• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.3
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• pp.170-175
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• 2008

We made sand-lance meat paste containing 0.1-0.5% propolis to improve the quality of the product. The quality characteristics were analyzed by the acid value, peroxide value, volatile basic nitrogen, pH, viable cell count, and sensory evaluation. The fried sand-lance meat paste made with added propolis had a lower acid value, peroxide value, and volatile basic nitrogen content after frying compared to the control prepared with potassium sorbate. The antioxidant and antispoiling effect of propolis on the fried fish meat paste increased with the amount of propolis added. The fried sand-lance meat paste made with 0.2% added propolis was very acceptable. In addition, the bitter taste of the sand-lance meat paste containing 0.2% propolis was blocked by adding 2% sweet amber powder to the paste.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1153-1158
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• 1999

Propolis is a resinous bee-hive product that honeybees collect from plant exudates, flower and leaves. Flavor characteristics of two varieties of propolis collected from different plant origins, falseacacia(Robinia psedoacacia L.) and chestnut tree(Castanea crenata), were analyzed using Aroma Scan and GC/MS. Two varieties of propolis were grouped with quite different aroma profiles by Aroma Scan. Fifty five flavor compounds were identified by GC/MS, of which 44 compounds were found from the propolis of falseacacia and 47 compounds from chestnut tree. Five aldehydes, eight alcohols. five ketones, three esters, one fatty acid, twenty seven hydrocarbons. two terpenes and four phenolic derivatives were identified. Thirty six compounds including benzaldehyde, cinnamyl alcohol, eudesmol and benzyl benzoate were detected in both propolis, eight compounds including geraniol and n-undecane only in propolis of falseacacia and eleven compounds including piperitenone and valencene only in chestnut tree.

• Korean Journal of Veterinary Service
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• v.42 no.2
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• pp.85-92
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• 2019

The study was conducted to investigate the effect of propolis on the increase of the immunity of honeybee bees by gradually administering the bees' propolis to bees. 0.16% and 0.3% 0.6% Propolis were administered at intervals of 2 weeks for 2 months, respectively, and 16 kinds of representative diseases of bees were tested. As a result, less bee disease was observed directly in the 0.3% propolis-administered group. In the next year, bees and a newborn bee showed a decrease in the incidence of bee disease and American foulbrood in bees administered with propolis. Based on the results of these studies, it was confirmed that propolis administration in bees helps to enhance immunity of bees and is effective in controlling American foulbrood.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.485-489
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• 2008

In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or additive.

• Journal of the Korean Data and Information Science Society
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• v.21 no.3
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• pp.447-459
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• 2010

The present study was carried out to summarize the effect of propolis in the diabetic rats by meta-analysis related studies. The association measure to test effect of propolis was Hedges's standardized mean difference between group of rats induced streptozotocin(STZ) or alloxan and group of rats induced STZ or alloxan treated with propolis about the considered 4 effect factors. In this particular fixed-effect model, blood glucose, Cholesterol, Triglyceride were significantly reduce. The case of heterogenous variable such as body weight, blood glucose, cholesterol, triglyceride, random-effect model was applied. In this model, blood glucose, triglyceride were decreased significantly in propolis treated group. According to the meta-regression analysis, period of injection was significant for body weight and blood glucose, cholesterol.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.73-78
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• 2016

Propolis possesses antimicrobial, anti-inflammatory, anaesthetic and immunostimulating activities. The aim of this study was to evaluated chemical composition and in vitro anti-Helicobacter pylori activity of eight propolis ethanolic extracts form different region in Korea. The chemical composition of eight Korean propolis was investicated by absorption spectrophotomety and UHPLC. Total penolic and total flavonoids content ranged between $21{\pm}1.5$ and $31{\pm}1.8$ gallic acid g/100 g and $7.2{\pm}0.9$ and $24.4{\pm}1.9$ quercetin g/100 g, respectively. The p-coumaric acid as standard components content ranged between $0.29{\pm}0.00$ and $2.34{\pm}0.02mg/g$ using UHPLC. Cinnamic acid content between $0.43{\pm}0.00$ and $1.33{\pm}0.01mg/g$. 80% ethanolic extract of propolis against H. pylori was evaluated by using the disc diffusion method. Ethanol was used as a control. Mean diameters of H. pylori growth inhibition using $10{\mu}g/mL$, $50{\mu}g/mL$ or $100{\mu}g/mL$ ethanol propolis per disc were 0, ranging from 0.9 to 2.1 mm and from 1.9 to 3.5 mm, respectively. In conclusion, variation in the chemical composition of Korean propolis were mainly due to the difference in the preferred regional plants visited by honeybees. Also Korean propolis possesses considerable antibacterial activity against H. pylori. There was not confirmed a correlation between the chemical composion contens and anti-H. pylori effect. The potential of propolis in the prevention or treatment of H. pylori infection is worth further extensive evaluation.

• Mycobiology
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• v.31 no.2
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• pp.99-104
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• 2003

Bee propolis ethanolic extract with some plant essential oils was investigated for its antidermatophytic properties. The tested plant essential oils included jasmine, clove, lemon, Arabian jasmine, mint, rosa, olive and basil. The antidermatophytic activity has been compared to Naftifine-HCl and Clotrimazole used for dermatophyte treatment. Experimental model has been tested using sheep hoof plate for the in vitro tests to stimulate human nails. Mint, clove and basil with 4 mg/ml of bee propolis have a comparable efficacy to those of Naftifine-HCl and Clotrimazole. There is a great necessity for new effective low price and safe antidermatophyte agents to avoid recurrent infection. Propolis synergistic could be of great importance with essential oils of plants in dermatophyte therapy.

• Biomolecules & Therapeutics
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• v.7 no.4
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• pp.362-370
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• 1999

Propolis, a natural resinous compound collected from honey bees, contains many biochemical constituents(wax, flavonoids, phenolic compounds, etc.) and has been used in traditional medicines as early as 300 B.C. It was been demonstrated that ethanol, acetylsalicylic acid, ischemia reperfusion, non-steroidal antiin-flammatory drugs and stress induce gastric lesions by promoting the generation of reactive oxygen metabolites. Therefore, some drugs that are capable of scavenging or inhibiting the generation of reactive oxygen radicals might be expected to prevent the gastric mucosal injury. The aim of this study was 1) to examine the antiulcer effect of propolis, 2) to investigate the mechanism of action by determining gastric acid secretion, lipid per-oxidation, mucus content and proton pump ($H^+$/$K^+$-ATPase) activity on gastric mucus in varios experimental models, and finally, 3) to isolate and identify the pure compounds that exert antiulcer activity. Step 2-1 and 2-3 sub-sub fraction shoed a significant reduction of severity of gastirc damage at the dose of 25 mg/kg in various experimental models. We isolated 4 sub-sub-sub fractions by flash column chromatography of Step 2-1 sub-sub fraction and one sub-sub-sub fraction by recrystalization of Step 2-3 sub-sub fraction. The protective effects of propolis sub-sub-sub fraction manifested sifnificant effects in HCl-ethanol induced gastric erosion model and aspirin induced gastric ulcer model. These results showed that the gastric mucosal protective effect of propolis might result from the increase of mucus secretion, free radical scavenging effect as well as the reduction of acid secretion in accordance with the reduction of $H^+$/$K^+$-ATPase activitv. Three compounds were isolated and identified from sub-sub fraction of propolis which showed antiulcer effects. Subsequently, these compounds were identified as a flavonoid, namely, 2-acetoxy-5,7,-dihydroxy-flavanone, galangin and chrysin.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.198-201
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• 2004

The studies was conducted to investigate the effect of hangover drink using natural products propolis on ethanol oxidation. The hangover drink developed using propolis concentrates and various medicinal plants. The extractions of propolis and acanthopanax senticosus was shown the highest alcohol oxidation among the combination raw. The ethanol oxidation effect were not significantly different between propolis drink and in other company products in acute alcoholic toxic doses. In the case that it was conducted oral administration with acute alcoholic toxic doses 1/3(1.8mg per 1kg body weight of mouse), propolis drink comparative products of other company was shown 0.026％ to 270 min, 0.000％ to 360 min. In conclusion, propolis drink was shown excellent alcohol oxidation in fixed dose of alcohol, but was not shown in a large quantities of alcohol.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.280-294
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• 2022

This study aimed to evaluate the effectiveness of propolis extract as a natural preservative for livestock products in term of chemical and microbiological characteristics by meta-analysis. The stages carried out in this study were identification, selection, checking suitability, and the resulting selected articles were used in the meta-analysis. The selection results obtained a total of 22 selected journal articles consisting of 9 articles for analysis of the antimicrobial activity of propolis extract and 13 articles for analysis of the chemical and mirobiological characteristics of livestock products. The articles were obtained from electronic databases, namely Science Direct and Google Scholar. The model used in this study is the random-effect model involving two groups, control and experimental. Heterogeneity and effect size values were carried out in this study using Hedge's obtained through openMEE software. Forest plot tests and data validation on publication bias was obtained using Kendall's test throught JASP 0.14.1 software. The results showed that there is a significant relationship between propolis extract with the results of the antimicrobial activity (p<0.05). In addition, the results of the application of propolis extract on the livestock products for the test microbes and the value of thiobarbituric acid reactive substances (TBARs) showed significant results (p<0.05). Conclusion based on the random-effect model on the effectiveness of antimicrobial activity of propolis extract and their apllication as a natural preservative of the chemical and microbiological characteristics of livestock products is valid by Kendall's test (p>0.05). Propolis in this case effectively used as natural preservatives in livestock products.