Determination of In Vitro Antimicrobial Activities of Different Propolis Samples from Duzce-Yigilca Region against Oral Microorganisms

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dc.contributor.authorKekeçoğlu, Meral
dc.contributor.authorSönmez, Emine
dc.contributor.authorDorkaç, Pelin
dc.contributor.authorEroğlu, Nazife
dc.date.accessioned2023-07-26T11:54:20Z
dc.date.available2023-07-26T11:54:20Z
dc.date.issued2022
dc.departmentDÜ, Fen-Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractThe aim of this study was to evaluate the antimicrobial and antifungal activity of propolis samples collected from 3 different locations in Duzce Province Yigilca District, especially against bacteria and yeasts that cause oral infections. The activity of propolis samples including chemical content, phenolic and flavonoid composition was determined by LCMS-MS method and herbal origin was determined with palynological analysis. They were tested against 2 Gram (-), anaerobic, 2 Gram (+) anerobic, 2 Gram (+) facultative anaerobic bacteria and 3 yeast. The efficiency of propolis samples against these microorganisms was determined by the disk diffusion method and the formed zones were measured. When compared with ethanol control, propolis samples were found effective against all microorganisms. Propolis samples which determined the inhibition zone were subjected to the MIC test. Propolis samples have MIC values between 2 mu g/ml and 128 mu g/ml. While Enterococcus faecalis was found as the most sensitive strain among bacteria; Candida krusei was identified as the most resistant strain. While the propolis sample from Hosafoglu Village is determined as the most effective group against all tested microorganisms, the propolis sample from Redifler Village was less effective. As a result, propolis samples from Duzce / Yigilca region sustained high antibacterial and antifungal activity against selected microorganisms releted to the oral flora. Considering that oral infections will lead to greater systemic problems if left untreated, natural propolis extracts is recommended in the treatment of such infections.en_US
dc.identifier.doi10.18016/ksutarimdoga.vi.928230
dc.identifier.endpage242en_US
dc.identifier.issn2619-9149
dc.identifier.issue2en_US
dc.identifier.startpage234en_US
dc.identifier.trdizinid1109626en_US
dc.identifier.urihttps://doi.org/10.18016/ksutarimdoga.vi.928230
dc.identifier.urihttps://search.trdizin.gov.tr/yayin/detay/1109626
dc.identifier.urihttps://hdl.handle.net/20.500.12684/12801
dc.identifier.volume25en_US
dc.identifier.wosWOS:000782910900004en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorKekeçoğlu, Meral
dc.language.isotren_US
dc.publisherKahramanmaras Sutcu Imam Univ Rektorluguen_US
dc.relation.ispartofKsu Tarim Ve Doga Dergisi-Ksu Journal of Agriculture and Natureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmz$2023V1Guncelleme$en_US
dc.subjectPropolis; Oral Flora; Microorganism; Antimicrobial Activityen_US
dc.subjectChemical-Characterization; Antibacterial; Antioxidant; Identification; Antifungal; Honeyen_US
dc.titleDetermination of In Vitro Antimicrobial Activities of Different Propolis Samples from Duzce-Yigilca Region against Oral Microorganismsen_US
dc.typeArticleen_US

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