caa a22 4500 475746732 CHVBK 20180406123515.0 cr unu---uuuuu 170329e20000901xx s 000 0 eng 10.1007/s0028400101170 doi (NATIONALLICENCE)springer-10.1007/s0028400101170 Effect of a New Variety of Apis mellifera Propolis onMutans Streptococci [Elektronische Daten] [Hyun Koo, Pedro L. Rosalen, Jaime A. Cury, Gláucia M. B. Ambrosano, Ramiro M. Murata, Regiane Yatsuda, Masaharu Ikegaki, Severino M. Alencar, Yong K. Park] The effects of a new variety of propolis, from Northeastern Brazil (BA), on growth of mutans streptococci, cell adherence, and water-insoluble glucan (WIG) synthesis were evaluated. Propolis from Southeastern (MG) and Southern (RS) Brazil were also tested as an extension of our previous work. Ethanolic extracts of propolis (EEP) were prepared and analyzed by reversed-phase HPLC. For the antibacterial activity assays, minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of EEPs against Streptococcus mutans, S. sobrinus, and S. cricetus were determined. Cell adherence of S. mutans and S. sobrinus to a glass surface was measured spectrophotometrically at 550 nm. WIG synthesized from sucrose by glucosyltransferase (Gtf) was extracted and quantified by the phenol-sulfuric method. The HPLC profile of the new variety of propolis was entirely different from Southeastern and Southern propolis. Neither flavonoid aglycones nor p-coumaric acid were detected in EEP BA. All EEPs demonstrated biological activities against mutans streptococci; EEP BA showed the highest potency in all in vitro parameters evaluated in this study. The ranges of MIC values were 50 (EEP BA)-400 μg/ml (MG), for S. mutans; and 25 (BA)-400 μg/ml (MG), for S. sobrinus and S. cricetus. The bactericidal concentration of EEPs was four to eight times the MIC values. The adherence of S. mutans and S. sobrinus cells and WIG synthesis were markedly inhibited by EEPs, demonstrating significant inhibition at all concentrations compared with the control (80% ethanol) (p < 0.05). EEP BA showed 80% inhibition of cell adherence and WIG synthesis at concentrations as low as 12.5 and 7.8 μg/ml, respectively. The results show that the new variety of propolis was exceptionally effective in all in vitro parameters tested against mutans streptococci; biological effects of propolis are likely not to be due solely to flavonoids and (hydroxy)cinnamic acid derivatives. Springer-Verlag New York Inc., 2000 Koo Hyun Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut Rosalen Pedro L. Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut Cury Jaime A. Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut Ambrosano Gláucia M. B. Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut Murata Ramiro M. Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut Yatsuda Regiane Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut Ikegaki Masaharu Department of Food Science, College of Food Engineering, State University of Campinas, Caixa Postal 6177, Campinas, 13081-970, SP, Brazil, BR aut Alencar Severino M. Department of Food Science, College of Food Engineering, State University of Campinas, Caixa Postal 6177, Campinas, 13081-970, SP, Brazil, BR aut Park Yong K. Department of Food Science, College of Food Engineering, State University of Campinas, Caixa Postal 6177, Campinas, 13081-970, SP, Brazil, BR aut https://doi.org/10.1007/s0028400101170 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s0028400101170 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Koo Hyun Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut NATIONALLICENCE 700 1- Rosalen Pedro L. Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut NATIONALLICENCE 700 1- Cury Jaime A. Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut NATIONALLICENCE 700 1- Ambrosano Gláucia M. B. Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut NATIONALLICENCE 700 1- Murata Ramiro M. Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut NATIONALLICENCE 700 1- Yatsuda Regiane Department of Physiological Sciences, Faculty of Dentistry of Piracicaba, State University of Campinas, Caixa Postal 52, Piracicaba, 13414-900, SP, Brazil, BR aut NATIONALLICENCE 700 1- Ikegaki Masaharu Department of Food Science, College of Food Engineering, State University of Campinas, Caixa Postal 6177, Campinas, 13081-970, SP, Brazil, BR aut NATIONALLICENCE 700 1- Alencar Severino M. Department of Food Science, College of Food Engineering, State University of Campinas, Caixa Postal 6177, Campinas, 13081-970, SP, Brazil, BR aut NATIONALLICENCE 700 1- Park Yong K. Department of Food Science, College of Food Engineering, State University of Campinas, Caixa Postal 6177, Campinas, 13081-970, SP, Brazil, BR aut Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer