Chemical Analysis and Antimicrobial Effect of Propolis from Hakkari Province of Turkey against Some Pathogenic Microorganisms

Year 2017, , 74 - 78, 27.12.2017

Sinan Bayram Nesrin Ecem Bayram , Yusuf Can Gercek Mehmet Nuri Aydogan Gul Cevahir Oz

https://doi.org/10.5152/EurJBiol.2017.1713

Abstract

This
study was performed to investigate the antimicrobial effect of propolis from
Hakkari province of Turkey and its chemical content by Gas Chromatography–Mass
Spectroscopy. In vitro inhibitory activity of propolis was studied by the disc
diffusion method against six gram positive, three gram negative bacteria and
one yeast like fungi. As a result of chemical analysis, the total flavonoid
ratio of the propolis sample was found to be higher than the other compound
groups. Pinostrobin chalcone, pinocembrin and chrysin were identified as major
flavonoids. Also, all microorganisms tested were susceptible to the propolis
extract except for Klebsiella pneumoniae. Minimum inhibition concentration
(MIC) values were determined by microbroth dilution assay. MIC values against
microorganisms ranged from 25 to 200 µg/mL. Antimicrobial susceptibility test
results showed that inhibitory effect our propolis sample was somewhat weaker
than ampicillin, but it had a broader spectrum.

Keywords

Ampicillin, antimicrobial effect, minimum inhibition concentration (MIC), propolis content

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