Antioxidant and anti-inflammatory effects of biotechnologically transformed propolis

作者：Aldemir Ozan^*; Yildirim Hatice Kalkan; Sozmen Eser Yildirim

来源：Journal of Food Processing and Preservation, 2018, 42(6): e13642.

DOI：10.1111/jfpp.13642

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.
Practical applicationsIn our work, we have developed a new bio-product with reduced allergenicity by biotransformation from different Lactobacillus plantarum strains (10, 8014, ATCC) and propolis extracts prepared by dissolving in different solvents (ethanol, PEG, water). Anti-inflammatory and in-vitro antioxidant effects of this bio-product were investigated. As a result, it was found that in order to obtain a bio-product with high phenolic content and low allergic effect the most suitable bacterial strain was L. plantarum 8014 and the most suitable solvent was PEG. The most important factor limiting the use of propolis in humans is due to the allergenic components in the structure. It is thought that this new bio-product, which has low allergic effect and high antioxidant activity obtained by biotransformation of propolis, may be a new light of hope for people who can not use propolis due to allergic reasons. In the future, this bio-product is thought to provide significant benefits to human health.

• 出版日期2018-6