ANTIVIRAL AND ANTI-QUORUM SENSING ACTIVTIES OF LYOPHILIZED AQUEOUS EXTRACT OF PROPOLIS FROM SÉTIF

Authors

DOI:

https://doi.org/10.55251/jmbfs.5222

Keywords:

lyophilized aqueous extract, propolis, anti-QS, antiviral, cytotoxicity

Abstract

Aqueous extracts are preferentially used in traditional medicine in Algeria. Among these extracts, propolis is used for the treatment of wounds, boils, canker sores, burns. The purpose of this study was to evaluate the antiviral/antiquorum sensing (anti-QS) characteristics of Propolis aqueous extract collected from bee hive near Sétif (east of Algeria) against human pathogenic viruses and gram negative bacteria.  First the Maximal Allowable Concentration (MAC) of the lyophilized aqueous extract of propolis was determined to avoid the toxicity of the extract. A human lymphoid cell line that contains Epstein Barr Virus (EBV) genome as an episome (P3HR-1) and HEp-2 infected with Coxsackievirus (CVB4), were selected according to their ability to deliver endemic infectious viruses at high titers. Antibacterial activity was screened by evaluating anti-QS capacity of the extract.  Pre-treatment revealed that the MAC of the extract reduces the viral titer of Coxsackievirus by half a log from TCID50 = 105.07 to TCID50 = 104.6, and protected HEp-2 against CVB4 infection. While no antiviral effect on the EBV replication was obtained. The anti-QS capability of the extract was showed against Chromobacterium violaceum strain 026, and by protecting Artemia from Vibrio harveyi BB120 infection.The aqueous extract pre-treatment has not antiviral protection, for DNA viruses. It protected HEp-2 cells against CVB4 infection, degraded Acyl Homoserines lactones (AHL), and protected animal Artemia.

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Published

2022-04-01

How to Cite

Mezaache-Aichour, S. ., Khenchouche, A. ., Haichour, N. ., Kharchi, A. ., Khellil, A. ., Soltani, E. ., Melouli, H. ., Natrah, . F. M. I., & Zerroug, M. M. (2022). ANTIVIRAL AND ANTI-QUORUM SENSING ACTIVTIES OF LYOPHILIZED AQUEOUS EXTRACT OF PROPOLIS FROM SÉTIF. Journal of Microbiology, Biotechnology and Food Sciences, 11(5), e5222. https://doi.org/10.55251/jmbfs.5222

Issue

Section

Microbiology
Received 2021-08-27
Accepted 2021-11-24
Online Published 2022-04-01

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