Propolis Shows Anti-Inflammatory Action in Intestines

As usual, Propolis proves its functionality in a mucuos environment with anti-inflammatory activity. I wonder if CAPE will also exhert its anti-tumor properties at the same time...

Catechols in Caffeic Acid Phenethyl Ester are Essential for Inhibition of TNF-Mediated IP-10 Expression Through NF-κB-Dependent But HO-1- and p38-Independent Mechanisms in Mouse Intestinal Epithelial Cells

Molecular Nutritional Food Research, Oct 31 2011

Scope: 

Caffeic acid phenethyl ester (CAPE) is an active constituent of honeybee propolis inhibiting nuclear factor (NF)-κB. The aims of our study were to provide new data on the functional relevance and mechanisms underlying the role of CAPE in regulating inflammatory processes at the epithelial interface in the gut and to determine the structure/activity relationship of CAPE.

Methods and results: 

CAPE significantly inhibited TNF-induced IP-10 expression in intestinal epithelial cells. Using various analogues, we demonstrated that substitution of catechol hydroxyl groups and addition of one extra hydroxyl group on ring B reversed the functional activity of CAPE to inhibit IP-10 production. The anti-inflammatory potential of CAPE was confirmed in ileal tissue explants and embryonic fibroblasts derived from TNF(ΔARE/+) mice. Interestingly, CAPE inhibited both TNF- and LPS-induced IP-10 production in a dose-dependent manner, independently of p38 MAPK, HO-1 and Nrf2 signaling pathways.

We found that CAPE did not inhibit TNF-induced IκB phosphorylation/degradation or nuclear translocation of RelA/p65, but targeted downstream signaling events at the level of transcription factor recruitment to the gene promoter.

Conclusion: 

This study reveals the structure-activity effects and anti-inflammatory potential of CAPE in the intestinal epithelium.

Honey Reduces Growth & Virulence of E. coli

Honey has to be mankind's best food and medicine... even at low concentration it kills resistant bacteria...

Low Concentrations of Honey Reduce Biofilm Formation, Quorum Sensing, and Virulence in Escherichia coli O157:H7

Biofouling, 2011 Nov;27(10):1095-104

Bacterial biofilms are associated with persistent infections due to their high resistance to antimicrobial agents. Hence, controlling pathogenic biofilm formation is important in bacteria-related diseases.

Honey, at a low concentration of 0.5% (v/v), significantly reduced biofilm formation in enterohemorrhagic Escherichia coli O157:H7 without inhibiting the growth of planktonic cells. Conversely, this concentration did not inhibit commensal E. coli K-12 biofilm formation.

Transcriptome analyses showed that honey significantly repressed curli genes (csgBAC), quorum sensing genes (AI-2 importer and indole biosynthesis), and virulence genes (LEE genes). Glucose and fructose in the honeys were found to be key components in reducing biofilm formation by E. coli O157:H7 through the suppression of curli production and AI-2 import. Furthermore, honey, glucose and fructose decreased the colonization of E. coli O157:H7 cells on human HT-29 epithelial cells.

These results suggest that low concentrations of honey, such as in honeyed water, can be a practical means for reducing the colonization and virulence of pathogenic E. coli O157:H7.

Antibacterial Strength of Honey Outperforms Artificial Honey

It's best to set the record straight - natural honey is better than manmade honey...

Effect of Honey on Streptococcus mutans Growth and Biofilm Formation

Applied & Environmental Microbiology, 2011 Oct 28

Because of the tradition of using honey as an antimicrobial medicament, we investigated the effect of natural honey (NH) on Streptococcus mutans growth, viability and biofilm formation compared to an artificial honey (AH).

AH contained the sugars at the concentrations reported for NH. NH and AH concentrations were obtained by serial dilution with tryptic soy broth (TSB). Several concentrations of NH and AH were tested for inhibition of bacterial growth, viability and biofilm formation after inoculation with S. mutans UA159 in 96-well microtiter plates to obtain absorbance and CFU values.

Overall, NH supported significantly less bacterial growth compared to the AH at 25 and 12.5% concentrations. At 50 and 25% concentrations, both honey groups provided significantly less bacterial growth and biofilm formation compared to the TSB control.

For bacterial viability, all honey concentrations were not significantly different from the TSB control except for 50% NH. NH was able to decrease the maximum velocity of S. mutans growth compared to AH.

In summary, NH demonstrated more inhibition of bacterial growth, viability and biofilm compared to AH. This study highlights the potential antibacterial properties of NH, and could suggest that the antimicrobial mechanism of NH is not solely due to its high sugar content.

Honey Prevents Oral Mucositis

Honey is an all natural humectant, keeping 'things' moist, like skin, hair, face, throat, even baked goods like cupcakes!

Effect of topical honey on limitation of radiation-induced oral mucositis: an intervention study

Int'l Journal of Oral & Maxillofacial Surgery, Dec 2010

The effectiveness of radiation therapy for oral cancer is often outweighed by an adverse effect mucositis, a painful inflammation and ulceration of the mucous membranes lining the mouth. 

Drawing on research indicating that honey may promote wound healing, three scientists at Manipal University in Mangalore, India, studied its anti-inflammatory properties to see whether it might prevent severe oral mucositis in patients receiving radiation therapy. 

Their single-blind, randomized, controlled clinical trial compared the effects of honey with those of Lignocaine, a local anaesthetic. Only one patient in the honey group developed intolerable oral mucositis. 

Because honey is readily available, affordable, and well accepted by patients, the investigators recommend its use in patients receiving radiation therapy for oral cancer.

Propolis Takes the Sting out of Mouth Ulcers

Propolis heals wounds, especially in the mucous linings of the body, which is a very complementary addition to any treatment protocol.  In fact, products are trending towards phyto-apitherapy formulas for even greater appeal...

Bees Take the Sting out of Mouth Ulcers

ScienceDaily (Nov. 17, 2010) 

The healing properties of propolis -- a mixture of resin and wax made by honey bees to seal and sterilize their hives -- have been known for many years. But its use in medicine and food supplements has been limited because the sticky substance is not water soluble and has a strong, off-putting smell.

Now researchers at the University of Bradford's Centre for Pharmaceutical Engineering Science have developed a way of purifying propolis that retains its medicinal properties, but makes it dissolve in water and eliminates its pungent smell. The technique has already led to the development of a new mouth ulcer gel and opens the door to a huge range of other pharmaceutical and nutraceutical applications for the substance.

"Propolis is a complex chemical mix and a very useful natural product," explains Centre Director, Professor Anant Paradkar, who led the research. "Propolis has been shown to be anti-microbial, anti-fungal, a strong anti-oxidant, non-allergenic and can boost the immune system. It also promotes wound healing and has anaesthetic properties.

"There is a substantial market for propolis-based products -- particularly in China, the USA and South Asia. The main stumbling block in developing products has been the solubility and odor issues, which our formulation overcomes."

Professor Paradkar's team has been developing the new technique to purify propolis in collaboration with natural medicine manufacturer, Nature's Laboratory. The researchers have helped the company develop a new propolis-based mouth ulcer gel, which has better anaesthetic, anti-microbial and anti-fungal properties than gels already on the market and is safe for use in children.

"A problem for mouth gels is that adhesion to the skin membrane inside the mouth is difficult -- because of the nature of the surface, the gel can simply slide off," says Professor Paradkar. "As propolis retains some of its stickiness even in a water soluble formulation, when it is applied to specific areas in the mouth, it adheres more effectively."

The Centre has gained funding for a Knowledge Transfer Partnership with Nature's Laboratory, to further develop the purification system for use at a larger scale and support the creation of new propolis-based products. The aim is, through the KTP, that the company will be able to set up a purification process to increase its own manufacturing capacity.

Propolis Stops Bacterial Growth Proven by Quorum Sensing

a very technical explanation confirming the fact that Propolis is effective at stopping bacterial growth; thus the reason for its reputation of being antibacterial... 

A Novel Property of Propolis (Bee Glue): Anti-Pathogenic Activity by Inhibition of N-acyl-Homoserine Lactone Mediated Signaling in Bacteria

Journal ofEthnopharmacology, In Press, Accepted

An alternative approach to antibiotics is the development of anti-pathogenic agents to control the bacterial virulome. Such anti-pathogenic agents could target a phenomena known as quorum sensing (QS).

Materials and Methods

Six bacterial N-acyl-homoserine lactone (AHL)-dependent bioreporter strains were used to evaluate if bee hive glue also known as propolis contains constituents that capable of inhibiting QS-controlled AHL signaling. In addition, the effect of propolis on the QS-dependent swarming motility was evaluated with the opportunisitic pathogen, Pseudomonas aeruginosa.

Results

Differences in the propolis tinctures samples were identified by physiochemical profiles and absorption spectra. Propolis tinctures at 0.0005% v/v that do not affect bacteria biosensor growth or the reporter system monitored were exposed to biosensors with and without the addition an AHL. No AHL signal mimics were found to be present in the propolis tinctures. However, when propolis and an inducer AHL signal were together exposed to five E.coli and a Chromobacterium violaceum biosensor, propolis disrupted the QS bacterial signaling system in liquid- and agar-based bioassays and in C18 reverse-phase thin-layer plate assays. Swarming motility in the opportunistic pathogen, P. aeruginosa PAO1 and its AHL-dependent LasR- and RhlR-based QS behaviors were also inhibited by propolis.

Conclusions

Together, we present evidence that propolis contain compounds that suppress QS responses. In this regard, anti-pathogenic compounds from bee harvested propolis could be identified and isolated and thus will be valuable for the further development of therapeutics to disrupt QS signaling systems which regulate the virulome in many pathogenic bacteria.

Antimicrobial Compound Found in Sunflower Honey

this study reinforces the advantages of cooking with honey instead sugar -- protect your food and your body!

Worobo Discovers Compound in a Honey That Could Lead to a New Natural Preservative

Amanda Garris, ChronicleOnline, 10/17/11

Honey has been used as a topical antibiotic since the Egyptians wrote papyrus prescriptions. Now, a Cornell food scientist has identified an antimicrobial compound in a honey that makes it a promising candidate as a natural preservative to prevent food-borne illness and food spoilage.

Randy Worobo, associate professor of food microbiology at the New York State Agricultural Experiment Station in Geneva, and his lab members tested more than 2,000 strains of bacteria from eight types of honey from the United States and New Zealand. One of them stood out.

"In sunflower honey from South Dakota, we identified a strain of Bacillus thuringiensis the biological control known to organic gardeners as 'Bt' — which was effective against common food-borne pathogens including Listeria monocytogenes, the bacteria behind the recent deadly cantaloupe outbreak," said Worobo. "This Bt strain was intriguing, because it had both strong antibacterial and strong antifungal activity."

In analyzing the compounds produced by the bacteria, they found one with strong antibacterial activity that they designated as thurincin H. They recognized it as a bacteriocin, a common class of antimicrobials that bacteria produce to compete against other microbes. But compared with the some 40 known bacteriocins, it is unique: It is coded in the bacterial DNA as a unit containing three identical copies of the same bacteriocin gene.

Their findings were reported in September in Angewandte Chemie International Edition…. 

..."Bacteriocins are promising natural food preservatives for the food, livestock and agricultural industries," said Worobo. "Because they come from food-grade microorganisms, they are generally regarded as safe."