Chemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extract

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dc.authoridTanriverdi, Elif Seren/0000-0002-0449-0356
dc.contributor.authorOzbey, Gokben
dc.contributor.authorMuz, Mustafa Necati
dc.contributor.authorTanriverdi, Elif Seren
dc.contributor.authorErkan, Sultan
dc.contributor.authorBulut, Niyazi
dc.contributor.authorOtlu, Baris
dc.contributor.authorZigo, Frantisek
dc.date.accessioned2024-10-29T17:58:56Z
dc.date.available2024-10-29T17:58:56Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe purpose of the present study was to investigate the antimicrobial effect of propolis ethanol extract col-lected from the Tarsus district of Mersin province, Kilis province, Yayladagi district of Hatay province in southern Turkiye and Sarkoy district of Tekirdag province of northwestern Turkiye against Escherichia coli (ATCC 25922), Helicobacter pylori (ATCC 43504), Pseudomonas aeruginosa (ATCC 27853), and Staphylococcus aureus (ATCC 29213). Their chemical constituents were detected via liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). They were used in a molecular docking approach to search the interactions between the propolis compounds. A total of 24 phenolic compounds were detected in all samples. 3-4 dimethoxycinnamic acid, caffeic acid and genistein were indicated to be the predominant phenolic compounds in propolis extracts by LC-MS/MS, while rutin was found in the lowest concentra-tion. Phenolic compounds were detected in a high concentration of the propolis samples collected from the Tarsus dis-trict of Mersin province. The broth microdilution method determined minimum inhibition concentration (MIC) values. MIC values ranged from 0.02 to 14 mg center dot mL-1. E. coli and S. aureus examined were as susceptible to the propolis extracts ex-cept for Mersin and Tekirdag propolis samples. The propolis sample collected from the Tarsus district of Mersin province presented the highest antibacterial activity on P aeruginosa with MIC values of 1 mg center dot mL-1. Active substances in propolis were docked to the relevant target proteins (5LMM, 4NX9, 5YHG, and 5FXT) representing E. coli (ATCC 25922), H. py-lori (ATCC 43504), P aeruginosa (ATCC 27853), and S. aureus (ATCC 29213), and with the help of molecular simulation. With this study, we indicated that the ethanol extract of propolis had a stronger antibacterial activity on S. aureus isolates than that of E. coli, H. pylori, and P aeruginosa. Although each component of propolis contributed to the antibacterial activity, the contribution of the vitexin component to the antibacterial activity was found to be quite significant.
dc.identifier.doi10.17221/100/2022-CJFS
dc.identifier.endpage154
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85159612956
dc.identifier.scopusqualityQ3
dc.identifier.startpage144
dc.identifier.urihttps://doi.org/10.17221/100/2022-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14565
dc.identifier.volume41
dc.identifier.wosWOS:000982156800008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCzech Academy Agricultural Sciences
dc.relation.ispartofCzech Journal of Food Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectantimicrobial effect
dc.subjectminimum inhibition concentration (MIC)
dc.subjectphenolic compounds
dc.subjectvitexin
dc.subjectliquid chro-matography-mass spectrometry
dc.subjectmass spectrometry (LC-MS
dc.subjectMS)
dc.titleChemical composition, antimicrobial activities, and molecular docking studies of Turkish propolis ethanol extract
dc.typeArticle

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