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对来自热雷斯的葡萄牙蜂胶生物医学潜力的洞察。

An Insight on the Biomedical Potential of Portuguese Propolis from Gerês.

作者信息

Araújo Carina, Oliveira Rafaela Dias, Pinto-Ribeiro Filipa, Almeida-Aguiar Cristina

机构信息

Biology Department, University of Minho, 4710-057 Braga, Portugal.

Life and Health Sciences Research Institute (ICVS), University of Minho, 4710-057 Braga, Portugal.

出版信息

Foods. 2022 Oct 29;11(21):3431. doi: 10.3390/foods11213431.

DOI:10.3390/foods11213431
PMID:36360044
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC9656172/
Abstract

Osteoarthritis (OA), a progressive degenerative disease of weight-bearing joints, is the second leading cause of disability in the world. Despite all the advances and research over the last years, none of the proposed strategies has been effective in generating functional and long-lasting tissue. Due to the high prevalence of OA and the urgent need for an effective and successful treatment, interest in natural products as anti-inflammatory agents, such as propolis and its components, has emerged. In this work, we estimate the biomedical potential of Portuguese propolis, evaluating the in vitro antioxidant and anti-inflammatory effects of single hydroalcoholic extracts prepared with propolis from Gerês sampled over a five-year period (2011-2015) (G.EE and G.EE). The in vivo and in vitro anti-inflammatory potential of the hydroalcoholic extract of mixtures of the same samples (mG.EE and mG.EE) was evaluated for the first time too. DPPH• radical scavenging and superoxide anion scavenging assays showed the strong antioxidant potential of both hydroalcoholic extracts, either prepared from single propolis samples or from the mixtures of the same samples. Results also revealed an anti-inflammatory effect of mG.EE both in vitro by inhibiting BSA denaturation and in vivo in the OA-induced model by improving mechanical hyperalgesia as well as the gait pattern parameters. Results further support the use of propolis blends as a better and more efficient approach to take full advantage of the bioactive potential of propolis.

摘要

骨关节炎(OA)是一种负重关节的进行性退行性疾病,是全球第二大致残原因。尽管在过去几年中有诸多进展和研究,但所提出的策略中没有一种能有效地生成功能性且持久的组织。由于OA的高患病率以及对有效且成功治疗的迫切需求,人们对天然产物如蜂胶及其成分作为抗炎剂产生了兴趣。在这项工作中,我们评估了葡萄牙蜂胶的生物医学潜力,评价了用2011年至2015年期间从热雷斯采集的蜂胶制备的单一水醇提取物(G.EE和G.EE)的体外抗氧化和抗炎作用。同样首次评估了相同样品混合物(mG.EE和mG.EE)的水醇提取物的体内和体外抗炎潜力。DPPH•自由基清除和超氧阴离子清除试验表明,无论是从单一蜂胶样品还是从相同样品的混合物制备的两种水醇提取物都具有很强的抗氧化潜力。结果还显示,mG.EE在体外通过抑制牛血清白蛋白变性具有抗炎作用,在体内OA诱导模型中通过改善机械性痛觉过敏以及步态模式参数也具有抗炎作用。结果进一步支持使用蜂胶混合物作为一种更好、更有效的方法,以充分利用蜂胶的生物活性潜力。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/4ee0bef31048/foods-11-03431-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/03eac8f233da/foods-11-03431-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/ecc1d3f2dba8/foods-11-03431-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/d713380f64c8/foods-11-03431-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/587791acf99b/foods-11-03431-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/0d04c00da5cc/foods-11-03431-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/9d82123488eb/foods-11-03431-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/e554aee6e98d/foods-11-03431-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/01e50525ea9f/foods-11-03431-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/4ee0bef31048/foods-11-03431-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/03eac8f233da/foods-11-03431-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/ecc1d3f2dba8/foods-11-03431-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/d713380f64c8/foods-11-03431-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/587791acf99b/foods-11-03431-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/0d04c00da5cc/foods-11-03431-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/9d82123488eb/foods-11-03431-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/e554aee6e98d/foods-11-03431-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/01e50525ea9f/foods-11-03431-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/22d2/9656172/4ee0bef31048/foods-11-03431-g009.jpg

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