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


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Kalkan Yıldırım H. , Canbay E. , Öztürk S., Aldemir O., Sozmen E. Y.

FOOD SCIENCE AND BIOTECHNOLOGY, vol.27, pp.1727-1733, 2018 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 27
  • Publication Date: 2018
  • Doi Number: 10.1007/s10068-018-0413-2
  • Title of Journal : FOOD SCIENCE AND BIOTECHNOLOGY
  • Page Numbers: pp.1727-1733

Abstract

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 321ng/mL for BCAFE, 320ng/mL for 1.1 DMAECAFE and 8.02ng/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.