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

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dc.contributor.authorIshida, Vanna Francine de Castro
dc.contributor.authorNegri, Giuseppina [UNIFESP]
dc.contributor.authorSalatino, Antonio
dc.contributor.authorBandeir, Maria Fulgencia C. L.
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniv Fed Amazonas UFAM
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.date.accessioned2016-01-24T14:06:19Z
dc.date.available2016-01-24T14:06:19Z
dc.date.issued2011-04-01
dc.description.abstractEthanol 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.en
dc.description.affiliationUniv São Paulo, Inst Biociencias, Dept Bot, BR-05508090 São Paulo, Brazil
dc.description.affiliationUniv Fed Amazonas UFAM, BR-69025050 Manaus, Amazonas, Brazil
dc.description.affiliationUniversidade Federal de São Paulo UNIFESP, CEBRID, Dept Psicobiol, BR-04023062 São Paulo, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo UNIFESP, CEBRID, Dept Psicobiol, BR-04023062 São Paulo, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extent966-972
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2010.09.089
dc.identifier.citationFood Chemistry. Oxford: Elsevier B.V., v. 125, n. 3, p. 966-972, 2011.
dc.identifier.doi10.1016/j.foodchem.2010.09.089
dc.identifier.issn0308-8146
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/33564
dc.identifier.wosWOS:000284818400021
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Chemistry
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.subjectPropolisen
dc.subjectAmazonen
dc.subjectCariogenic bacteriaen
dc.subjectStreptococcus mutansen
dc.subjectPolyisoprenylated benzophenonesen
dc.subjectTriterpenoidsen
dc.titleA new type of Brazilian propolis: Prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteriaen
dc.typeinfo:eu-repo/semantics/article
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