• Korean Journal of Microbiology
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• v.50 no.3
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• pp.216-222
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• 2014

their survival rates could be affected by various factors such as diet, stress, senescence, and antibiotics. This study was performed to evaluate the influence of various spices (garlic, ginger, scallion, onion, Chungyang red pepper, and red pepper) which have antimicrobial properties and used frequently in Korean diet, and propolis on probiotics isolated from Koreans. As a result, most Korean probiotic strains were resistant to all spices tested and propolis, and the growth rates of some Korean probiotic strains (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, Streptococcus thermophiles) were even increased by specific spices or propolis. But on the other hand, the growth rates of most of european probiotic strains were reduced by various spices or propolis, and the growth rates of a few european probiotic strains (L. helveticus, S. thermophiles) were greatly decreased in the presence of specific spices. Likewise, all commercial probiotic products including Korean probiotic strains were rarely affected by spices tested. However, european probiotic product tended to be greatly reduced by garlic, onion, scallion, and propolis. Therefore, these results indicate that probiotic strains isolated from Korean have the strong viability and resistance to various spices with antimicrobial properties, so that they might be appropriate for Korean intestine.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.24 no.1
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• pp.36-44
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• 2011

Objective : Propolis (PP) has been used in oriental medicine. PP has various biological activities. However, its immunoregulatory and anti-inflammatory activities have not been well studied. In this study, I investigated these activities of PP by using ovalbumin-induced allergic asthma in mice. Methods : To examine the effect of PP on allergic asthma, mice were sensitized with $100{\mu}g$ of OVA and 1mg of aluminum potasssium sulfate (Alum; Sigma) intraperitoneally on day 0 and 7. On day 14, mice were challenged on consecutive 3 days with 5% OVA and AHR was assessed 24 hours after the last challenge. To examine severity of AHR, I examined the population of eosinophiles and T cells in spleen and lung and cytokine production in T cells. Futhermore, I examined histological changes during the OVA-induced allergic asthma. Results and Conclusion : PP reduced the population of eosinophil and CD4+ T cells on the OVA-induced AHR mice model. PP also inhibited IL-4 production but increased INF-g production in T cells. These results suggest that PP may be beneficial material for allergic asthma.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1725-1730
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• 2010

To obtain basic information on the potential use of propolis as a raw material in functional food, proximate composition, total phenolics content and antioxidant activities of different propolis extracts in Korea were investigated. Propolis had the highest level of crude fat and the lowest level of crude fiber. The total phenolics content of ethanol and water extract of propolis from Geochang (GEE and GWE), ethanol and water extract of propolis from Jeju (JEE and JWE) were 184.17, 316.19, 204.33 and 47.83 mg gallic acid equivalent/g, respectively. GWE contained relatively higher levels of total phenolics than the other extracts. The antioxidant potential of the extracts was assessed by different in vitro assays such as DPPH, ABTS, reducing power, ferric reducing/antioxidant power (FRAP) and peroxidation inhibiting activities through linoleic acid emulsion system. DPPH and ABTS radical scavenging activities of all the extracts were dose dependent. The GWE exhibited the best performance in reducing power, FRAP, and lipid peroxidation using ferric thiocyanate (FTC) assay. These results demonstrated that GWE has excellent antioxidant activities and thus it has great potential as a raw material for functional food.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.888-894
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• 2005

We investigated the development of a new seasoning sauce using port, medicinal herbs and bee's propolis on the basis scientific experiment. We divided the sample manufacturing conditions of medicinal herbs into the following four formulae A (control), B (boiling water extraction, with added propolis), C (boiling water extraction, without propolis) and D (pressure extraction, without propolis). There was little difference in pH, titrable acidity, sodium chloride and sugar composition among the four formulae. The color value, was not changeable, despite being maintained in temperature storage (at $4^{\circ}C\;{\pm}2$) for 60 days. The order was formulae B, C, A and D. In particular, formulae B with added medicinal herbs and propolis showed greater change in oxidation than the other formulae, but lesser change in pH. A comparison of commercial and sample products, indicated only a small change in physicochemical characteristics. However, the sample products showed much superior sensory characteristics, than commercial products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.1
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• pp.1-7
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• 2005

The scavenging effects of four extracts on the DPPH radical were increased with increasing amount of extract. However, these effects were not statistically significant. The reducing power of the extracts is increased as the amount of extract is increased. To compare reducing powers of various solvent extracts, 50% ethanol extract showed the highest reducing power. The various solvent extracts were also capable of scavenging nitrite in a manner dependent on concentration. They exhibited scavenging effects 90% on nitrite at the dose 500 p.g of water extract from propolis. The propolis extract significantly inhibited all the microorganisms tested, showing the largest inhibitory zone for Bacillus subtilis and Bacillus cereus. The 70% ethanol extract from propolis exhibited the strongest inhibitory effect on A549. The inhibitory effect of four extracts showed in that order 70% ethanol extract>95% ethanol extract>water extract>50% ethanol extract.

• International Journal of Industrial Entomology and Biomaterials
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• v.25 no.2
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• pp.209-213
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• 2012

The propolis was collected from the whole part of Korea Peninsula, such as central, southern, and Jeju island, to analyze the general composition including total flavonoid and phenolic contents, heavy metals, colors, amino acids, and crude lipid. The total flavonoid and phenolic contents of middle region in Korea Peninsula (4.26% and 13.06 g/100 g gallic acid) were higher than southern region (2.53%, 10.9 g/100 g gallic acid) and Jeju island (0.03%, 7.22g/100 g gallic acid), respectively. The heavy metals contents showed that Zn contents were found in $0.44{\pm}0.2ppm$ and a harmful heavy metal such as Cr, Cd, Pb, Ni, Cu, As, and Hg were not detected at all in our experiment. The colors of extracted propolis showed a various spectrum from yellow to red purple. Various amino acids were also detected as proline, valine, methionine and the average crude lipid contents of propolis were 42.4%. All data collected in South Korea were very first executed in our institution for the purposes of utilizing and developing the industrial insects, honeybees as well as silkworm.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.33 no.6
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• pp.694-700
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• 2007

It is a gel type high functional toothpaste containing vitamin C, E, propolis extract and the rest of herb with a nanoemulsion state. Vitamin C, E is known as the material with an eminent anti-oxidation effect. Propolis is known as the material with an antimicrobial and anti-inflammatory effect. We have been succeeding in making nanoemulsion of vitamin C, E and propolis through the high pressure homogenizer using stable oil and lecithin and the gel type high functional tooth paste were made from nanoemulsion of vitamin C, E and propolis. We observed the process of wound protecting effect and cure effect for a wound of soft tissue, gingival tissue and mucous membrane showing ulcer and inflammation in oral cavity after applying a gel type high functional toothpaste to patient. As a result, the wound were healed very fast and any side effects were not shown. We confirmed that a gel type high functional toothpaste with nanoemulsion of vitamin C, E and propolis extract has good effect not only for wound healing but also for treatment of ulcer-like lesion in oral cavity. So we report our cases with review of literatures.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.622-626
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• 1994

Propolis was extracted by several organic solvents, and the antioxidative effect of the extracts on palm oil and lard was tested with the extract solely or combined with some synergists, using the Rancimat Method. The extraction yields of propolis by each solvent were 68.1% (75% ethanol), 75.5% (99% ethanol), 67.4% (methanol;, 86.7% (chloroform), 72.6% (ethyl acetate) and 65.6% (butanol). AI (Antioxidative Index; induction p-eriod of oil containing antioxidant/induction period of natural oil) of the methanol extract was highest, and more effective on lard than palm oil. The ethyl acetate fraction of 75% ethanol extract showed higher antioxidative effect than 75% ethanol extract, and obtained the highest antioxidative effect on palm oil with ascorbic acid as synergist and lard with ${\dalta}-toocopherol$.

• Journal of radiological science and technology
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• v.31 no.1
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• pp.49-54
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• 2008

After x-ray 5Gy radiation on the whole body of a mouse using a linear accelerator, its leucocyte, erythrocyte, and platelet were observed by SEM. Also, after injecting propolis into the abdominal cavity, the radio-protective effect of blood corpuscles was studied. The observation of micromorphology in blood corpuscles revealed that the number of leukocyte, erythrocyte, and thrombocyte decreased in the experimental group and the lump got together in blood corpuscles after 10 and 20 days. In RBC, crack or break on the surface and poikilosperocytes were observed. In the irradiation group, the size of leucocytes was smaller than that in control group and the number of villus at the verge substantially decreased. The blood corpuscles in the propolis group, however, had the similar results to control group.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.168-171
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• 2003

The study was conducted to investigate the antioxidative effect of various extracted propolis. After addition of those extracts to soybean oil at the same level, their antioxidative effects were compared by Rancimat test. The control without added antioxidant showed the shortest Antioxidative Index(AI). The AI of the general Water Extracted Propolis(GWEP) and boiling WEP(BWEP) added to soybean oil were 4.51 and 5.02, respectively. The oxidation period in the BWEP was longer than the ascorbic acid and the GWEP. This result indicated that BWEP had more antioxidative effect than GWEP.