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Biotransformation of propolis phenols by L. plantarum as a strategy for reduction of allergens
Hatice Kalkan Yıldırım,Erhan Canbay,S¸ ahin O¨ ztu¨rk,Ozan Aldemir,Eser Y. So¨zmen 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.6
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.
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Pomegranate Wine Has Greater Protection Capacity Than Red Wine on Low-Density Lipoprotein Oxidation
Yasemin Delen Akcay,Ebru Demirel Sezer,Bilal Ilanbey,Hatice Kalkan Yıldırım,Eser Yıldırım Sozmen 한국식품영양과학회 2007 Journal of medicinal food Vol.10 No.2
Although there is a large body of evidence on the main role of red wine in protection of low-density lipopro-tein (LDL) against oxidation, there are few data on the role of pomegranate juice, which has high phenolic content. We con-ducted this study considering the possible importance of pomegranate wine as an antioxidant and in order to make a com-parison between red and pomegranate wines. The phenol levels of pomegranate and red wines (4,850 mg/L gallic acidequivalents and 815 mg/L gallic acid equivalents, respectively) were in accordance with their total antioxidant activity (39.5%and 33.7%, respectively). Both wines decreased LDL-diene levels following a 30-minute incubation period compared withcontrols (145. 3.2 .mol/mg of LDL protein). However, pure pomegranate wine demonstrated a greater antioxidant effect(P. .01) on diene level (110. 4.6 .mol/mg of LDL protein) than pure red wine (124. 3.2 .mol/mg of LDL protein). Inconclusion, we suggest that pomegranate wine has potential protective effects toward LDL oxidation, and it may be a dietarychoice for people who prefer fruit wines.
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