Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant, Antimicrobial, and Cancer Cell Proliferative Inhibition Activities of Propolis

  • Kang, Ho-Jin (Department of Chemical and Biotechnology, Korea Polytechnic University) ;
  • Ko, Ki-Wan (Graduate School of Complementary & Alternative Medicine, CHA University) ;
  • Lee, Ok-Hwan (Graduate School of Complementary & Alternative Medicine, CHA University) ;
  • Lee, Boo-Yong (Graduate School of Complementary & Alternative Medicine, CHA University)
  • Published : 2009.08.31
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Abstract

A commercial propolis was investigated in terms of its antioxidant, antimicrobial, and antiproliferative activities. The contents of total phenol and flavonoid of propolis were 8.3 and 6.6 mg, respectively. The reducing power of the propolis increased with concentration increasing. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was shown at 82.70% in 1,000 ${\mu}g/mL$ of the propolis. 2,2'-Azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging effect of antioxidant activity on the propolis was 35.64 g/sample. The propolis showed high antimicrobial activity against Bacillus cereus at all concentration of propolis. All of the cancer cell lines have 53-73% as effective growth inhibition. These results showed that the commercial propolis has potential antioxidant, antimicrobial, and cancer cell proliferative inhibition activities thus, propolis can be applied to the functional food, pharmaceutical, and cosmetic industry.

Keywords

References

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