Anti-Inflammatory Potential of Seasonal Sonoran Propolis Extracts and Some of Their Main Constituents

Biological properties of Sonoran propolis (SP) are influenced by harvest time. Caborca propolis showed cellular protective capacity against reactive oxygen species, which might be implicated in anti-inflammatory effects. However, the anti-inflammatory activity of SP has not been investigated so far....

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Published in:Molecules (Basel, Switzerland) Switzerland), 2023-06, Vol.28 (11), p.4496
Main Authors: Mendez-Encinas, Mayra A, Valencia, Dora, Ortega-García, Jesús, Carvajal-Millan, Elizabeth, Díaz-Ríos, José C, Mendez-Pfeiffer, Pablo, Soto-Bracamontes, Cinthia M, Garibay-Escobar, Adriana, Alday, Efrain, Velazquez, Carlos
Format: Article
Language:English
Subjects:
Anti-inflammatory agents
Antimicrobial agents
Autumn
Biological properties
Biopolymer denaturation
Biosynthesis
Cancer therapies
Cell growth
Constituents
Cytokines
Cytotoxicity
Flavonoids
Hemolysis
in vitro anti-inflammatory activity
Inflammation
Nitric oxide
Propolis
Protein denaturation
Proteins
seasonality
Seasons
Sonoran Desert propolis
Spring
Spring (season)
Tumor necrosis factor-TNF
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Summary:Biological properties of Sonoran propolis (SP) are influenced by harvest time. Caborca propolis showed cellular protective capacity against reactive oxygen species, which might be implicated in anti-inflammatory effects. However, the anti-inflammatory activity of SP has not been investigated so far. This study investigated the anti-inflammatory activity of previously characterized seasonal SP extracts (SPE) and some of their main constituents (SPC). The anti-inflammatory activity of SPE and SPC was evaluated by measuring nitric oxide (NO) production, protein denaturation inhibition, heat-induced hemolysis inhibition, and hypotonicity-induced hemolysis inhibition. SPE from spring, autumn, and winter showed a higher cytotoxic effect on RAW 264.7 cells (IC : 26.6 to 30.2 µg/mL) compared with summer extract (IC : 49.4 µg/mL). SPE from spring reduced the NO secretion to basal levels at the lowest concentration tested (5 µg/mL). SPE inhibited the protein denaturation by 79% to 100%, and autumn showed the highest inhibitory activity. SPE stabilized erythrocyte membrane against heat-induced and hypotonicity-induced hemolysis in a concentration-dependent manner. Results indicate that the flavonoids chrysin, galangin, and pinocembrin could contribute to the anti-inflammatory activity of SPE and that the harvest time influences such a property. This study presents evidence of SPE pharmacological potential and some of their constituents.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules28114496