Antioxidant and anti-inflammatory effects of biotechnologically transformed propolis


Aldemir O., Yıldırım H. K. , Sozmen E.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.42, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 42
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1111/jfpp.13642
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION

Özet

This study investigated the effect of biotransformation on anti-inflammatory activities of propolis. Propolis was dissolved with 10% ethanol and 40% polyethyleneglycol and applied ultrasonic treatment followed by Lactobacillus plantarum fermentation at 30 degrees C/48 hrs under constant agitation conditions. The in vitro anti-inflammatory activity was determined by measuring hyaluronidase and xanthine oxidase activity. Usage of PEG as a solvent and bioconversion by 8014 strain yielded high phenolic content, antioxidant, and anti-inflammatory activity. Results indicated that the anti-inflammatory activities of propolis samples are highly related to extraction methods. Optimization of extraction and biotransformation methods are subjects of further research.