Comparison of Antimicrobial Activities of Ethanol- and Water-Based Propolis Extracts on Various Foodborne Pathogens by Agar-Well Diffusion Method

Yıl 2023, Cilt: 54 Sayı: 3 - Research in Agricultural Sciences, 130 - 136, 19.10.2023

Bahar Onaran Acar , Erman Gülendağ

https://doi.org/10.5152/AUAF.2023.23148

Öz

Although ethanolic-based propolis extracts have been shown to have various biological activities, studies on the differences in the antimicrobial effects of water- and ethanol-based extracts, are lacking. Propolis preparations are now also sold as water-based products due to a number of factors, such as being safer for babies, being biocompatible, and some religious prohibitions on alcohol consumption. This study aimed to compare the antimicrobial effects of commercially available propolis preparations in the form of ethanol- and water-based extracts against various pathogenic microorganisms that cause foodborne infections. A total of 36 Gram-positive and Gram-negative bacterial strains from 8 different species were used in the study. As a result of the statistical analysis, only ethanol-based propolis from Turkey was effective against enterococci, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis subsp. spizizenii, Salmonella spp., Listeria monocytogenes, Acinetobacter baumannii, and Pseudomonas aeroginosa, except Escherichia coli. It was concluded that the water-based extract did not have a significant inhibitory effect on the bacteria tested. It was determined that both ethanol- and water-based propolis tested in the study showed the most inhibitory effect on Acinetobacter baumannii. In addition, we can also conclude that ethanol-based propolis extract is more effective against Gram-positive bacteria than Gram-negative bacteria.

Anahtar Kelimeler

Antimicrobial agents, antimicrobial resistance, food safety, foodborne infections, propolis

Etanol ve Su Bazlı Propolis Ekstraktlarının Çeşitli Gıda Kaynaklı Patojenler Üzerindeki Antimikrobiyal Aktivitelerinin Agar-Well Difüzyon Yöntemi ile Karşılaştırılması

Öz

Etanol bazlı propolis ekstraktlarının çeşitli biyolojik aktivitelere sahip olduğu gösterilmiş olmasına rağmen, su ve etanol bazlı ekstraktların antimikrobiyal etkileri arasındaki farklılıklara ilişkin çalışmalar eksiktir. Propolis müstahzarları, bebekler için daha güvenli olması, biyouyumlu olması ve alkol tüketimiyle ilgili bazı dini yasaklar gibi bir dizi faktör nedeniyle artık su bazlı ürünler olarak da satılmaktadır. Bu çalışma, gıda kaynaklı infeksiyonlara neden olan çeşitli patojen mikroorganizmalara karşı etanol ve su bazlı ekstrakt formundaki ticari olarak temin edilebilen propolis preparatlarının antimikrobiyal etkilerinin karşılaştırılmasını amaçlamıştır. Çalışmada sekiz farklı soydan toplam 36 Gram pozitif ve Gram negatif bakteri suşu kullanılmıştır. İstatistiksel analizler sonucunda Türkiye'ye ait su ve alkol bazlı propolis ektraklarından sadece etanol bazlı propolisin Escherichia coli hariç, enterococci, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis subsp. spizizenii, Salmonella spp., Listeria monocytogenes, Acinetobacter baumannii, and Pseudomonas aeroginosa bakterileri üzerine antimikrobiyel etki oluşturduğu tespit edilmiştir. Su bazlı ekstraktın test edilen bakteriler üzerinde önemli bir inhibitör etkiye sahip olmadığı sonucuna varılmıştır. Çalışmada test edilen etanol ve su bazlı propolislerin her ikisinin de Acinetobacter baumannii üzerinde en fazla inhibitör etki gösterdiği belirlenmiştir. Ayrıca, etanol bazlı propolis ekstraktının Gram-pozitif bakterilere karşı Gram-negatif bakteriler üzerine daha etkili olduğu sonucuna varılmıştır.

Anahtar Kelimeler

Antimikrobiyal ajanlar, antimikrobiyal direnç, gıda güvenliği, gıda kaynaklı infeksiyonlar, propolis

Kaynakça

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