Ethanolic Extract of Algerian Propolis Induced Cell Damage in Staphylococcus aureus: A Promising Alternative as a Natural Bio-Preservative in Food Products

Bedaida, I. K. and Masry, S. H. D. and Mamache, B. and Shehata, M. G. and Benammar, L. and Ayachi, A. (2020) Ethanolic Extract of Algerian Propolis Induced Cell Damage in Staphylococcus aureus: A Promising Alternative as a Natural Bio-Preservative in Food Products. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 49 (4). pp. 505-514. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

This study describes the antistaphylococcal mechanism of the ethanolic extract of Algerian propolis on Staphylococcus aureus ATCC 25923. To investigate the underlying mechanism of action of the ethanolic extract of propolis, bacteriolysis, bacterial death, leakage of potassium, proteins, nucleic components, and scanning electron microscopic studies were conducted. The results showed that the minimum inhibitory concentration (MIC) of ethanolic extract of propolis against Staphylococcus aureus ATCC 25923 was 39 μg ml–1. The extract displayed significant bactericid activity against S. aureus in a time and concentration dependant manner. Its mode of action was evident from the increase of K+ efflux and nucleotide leakage. These results were confirmed by Scanning Electron Microscopy (SEM) that showed remarkable morphological and ultrastructural changes in S. aureus after exposure to 1MIC and 2MIC concentrations. The overall study contributed to the understanding of the antistaphylococcal mechanism of ethanolic extract of propolis. It emphasizes its potential to be used as an important natural bio-preservatives in food products.

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