I recently performed a gas chromatography-mass spectrometry (GC-MS) analysis on a propolis sample and identified allocholic acid among its constituents. Considering that allocholic acid is a secondary bile acid primarily associated with mammals, I was intrigued by its detection in a product sourced from bees. Is the occurrence of allocholic acid in propolis a common phenomenon, or might this finding be influenced by specific botanical sources or distinct regional variations in propolis composition? Additionally, could there be potential interactions with the bees' microbiome or enzymatic activities that might account for this observation? I would greatly appreciate any insights or references to similar reports.
I expect Dr Vassya Bankova https://www.researchgate.net/profile/Vassya-Bankova would be able to answer this perfectly.
Allocholic acid is an organic acid, it can be found in many organic environments. As is known, bees prepare propolis from tree resin, which is a waste product of trees. And bile is synthesized in the liver, which is also an excretory organ.
With respect, Pashayan S.A.
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