• Biomolecules & Therapeutics
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• v.6 no.3
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• pp.261-268
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• 1998

Propolis is a lipophilic, natural product prepared by mixing the exudates collected from various plants by honeybees with beeswax for the purpose of using to seal hive walls and to strengthen the borders of combs. Because of its versatile bioactivities, propolis has been attracting many investigators'interest. But the pharmacological studies on propolis has, to date, been exclusively performed for an alcohol extract, there is few information of water extract. Therefore, in this study, we investigated the various effects of water extract of Chinese propolis. The water extract of propolis and its fractions of organic solvents showed strong antioxidative activities, especially ether and ethylacetate fractions, and reduced the lipid peroxidation of rat liver in viro. Additionally the ether fraction of propolis (10 mg/ml) inhibited the activity of hyaluronidase by 50%. In vivo, the water extract of propolis considerably decreased s-GOT, s-GPT and s-LDH activities which represent for the hepatotoxicity induced by $CCl_4$ in rats, and prolonged the MST (Medium revival tinge) and ILS (Increasing in MST over control) by 18% in mice which inoculated with sarcoma 180 ascites cells. These results suggest that the water extract of propolis has various bioactivities as well as the alcohol extract.

• Journal of Apiculture
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• v.32 no.4
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• pp.391-394
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• 2017

Propolis is made by bees collecting protective material or essence of plants and mixing with saliva and enzymes produced by the salivary glands. It is used to repair the inside of the honeycomb, keep it sterile, and adjust the temperature and humidity. Propolis is a natural antibiotic substance that it is used to make a clean room by coating the cell before the queen bee lay eggs, and preventing the bacteria from invading by using with wax when sealing the nursery room. Propolis extract is a health functional food with antioxidant and oral antimicrobial effects. In order to use propolis in food, its active ingredients are extracted with ethanol. Water-soluble propolis was prepared by mixing and stirring honey and ethanol extracted propolis (EEP) solution. When 1kg of honey and 100ml of ethanol extracted propolis solution were mixed and stirred, the total flavonoid content of water-soluble propolis was $6.6{\pm}1.1mg/10g$, and the free radical scavenging effects of water-soluble propolis were 54 to 74%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.1-7
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• 2005

The scavenging effects of four extracts on the DPPH radical were increased with increasing amount of extract. However, these effects were not statistically significant. The reducing power of the extracts is increased as the amount of extract is increased. To compare reducing powers of various solvent extracts, 50% ethanol extract showed the highest reducing power. The various solvent extracts were also capable of scavenging nitrite in a manner dependent on concentration. They exhibited scavenging effects 90% on nitrite at the dose 500 p.g of water extract from propolis. The propolis extract significantly inhibited all the microorganisms tested, showing the largest inhibitory zone for Bacillus subtilis and Bacillus cereus. The 70% ethanol extract from propolis exhibited the strongest inhibitory effect on A549. The inhibitory effect of four extracts showed in that order 70% ethanol extract>95% ethanol extract>water extract>50% ethanol extract.

• Journal of Industrial Technology
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• v.27 no.B
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• pp.161-167
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• 2007

The objetives of this study are to set up optimum extraction temperature, time and organic solvent for propolis extraction, to investigate chemical properties, and to develop health foods from propolis preparation. In this study, ethanol and ultrasonic extracts method performed to optimum extraction temperature was at 60, $20^{\circ}C$, optimum extraction time was at 12, 4 hours and optimum extraction amount of solvent was at 20, 15 times of propolis weight. When various ethanol solutions were used, whereas flavonoid content was highest in 70, 80% aqueous ethanol, respectively. So the ultrasonic extracts method used gave better results than the ethanol extracts method in this work. Extraction of propolis with etanol and ultrasonic extracts method was performed by using the water and various concentrations of aqueous ethanol as solvent. Sensitivity of propolis samples to Staphylococcus aureus was investigated and the results were shown. Samples of water extract did not inhibit microbial growth, where as 50% aqueous ethanol extract the largest inhibitory zone for Staphylococcus aureus, then decreased inhibition with increasing ethanol concentrations.

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.251-260
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• 2023

This study was conducted to investigate the effect of propolis extract on chicken patty. the meat quality characteristics and storage properties of chicken patties without propolis extract were compared to those with 0.1%, 0.2%, and 0.4% propolis ethanol extract. The addition of propolis extract resulted in increased fat and ash content in the chicken patties. There were no differences in pH, water holding capacity, cooking loss, and texture profile analysis, indicating that the propolis extract did not negatively affect emulsification stability. However, sensory evaluation showed that the higher the concentration of propolis extract added, the lower the total preference of the chicken patties. Over a storage period, patties treated with propolis extract exhibited a lower total microbial count, and volatile basic nitrogen (VBN) content compared to those without propolis extract. Therefore, the addition of propolis to chicken patties does not reduce emulsion stability but improves storage properties. However, the unique flavor of propolis decreases the preference for chicken patties, so the amount must be considered when using it.

• Membrane and Water Treatment
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• v.7 no.4
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• pp.327-339
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• 2016

Nanofiltration is useful to concentrate propolis extract. During the selection of membrane, both compound rejection and permeate flux are important indicators of process economy. Brazilian green propolis extract was studied to evaluate the separation performance of Startmen 122 and NF270 membranes. Compared to Starmen 122, NF270 membrane showed better rejection of bioactive compounds. The flux decline patterns were further studied using Hermia's model. Cake formation is the major fouling mechanism on the hydrophobic surface of Starmen 122. While the fouling mechanism for NF270 is pore blocking. The fouled membranes were further characterized using SEM and FT-IR to confirm on the predicted fouling mechanisms.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.905-913
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• 2006

The properties of water soluble powder of propolis(WSP), made with different levels(0, 20, 40, 60, 80%) of ethanol extract of propolis(EEP) and hydrocolloid were investigated, along with the quality changes of its bread after 7 days' of storage at $30^{\circ}C$ The yield of WSP containing 40% EEP treated at $160^{\circ}C$ was the highest at 59.3% and the brown color of all the powders tended to be darkened with increasing EEP content. The turbidity of WSP treated at higher temperature was decreased in its aqueous solution (10%, w/w), and this was considered to be due to the presence of minute nonsoluble particles. Antioxidative activities determined by DPPH(1,1-diphenyl-2-picrylhydrazyl) were the lowest in WSP treated at $140^{\circ}C$, while those of the WSP samples prepared at 160 and $180^{\circ}C$ were as high as that of WSP containing more than 40% EEP, regardless of EEP concentration. The propolis breads with added WSP made at $160^{\circ}C$ were selected as the most desirable powder for subsequent study. Bread with WSP40 was the heaviest while the volume loss of WSP80 was the greast after baking. The moisture contents of the propolis bread were drastically decreased until 3 days' of storage, but it was thought that WSP might be ineffective for the prevention of moisture loss. The pH of breads without EEP was decreased after 3 days' of storage, while that of the WSP breads remained almost unchanged until 5 days' of storage. Total bacterial counts also exhibited decay levels during the storage. In conclusion, water soluble powder of propolis is useful as a natural antioxidative and antibacterial material in various types of food.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.622-626
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• 1994

Propolis was extracted by several organic solvents, and the antioxidative effect of the extracts on palm oil and lard was tested with the extract solely or combined with some synergists, using the Rancimat Method. The extraction yields of propolis by each solvent were 68.1% (75% ethanol), 75.5% (99% ethanol), 67.4% (methanol;, 86.7% (chloroform), 72.6% (ethyl acetate) and 65.6% (butanol). AI (Antioxidative Index; induction p-eriod of oil containing antioxidant/induction period of natural oil) of the methanol extract was highest, and more effective on lard than palm oil. The ethyl acetate fraction of 75% ethanol extract showed higher antioxidative effect than 75% ethanol extract, and obtained the highest antioxidative effect on palm oil with ascorbic acid as synergist and lard with ${\dalta}-toocopherol$.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.474-478
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• 2005

Because it possesses anti-inflammatory, antifungal, antiviral, and tissue regenerative properties, propolis has been used for thousands of years in folk medicine for multiple purposes. Although the antimicrobial activity of propolis has already been demonstrated, very few studies have been conducted on bacteria of clinical relevance in dentistry. The aim of this study is to evaluate the antimicrobial, anti-inflammatory, and anti-oxidative activities of 0.1% and 1.0% propolis, both of water-extracted (proAQ) and ethanol-extracted (proAL) propolis, for industrial applications. In studies of antimicrobial activity, the growth of Staphylococcus aureus ATCC 35556, Salmonella enteritidis ATCC 12021, Escherichia coli O157:H7, and Candida parapsilosis KCCM 35428, all general food or clinical pathogens, were tested. The culture medium used was trypticase soy broth including 0.6% yeast extract; after 6 hr of incubation, the turbidities were measured at 620 nm with a spectrophotometer. The results indicate that the antimicrobial effects of both 1.0% proAQ and 1.0% proAL were greater against the growth of S. aureus ATCC 35556 and C. parapsilosis KCCM 35428 rather than those of S. enteritidis ATCC 12021 and E. coli O157:H7. Additionally, it appears that the anti-inflammatory effects of proAL are greater than those of proAQ. The anti-inflammatory effects were evaluated by measurement of the inhibition of hyaluronidase activity in vitro. At a 1% concentration, the anti-inflammatory effects of proAL were greater than those of proAQ. Finally, the anti-oxidative effects of 1% and 10% solutions of each extract sample were measured according to the TBA method at $40^{\circ}C$ for 1, 2, 3, and 5 days and were compared with 1.0% BHT. The results indicate that the anti-oxidative effects at 0.1% for both proAQ and proAL were not significantly different than the anti-oxidative effects at 1.0% BHT (p<0.05). Thus, it appeared that the alcohol-extracted propolis had greater antimicrobial, anti-inflammatory, and anti-oxidative effects than the water-extracted propolis. This is based on the presumption that major biofunctional components were fat-soluble, rather than water-soluble.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1725-1730
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• 2010

To obtain basic information on the potential use of propolis as a raw material in functional food, proximate composition, total phenolics content and antioxidant activities of different propolis extracts in Korea were investigated. Propolis had the highest level of crude fat and the lowest level of crude fiber. The total phenolics content of ethanol and water extract of propolis from Geochang (GEE and GWE), ethanol and water extract of propolis from Jeju (JEE and JWE) were 184.17, 316.19, 204.33 and 47.83 mg gallic acid equivalent/g, respectively. GWE contained relatively higher levels of total phenolics than the other extracts. The antioxidant potential of the extracts was assessed by different in vitro assays such as DPPH, ABTS, reducing power, ferric reducing/antioxidant power (FRAP) and peroxidation inhibiting activities through linoleic acid emulsion system. DPPH and ABTS radical scavenging activities of all the extracts were dose dependent. The GWE exhibited the best performance in reducing power, FRAP, and lipid peroxidation using ferric thiocyanate (FTC) assay. These results demonstrated that GWE has excellent antioxidant activities and thus it has great potential as a raw material for functional food.