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, cilt.27, ss.1727-1733, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 27
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1007/s10068-018-0413-2
  • Dergi Adı: FOOD SCIENCE AND BIOTECHNOLOGY
  • Sayfa Sayısı: ss.1727-1733

Özet

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.