Phytochemical characterization and evaluation of anti-inflammatory and anticancer activities of Cistus laurifolius originated propolis

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-11-20 DOI:10.1007/s00217-024-04624-7
Ecesu Sezen, Rengin Reis, Yağmur Özhan, Hande Sipahi, Rifat Gimatdin, Ahmet Ceyhan Gören, Hasan Kırmızıbekmez, Etil Guzelmeric
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Abstract

Determination of the botanical origin of plant-originated bee products like propolis is a highly crucial task especially for the standardization of the extract and prediction of its health benefits. While there are various propolis types across globe, the existence of two main propolis types originating from black poplar and Eurasian aspen poplar have been revealed in Türkiye up to date. This study focused on the chemical characterization and bioactivities of unique propolis samples which showed a distinct chemical profile from the known types of propolis. Accordingly, the botanical origin of this new type of propolis was determined by comparative analysis of hydroalcoholic extracts of propolis with that of Cistus laurifolius extract by HPTLC. Marker compounds such as luteolin, apigenin, quercetin, and 3-O-methylquercetin were detected in both extracts along with an unknown compound. Moreover, this unidentified compound was purified by successive chromatographic methods and its chemical structure was elucidated as 3,7-O-dimethylquercetin by NMR and MS analyses. Besides, LC-MS/MS was used for the quantification of the compounds. The results of bioactivity studies showed that standardized hydroalcoholic propolis extract led to a decrease in nitrite release from LPS-activated RAW264.7 cells at 10 µg/mL indicating its remarkable anti-inflammatory activity. Additionally, propolis extract showed potent anticancer activity against pancreatic cancer cell lines MIA PaCa-2 in both 2D and 3D models in a concentration-dependent manner. The strongest effect on spheroid size change was observed at the concentration of 1 mg/mL.

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来源期刊
European Food Research and Technology
European Food Research and Technology 工程技术-食品科技
CiteScore
6.60
自引率
3.00%
发文量
232
审稿时长
2.0 months
期刊介绍: The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.
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