A new type of Brazilian propolis: Prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria

Detalhes bibliográficos
Autor(a) principal: Ishida, Vanna Francine de Castro
Data de Publicação: 2011
Outros Autores: Negri, Giuseppina [UNIFESP], Salatino, Antonio, Bandeir, Maria Fulgencia C. L.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNIFESP
Texto Completo: http://dx.doi.org/10.1016/j.foodchem.2010.09.089
http://repositorio.unifesp.br/handle/11600/33564
Resumo: Ethanol extracts of four propolis samples (E1-E4) from Manaus (Brazilian Amazon) were analysed by HPLC/DAD/ESI-MS/MS and GC/EIMS. the major constituents of E2 and E4 were analysed by NMR ((1)H and (13)C) and ESI/MS/MS. the main constituents of E2 and E4 are polyprenylated benzophenones: 7-epi-nemorosone, 7-epi-clusianone (major E4 constituents), xanthochymol and gambogenone (major E2 constituents), making up a chemical profile so far unreported for Brazilian propolis. Aristhophenone, methyl insigninone, 18-ethyloxy-17-hydroxy-17,18-dihydroscrobiculatone B, and derivatives of dimethyl weddellianone A and B, propolones, and a scrobiculatone derivative, were detected as minor constituents. Triterpenoids (beta-amyrins, beta-amyrenone, lupeol and lupenone) were ubiquitous and predominant in El and E3. the extracts E2 and E4 were highly active against the cariogenic bacteria Streptococcus mitis, Streptococcus mutans and Streptococcus salivarius. E2 was more active than E4, probably due to a higher content of 2-epi-nemorosone, while the latter was richer in di-hydroxylated compounds. (C) 2010 Elsevier B.V. All rights reserved.
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spelling A new type of Brazilian propolis: Prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteriaPropolisAmazonCariogenic bacteriaStreptococcus mutansPolyisoprenylated benzophenonesTriterpenoidsEthanol extracts of four propolis samples (E1-E4) from Manaus (Brazilian Amazon) were analysed by HPLC/DAD/ESI-MS/MS and GC/EIMS. the major constituents of E2 and E4 were analysed by NMR ((1)H and (13)C) and ESI/MS/MS. the main constituents of E2 and E4 are polyprenylated benzophenones: 7-epi-nemorosone, 7-epi-clusianone (major E4 constituents), xanthochymol and gambogenone (major E2 constituents), making up a chemical profile so far unreported for Brazilian propolis. Aristhophenone, methyl insigninone, 18-ethyloxy-17-hydroxy-17,18-dihydroscrobiculatone B, and derivatives of dimethyl weddellianone A and B, propolones, and a scrobiculatone derivative, were detected as minor constituents. Triterpenoids (beta-amyrins, beta-amyrenone, lupeol and lupenone) were ubiquitous and predominant in El and E3. the extracts E2 and E4 were highly active against the cariogenic bacteria Streptococcus mitis, Streptococcus mutans and Streptococcus salivarius. E2 was more active than E4, probably due to a higher content of 2-epi-nemorosone, while the latter was richer in di-hydroxylated compounds. (C) 2010 Elsevier B.V. All rights reserved.Univ São Paulo, Inst Biociencias, Dept Bot, BR-05508090 São Paulo, BrazilUniv Fed Amazonas UFAM, BR-69025050 Manaus, Amazonas, BrazilUniversidade Federal de São Paulo UNIFESP, CEBRID, Dept Psicobiol, BR-04023062 São Paulo, BrazilUniversidade Federal de São Paulo UNIFESP, CEBRID, Dept Psicobiol, BR-04023062 São Paulo, BrazilWeb of ScienceFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Elsevier B.V.Universidade de São Paulo (USP)Univ Fed Amazonas UFAMUniversidade Federal de São Paulo (UNIFESP)Ishida, Vanna Francine de CastroNegri, Giuseppina [UNIFESP]Salatino, AntonioBandeir, Maria Fulgencia C. L.2016-01-24T14:06:19Z2016-01-24T14:06:19Z2011-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion966-972http://dx.doi.org/10.1016/j.foodchem.2010.09.089Food Chemistry. Oxford: Elsevier B.V., v. 125, n. 3, p. 966-972, 2011.10.1016/j.foodchem.2010.09.0890308-8146http://repositorio.unifesp.br/handle/11600/33564WOS:000284818400021engFood Chemistryinfo:eu-repo/semantics/openAccesshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policyreponame:Repositório Institucional da UNIFESPinstname:Universidade Federal de São Paulo (UNIFESP)instacron:UNIFESP2021-10-05T21:26:35Zoai:repositorio.unifesp.br/:11600/33564Repositório InstitucionalPUBhttp://www.repositorio.unifesp.br/oai/requestbiblioteca.csp@unifesp.bropendoar:34652021-10-05T21:26:35Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP)false
dc.title.none.fl_str_mv A new type of Brazilian propolis: Prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria
title A new type of Brazilian propolis: Prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria
spellingShingle A new type of Brazilian propolis: Prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria
Ishida, Vanna Francine de Castro
Propolis
Amazon
Cariogenic bacteria
Streptococcus mutans
Polyisoprenylated benzophenones
Triterpenoids
title_short A new type of Brazilian propolis: Prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria
title_full A new type of Brazilian propolis: Prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria
title_fullStr A new type of Brazilian propolis: Prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria
title_full_unstemmed A new type of Brazilian propolis: Prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria
title_sort A new type of Brazilian propolis: Prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria
author Ishida, Vanna Francine de Castro
author_facet Ishida, Vanna Francine de Castro
Negri, Giuseppina [UNIFESP]
Salatino, Antonio
Bandeir, Maria Fulgencia C. L.
author_role author
author2 Negri, Giuseppina [UNIFESP]
Salatino, Antonio
Bandeir, Maria Fulgencia C. L.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade de São Paulo (USP)
Univ Fed Amazonas UFAM
Universidade Federal de São Paulo (UNIFESP)
dc.contributor.author.fl_str_mv Ishida, Vanna Francine de Castro
Negri, Giuseppina [UNIFESP]
Salatino, Antonio
Bandeir, Maria Fulgencia C. L.
dc.subject.por.fl_str_mv Propolis
Amazon
Cariogenic bacteria
Streptococcus mutans
Polyisoprenylated benzophenones
Triterpenoids
topic Propolis
Amazon
Cariogenic bacteria
Streptococcus mutans
Polyisoprenylated benzophenones
Triterpenoids
description Ethanol extracts of four propolis samples (E1-E4) from Manaus (Brazilian Amazon) were analysed by HPLC/DAD/ESI-MS/MS and GC/EIMS. the major constituents of E2 and E4 were analysed by NMR ((1)H and (13)C) and ESI/MS/MS. the main constituents of E2 and E4 are polyprenylated benzophenones: 7-epi-nemorosone, 7-epi-clusianone (major E4 constituents), xanthochymol and gambogenone (major E2 constituents), making up a chemical profile so far unreported for Brazilian propolis. Aristhophenone, methyl insigninone, 18-ethyloxy-17-hydroxy-17,18-dihydroscrobiculatone B, and derivatives of dimethyl weddellianone A and B, propolones, and a scrobiculatone derivative, were detected as minor constituents. Triterpenoids (beta-amyrins, beta-amyrenone, lupeol and lupenone) were ubiquitous and predominant in El and E3. the extracts E2 and E4 were highly active against the cariogenic bacteria Streptococcus mitis, Streptococcus mutans and Streptococcus salivarius. E2 was more active than E4, probably due to a higher content of 2-epi-nemorosone, while the latter was richer in di-hydroxylated compounds. (C) 2010 Elsevier B.V. All rights reserved.
publishDate 2011
dc.date.none.fl_str_mv 2011-04-01
2016-01-24T14:06:19Z
2016-01-24T14:06:19Z
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://dx.doi.org/10.1016/j.foodchem.2010.09.089
Food Chemistry. Oxford: Elsevier B.V., v. 125, n. 3, p. 966-972, 2011.
10.1016/j.foodchem.2010.09.089
0308-8146
http://repositorio.unifesp.br/handle/11600/33564
WOS:000284818400021
url http://dx.doi.org/10.1016/j.foodchem.2010.09.089
http://repositorio.unifesp.br/handle/11600/33564
identifier_str_mv Food Chemistry. Oxford: Elsevier B.V., v. 125, n. 3, p. 966-972, 2011.
10.1016/j.foodchem.2010.09.089
0308-8146
WOS:000284818400021
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Chemistry
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
eu_rights_str_mv openAccess
rights_invalid_str_mv http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.format.none.fl_str_mv 966-972
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv reponame:Repositório Institucional da UNIFESP
instname:Universidade Federal de São Paulo (UNIFESP)
instacron:UNIFESP
instname_str Universidade Federal de São Paulo (UNIFESP)
instacron_str UNIFESP
institution UNIFESP
reponame_str Repositório Institucional da UNIFESP
collection Repositório Institucional da UNIFESP
repository.name.fl_str_mv Repositório Institucional da UNIFESP - Universidade Federal de São Paulo (UNIFESP)
repository.mail.fl_str_mv biblioteca.csp@unifesp.br
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