Determination of anthyenzyme activities, dna damage effect and antimicrobial activity of mezra region (Beytüşebap-Şırnak) propolis

Propolis is a naturally occurring product that bees gather from plants and manufacture in their hive. Bees, which have direct or indirect relation with other organisms, are extremely important for biodiversity. In an attempt to enhance their chances of surviving, bees produce a wide range of products (such as honey, propolis, royal jelly, and bee venom). The products they produce have attracted the attention of people throughout history and have therefore been used for different purposes. One of the bee products that have been used by humans since ancient times is propolis. For this reason, with the development of science, propolis has attracted the attention of many researchers and different studies have been carried out to determine the chemical structure of propolis. The chemical content of propolis varies depending on the floristic structure of the region where it is produced. In this study, propolis samples collected at two significant locations at Mezra town, in the Beytüşşebap district of Şırnak and were analyzed to assess the impact of DNA damage, the activity of the enzyme carbonic anhydrase, and the antibacterial properties. Based on the analytical results, it was concluded propolis extracts at different concentrations did not cause any breakdown in the pBR322 plasmid DNA, but same propolis extracts showed inhibition of bacterial growth even at low doses. Additionally, it was shown that propolis samples P1 and P2 significantly inhibited the CA1 enzyme, P2 activated the CA2 enzyme, whereas P1 had no regular effect on this enzyme. In DPPH, FRAP, total phenolic and total phalavonoid analyses, P1 propolis sample had 27,49±0,03%, 0,660±0,08 mgFeSO4/mL extract, 39,01±0,26 mg gallic acid/mL extract, respectively and P2 propolis sample had 60,39±0,02%, 0,5356±0,02 mgFeSO4/mL extract, 39,94±0,22 mg gallic acid/mL extract respectively.