The antifungal effect of six commercial extracts of Chilean propolis on Candida spp.
Christian L. Herrera1,2, Marysol Alvear3, Leticia Barrientos1,4,
Gloria Montenegro5, and Luis A. Salazar 1,4
1Departamento de Ciencias Básicas, and 2Departamento de Ciencias Preclínicas, Facultad de Medicina, 3Departamento de Ciencias Químicas, Facultad de Ingeniería, Ciencias and Administración, and 4Núcleo de Desarrollo Científico-Tecnológico en Biorecursos, Universidad de La Frontera. Casilla 54-D, Temuco, Chile. 5Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Casilla 306-22, Santiago, Chile.
Abstract
C. L. Herrera, M. Alvear, L. Barrientos, G. Montenegro, and L. A. Salazar. 2010. The antifungal effect of six commercial extracts of Chilean propolis on Candida spp. Cien. Inv. Agr. 37(1): 75 – 84. Propolis has been used in traditional medicine for many centuries because of its beneficial health properties, including its antimicrobial capacity. Prosthesis stomatitis affects a significant percentage of users of removable dentures; Candida albicans is the most common fungal species associated with the development of this pathology. Thus, the objectives of this study were: a. To evaluate the antifungal activity of six commercial propolis extracts against Candida spp. that was isolated from the oral cavity of removable dentures users, and b. To determine chemical characteristics of the propolis extracts evaluated. Among the results, we note that these concentrations of polyphenols varied between 9 ± 0.3 and 85 ± 2.1 mg mL-1. Chromatographic analysis was able to detect 35 compounds, among which were caffeic acid, myricetin, quercetin, kaempferol, apigenin, pinocembrin, galangin, and caffeic acid phenyl ester (CAPE). All strains tested were inhibited by the liquid extracts of propolis. The MID ranged between 1:40 and 1:1280, and the MIC for C. albicans ranged from 197 μg mL-1 to 441 μg mL-1. From the results obtained in this investigation, we can conclude that all propolis extracts evaluated are capable of inhibiting the development of Candida spp. However, they show significant differences in the concentration of polyphenols present and in antifungal activity.
* THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THIS IS NOT INTENDED TO DIAGNOSE, TREAT CURE OR PREVENT ANY DISEASE.