Antioxidant and anti-inflammatory effects of biotechnologically transformed propolis
Makaleler > Tam Makale · 2018
Yazarlar: Ozan Aldemir, Hatice KALKAN YILDIRIM, Eser YILDIRIM SÖZMEN
JOURNAL OF FOOD PROCESSING AND PRESERVATION, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2018, cilt 42, ss e13642-e13642
DOI: 10.1111/jfpp.13642
Özet
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.