Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101256 |
Resumo: | Abstract The human oral cavity is colonized by a diversity of microorganisms living harmoniously. When an imbalance occurs in this population, also called dysbiosis, opportunistic microorganisms lead to oral infections. Nystatin, a traditional antifungal, and red propolis, a resinous mixture collected by honeybees from plant source, can be used to control oral infections. Using β-cyclodextrin (βCD) inclusion complexes with nystatin and red propolis may improve the solubility, stability and antimicrobial activity of these substances, making it possible to include these complexes in pharmaceutical formulations. This study aimed to obtain these inclusion complexes by solubilization and characterize and evaluate their antimicrobial activity against microorganisms from the oral cavity. The inclusion complexes showed loss of crystallinity and the infrared spectra showed interactions between the substances. The content of total polyphenol ranged from 4.32-4.62 mg/g, while the content of flavonoids was between 3.05-3.83 mg/g. The red propolis (Prop):βCD(1:1 and 2:1) complexes were the most active against S.aureus, S.epidermidis, S.mutans and C.albicans with Minimum Inhibitory Concentration (MIC) ranging between 32-256 µg/mL. The inclusion complex of nystatin (Nys):βCD(1:1) effectively inhibited C.albicans growth (MIC=4µg/mL). Interestingly, the association between Nys:βCD(1:1) and Prop:βCD(1:1 or 2:1) showed a synergic effect, improving antifungal activity when compared to red propolis complex alone. |
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Food Science and Technology (Campinas) |
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Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganismsβ-cyclodextrinred propolisnystatininclusion complexesantimicrobialAbstract The human oral cavity is colonized by a diversity of microorganisms living harmoniously. When an imbalance occurs in this population, also called dysbiosis, opportunistic microorganisms lead to oral infections. Nystatin, a traditional antifungal, and red propolis, a resinous mixture collected by honeybees from plant source, can be used to control oral infections. Using β-cyclodextrin (βCD) inclusion complexes with nystatin and red propolis may improve the solubility, stability and antimicrobial activity of these substances, making it possible to include these complexes in pharmaceutical formulations. This study aimed to obtain these inclusion complexes by solubilization and characterize and evaluate their antimicrobial activity against microorganisms from the oral cavity. The inclusion complexes showed loss of crystallinity and the infrared spectra showed interactions between the substances. The content of total polyphenol ranged from 4.32-4.62 mg/g, while the content of flavonoids was between 3.05-3.83 mg/g. The red propolis (Prop):βCD(1:1 and 2:1) complexes were the most active against S.aureus, S.epidermidis, S.mutans and C.albicans with Minimum Inhibitory Concentration (MIC) ranging between 32-256 µg/mL. The inclusion complex of nystatin (Nys):βCD(1:1) effectively inhibited C.albicans growth (MIC=4µg/mL). Interestingly, the association between Nys:βCD(1:1) and Prop:βCD(1:1 or 2:1) showed a synergic effect, improving antifungal activity when compared to red propolis complex alone.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101256Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.118022info:eu-repo/semantics/openAccessMOREIRA,Ronyson Santos da SilvaNOVAIS,Juliana SilvaSILVA,Raphael Ferreira daNUNES,Raquel PintoABREU,Letícia Coli Louvisse deDIAS,Eliane PedraCASTRO,Helena CarlaCARMO,Flávia Almada doRODRIGUES,Carlos RangelSOUSA,Valeria Pereira deCABRAL,Lucio Mendeseng2022-07-26T00:00:00Zoai:scielo:S0101-20612022000101256Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-07-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms |
title |
Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms |
spellingShingle |
Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms MOREIRA,Ronyson Santos da Silva β-cyclodextrin red propolis nystatin inclusion complexes antimicrobial |
title_short |
Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms |
title_full |
Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms |
title_fullStr |
Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms |
title_full_unstemmed |
Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms |
title_sort |
Preparation and evaluation of red propolis and nystatin cyclodextrin inclusion complexes against oral microbiome opportunistic microorganisms |
author |
MOREIRA,Ronyson Santos da Silva |
author_facet |
MOREIRA,Ronyson Santos da Silva NOVAIS,Juliana Silva SILVA,Raphael Ferreira da NUNES,Raquel Pinto ABREU,Letícia Coli Louvisse de DIAS,Eliane Pedra CASTRO,Helena Carla CARMO,Flávia Almada do RODRIGUES,Carlos Rangel SOUSA,Valeria Pereira de CABRAL,Lucio Mendes |
author_role |
author |
author2 |
NOVAIS,Juliana Silva SILVA,Raphael Ferreira da NUNES,Raquel Pinto ABREU,Letícia Coli Louvisse de DIAS,Eliane Pedra CASTRO,Helena Carla CARMO,Flávia Almada do RODRIGUES,Carlos Rangel SOUSA,Valeria Pereira de CABRAL,Lucio Mendes |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
MOREIRA,Ronyson Santos da Silva NOVAIS,Juliana Silva SILVA,Raphael Ferreira da NUNES,Raquel Pinto ABREU,Letícia Coli Louvisse de DIAS,Eliane Pedra CASTRO,Helena Carla CARMO,Flávia Almada do RODRIGUES,Carlos Rangel SOUSA,Valeria Pereira de CABRAL,Lucio Mendes |
dc.subject.por.fl_str_mv |
β-cyclodextrin red propolis nystatin inclusion complexes antimicrobial |
topic |
β-cyclodextrin red propolis nystatin inclusion complexes antimicrobial |
description |
Abstract The human oral cavity is colonized by a diversity of microorganisms living harmoniously. When an imbalance occurs in this population, also called dysbiosis, opportunistic microorganisms lead to oral infections. Nystatin, a traditional antifungal, and red propolis, a resinous mixture collected by honeybees from plant source, can be used to control oral infections. Using β-cyclodextrin (βCD) inclusion complexes with nystatin and red propolis may improve the solubility, stability and antimicrobial activity of these substances, making it possible to include these complexes in pharmaceutical formulations. This study aimed to obtain these inclusion complexes by solubilization and characterize and evaluate their antimicrobial activity against microorganisms from the oral cavity. The inclusion complexes showed loss of crystallinity and the infrared spectra showed interactions between the substances. The content of total polyphenol ranged from 4.32-4.62 mg/g, while the content of flavonoids was between 3.05-3.83 mg/g. The red propolis (Prop):βCD(1:1 and 2:1) complexes were the most active against S.aureus, S.epidermidis, S.mutans and C.albicans with Minimum Inhibitory Concentration (MIC) ranging between 32-256 µg/mL. The inclusion complex of nystatin (Nys):βCD(1:1) effectively inhibited C.albicans growth (MIC=4µg/mL). Interestingly, the association between Nys:βCD(1:1) and Prop:βCD(1:1 or 2:1) showed a synergic effect, improving antifungal activity when compared to red propolis complex alone. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101256 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101256 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.118022 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126335023579136 |