In vitro evaluation of the effect of ethanolic extract of Propolis on human hemoglobin glycation, a laboratory study

Glycation is a nonenzymatic reaction in which sugar binds to proteins that increases in diabetics with elevated blood sugar. The products produced from this reaction induce and exacerbate complications of diabetes, and are involvement in many diseases. Propolis has been used widely from ancient times in traditional medicine and there is remarkable evidence that it has very strong antioxidant properties because of flavonoids in its combination. The aim of present study was investigating the effects of Propolis extract on the decrease of hemoglobin glycation rate in a. laboratory study. In this experimental study, purified human hemoglobin incubated for 5 weeks in the presence and absence of glucose and 3 different concentrations of ethanolic extract of Propolis. The rate of hemoglobin glycation determined by means of measurement of heme release amount in hemoglobin, Soret band shift, products resulting from the degradation of heme, and was determined of structure with the help of ultraviolet-visible spectroscopy and was designated evaluation of amyloids structures. Aspirin have been also used as a control since it is a known antiglycation agent. Glycation of hemoglobin was inhibited up to 50 percent in the presence of Propolis extract at the highest concentration. Two other concentrations showed a lower inhibitory effect. Studies on the heme degradation products and fibrillar structures also represent a significant reduction in glycation of hemoglobin in the presence of Propolis extract. Hemoglobin was glycated extremely in presence of glucose and propolis was inhibited this reaction in a concentration dependent manner and decreased glycation of hemoglobin. Propolis probably inhibits glycation of protein by its antioxidant property and hence can be effective in decreasing of diabetes complications.