Biotransformation of propolis phenols by L. plantarum as a strategy for reduction of allergens
Küçük Resim Yok
Tarih
2018
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
The Korean Society of Food Science and Technology
Erişim Hakkı
info:eu-repo/semantics/closedAccess
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 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. © 2018, The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature.
Açıklama
Anahtar Kelimeler
Allergic molecules, Biotransformation, L. plantarum, Phenols, Propolis
Kaynak
Food Science and Biotechnology
WoS Q Değeri
Scopus Q Değeri
Q2
Cilt
27
Sayı
6
