Current Microbiology

, Volume 36, Issue 1, pp 24-28

First online:

Antimicrobial Activity of Propolis on Oral Microorganisms

  • Yong K.  ParkAffiliated withCollege of Food Engineering, State University of Campinas (UNICAMP), 13081-970, Caixa Postal 6177, Campinas, SP, Brazil
  • , Michel H.  KooAffiliated withFaculty of Dentistry of Piracicaba, State University of Campinas (UNICAMP), 13414-900, Caixa Postal 52, Piracicaba, SP, Brazil
  • , José A.S.  AbreuAffiliated withCooperativa Nacional dos Produtores de Apitoxina (CONAP), Belo Horizonte, MG, Brazil
  • , Masaharu  IkegakiAffiliated withCollege of Food Engineering, State University of Campinas (UNICAMP), 13081-970, Caixa Postal 6177, Campinas, SP, Brazil
  • , Jaime A.  CuryAffiliated withFaculty of Dentistry of Piracicaba, State University of Campinas (UNICAMP), 13414-900, Caixa Postal 52, Piracicaba, SP, Brazil
  • , Pedro L.  RosalenAffiliated withFaculty of Dentistry of Piracicaba, State University of Campinas (UNICAMP), 13414-900, Caixa Postal 52, Piracicaba, SP, Brazil

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Abstract.

Formation of dental caries is caused by the colonization and accumulation of oral microorganisms and extracellular polysaccharides that are synthesized from sucrose by glucosyltransferase of Streptococcus mutans. The production of glucosyltransferase from oral microorganisms was attempted, and it was found that Streptococcus mutans produced highest activity of the enzyme. Ethanolic extracts of propolis (EEP) were examined whether EEP inhibit the enzyme activity and growth of the bacteria or not. All EEP from various regions in Brazil inhibited both glucosyltransferase activity and growth of S. mutans, but one of the propolis from Rio Grande do Sul (RS2) demonstrated the highest inhibition of the enzyme activity and growth of the bacteria. It was also found that propolis (RS2) contained the highest concentrations of pinocembrin and galangin.