Efficacy of different extracts of propolis against Salmonella enterica serovar Typhimurium: In vitro and in vivo study

Abstract

Present study focussed on the antibacterial and antioxidative effect of honey bee propolis on typhoid causing bacteria i.e. Salmonella. Water, ethanol, methanol were used as solvents for making of extracts. Both Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were calculated for all the three extracts. MIC of ethanolic extract of propolis was 160 mg/ml. It was 200 mg/ml for methanolic and 220mg/ml for wa-ter extracts respectively. Moreover, time kill analysis results confirmed that there was a significant reduction (p<0.05) in log count of bacteria when treated with ethanolic extraxt of propolis (3.98±0.15 log cfu/mL) and methanolic (4.66±0.05log cfu/mL) extract of propolis as compared to Salmonella control (7.72±0.03 log cfu/mL) in in vitro experiments. For the in vivo studies, BALB/c mice was used as an murine model of typhoid. Levels of different liver marker enzymes and antioxidants like Lipid peroxidation (LPO) and Reduced Glutathione (GSH) were observed in infected and all the treated groups. By comparing the results, it was concluded that ethanolic extract of propolis showed maximum antimicrobial activity as compare to the rest two. So the results of present study encourages the potential of ethanolic extract of propolis as an alternative treatment for typhoid and its use in combination with standard antibiotics can also be explored.