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KMID : 0380620130450030370
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 3 p.370 ~ p.375
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Antimicrobial Effects of Propolis against Oral Microorganisms
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Kim Sang-A
Jung Hyun-Jung
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Abstract
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Propolis is a resinous mixture found in the tree buds, sap flows, and other botanical sources, which is used by honey bees in the construction of their hives. Antimicrobial effects of propolis were evaluated against Streptococcus mutans KCTC 3065, S. sobrinus KCTC 3308, S. sobrinus KCTC 5134, and Porphyromonas gingivalis KCTC 5352 by an agar diffusion assay. Sensitivity of these microorganisms to propolis was evaluated in broth containing different concentrations of propolis at 37oC, followed by observation using transmission electron microscopy (TEM). Propolis inhibited all oral microorganisms tested at the minimum inhibitory concentration (MIC) of 0.14 mg/μL in the agar diffusion assay. Treatment with 0.06 and 0.22 mg/μL of propolis had a bactericidal effect in a concentration- and treatment time-dependent manner against the tested microorganisms. TEM of propolis-treated S. mutans KCTC 3065 and P. gingivalis KCTC 5352 revealed structural damage of the cell membrane. The activity of propolis was affected by heat and pH treatment. The results indicate that propolis shows antibacterial activity against oral microorganisms and that it has potential for future applications in the food industry.
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KEYWORD
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antimicrobial effect, propolis, oral microorganisms, agar diffusion assay, transmission electron microscopy
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