Suppression of Dioxin Mediated Aryl Hydrocarbon Receptor Transformation by Ethanolic Extracts of Propolis

Yong K. PARKState University of Campinas, College of Food Engineering (UNICAMP), Department of Food Science, Laboratory of Food Biochemistry

Itsuko FUKUDAKobe University, Department of Biofunctional Chamistry, Faculty of Agriculture

Hitoshi ASHIDAKobe University, Department of Biofunctional Chamistry, Faculty of Agriculture

Shin NISHIUMIKobe University, Department of Biofunctional Chamistry, Faculty of Agriculture

Julio Paredes GUZMANState University of Campinas, College of Food Engineering (UNICAMP), Department of Food Science, Laboratory of Food Biochemistry

Helia H. SATOState University of Campinas, College of Food Engineering (UNICAMP), Department of Food Science, Laboratory of Food Biochemistry

Glaucia M. PASTOREState University of Campinas, College of Food Engineering (UNICAMP), Department of Food Science, Laboratory of Food Biochemistry

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Abstract

Present study demonstrated that the ethanolic extracts of propolis containing higher concentrations of flavonoids suppressed 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD)-induced aryl hydrocarbon receptor transformation in a dose-dependent manner. The IC₅₀ values of propolis group 3 and group 12 were 1.2 and 3.6 μg/ml, respectively, indicating that propolis showed stronger antagonistic effects as compared with vegetable extracts.

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Suppression of Dioxin Mediated Aryl Hydrocarbon Receptor Transformation by Ethanolic Extracts of Propolis

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Suppression of Dioxin Mediated Aryl Hydrocarbon Receptor Transformation by Ethanolic Extracts of Propolis

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