Can, Zehra2024-10-042024-10-0420181018-46191610-2304http://hdl.handle.net/20.500.12403/3140In this study, enzyme inhibition of urease and hyaluronidase are clinically important functions were examined by different authenticity bee products. Different floral honey, pollen and propolis samples were analyzed in terms of total phenolic compounds (TPC), total flavonoid contents (TFC), ferric reducing antioxidant capacity (FRAP), cupric reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-l-picryhydrazyl (DPPH) free radical scavenging activities as antioxidant determinants. For the determination of the phenolic composition of the products, RP-UV-HPLC was used. TPC of the honey, pollen and propolis samples were ranged from 17 to 95 and 770 to 989 mg of gallic acid (GAE)/100g, 135-258 mg of GAE/g, and TFC was 1 to 10 mgQE/100g, and 78 to 99 mgQE/100 g, and 9 to 10 mg of QE/g, respectively. Among the bee products, propolis samples were showed the highest phenolic componds, that contained different quantity of protocatequic acid, catechin, caffeic acid, p-coumaric acid, p- hydroxybenzoic acid, ferulic acid and rutin. The urease inhibition vales (IC50) were changed from 7.02 to 33.25 mg/mL, 5.00 to 8.78 and 0.16 to 1.98 mg/mL in the honey, pollen and propolis samples, respectively. The hyaluronidase inhibition values (IC50) were changed from 0.02 to 0.46 g/mL, 0.02 to 0.26 g/mL and 3.26 to 9.21 mu g/mL in the honey, pollen and propolis samples, respectively. Honey, pollen and propolis have a significant inhibition on the enzymes, the inhibition may be due to secondary metabolites of phenolic compounds and the mechanism of the inhibition should be studied in detailed.eninfo:eu-repo/semantics/closedAccessBee productsureasehyaluronidaseenzyme inhibitionantioxidantArticle271068586866WOS:000449141700048Q4