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

• 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
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-018-0413-2

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.