A physico-chemical study of the interaction of ethanolic extracts of propolis with bacterial cells.

In the present study, an effort has been made to understand the interaction mode of propolis, a natural substance produced by honey bees, with gram-positive and gram-negative bacterial cells by measuring alterations in cell surface physico-chemical properties following the incubation of the cells with different sub-inhibitory concentrations of this antimicrobial agent. Electrophoretic mobility and surface hydrophobicity measurements revealed for the first time that propolis induced substantial changes in the volumetric charge density, electrophoretic softness and degree of hydrophobicity characterizing the outermost surface layer of cells. These changes, which appear to be dose-dependent, seem to be consistent with the increasing accumulation and penetration of the propolis antimicrobial components through the cells extracellular layer. Moreover, electron microscopy observation and the determination of the cell constituents' release demonstrated that propolis at sub-bactericidal concentrations already provoked (at least localized) cell wall damage and/or perturbations. These findings thus suggest that the initial mechanism of action of propolis is most likely structural, resulting from sufficient interaction between the different propolis components and bacterial cell wall structures.