing alteration in immune response. Then, bacterial and fungal pathogens are also co-habiting the upper respiratory traits (e.g., Staphylococcus aureus and Candida albicans), thus contributing to morbidity in those COVID-19 affected patients. METHODS Liquid chromatography coupled with high-resolution mass spectrometry using the quadrupole orbital ion trap analyser (i.e., UHPLC-Q-Orbitrap HRMS) was adopted to measure the polyphenols content of a new nutraceutical formula (Solution-3). Viral infections with SARS-CoV-2 (EG.5), FLU-A and RSV-A viruses (as performed in BLS3 authorised laboratory) and real time RT-PCR (qPCR) assay were used to test the antiviral action of the nutraceutical formula. Dilution susceptibility tests have been used to estimate the minimum inhibitory and bactericidal concentration (MIC and MBC, respectively) of Solution-3 on a variety of microorganisms belonging to Gram positive/ negative bacteria and fungi. Transcriptomic data analyses and functional genomics (i.e., RNAseq and data mining), coupled to qPCR and ELISA assays have been used to investigate the mechanisms of action of the nutraceutical formula on those processes involved in innate immune response. RESULTS Here, we have tested the combination of natural products containing higher amounts of polyphenols (i.e., propolis, Verbascum thapsus L., and Thymus vulgaris L.), together with the inorganic long chain polyphosphates 'polyPs' with antiviral, antibacterial, and antifungal behaviours, against SARS-CoV-2, FLU-A, RSV-A, Gram positive/ negative bacteria and fungi (i.e., Candida albicans). These components synergistically exert an immunomodulatory action by enhancing those processes involved in innate immune response (e.g., cytokines: IFNγ, TNFα, IL-10, IL-6/12; chemokines: CXCL1; antimicrobial peptides: HBD-2, LL-37; complement system: C3). CONCLUSION The prophylactic antimicrobial success of this nutraceutical formula against SARS-CoV-2, FLU-A and RSV-A viruses, together with the common bacteria and fungi co-infections as present in human oral cavity, is expected to be valuable.
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Affiliation(s)
- Veronica Ferrucci
- Department of Molecular Medicine and Medical Biotechnology (DMMBM), University of Naples 'Federico II', Via Sergio Pansini 5, 80131, Naples, Italy.
- CEINGE Biotecnologie Avanzate 'Franco Salvatore', Via Gaetano Salvatore 486, 80145, Naples, Italy.
- Elysium Cell Bio Ita, Via Gaetano Salvatore 486, 80145, Naples, Italy.
| | - Marco Miceli
- CEINGE Biotecnologie Avanzate 'Franco Salvatore', Via Gaetano Salvatore 486, 80145, Naples, Italy
| | - Chiara Pagliuca
- Department of Molecular Medicine and Medical Biotechnology (DMMBM), University of Naples 'Federico II', Via Sergio Pansini 5, 80131, Naples, Italy
| | - Orazio Bianco
- CEINGE Biotecnologie Avanzate 'Franco Salvatore', Via Gaetano Salvatore 486, 80145, Naples, Italy
| | - Luigi Castaldo
- Department of Pharmacy, University of Naples 'Federico II', Via Domenico Montesano 49, 80131, Naples, Italy
| | - Luana Izzo
- Department of Pharmacy, University of Naples 'Federico II', Via Domenico Montesano 49, 80131, Naples, Italy
| | - Marica Cozzolino
- CEINGE Biotecnologie Avanzate 'Franco Salvatore', Via Gaetano Salvatore 486, 80145, Naples, Italy
- Dipartimento Di Scienze Mediche Traslazionali, University of Naples Federico II, Via Sergio Pansini 5, 80131, Naples, Italy
| | - Carla Zannella
- Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", 80138, Naples, Italy
| | - Franca Oglio
- CEINGE Biotecnologie Avanzate 'Franco Salvatore', Via Gaetano Salvatore 486, 80145, Naples, Italy
- Dipartimento Di Scienze Mediche Traslazionali, University of Naples Federico II, Via Sergio Pansini 5, 80131, Naples, Italy
| | - Antonio Polcaro
- Polcaro Fitopreparazioni S.R.L, Via Sant Agnello, 9 D; 80030, Roccarainola, Naples, Italy
| | - Antonio Randazzo
- Department of Pharmacy, University of Naples 'Federico II', Via Domenico Montesano 49, 80131, Naples, Italy
| | - Roberta Colicchio
- Department of Molecular Medicine and Medical Biotechnology (DMMBM), University of Naples 'Federico II', Via Sergio Pansini 5, 80131, Naples, Italy
| | - Massimiliano Galdiero
- Department of Experimental Medicine, University of Campania "Luigi Vanvitelli", 80138, Naples, Italy
- UOC of Virology and Microbiology, University Hospital of Campania "Luigi Vanvitelli", 80138, Naples, Italy
| | - Roberto Berni Canani
- CEINGE Biotecnologie Avanzate 'Franco Salvatore', Via Gaetano Salvatore 486, 80145, Naples, Italy
- Dipartimento Di Scienze Mediche Traslazionali, University of Naples Federico II, Via Sergio Pansini 5, 80131, Naples, Italy
| | - Paola Salvatore
- Department of Molecular Medicine and Medical Biotechnology (DMMBM), University of Naples 'Federico II', Via Sergio Pansini 5, 80131, Naples, Italy
- CEINGE Biotecnologie Avanzate 'Franco Salvatore', Via Gaetano Salvatore 486, 80145, Naples, Italy
| | - Massimo Zollo
- Department of Molecular Medicine and Medical Biotechnology (DMMBM), University of Naples 'Federico II', Via Sergio Pansini 5, 80131, Naples, Italy.
- CEINGE Biotecnologie Avanzate 'Franco Salvatore', Via Gaetano Salvatore 486, 80145, Naples, Italy.
- Elysium Cell Bio Ita, Via Gaetano Salvatore 486, 80145, Naples, Italy.
- DAI Medicina di Laboratorio e Trasfusionale, University of Naples Federico II, Via Sergio Pansini 5, 80131, Naples, Italy.
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Doodmani SM, Bagheri A, Natouri O, Nobakht A, Saghebasl S. Electrospinning-netting of spider-inspired polycaprolactone/collagen nanofiber-nets incorporated with Propolis extract for enhanced wound healing applications. Int J Biol Macromol 2024; 267:131452. [PMID: 38593895 DOI: 10.1016/j.ijbiomac.2024.131452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 03/29/2024] [Accepted: 04/05/2024] [Indexed: 04/11/2024]
Abstract
Nanofibers hold significant promise for wound healing applications, but their potential is limited by their large diameter. To overcome this limitation, the development of nanofibrous systems with refined nanonets (approximately 20 nm in diameter) represents a notable improvement. In this study, a composite of polycaprolactone/collagen (PCLC) nano-fiber/nets (NFNs) was fabricated using benign solvents (acetic acid and formic acid) via the electro-spinning/netting (ESN) technique, harnessing the regenerative potential of collagen as a biological macromolecule. Additionally, to enhance the natural attributes of the NFNs structure, Propolis extract, renowned for its wound healing properties, was incorporated. Five ESN solutions were prepared: PCL, PCLC, PCLC/Pro 5 %, PCLC/Pro 10 %, and PCLC/Pro 15 %. NaCl salt was introduced into all ESN solutions to improve nanonets formation. FE-SEM imaging demonstrated successful nano-net formation in all ESN solutions except for the PCL formulation. The fabricated scaffolds exhibited spider-like nanonets with the addition of collagen and further enhanced nano-net formation with Propolis incorporation. Trunk nanofibers showed filamentous structures without any beads, with an average diameter of 164-728 nm, while the diameter of branched fibers (nanonets) was approximately 20 nm. WVTR values of the NFNs were comparable to commercial dressings such as Tegaderm. The results also demonstrated the potent cytoprotective effects of Propolis-loaded NFNs in a dose-dependent manner. Furthermore, the viability of HFF-2 cells after 72 h of culture on PCLC NFNs significantly increased compared to PCL nanofibers. The highest cell viability was observed in PCLC/Pro 15 % nanofibers after 24, 48, and 72 h of cell culture, indicating the proliferative effect of Propolis extract in nanoformulated form. Additionally, the scaffolds exhibited a hemocompatibility of <3 %, further highlighting their potential in wound healing therapeutics.
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Affiliation(s)
- Seyed Mohammad Doodmani
- Department of Pathobiology, Faculty of Specialized Veterinary Science, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Afsaneh Bagheri
- Department of Biology, Faculty of Natural Sciences, University of Tabriz, Tabriz, Iran
| | - Ozra Natouri
- Department of Organic and Biochemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran; Research Center of Biosciences & Biotechnology (RCBB), University of Tabriz, Tabriz, Iran
| | - Abbas Nobakht
- Department of Biology, Faculty of Natural Sciences, University of Tabriz, Tabriz, Iran; Research Center of Biosciences & Biotechnology (RCBB), University of Tabriz, Tabriz, Iran.
| | - Solmaz Saghebasl
- Department of Applied Cell Sciences, Faculty of Advanced Medical Sciences, Tabriz University of Medical Sciences, Tabriz 51548/53431, Iran.
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Paula VB, Dias LG, Estevinho LM. Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation. Molecules 2024; 29:1941. [PMID: 38731432 PMCID: PMC11085808 DOI: 10.3390/molecules29091941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/10/2024] [Accepted: 04/11/2024] [Indexed: 05/13/2024] Open
Abstract
Dairy products are highly susceptible to contamination from microorganisms. This study aimed to evaluate the efficacy of hydroxypropyl methylcellulose (HPMC) and propolis film as protective coatings for cheese. For this, microbiological analyses were carried out over the cheese' ripening period, focusing on total mesophilic bacteria, yeasts and moulds, lactic acid bacteria, total coliforms, Escherichia coli, and Enterobacteriaceae. Physicochemical parameters (pH, water activity, colour, phenolic compounds content) were also evaluated. The statistical analysis (conducted using ANOVA and PERMANOVA) showed a significant interaction term between the HPMC film and propolis (factor 1) and storage days (factor 2) with regard to the dependent variables: microbiological and physicochemical parameters. A high level of microbial contamination was identified at the baseline. However, the propolis films were able to reduce the microbial count. Physicochemical parameters also varied with storage time, with no significant differences found for propolis-containing films. Overall, the addition of propolis to the film influenced the cheeses' colour and the quantification of phenolic compounds. Regarding phenolic compounds, their loss was verified during storage, and was more pronounced in films with a higher percentage of propolis. The study also showed that, of the three groups of phenolic compounds (hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids), hydroxycinnamic acids showed the most significant losses. Overall, this study reveals the potential of using HPMC/propolis films as a coating for cheese in terms of microbiological control and the preservation of physicochemical properties.
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Affiliation(s)
- Vanessa B. Paula
- Doctoral School, University of León (ULE), Campus de Vegazana, 24007 León, Spain
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal; (L.G.D.); (L.M.E.)
| | - Luís G. Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal; (L.G.D.); (L.M.E.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Letícia M. Estevinho
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal; (L.G.D.); (L.M.E.)
- Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Kaewpetch K, Yolsuriyan S, Disayathanoowat T, Phokasem P, Jannu T, Renaldi G, Samakradhamrongthai RS. Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design. Gels 2024; 10:282. [PMID: 38667701 PMCID: PMC11049484 DOI: 10.3390/gels10040282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Gelatin is commonly used as a gelling agent in gummy candy. Honey and bee products are valuable and rich sources of biologically active substances. In this study, the influence of gelatin and propolis extract on honey gummy jelly (HGJ) properties was investigated. Honey (28-32%), xylitol (13-17%), and gelatin (6-10%) were utilized to develop HGJ products by mixture design methodology. Subsequently, the optimized formulation of HGJ was fortified with 1% and 2% propolis extract to enhance its phytochemicals and antimicrobial activities. The variation in the ingredients significantly affected the physicochemical, textural, and sensory properties of the HGJ. The optimized HGJ formulation consisted of honey (32%), xylitol (14%), and gelatin (7%) and exhibited 13.35 × 103 g.force of hardness, -0.56 × 103 g.sec of adhesiveness, 11.96 × 103 N.mm of gumminess, 0.58 of resilience, and a moderate acceptance score (6.7-7.5). The fortification of HGJ with propolis extract significantly increased its phytochemical properties. Furthermore, the incorporation of propolis extract (2%) into the HGJ was able to significantly inhibit the growth of Gram-positive (Streptococcus mutans and Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. The mixture of gelatin, xylitol, honey, and propolis extract can be utilized to develop a healthy gummy product with acceptable physicochemical, textural, and sensory qualities.
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Affiliation(s)
- Kultida Kaewpetch
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
| | - Saowapa Yolsuriyan
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
| | - Terd Disayathanoowat
- Research Center of Deep Technology in Beekeeping and Bee Products for Sustainable Development Goals (SMART BEE SDGs), Chiang Mai University, Chiang Mai 50200, Thailand; (T.D.); (P.P.)
| | - Patcharin Phokasem
- Research Center of Deep Technology in Beekeeping and Bee Products for Sustainable Development Goals (SMART BEE SDGs), Chiang Mai University, Chiang Mai 50200, Thailand; (T.D.); (P.P.)
| | - Taruedee Jannu
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
| | - Gerry Renaldi
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Rajnibhas Sukeaw Samakradhamrongthai
- Research Center of Deep Technology in Beekeeping and Bee Products for Sustainable Development Goals (SMART BEE SDGs), Chiang Mai University, Chiang Mai 50200, Thailand; (T.D.); (P.P.)
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
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Shi Y, Jin HF, Wu YW, Zhu SC, Cao J. β-Cyclodextrin-assisted mechanical inclusion extraction of lipophilic flavonoids and hydrophilic terpenoids from functional food. Food Chem 2024; 437:137829. [PMID: 37897830 DOI: 10.1016/j.foodchem.2023.137829] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 10/11/2023] [Accepted: 10/20/2023] [Indexed: 10/30/2023]
Abstract
This study presents an innovative, efficient, environmentally friendly and rapid mechanical inclusion extraction (MIE) method for active ingredients in functional food. 2-hydroxypropyl-beta-cyclodextrin was used as the inclusion reagent, and water was used as the extraction solvent in MIE. The experimental parameters affecting the extraction efficiency of the target compounds were systematically investigated using single-factor experiments and surface response methodology optimization. The method showed satisfactory linearity (coefficient of determination > 0.991), precision (0.02 % to 4.89 %), limit of detection (1.1-11.3 ng/mL), and recoveries of 80.4-108.7 % and 86.3-112.3 % at spiked concentration levels of 1 and 5 μg/mL, respectively. Consequently, the MIE method provided a novel green alternative and extended its applications for the simultaneous extraction of hydrophobic and hydrophilic compounds from functional food.
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Affiliation(s)
- Ying Shi
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, PR China
| | - Huang-Fei Jin
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, PR China
| | - Yi-Wen Wu
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, PR China
| | - Si-Chen Zhu
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, PR China
| | - Jun Cao
- College of Material Chemistry and Chemical Engineering, Hangzhou Normal University, Hangzhou 311121, PR China.
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10
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González Montiel L, León-López A, García-Ceja A, Franco-Fernández MJ, Pérez-Soto E, Cenobio-Galindo ADJ, Campos-Montiel RG, Aguirre-Álvarez G. Stability, Content of Bioactive Compounds and Antioxidant Activity of Emulsions with Propolis Extracts during Simulated In Vitro Digestion. Foods 2024; 13:779. [PMID: 38472892 DOI: 10.3390/foods13050779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 02/27/2024] [Accepted: 02/29/2024] [Indexed: 03/14/2024] Open
Abstract
The objective in this work was the evaluation of the stability and content of bioactive compounds (total phenols and total flavonoids) and antioxidant activity of emulsions of ethanolic extracts of propolis obtained by ultrasound, during simulated in vitro digestion. The emulsions prepared with propolis extracts were evaluated on certain properties: their emulsion efficiency, stability (zeta potential, particle size, electrical conductivity), content of bioactive compound (total phenolics and total flavonoids), antioxidant activity and their behavior during simulated in vitro digestion. Based on the total phenol content, an emulsification efficiency of 87.8 ± 1.9% to 97.8 ± 3.8% was obtained. The particle size of the emulsions was 322.5 ± 15.33 nm to 463.9 ± 33.65 nm, with a zeta potential of -31.5 ± 0.66 mV to -28.2 ± 1.0 mV and electrical conductivity of 22.7 ± 1.96 µS/cm to 30.6 ± 0.91 µS/cm. These results indicate good emulsion stability. During simulated in vitro digestion, the content of bioactive compounds (total phenolics, total flavonoids) and antioxidant activity were affected during 77 days of storage at 4 °C. It was concluded that the emulsion process fulfills the function of protecting the bioactive compounds and therefore their biological activity.
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Affiliation(s)
- Lucio González Montiel
- Instituto de Tecnología de los Alimentos, Universidad de la Cañada, Teotitlán de Flores Magón 68540, Oaxaca, Mexico
| | - Arely León-López
- TecNM Campus Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Puebla 73049, Mexico
| | - Adelfo García-Ceja
- TecNM Campus Venustiano Carranza, Av. Tecnológico S/N, Col. el Huasteco, Ciudad Lázaro Cárdenas, Puebla 73049, Mexico
| | - Melitón Jesús Franco-Fernández
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Elizabeth Pérez-Soto
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Antonio de Jesús Cenobio-Galindo
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Rafael G Campos-Montiel
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
| | - Gabriel Aguirre-Álvarez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1 Rancho Universitario, Tulancingo 43600, Hidalgo, Mexico
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11
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Deniz A, Karasu T, İdil N, Uzun L. Effects of propolis coating on antibacterial resistance of intrauterine devices. JOURNAL OF BIOMATERIALS SCIENCE. POLYMER EDITION 2024; 35:295-305. [PMID: 37982375 DOI: 10.1080/09205063.2023.2285323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Accepted: 11/15/2023] [Indexed: 11/21/2023]
Abstract
Intrauterine devices (IUDs) are widely used in preventing fertilization as contracepting devices. In market, they are produced as T-shaped polyethylene (or propylene) and metal (especially copper) composites. Although the metal component is utilized to provide antibacterial efficacy, prolonged implantation and the presence of a wide range of bacteria flora in the intrauterine environment make IUDs susceptible to bacterial contamination, biofilm formation, and unpleasant infection. In the presented study, the propolis, a natural anti-bacterial/-viral product used for different biomedical applications, coating strategy was applied comparatively in three different ways: coating directly on metal components, coating on polymeric material, and using carrying polymer. In addition, antibacterial activity against Gram-positive (Staphylococcus aureus, S. aureus) and Gram-negative (Escherichia coli, E. coli) bacterial strains were investigated by both dynamic bacterial culture (bacterial inhibition activity) and biofilm (biofilm formation resistance) tests. As a result of 48 h of dynamic bacterial culture; it was determined that the antibacterial inhibition efficiency depending on propolis concentration increased up to 99.5% and 98.5% for E. coli and S. aureus, respectively. In addition, the carrying polymer allows IUDs to cover surfaces more homogeneously, as well as improve antibacterial activity. Similarly; it was determined that biofilm formation resistance was improved by 44.33% for E. coli and by 45.99% for S. aureus with both the propolis concentration and the use of carrying polymer. As a result, it has been revealed that propolis will be classified as an alternative, promising, and effective coating agent for improving antibacterial properties and biofilm formation resistance of IUDs.
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Affiliation(s)
- Alparslan Deniz
- Department of Obstetrics and Gynecology, Alanya Alaaddin Keykubat University, Alanya, Turkiye
| | - Tunca Karasu
- Department of Chemistry, Hacettepe University, Ankara, Turkiye
| | - Neslihan İdil
- Department of Biology, Hacettepe University, Ankara, Turkiye
| | - Lokman Uzun
- Department of Chemistry, Hacettepe University, Ankara, Turkiye
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12
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Franchin M, Saliba ASMC, Giovanini de Oliveira Sartori A, Orestes Pereira Neto S, Benso B, Ikegaki M, Wang K, Matias de Alencar S, Granato D. Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivo. Food Chem 2024; 432:137175. [PMID: 37633143 DOI: 10.1016/j.foodchem.2023.137175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 07/29/2023] [Accepted: 08/14/2023] [Indexed: 08/28/2023]
Abstract
Brazilian propolis from Apis mellifera is widely studied worldwide due to its unique chemical composition and biological properties, such as antioxidant, antimicrobial, and anti-inflammatory. However, although many countries produce honey, another bee product, the consumption of propolis as a functional ingredient is linked to hydroethanolic extract. Hence, other food uses of propolis still have to be incorporated into food systems. Assuming that propolis is a rich source of flavonoids and is regarded as a food-grade ingredient for food and pharmaceutical applications, this review provides a theoretical and practical basis for optimising the bioactive properties of Brazilian propolis, encompassing the extraction processes and incorporating its bioactive compounds in the delivery systems for food applications. Overall, pharmacotechnical resources can optimise the extraction and enhance the chemical stability of phenolic compounds to ensure the bioactivity of food formulations.
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Affiliation(s)
- Marcelo Franchin
- Bioactivity and Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, School of Natural Sciences, University of Limerick, Limerick, Ireland; School of Dentistry, Federal University of Alfenas (Unifal-MG), Alfenas, MG, Brazil.
| | | | - Alan Giovanini de Oliveira Sartori
- Department of Agri-Food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil
| | | | - Bruna Benso
- School of Dentistry, Faculty of Medicine, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Masaharu Ikegaki
- Faculty of Pharmaceutical Sciences, Federal University of Alfenas - UNIFAL-MG, Alfenas, MG, Brazil
| | - Kai Wang
- Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Severino Matias de Alencar
- Department of Agri-Food Industry, Food, and Nutrition, Luiz de Queiroz College of Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil; Center for Nuclear Energy in Agriculture, University of São Paulo (USP), Piracicaba, SP, Brazil
| | - Daniel Granato
- Bioactivity and Applications Lab, Department of Biological Sciences, Faculty of Science and Engineering, School of Natural Sciences, University of Limerick, Limerick, Ireland.
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13
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Maicelo-Quintana JL, Reyna-Gonzales K, Balcázar-Zumaeta CR, Auquiñivin-Silva EA, Castro-Alayo EM, Medina-Mendoza M, Cayo-Colca IS, Maldonado-Ramirez I, Silva-Zuta MZ. Potential application of bee products in food industry: An exploratory review. Heliyon 2024; 10:e24056. [PMID: 38268589 PMCID: PMC10806293 DOI: 10.1016/j.heliyon.2024.e24056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 12/08/2023] [Accepted: 01/03/2024] [Indexed: 01/26/2024] Open
Abstract
Over the past eight years, bee products such as wax, honey, propolis, and pollen have generated intense curiosity about their potential food uses; to explore these possibilities, this review examines the nutritional benefits and notable characteristics of each product related to the food industry. While all offer distinct advantages, there are challenges to overcome, including the risk of honey contamination. Indeed, honey has excellent potential as a healthier alternative to sugar, while propolis's remarkable antibacterial and antioxidant properties can be enhanced through microencapsulation. Pollen is a versatile food with multiple applications in various products. In addition, the addition of beeswax to oleogels and its use as a coating demonstrate significant improvements in the quality and preservation of environmentally sustainable foods over time. This study demonstrates that bee products and apitherapy are essential for sustainable future food and innovative medical treatments.
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Affiliation(s)
- Jorge L. Maicelo-Quintana
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Katherine Reyna-Gonzales
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - César R. Balcázar-Zumaeta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Erick A. Auquiñivin-Silva
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Efrain M. Castro-Alayo
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Marleni Medina-Mendoza
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
| | - Ilse S. Cayo-Colca
- Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Italo Maldonado-Ramirez
- Facultad de Ingeniería de Sistemas y Mecánica, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas, Amazonas, Peru
| | - Miguelina Z. Silva-Zuta
- Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Chachapoyas 01001, Peru
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14
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Ding X, Zhang L, Zhou D, Tang X, He X, Rohani S. The effects of propolis-loaded chitosan nanoparticles and menstrual blood stem cells on LPS-induced ovarian inflammation in the murine ovary in vivo: An in vitro and in vivo study. Reprod Toxicol 2024; 123:108514. [PMID: 38000645 DOI: 10.1016/j.reprotox.2023.108514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2023] [Revised: 11/13/2023] [Accepted: 11/19/2023] [Indexed: 11/26/2023]
Abstract
Mammary glands infection via Gram-negative bacteria may cause infertility or reduced ovarian function. In the current study, a potential treatment for LPS-induced ovarian inflammation was developed. Propolis was loaded into chitosan nanoparticles and co-administered with menstrual blood stem cells (MenSCs) in mice infused with LPS. Various properties of propolis-loaded chitosan nanoparticles were evaluated using scanning electron microscopy, drug release assay, antibacterial assay, and radical scavenging assay. In vitro studies showed biocompatibility, anti-oxidative, and antibacterial properties of the developed propolis nanoformulation. In vivo study showed that mice treated with co-administration of propolis-loaded chitosan nanoparticles and MenSCs significantly increased the total ovarian follicle reserve in mice infused with LPS. Percentage of mature follicles in co-administration method was around 13.89 ± 1.72 %. Gene expression studies showed that the expression levels of inflammation related cytokines including IL6, IL8, IL-1β, and TNF-α were downregulated in this group compared with other groups. However, the expression levels of PTEN, AKT, FOXO3 did not show a significant difference between groups. The developed treatment may potentially considered as an approach for treating ovarian infection with gram-negative bacteria.
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Affiliation(s)
- Xu Ding
- Department of Reproductive Endocrinology, Xi'an International Medical Center Hospital Affiliated to Northwest University, Xi'an 710100, China
| | - Lili Zhang
- Department of Obstetrics, The People's Hospital of Leling, Dezhou, 253600, China
| | - Dongmei Zhou
- Department of Reproductive Endocrinology, Xi'an International Medical Center Hospital Affiliated to Northwest University, Xi'an 710100, China
| | - Xueyuan Tang
- Department of Reproductive Endocrinology, Xi'an International Medical Center Hospital Affiliated to Northwest University, Xi'an 710100, China
| | - Xiao He
- Department of Gynecology and Obstetrics, XD Group Hospital, Xi'an 710077, China.
| | - Saeed Rohani
- Department of Tissue Engineering and Applied Cell Sciences, School of Advanced Technologies in Medicine, Tehran University of Medical Sciences, Tehran, Iran
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15
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Saliba ASMC, Quirino DJG, Favaro-Trindade CS, Sartori AGDO, Massarioli AP, Lazarini JG, de Souza Silva AP, Alencar SMD. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer's spent yeasts loaded with Brazilian red propolis. Food Res Int 2023; 173:113345. [PMID: 37803652 DOI: 10.1016/j.foodres.2023.113345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Red propolis from northeast Brazil contains mainly isoflavonoids as bioactive compounds, and its consumption may counteract unregulated and exacerbated formation of reactive oxygen species and inflammatory cytokines/chemokines. Moreover, the production of particles using sustainable carriers have been studied to increase the use of propolis as a functional food ingredient. Hence, the objective of this work was to investigate the effects of simulated gastrointestinal digestion followed by a cell-based epithelial transport on phenolic profile, anti-inflammatory and antioxidant activities of particles of brewer's spent yeasts (BSY) loaded with ethanolic extract of Brazilian red propolis (EEP). As a result, the EEP phenolic diversity decreased throughout the simulated gastrointestinal system, and was modulated by the particle production, as detected by high-performance liquid chromatography - electrospray ionization - quadrupole-time-of-flight-mass spectrometry (HPLC-ESI-QTOF-MS). Concomitantly, the antioxidant activity, as assessed by the ability to scavenge peroxyl and superoxide radicals, hydrogen peroxide, and hypochlorous acid, generally decreased at a higher extent for the particles of EEP with BSY (EEP-BSY) throughout the experiments. Nonetheless, after epithelial transport through the Caco-2 cell monolayer, the basolateral fraction of both EEP-BSY and EEP decreased the activation of pro-inflammatory transcription factor NF-κB by 83% and 65%, respectively, as well as the release of TNF-α (up to 51% and 38%, respectively), and CXCL2/MIP-2 (up to 33% and 25%, respectively). Therefore, BSY may be an interesting carrier for EEP bioencapsulation, since it preserves its anti-inflammatory activity. Further studies should be encouraged to investigate the feasibility of adding it in formulations of functional foods, considering its effect on sensory attributes.
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Affiliation(s)
| | | | | | | | - Adna Prado Massarioli
- Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Piracicaba, CEP: 13418-900, Brazil
| | - Josy Goldoni Lazarini
- Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Piracicaba, CEP: 13418-900, Brazil
| | - Anna Paula de Souza Silva
- Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Piracicaba, CEP: 13418-900, Brazil
| | - Severino Matias de Alencar
- Centro de Energia Nuclear na Agricultura, Universidade de São Paulo, CEP: 13416-000, Piracicaba, Brazil; Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, Piracicaba, CEP: 13418-900, Brazil.
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16
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Bezerra FWF, Silva JDME, Fontanari GG, de Oliveira JAR, Rai M, Chisté RC, Martins LHDS. Sustainable Applications of Nanopropolis to Combat Foodborne Illnesses. Molecules 2023; 28:6785. [PMID: 37836629 PMCID: PMC10574570 DOI: 10.3390/molecules28196785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/04/2023] [Accepted: 09/06/2023] [Indexed: 10/15/2023] Open
Abstract
Propolis has numerous biological properties and technological potential, but its low solubility in water makes its use quite difficult. With the advent of nanotechnology, better formulations with propolis, such as nanopropolis, can be achieved to improve its properties. Nanopropolis is a natural nanomaterial with several applications, including in the maintenance of food quality. Food safety is a global public health concern since food matrices are highly susceptible to contamination of various natures, leading to food loss and transmission of harmful foodborne illness. Due to their smaller size, propolis nanoparticles are more readily absorbed by the body and have higher antibacterial and antifungal activities than common propolis. This review aims to understand whether using propolis with nanotechnology can help preserve food and prevent foodborne illness. Nanotechnology applied to propolis formulations proved to be effective against pathogenic microorganisms of industrial interest, making it possible to solve problems of outbreaks that can occur through food.
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Affiliation(s)
- Fernanda Wariss Figueiredo Bezerra
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Brazil; (J.d.M.e.S.); (R.C.C.); (L.H.d.S.M.)
| | - Jonilson de Melo e Silva
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Brazil; (J.d.M.e.S.); (R.C.C.); (L.H.d.S.M.)
| | | | | | - Mahendra Rai
- Department of Biotechnology, SGB Amravati University, Amravati 444602, India;
| | - Renan Campos Chisté
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Brazil; (J.d.M.e.S.); (R.C.C.); (L.H.d.S.M.)
| | - Luiza Helena da Silva Martins
- Graduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, Brazil; (J.d.M.e.S.); (R.C.C.); (L.H.d.S.M.)
- Instituto de Saúde e Produção Animal, Universidade Federal Rural da Amazônia, Belém 66077-530, Brazil;
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17
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Shin SB, Lee JK, Ko MJ. Enhanced extraction of bioactive compounds from propolis (Apis mellifera L.) using subcritical water. Sci Rep 2023; 13:15038. [PMID: 37700092 PMCID: PMC10497595 DOI: 10.1038/s41598-023-42418-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Accepted: 09/10/2023] [Indexed: 09/14/2023] Open
Abstract
The bioactive compounds and antioxidant activities of propolis extracts were investigated using subcritical water extraction (SWE). SWE was performed by varying temperature (110-200 °C) and time (10-30 min). SWE using only water as solvent successfully to extracted bioactive compounds from propolis using high-purity glass thimbles. The concentrations of galangin (16.37 ± 0.61 mg/g), and chrysin (7.66 ± 0.64 mg/g) were maximal at 200 °C for 20 min, and 170 °C for 20 min, respectively. The antioxidative properties from propolis increased with the increasing extraction temperature and extraction time on SWE. The maximum yields of the total phenolics (226.37 ± 4.37 mg/g), flavonoids (70.28 ± 1.33 mg/g), and antioxidant activities (88.73 ± 0.58%, 98.86 ± 0.69%, and 858.89 ± 11.48 mg/g) were obtained at 200 °C for 20 min. Compared with using ethanol extraction (at 25 °C for 24 h, total phenolics = 176.28 ± 0.35, flavonoids = 56.41 ± 0.65, antioxidant activities = 72.74 ± 0.41%, 95.18 ± 0.11%, 619.51 ± 8.17 mg/g), all yields of SWE extracts obtained at 200 °C for 20 min were higher. SWE is suitable for a much faster and more efficient method extracting bioactive compounds from propolis compared to traditional extraction method.
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Affiliation(s)
- Su-Bin Shin
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si, 17579, South Korea
| | | | - Min-Jung Ko
- Department of Food Science and Biotechnology, Global K-Food Research Center, Hankyong National University, Anseong-si, 17579, South Korea.
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18
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Hosseini Khabbazi S, Mansouripour S, Saremnezhad S. The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread. Food Sci Nutr 2023; 11:5438-5445. [PMID: 37701230 PMCID: PMC10494619 DOI: 10.1002/fsn3.3500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 09/14/2023] Open
Abstract
This study aimed to evaluate the effect of ethanolic propolis extract (EPE) as a natural antimicrobial and antioxidant agent on the physicochemical, microbial, and sensory characteristics of toast bread, as well as phenol content and antioxidant activity. In this regard, 0.1, 0.3, and 0.5% of EPE were used in the bread doughs and the quality characteristics of the breads were assessed. The bread with 0.5% EPE showed the highest phenolic content (24.02 mgGAE/g.d.m) and antioxidant activity (59.03%). These amounts were 12.96 mgGAE/g and 16.45% higher than those of the control (without EPE), respectively (p < .05). The hardness, fracturability, and chewiness of the bread samples were influenced by the levels of EPE on the third and fifth days of storage. EPE decreased the L* and a* of bread samples, but an increasing trend was observed in the b*, chroma, and browning index by elevating the levels of propolis. Propolis extract showed an inhibitory effect on mold growth in samples. The bread with 0.5% of EPE had the lowest mold count after 5 days of storage which was not significant compared to the first day. There was no significant difference in sensory evaluation between the overall acceptance of bread samples. Therefore, EPE has the potential to be used as a natural additive with antimicrobial and antioxidant characteristics in toast bread.
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Affiliation(s)
- Saba Hosseini Khabbazi
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Samar Mansouripour
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
| | - Solmaz Saremnezhad
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical SciencesIslamic Azad UniversityTehranIran
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19
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Kieliszek M, Piwowarek K, Kot AM, Wojtczuk M, Roszko M, Bryła M, Trajkovska Petkoska A. Recent advances and opportunities related to the use of bee products in food processing. Food Sci Nutr 2023; 11:4372-4397. [PMID: 37576029 PMCID: PMC10420862 DOI: 10.1002/fsn3.3411] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 04/18/2023] [Accepted: 04/21/2023] [Indexed: 08/15/2023] Open
Abstract
Nowadays, natural foods that can provide positive health effects are gaining more and more popularity. Bees and the products they produce are our common natural heritage that should be developed. In the article, we presented the characteristics of bee products and their use in industry. We described the development and importance of beekeeping in the modern world. Due to their high nutritional value and therapeutic properties, bee products are of great interest and their consumption is constantly growing. The basis for the use of bee products in human nutrition is their properties and unique chemical composition. The conducted research and opinions confirm the beneficial effect of bee products on health. The current consumer awareness of the positive impact of food having a pro-health effect on health and well-being affects the increase in interest and demand for this type of food among various social groups. Enriching the daily diet with bee products may support the functioning of the organism. New technologies have appeared on the market to improve the process of obtaining bee products. The use of bee products plays a large role in many industries; moreover, the consumption of bee products and promotion of their medicinal properties are very important in shaping proper eating habits.
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Affiliation(s)
- Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Anna M. Kot
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Marta Wojtczuk
- Department of Food Biotechnology and Microbiology, Institute of Food SciencesWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Marek Roszko
- Department of Food Safety and Chemical AnalysisProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research InstituteWarsawPoland
| | - Marcin Bryła
- Department of Food Safety and Chemical AnalysisProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research InstituteWarsawPoland
| | - Anka Trajkovska Petkoska
- Faculty of Technology and Technical Social SciencesSt. Kliment Ohridski University‐BitolaVelesNorth Macedonia
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20
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Advances in propolis and propolis functionalized coatings and films for fruits and vegetables preservation. Food Chem 2023; 414:135662. [PMID: 36808021 DOI: 10.1016/j.foodchem.2023.135662] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023]
Abstract
Propolis, as a natural active substance, is rich in polyphenols, with low toxicity, antioxidant, antifungal and antibacterial properties, which can be applied to the post-harvest preservation of fruits and vegetables. Propolis extracts and propolis functionalized coatings and films have exhibited good freshness in various types of fruits and vegetables as well as fresh-cut vegetables. They are mainly used to prevent water loss after harvesting, to inhibit the infestation of bacteria and fungi after harvesting and to enhance the firmness and apparent quality of fruits and vegetables. Moreover, propolis and propolis functionalized composites have a small or even insignificant effect on the physicochemical parameters of fruits and vegetables. Furthermore, how to cover the special smell of propolis itself so that it does not affect the flavor of fruits and vegetables, and the application of propolis extract in wrapping paper and packaging bag of fruits and vegetables, are worthwhile to further investigate.
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21
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Stefanowska K, Woźniak M, Sip A, Mrówczyńska L, Majka J, Kozak W, Dobrucka R, Ratajczak I. Characteristics of Chitosan Films with the Bioactive Substances-Caffeine and Propolis. J Funct Biomater 2023; 14:358. [PMID: 37504853 PMCID: PMC10381157 DOI: 10.3390/jfb14070358] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 07/02/2023] [Accepted: 07/07/2023] [Indexed: 07/29/2023] Open
Abstract
Chitosan is a natural and biodegradable polymer with promising potential for biomedical applications. This study concerns the production of chitosan-based materials for future use in the medical industry. Bioactive substances-caffeine and ethanolic propolis extract (EEP)-were incorporated into a chitosan matrix to increase the bioactivity of the obtained films and improve their mechanical properties. Acetic and citric acids were used as solvents in the production of the chitosan-based films. The obtained materials were characterized in terms of their antibacterial and antifungal activities, as well as their mechanical properties, including tensile strength and elongation at break. Moreover, the chemical structures and surface morphologies of the films were assessed. The results showed that the solution consisting of chitosan, citric acid, caffeine, and EEP exhibited an excellent antiradical effect. The activity of this solution (99.13%) was comparable to that of the standard antioxidant Trolox (92.82%). In addition, the film obtained from this solution showed good antibacterial activity, mainly against Escherichia coli and Enterococcus faecalis. The results also revealed that the films produced with citric acid exhibited higher activity levels against pathogenic bacteria than the films obtained with acetic acid. The antimicrobial effect of the chitosan-based films could be further enhanced by adding bioactive additives such as caffeine and propolis extract. The mechanical tests showed that the solvents and additives used affected the mechanical properties of the films obtained. The film produced from chitosan and acetic acid was characterized by the highest tensile strength value (46.95 MPa) while the chitosan-based film with citric acid showed the lowest value (2.28 MPa). The addition of caffeine and propolis to the film based on chitosan with acetic acid decreased its tensile strength while in the case of the chitosan-based film with citric acid, an increase in strength was observed. The obtained results suggested that chitosan films with natural bioactive substances can be a promising alternative to the traditional materials used in the medical industry, for example, as including biodegradable wound dressings or probiotic encapsulation materials.
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Affiliation(s)
- Karolina Stefanowska
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
| | - Magdalena Woźniak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
| | - Anna Sip
- Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 48, 60627 Poznań, Poland
| | - Lucyna Mrówczyńska
- Department of Cell Biology, Faculty of Biology, Adam Mickiewicz University, Uniwersytetu Poznańskiego 6, 61614 Poznań, Poland
| | - Jerzy Majka
- Department of Wood Science and Thermal Techniques, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60637 Poznań, Poland
| | - Wojciech Kozak
- Department of Industrial Products and Packaging Quality, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61875 Poznań, Poland
| | - Renata Dobrucka
- Department of Industrial Products and Packaging Quality, Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61875 Poznań, Poland
| | - Izabela Ratajczak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, Wojska Polskiego 75, 60625 Poznań, Poland
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22
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Dynamic gastrointestinal digestion/intestinal permeability of encapsulated and nonencapsulated Brazilian red propolis: Active compounds stability and bioactivity. Food Chem 2023; 411:135469. [PMID: 36681021 DOI: 10.1016/j.foodchem.2023.135469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 12/02/2022] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
The objectives were to investigate the effect of dynamic gastrointestinal digestion/Caco-2 cell transport on active compounds stability and antioxidant/anti-inflammatory activities of the ethanolic extract of Brazilian red propolis (EEBRP), whether encapsulated or not; and the in vivo acute toxicity of the EEBRP after digestion. Eight isoflavonoids, one flavanone, and one chalcone were identified by HPLC-ESI-QTOF-MS, and quantified by HPLC-PDA. Bioaccessibility was higher for the encapsulated EEBRP (21.4%-57.6%) than for the nonencapsulated (19.3%-30.2%). Conversely, the Caco-2 cell transport was higher for the nonencapsulated EEBRP. Similarly, the nonencapsulated EEBRP showed higher ability to scavenge reactive oxygen species, which was especially attributed to calycosin, and to decrease NF-κB activation, and the levels of TNF-α and CXCL2/MIP-2 after Caco-2 cell transport. Hence, there is an indication that EEBRP is a promising alternative dietary source of bioavailable isoflavonoids. Further studies on encapsulation should be encouraged to improve bioactivity, and expand its food applications.
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23
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Rendueles E, Mauriz E, Sanz-Gómez J, Adanero-Jorge F, García-Fernandez C. Antimicrobial Activity of Spanish Propolis against Listeria monocytogenes and Other Listeria Strains. Microorganisms 2023; 11:1429. [PMID: 37374931 DOI: 10.3390/microorganisms11061429] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/19/2023] [Accepted: 05/25/2023] [Indexed: 06/29/2023] Open
Abstract
The outbreaks of Listeria associated with food consumption are increasing worldwide concurrently with public concern about the need for natural growth inhibitors. In this context, propolis seems to be a promising bioactive product collected by honeybees, due to its antimicrobial activity against different food pathogens. This study aims to evaluate the efficacy of hydroalcoholic propolis extracts for controlling Listeria under several pH conditions. The physicochemical properties (wax, resins, ashes, impurities), the bioactive compounds (phenolic and flavonoid content), and the antimicrobial activity of 31 propolis samples collected from the half North of Spain were determined. Results showed similar trends in the physicochemical composition and bioactive properties, regardless of the harvesting area. Non-limiting pH conditions (7.04, 6.01, 5.01) in 11 Listeria strains (5 from collection and 6 wild strains from meat products) exhibited MICs (Minimum inhibition concentration) and MBCs (Minimum bactericidal concentration) ranging from 39.09 to 625 μg/mL. The antibacterial activity increased under acidic pH conditions, showing a synergistic effect at pH = 5.01 (p < 0.05). These findings suggest the potential of Spanish propolis as a natural antibacterial inhibitor to control Listeria growth in food products.
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Affiliation(s)
- Eugenia Rendueles
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
| | - Elba Mauriz
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
| | - Javier Sanz-Gómez
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
| | - Félix Adanero-Jorge
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
| | - Camino García-Fernandez
- Institute of Food Science and Technology (ICTAL), La Serna 58, 24007 León, Spain
- ALINS, Food Nutrition and Safety Investigation Group, Universidad de León (ICTAL), La Serna 58, 24007 León, Spain
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24
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Nefzi N, Pagliari S, Campone L, Megdiche-Ksouri W, Giarratana F, Cicero N, Ziino G, Nalbone L. Chemical Composition and Comprehensive Antimicrobial Activity of an Ethanolic Extract of Propolis from Tunisia. Antibiotics (Basel) 2023; 12:antibiotics12050802. [PMID: 37237705 DOI: 10.3390/antibiotics12050802] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 04/19/2023] [Accepted: 04/20/2023] [Indexed: 05/28/2023] Open
Abstract
In the present study, the chemical composition and the in vitro antimicrobial and antibiofilm activity of an ethanolic extract of propolis (EEP) from Tunisia against different ATCC and wild bacterial strains were evaluated. In situ antimicrobial activity and sensory influence of different EEP concentrations (0.5% and 1%), also in combination with 1% vinegar, were evaluated in chilled vacuum-packed salmon tartare. Furthermore, a challenge test was performed on salmon tartare experimentally contaminated with Listeria monocytogenes and treated with the different EEP formulations. The in vitro antimicrobial and antibiofilm activity was observed only against Gram-positive bacteria, such as L. monocytogenes and S. aureus, both ATCC and wild. Results of the in situ analyses revealed significant antimicrobial activity against aerobic colonies, lactic acid bacteria, Enterobacteriaceae and Pseudomonas spp. only when the EEP was used at 1% and in combination with 1% vinegar. The 1% EEP in combination with 1% vinegar was the most effective treatment also against L. monocytogenes, although 0.5% and 1% EEP used alone also showed antilisterial effects. After 7 days of storage, the sensory influence on odor, taste and color of salmon tartare was negligible for all EEP formulations. In this background, results obtained confirmed the antimicrobial efficacy of propolis which could be proposed as a suitable biopreservative to ensure safety and improve the quality of food.
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Affiliation(s)
- Nermine Nefzi
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, Hammam-Lif 2050, Tunisia
- Faculty of Sciences of Tunis, University of Tunis El Manar, Tunis 1068, Tunisia
| | - Stefania Pagliari
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, I-20126 Milano, Italy
| | - Luca Campone
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, Piazza Della Scienza 2, I-20126 Milano, Italy
| | - Wided Megdiche-Ksouri
- Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj-Cédria, BP 901, Hammam-Lif 2050, Tunisia
- Faculty of Sciences of Tunis, University of Tunis El Manar, Tunis 1068, Tunisia
| | - Filippo Giarratana
- Department of Veterinary Sciences, University of Messina, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
- RICONNEXIA SRLS, Spin-off of the University of Messina, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
| | - Nicola Cicero
- Department of BIOMORF-Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Polo Universitario dell'Annunziata, Viale Palatucci snc, 98168 Messina, Italy
| | - Graziella Ziino
- Department of Veterinary Sciences, University of Messina, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
- RICONNEXIA SRLS, Spin-off of the University of Messina, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
| | - Luca Nalbone
- Department of Veterinary Sciences, University of Messina, Viale Giovanni Palatucci SNC, 98168 Messina, Italy
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25
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Zhu L, Zhang J, Yang H, Li G, Li H, Deng Z, Zhang B. Propolis polyphenols: A review on the composition and anti-obesity mechanism of different types of propolis polyphenols. Front Nutr 2023; 10:1066789. [PMID: 37063322 PMCID: PMC10102383 DOI: 10.3389/fnut.2023.1066789] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Accepted: 03/14/2023] [Indexed: 04/03/2023] Open
Abstract
Obesity, one of the most common nutritional diseases worldwide, can lead to dyslipidemia, high blood sugar, high blood pressure, and inflammation. Some drugs have been developed to ameliorate obesity. However, these drugs may cause serious side effects. Therefore, there is an urgent need for alternative “natural” remedies including propolis. Studies have found that propolis has excellent anti-obesity activity in in vitro and in vivo models during the past decades, of which polyphenols are the key component in regulating weight loss. This review focused on the different polyphenol compositions of propolis from different regions and plants, the evidence for the anti-obesity effects of different types of propolis and its derivatives, discussed the impact of propolis polyphenols on obesity related signal pathways, and proposed the molecular mechanism of how propolis polyphenols affect these signal pathways. For example, propolis and its derivatives regulate lipid metabolism related proteins, such as PPARα, PPARγ, SREBP-1&2, and HMG CoA etc., destroy the formation of CREB/CRTC2 transcription complex, activate Nrf2 pathway or inhibit protein kinase IKK ε/TBK1, thereby affecting fat production and lipid metabolism; The effects of propolis on adipokines (adiponectin, leptin and inflammatory factors) were discussed. Additionally, the mechanism of polyphenols in propolis promoting the browning of adipose tissues and the relationship between intestinal microorganisms was summarized. These information may be of value to better understand how specific propolis polyphenols interact with specific signaling pathways and help guide the development of new drugs to combat obesity and related metabolic diseases.
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Affiliation(s)
- Liuying Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jinwu Zhang
- Nanchang Concentric Purple Nest Biological Engineering Co., Ltd., Nanchang, China
| | - Hui Yang
- Nanchang Concentric Purple Nest Biological Engineering Co., Ltd., Nanchang, China
| | - Guangyan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Nanchang Concentric Purple Nest Biological Engineering Co., Ltd., Nanchang, China
| | - Hongyan Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Bing Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- *Correspondence: Bing Zhang,
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26
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Synthesis and Investigation of Physicochemical and Biological Properties of Films Containing Encapsulated Propolis in Hyaluronic Matrix. Polymers (Basel) 2023; 15:polym15051271. [PMID: 36904511 PMCID: PMC10006925 DOI: 10.3390/polym15051271] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/22/2023] [Accepted: 03/01/2023] [Indexed: 03/06/2023] Open
Abstract
The dynamic development of nanotechnology has enabled the development of innovative and novel techniques for the production and use of nanomaterials. One of them is the use of nanocapsules based on biodegradable biopolymer composites. Closing compounds with antimicrobial activity inside the nanocapsule cause the gradual release of biologically active substances into the environment, and the effect on pathogens is regular, prolonged and targeted. Known and used in medicine for years, propolis, thanks to the synergistic effect of active ingredients, has antimicrobial, anti-inflammatory and antiseptic properties. Biodegradable and flexible biofilms were obtained, the morphology of the composite was determined using scanning electron microscopy (SEM) and particle size was measured by the dynamic light scattering (DLS) method. Antimicrobial properties of biofoils were examined on commensal skin bacteria and pathogenic Candida isolates based on the growth inhibition zones. The research confirmed the presence of spherical nanocapsules with sizes in the nano/micrometric scale. The properties of the composites were characterized by infrared (IR) and ultraviolet (UV) spectroscopy. It has been proven that hyaluronic acid is a suitable matrix for the preparation of nanocapsules, as no significant interactions between hyaluronan and the tested compounds have been demonstrated. Color analysis and thermal properties, as well as the thickness and mechanical properties of the obtained films, were determined. Antimicrobial properties of the obtained nanocomposites were strong in relation to all analyzed bacterial and yeast strains isolated from various regions of the human body. These results suggest high potential applicability of the tested biofilms as effective materials for dressings to be applied on infected wounds.
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27
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Simulated gastrointestinal digestion/Caco-2 cell transport: Effects on biological activities and toxicity of a Brazilian propolis. Food Chem 2023; 403:134330. [DOI: 10.1016/j.foodchem.2022.134330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 09/02/2022] [Accepted: 09/15/2022] [Indexed: 11/22/2022]
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28
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Hochheim S, Sampaio NMFM, da Cruz AF, Del Mercato LL, D'Amone E, da Silva BJG, Saul CK, de Oliveira CC, Riegel-Vidotti I. Preparation and Investigation of Thermally Annealed Zein-Propolis Electrospun Nanofibers for Biomedical Applications. Macromol Biosci 2023; 23:e2200524. [PMID: 36852933 DOI: 10.1002/mabi.202200524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 02/15/2023] [Indexed: 03/01/2023]
Abstract
Zein, a corn-derived protein, has a variety of applications ranging from drug delivery to tissue engineering and wound healing. This work aims to develop a biocompatible scaffold for dermal applications based on thermally annealed electrospun propolis-loaded zein nanofibers. Pristine fibers' biocompatibility is determined in vitro. Next, propolis from Melipona quadrifasciata is added to the fibers at different concentrations (5% to 25%), and the scaffolds are studied. The physicochemical properties of zein/propolis precursor dispersions are evaluated and the results are correlated to the fibers' properties. Due to zein's and propolis' very favorable interactions, which are responsible for the increase in the dispersions surface tension, nanometric size ribbon-like fibers ranging from 420 to 575 nm are obtained. The fiber's hydrophobicity is not dependent on propolis concentration and increases with the annealing procedure. Propolis inhibitory concentration (IC50 ) is determined as 61.78 µg mL-1 . When loaded into fibers, propolis is gradually delivered to cells as Balb/3T3 fibroblasts and are able to adhere, grow, and interact with pristine and propolis-loaded fibers, and cytotoxicity is not observed. Therefore, the zein-propolis nanofibers are considered biocompatible and safe. The results are promising and provide prospects for the development of wound-healing nanofiber patches-one of propolis' main applications.
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Affiliation(s)
- Sabrina Hochheim
- Macromolecules and Interfaces Research Group, Department of Chemistry, Universidade Federal do Parana, Av Cel Francisco H dos Santos, s/n, Curitiba, PR, 81530, Brazil
| | - Naiara M F M Sampaio
- Macromolecules and Interfaces Research Group, Department of Chemistry, Universidade Federal do Parana, Av Cel Francisco H dos Santos, s/n, Curitiba, PR, 81530, Brazil
| | - Anderson Fraga da Cruz
- Laboratory of Inflammatory and Neoplastic Cells, Department of Cell Biology, Section of Biological Sciences, Universidade Federal do Parana, Curitiba, 81530, Brazil
| | - Loretta L Del Mercato
- Institute of Nanotechnology, National Research Council (CNR-NANOTEC), c/o Campus Ecotekne, via Monteroni, Lecce, 73100, Italy
| | - Eliana D'Amone
- Institute of Nanotechnology, National Research Council (CNR-NANOTEC), c/o Campus Ecotekne, via Monteroni, Lecce, 73100, Italy
| | - Bruno José Gonçalves da Silva
- Macromolecules and Interfaces Research Group, Department of Chemistry, Universidade Federal do Parana, Av Cel Francisco H dos Santos, s/n, Curitiba, PR, 81530, Brazil
| | - Cyro Ketzer Saul
- Department of Physics, Universidade Federal do Parana, Curitiba, 81530, Brazil
| | - Carolina Camargo de Oliveira
- Laboratory of Inflammatory and Neoplastic Cells, Department of Cell Biology, Section of Biological Sciences, Universidade Federal do Parana, Curitiba, 81530, Brazil
| | - Izabel Riegel-Vidotti
- Macromolecules and Interfaces Research Group, Department of Chemistry, Universidade Federal do Parana, Av Cel Francisco H dos Santos, s/n, Curitiba, PR, 81530, Brazil
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29
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Non-Lactic Probiotic Beverage Enriched with Microencapsulated Red Propolis: Microorganism Viability, Physicochemical Characteristics, and Sensory Perception. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
This work aimed to develop a non-dairy functional beverage fermented with probiotic strains and fortified with Brazilian red propolis (microencapsulated and extracted). The non-dairy matrix consisted of oats (75 g), sunflower seeds (175 g), and almonds (75 g). It was fermented by a starter co-culture composed of Lactiplantibacillus plantarum CCMA 0743 and Debaryomyces hansenii CCMA 176. Scanning electron microscopy analysis was initially performed to verify the integrity of the microcapsules. The viability of the microorganisms after fermentation and storage, chemical composition (high performance liquid chromatography (HPLC) and gas chromatography coupled to mass spectrometry (GC-MS) analyses), rheology, antioxidant activity, and sensory profile of the beverages were determined. After fermentation and storage, the starter cultures were well adapted to the substrate, reducing the pH (6.50 to 4) and cell count above 7.0 log CFU/mL. Lactic acid was the main organic acid produced during fermentation and storage. In addition, 39 volatile compounds were detected by gas chromatography coupled to mass spectrometry (GC-MS), including acids, alcohols, aldehydes, alkanes, alkenes, esters, ethers, phenols, terpenes, and others. The addition of propolis extract increased the antioxidant and phenolic activity and the presence of volatile esters but reduced the beverage’s acceptability. The addition of microencapsulated propolis was more associated with the presence of higher alcohols and had similar acceptance to the control beverage. The combination of a non-dairy substrate, a starter co-culture, and the addition of propolis led to the development of a probiotic beverage with great potential for health benefits.
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30
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Abdelsattar AS, Yakoup AY, Khaled Y, Safwat A, El-Shibiny A. The synergistic effect of using bacteriophages and chitosan nanoparticles against pathogenic bacteria as a novel therapeutic approach. Int J Biol Macromol 2023; 228:374-384. [PMID: 36581028 DOI: 10.1016/j.ijbiomac.2022.12.246] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/15/2022] [Accepted: 12/21/2022] [Indexed: 12/27/2022]
Abstract
Public health and environmental security are seriously at risk due to the growing contamination of pathogenic microorganisms. Therefore, effective antimicrobials are urgently needed. In our study, the antimicrobial effects of three types of nanoparticles were investigated with phage. The biosynthesis of nanoparticles was confirmed based on the color change and shapes, which tended to be mono-dispersed with a spherical shape with a size range of 20-35 nm for Ag-CS-NPs; 15-30 nm for Phage-CS-NPs (Ph-CS-NPs); and 5-35 nm for Propolis-CS-NPs (Pro-CS-NPs). Nanoparticles displayed peaks between 380-420 nm, 335-380 nm, and below 335 nm for Ag-CS-NPs, Pro-CS-NPs, and Ph-CS NPs, respectively. Throughout the three synthesized nanoparticles, AgCs NPs represented a higher antibacterial effect in combination with phages. It showed MIC against S. sciuri, S. Typhimurium, and P. aeruginosa between 31.2 and 62.2 μg/mL and MBC at 500, 62.5, and 31.2 μg/mL, respectively, while in combination with phages showed MIC at 62.2, 31.2, and 15.6 μg/mL, respectively and MBC at 125, 62.2, and 15.6 μg/mL, respectively. Furthermore, a significant killing efficiency was observed with 16.5-30.1 μg/mL of Ag-CS NPs combined with phages. In conclusion, Ag-CS-NPs with phages present potential bactericidal and inhibitory effects against Gram-positive and Gram-negative bacteria, as well as against the production of biofilms.
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Affiliation(s)
- Abdallah S Abdelsattar
- Center for Microbiology and Phage Therapy, Zewail City of Science and Technology, Giza 12578, Egypt.
| | - Aghapy Yermans Yakoup
- Center for Microbiology and Phage Therapy, Zewail City of Science and Technology, Giza 12578, Egypt.
| | - Yousef Khaled
- Center for Microbiology and Phage Therapy, Zewail City of Science and Technology, Giza 12578, Egypt.
| | - Anan Safwat
- Center for Microbiology and Phage Therapy, Zewail City of Science and Technology, Giza 12578, Egypt
| | - Ayman El-Shibiny
- Center for Microbiology and Phage Therapy, Zewail City of Science and Technology, Giza 12578, Egypt; Faculty of Environmental Agricultural Sciences, Arish University, Arish 45511, Egypt.
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31
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Standardization proposal to quality control of propolis extracts commercialized in Brazil : A fingerprinting methodology using a UHPLC-PDA-MS/MS approach. Food Res Int 2022; 161:111846. [DOI: 10.1016/j.foodres.2022.111846] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 08/16/2022] [Accepted: 08/21/2022] [Indexed: 12/20/2022]
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32
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Sharma A, Pant K, Brar DS, Thakur A, Nanda V. A review on Api-products: current scenario of potential contaminants and their food safety concerns. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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33
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Araújo C, Oliveira RD, Pinto-Ribeiro F, Almeida-Aguiar C. An Insight on the Biomedical Potential of Portuguese Propolis from Gerês. Foods 2022; 11:3431. [PMID: 36360044 PMCID: PMC9656172 DOI: 10.3390/foods11213431] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/22/2022] [Accepted: 10/26/2022] [Indexed: 09/29/2023] Open
Abstract
Osteoarthritis (OA), a progressive degenerative disease of weight-bearing joints, is the second leading cause of disability in the world. Despite all the advances and research over the last years, none of the proposed strategies has been effective in generating functional and long-lasting tissue. Due to the high prevalence of OA and the urgent need for an effective and successful treatment, interest in natural products as anti-inflammatory agents, such as propolis and its components, has emerged. In this work, we estimate the biomedical potential of Portuguese propolis, evaluating the in vitro antioxidant and anti-inflammatory effects of single hydroalcoholic extracts prepared with propolis from Gerês sampled over a five-year period (2011-2015) (G.EE70 and G.EE35). The in vivo and in vitro anti-inflammatory potential of the hydroalcoholic extract of mixtures of the same samples (mG.EE70 and mG.EE35) was evaluated for the first time too. DPPH• radical scavenging and superoxide anion scavenging assays showed the strong antioxidant potential of both hydroalcoholic extracts, either prepared from single propolis samples or from the mixtures of the same samples. Results also revealed an anti-inflammatory effect of mG.EE35, both in vitro by inhibiting BSA denaturation and in vivo in the OA-induced model by improving mechanical hyperalgesia as well as the gait pattern parameters. Results further support the use of propolis blends as a better and more efficient approach to take full advantage of the bioactive potential of propolis.
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Affiliation(s)
- Carina Araújo
- Biology Department, University of Minho, 4710-057 Braga, Portugal
- Life and Health Sciences Research Institute (ICVS), University of Minho, 4710-057 Braga, Portugal
| | - Rafaela Dias Oliveira
- Biology Department, University of Minho, 4710-057 Braga, Portugal
- Life and Health Sciences Research Institute (ICVS), University of Minho, 4710-057 Braga, Portugal
- ICVS/3B’s—PT Government Associate Laboratory, 4710-057 Braga/4806-909 Guimarães, Portugal
- CBMA—Centre of Molecular and Environmental Biology, University of Minho, 4710-057 Braga, Portugal
| | - Filipa Pinto-Ribeiro
- Life and Health Sciences Research Institute (ICVS), University of Minho, 4710-057 Braga, Portugal
- ICVS/3B’s—PT Government Associate Laboratory, 4710-057 Braga/4806-909 Guimarães, Portugal
| | - Cristina Almeida-Aguiar
- Biology Department, University of Minho, 4710-057 Braga, Portugal
- CBMA—Centre of Molecular and Environmental Biology, University of Minho, 4710-057 Braga, Portugal
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Goncalves VC, Silva da Fonsêca V, de Paula Faria D, Izidoro MA, Berretta AA, de Almeida ACG, Affonso Fonseca FL, Scorza FA, Scorza CA. Propolis induces cardiac metabolism changes in 6-hydroxydopamine animal model: A dietary intervention as a potential cardioprotective approach in Parkinson’s disease. Front Pharmacol 2022; 13:1013703. [PMID: 36313332 PMCID: PMC9606713 DOI: 10.3389/fphar.2022.1013703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Accepted: 09/23/2022] [Indexed: 11/24/2022] Open
Abstract
While there is sustained growth of the older population worldwide, ageing is a consistent risk factor for neurodegenerative diseases, such as Parkinson’s-disease (PD). Considered an emblematic movement disorder, PD comprises a miscellany of non-motor symptoms, for which effective management remains an unfulfilled need in clinical practice. Highlighted are the cardiovascular abnormalities, that cause significant burden in PD patients. Evidence suggests that key biological processes underlying PD pathophysiology can be modulated by diet-derived bioactive compounds, such as green propolis, a natural functional food with biological and pharmacological properties. The effects of propolis on cardiac affection associated to PD have received little coverage. In this study, a metabolomics approach and Positron Emission Tomography (PET) imaging were used to assess the metabolic response to diet supplementation with green propolis on heart outcomes of rats with Parkinsonism induced by 6-hydroxydopamine (6-OHDA rats). Untargeted metabolomics approach revealed four cardiac metabolites (2-hydroxybutyric acid, 3-hydroxybutyric acid, monoacylglycerol and alanine) that were significantly modified between animal groups (6-OHDA, 6-OHDA + Propolis and sham). Propolis-induced changes in the level of these cardiac metabolites suggest beneficial effects of diet intervention. From the metabolites affected, functional analysis identified changes in propanoate metabolism (a key carbohydrate metabolism related metabolic pathway), glucose-alanine cycle, protein and fatty acid biosynthesis, energy metabolism, glutathione metabolism and urea cycle. PET imaging detected higher glucose metabolism in the 17 areas of the left ventricle of all rats treated with propolis, substantially contrasting from those rats that did not consume propolis. Our results bring new insights into cardiac metabolic substrates and pathways involved in the mechanisms of the effects of propolis in experimental PD and provide potential novel targets for research in the quest for future therapeutic strategies.
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Affiliation(s)
- Valeria C. Goncalves
- Disciplina de Neurociência, Departamento de Neurologia e Neurocirurgia, Universidade Federal de São Paulo (UNIFESP), São Paulo, Brazil
- *Correspondence: Valeria C. Goncalves, ; Carla Alessandra Scorza,
| | - Victor Silva da Fonsêca
- Disciplina de Neurociência, Departamento de Neurologia e Neurocirurgia, Universidade Federal de São Paulo (UNIFESP), São Paulo, Brazil
| | - Daniele de Paula Faria
- Laboratory of Nuclear Medicine (LIM43), Department of Radiology and Oncology, Faculdade de Medicina FMUSP, Universidade de Sao Paulo, São Paulo, Brazil
| | - Mario Augusto Izidoro
- Laboratório de Espectrometria de Massas—Associação Beneficente de Coleta de Sangue (COLSAN), São Paulo, Brazil
| | | | - Antônio-Carlos G. de Almeida
- Laboratório de Neurociências Experimental e Computacional, Departamento de Engenharia de Biossistemas, Universidade Federal de São João Del-Rei (UFSJ), Minas Gerais, Brazil
| | - Fernando Luiz Affonso Fonseca
- Laboratório de Análises Clínicas da Faculdade de Medicina Do ABC, Santo André, São Paulo, Brazil
- Departamento de Ciencias Farmaceuticas da Universidade Federal de Sao Paulo (UNIFESP), Diadema, Brazil
| | - Fulvio Alexandre Scorza
- Disciplina de Neurociência, Departamento de Neurologia e Neurocirurgia, Universidade Federal de São Paulo (UNIFESP), São Paulo, Brazil
| | - Carla Alessandra Scorza
- Disciplina de Neurociência, Departamento de Neurologia e Neurocirurgia, Universidade Federal de São Paulo (UNIFESP), São Paulo, Brazil
- *Correspondence: Valeria C. Goncalves, ; Carla Alessandra Scorza,
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Tian S, Zhao H, Liu J, Ma X, Zheng L, Guo H, Jiang Y. Metabolomics reveals that alcohol extract of propolis alleviates D-gal-induced skeletal muscle senescence in mice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101885] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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36
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Recent progress on the recovery of bioactive compounds obtained from propolis as a natural resource: Processes, and applications. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.121640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Remedio LN, Garcia VADS, Rochetti AL, Yoshida CMP, Fukumasu H, Vanin FM, Carvalho RAD. Hydroxypropyl methylcellulose orally disintegration films produced by tape casting with the incorporation of propolis ethanolic extract using the printing technique. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Dai W, Yan C, Ding Y, Wang W, Gu S, Xu Z, Zhou X, Ding Y. Effect of a chitosan coating incorporating epigallocatechin gallate on the quality and shelf life of bighead carp (Aristichthys nobilis) fillets during chilled storage. Int J Biol Macromol 2022; 219:1272-1283. [PMID: 36058394 DOI: 10.1016/j.ijbiomac.2022.08.180] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 08/05/2022] [Accepted: 08/26/2022] [Indexed: 11/05/2022]
Abstract
The objective of this study was to investigate the potential application of chitosan coatings incorporating epigallocatechin gallate (EGCG) for preserving fillets of bighead carp during chilled storage. The fillets were coated with acetic acid and glycerol, chitosan, and chitosan-EGCG, respectively, and the changes in their physicochemical, microbiological, and sensory characteristics during storage at 4 °C were determined. Notably, total volatile basic nitrogen, thiobarbituric-acid-reactive substances, and K value of chitosan-EGCG coated fillets sampled on day 15 were 48.04 %, 60.19 %, and 32.91 % lower than untreated fillets, respectively. Microbial enumeration suggested that the inclusion of EGCG significantly improved the inhibitory effect of pure chitosan coating on the proliferation of microorganisms. Furthermore, the chitosan-EGCG coated fillets also performed the best in terms of color, texture, and sensory analysis, and extended the shelf-life of the fillets for at least 6 days. A principal component analysis further confirmed the preserving effect of the chitosan-EGCG coating. Mantel test results suggested that the fillets' organoleptic characteristics strongly correlated with physicochemical and microbiological indicators. Overall, this work provides an effective protocol for food quality control and the extension of shelf life during chilled storage, and it clarifies the relationships between organoleptic characteristics and physicochemical and microbiological indexes.
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Affiliation(s)
- Wangli Dai
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Chen Yan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yicheng Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Wenjie Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Saiqi Gu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Zheng Xu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China..
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Propolis: Encapsulation and application in the food and pharmaceutical industries. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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40
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Pant K, Thakur M, Chopra HK, Dar BN, Nanda V. Assessment of fatty acids, amino acids, minerals, and thermal properties of bee propolis from Northern India using a multivariate approach. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Jaízia dos Santos Alves M, Rodrigues Monteiro A, Ayala Valencia G. Antioxidant nanoparticles based on starch and the phenolic compounds from propolis extract: Production and physicochemical properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202100289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
| | | | - Germán Ayala Valencia
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianópolis SC Brazil
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Antimicrobial Triterpenoids and Ingol Diterpenes from Propolis of Semi-Arid Region of Morocco. Molecules 2022; 27:molecules27072206. [PMID: 35408603 PMCID: PMC9000693 DOI: 10.3390/molecules27072206] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 03/25/2022] [Accepted: 03/26/2022] [Indexed: 02/04/2023] Open
Abstract
The chemical composition and antimicrobial activity of propolis from a semi-arid region of Morocco were investigated. Fifteen compounds, including triterpenoids (1, 2, 7–12), macrocyclic diterpenes of ingol type (3–6) and aromatic derivatives (13–15), were isolated by various chromatographic methods. Their structures were elucidated by a combination of spectroscopic and chiroptical methods. Compounds 1 and 3 are new natural compounds, and 2, 4–6, and 9–11 are newly isolated from propolis. Moreover, the full nuclear magnetic resonance (NMR) assignments of three of the known compounds (2, 4 and 5) were reported for the first time. Most of the compounds tested, especially the diterpenes 3, 4, and 6, exhibited very good activity against different strains of bacteria and fungi. Compound 3 showed the strongest activity with minimum inhibitory concentrations (MICs) in the range of 4–64 µg/mL. The combination of isolated triterpenoids and ingol diterpenes was found to be characteristic for Euphorbia spp., and Euphorbia officinarum subsp. echinus could be suggested as a probable and new plant source of propolis.
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Evaluating the effects of a standardized polyphenol mixture extracted from poplar-type propolis on healthy and diseased human gut microbiota. Biomed Pharmacother 2022; 148:112759. [PMID: 35248845 DOI: 10.1016/j.biopha.2022.112759] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/23/2022] [Accepted: 02/23/2022] [Indexed: 02/08/2023] Open
Abstract
INTRODUCTION A large body of evidence suggests that propolis exerts antioxidant, anti-inflammatory, and antimicrobial activities, mostly ascribed to its polyphenol content. Growing evidence suggests that propolis could modulate gut microbiota exerting a positive impact on several pathological conditions. The aim of this study was to determine the in vitro impact of a poplar-type propolis extract with a standardized polyphenol content, on the composition and functionality of gut microbiota obtained from fecal material of five different donors (healthy adults, and healthy, obese, celiac, and food allergic children). METHODS The standardized polyphenol mixture was submitted to a simulated in vitro digestion-fermentation process, designed to mimic natural digestion in the human oral, gastric, and intestinal chambers. The antioxidant profile of propolis before and after the digestion-fermentation process was determined. 16 S rRNA amplicon next-generation sequencing (NGS) was used to test the effects on the gut microbiota of propolis extract. The profile of the short-chain fatty acids (SCFA) produced by the microbiota was also investigated through a chromatographic method coupled with UV detection. RESULTS In vitro digestion and fermentation induced a decrease in the antioxidant profile of propolis (i.e., decrease of total polyphenol content, antiradical and reducing activities). Propolis fermentation exhibited a modulatory effect on gut microbiota composition and functionality of healthy and diseased subjects increasing the concentration of SCFA. CONCLUSIONS Overall, these data suggest that propolis might contribute to gut health and could be a candidate for further studies in view of its use as a prebiotic ingredient.
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Bertotto C, Bilck AP, Yamashita F, Anjos O, Bakar Siddique MA, Harrison SM, Brunton NP, Carpes ST. Development of a biodegradable plastic film extruded with the addition of a Brazilian propolis by-product. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113124] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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The Study of Chemical Profile and Antioxidant Properties of Poplar-Type Polish Propolis Considering Local Flora Diversity in Relation to Antibacterial and Anticancer Activities in Human Breast Cancer Cells. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030725. [PMID: 35163989 PMCID: PMC8840218 DOI: 10.3390/molecules27030725] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/11/2022] [Accepted: 01/20/2022] [Indexed: 12/17/2022]
Abstract
Nine samples of ethanolic extracts of poplar-type propolis (EEP) originated from South-Eastern Poland were analyzed in terms of the diversity of the flora around the apiary. The mineral composition, antioxidant properties, polyphenolic profile (HPTLC), and main polyphenolic constituents (HPLC-DAD) were determined. Only minor differences in chemical composition and antioxidant capacity between tested EEPs were found regardless of their botanical origin. However, the biological activity of the EEPs was more diversified. The tested EEPs showed stronger antibacterial activity against Gram-negative bacteria (Escherichia coli) compared to Gram-positive bacteria (Staphylococcus aureus and Staphylococcus epidermidis). Staphylococci biofilm inhibition occurred as a result of exposure to the action of four out of nine EEPs (P1–P4). Due to the various compositions of individual EEPs, a different MCF-7 cellular response was observed according to inhibition of cells migration and proliferation. Almost every sample inhibited the migration of breast cancer cells at a low concentration (0.04 µg/mL) of propolis. Even at the lowest concentration (0.02 µg/mL), each EEP inhibited the proliferation of MCF-7 cells, however, the level of inhibition varied between samples.
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Propolis of stingless bees for the development of novel functional food and nutraceutical ingredients: A systematic scoping review of the experimental evidence. J Funct Foods 2022. [DOI: 10.1016/j.jff.2021.104902] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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Microencapsulated and Lyophilized Propolis Co-Product Extract as Antioxidant Synthetic Replacer on Traditional Brazilian Starch Biscuit. Molecules 2021; 26:molecules26216400. [PMID: 34770809 PMCID: PMC8587645 DOI: 10.3390/molecules26216400] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/10/2021] [Accepted: 10/17/2021] [Indexed: 12/18/2022] Open
Abstract
The residue from commercial propolis extraction may have significant antioxidant power in food technology. However, among the challenges for using the propolis co-product as an inhibitor of lipid oxidation (LO) in baked goods is maintaining its bioactive compounds. Therefore, this study aimed to determine the propolis co-product extracts’ capability to reduce LO in starch biscuit formulated with canola oil and stored for 45 days at 25 °C. Two co-product extracts were prepared: microencapsulated propolis co-product (MECP) (with maltodextrin) and lyophilized propolis co-product (LFCP), which were subjected to analysis of their total phenolic content and antioxidant activity (AA). Relevant antioxidant activity was observed using the methods of analysis employed. The spray-drying microencapsulation process showed an efficiency of 63%. The LO in the biscuits was determined by the thiobarbituric acid reactive substances (TBARS) test and fatty acid composition by gas chromatography analysis. Palmitic, stearic, oleic, linoelaidic, linoleic, and α-linolenic acids were found in biscuits at constant concentrations throughout the storage period. In addition, there was a reduction in malondialdehyde values with the addition of both propolis co-product extracts. Therefore, the propolis co-product extracts could be utilized as a natural antioxidant to reduce lipid oxidation in fatty starch biscuit.
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