AIM: Propolis may be a complex mixture consisting of a minimum of 180 different compounds including flavonoids, caffeic acid phenethyl ester, amino acids, and trace minerals like iron and zinc. The most identified pharmacologically active components, flavonoids, phenolic acids, and their esters provide Propolis with the power to act as a radical scavenger and suggest potential anti-inflammatory and anti-microbial actions. In this study the antibacterial and antifungal properties of propolis, a natural product of bees, are investigated against different pathogens. MATERIALS AND METHORDS: In this study the antibacterial and antifungal properties of propolis, a natural product of bees, are investigated against different pathogens. Minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) were determined consistent with NCCLS standards on strains including Staphylococcus aureus, A beta-hemolytic streptococci, Streptococcus pneumoniae, Moraxella catarrhalis, Hemophilus influenzae, Klebsiella pneumoniae, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa and Candida albicans. Time-kill curves were assessed for susceptible microorganisms, testing 0, 0.5, 1, 2, 4 x MIC for propolis, by counting viable bacteria after 0, 3, 6, 24 hours and viable yeasts after 0, 3, 6, 24 and 48 hours. Bactericidal rates expressed in radius of antibacterial action of propolis at different concentrations of 25 µL, 50 µL and 100 µLin comparison to the antibiotic of choice after a 24-h incubation were assessed. RESULT: Propolis showed good antimicrobial activity against most of the isolates, particularly S. pneumoniae, H. influenzae, S. mutans and S. aureus but not against Enterobacteriaceae. Time-kill curves demonstrated bacteriostatic instead of bactericidal activity of propolis, the latter being evident only at high concentrations. CONCLUSION: Propolis has proven to be a good antibacterial agent against a wide spectrum of pathogens which normally require the interception of antibacterial medicaments to control systemically.

Propolis, microbial sensitivity tests, bacteria, yeasts