Biotransformation of propolis phenols by L. plantarum as a strategy for reduction of allergens

Propolis is a natural product produced by honeybees. It has antioxidant effects as well as antimicrobial, antiseptic, antibacterial, anti-inflammatory and antimutagenic properties. Except these important healthy properties some cytotoxic effects causing allergies also have been reported. In this stu...

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Bibliographic Details
Published in:Food science and biotechnology 2018, 27(6), , pp.1727-1733
Main Authors: Kalkan Yıldırım, Hatice, Canbay, Erhan, Öztürk, Şahin, Aldemir, Ozan, Y. Sözmen, Eser
Format: Article
Language:English
Subjects:
Allergens
Allergies
antimutagenic activity
antioxidant activity
Antioxidants
antiseptics
Bioconversion
Biotransformation
Chemistry
Chemistry and Materials Science
Cytotoxicity
Ethanol
Food Science
honey bees
hypersensitivity
Inflammation
Lactobacillus plantarum
Natural products
Nutrition
Phenolic compounds
Phenols
Polyethylene glycol
Propolis
Solvation
Solvents
식품과학
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Summary:Propolis is a natural product produced by honeybees. It has antioxidant effects as well as antimicrobial, antiseptic, antibacterial, anti-inflammatory and antimutagenic properties. Except these important healthy properties some cytotoxic effects causing allergies also have been reported. In this study have been evaluated changes of phenolic compounds including allergens molecules found in propolis. Before biotransformation, propolis samples were treated with different solvent (ethanol and polyethylene glycol) to facilitate solvation of solid samples. Biotransformation was done by three different strains of Lactobacillus plantarum (10, 8014, ATCC). Results demonstrated the importance of used solvent/treatment for extraction procedure and strains of L. plantrum . The lowest values of main allergens were determined as 321 ng/mL for BCAFE, 320 ng/mL for 1.1 DMAECAFE and 8.02 ng/mL for CAPE. The study is the first work deal with evaluation of bioconversion of propolis by different L. plantarum strains and their effects on phenolic profile.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-018-0413-2