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Biotechnology

Biotransformation Strategy To Reduce Allergens in Propolis

Claudio Gardana, Andrea Barbieri, Paolo Simonetti, Simone Guglielmetti
Claudio Gardana
aDivision of Nutrition and Division of Food Microbiology, Università degli Studi di Milano, Milan, Italy
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Andrea Barbieri
bBioprocesses, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
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Paolo Simonetti
aDivision of Nutrition and Division of Food Microbiology, Università degli Studi di Milano, Milan, Italy
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Simone Guglielmetti
bBioprocesses, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
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DOI: 10.1128/AEM.00811-12
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    Fig 1

    Structural formulas of the molecules constituting the allergenic fraction of propolis. The arrow indicates the chemical bond hydrolyzed by cinnamoyl esterase activity.

  • Fig 2
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    Fig 2

    Degradation of caffeic acid esters in raw propolis samples by increasing concentrations of L. helveticus MIMLh5 cells. Propolis was dispersed in PBS buffer plus 10% ethanol or 50% PEG 400. The data are reported as means (three experiments) of the relative amount of all caffeates shown in Fig. 1 ± standard deviations.

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    Fig 3

    Relative amounts of allergenic esters of caffeic acid in propolis treated with L. helveticus strains. The names of the molecules match those in Fig. 1. The amount of each molecule in the control sample (propolis incubated without bacteria) was set to 100.

Tables

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  • Table 1

    Concentrations of allergenic caffeic acid esters and flavonoids in the Italian propolis employed in our study

    Molecule or parameterConcna
    ControlBiotransformation with 2 × 109 MIMLh5 cells g−1
    10% ethanol50% PEG 400
    3M32.66 ± 0.111.69 ± 0.101.53 ± 0.10
    3M24.33 ± 0.192.53 ± 0.142.41 ± 0.14
    2M22.43 ± 0.131.52 ± 0.101.35 ± 0.09
    CABE6.76 ± 0.414.83 ± 0.304.36 ± 0.30
    CAPE34.62 ± 1.4226.01 ± 1.1221.84 ± 1.10b
    Total amt50.80 ± 2.5936.58 ± 1.9131.50 ± 1.73b
    Total flavonoids208.00 ± 11.90204.00 ± 12.64212.00 ± 13.81
    Flavonoid esters46.00 ± 2.4445.08 ± 2.4446.80 ± 2.55
    Caffeic acid3.80 ± 0.174.40 ± 0.194.51 ± 0.22
    • ↵a Data are shown as mg of molecule per g of propolis and describe experiments carried out using 2 × 109 cells of MIMLh5 to treat 1 g of propolis dispersed in 10% ethanol or 50% PEG 400. The data represent the means of at least three independent experiments ± standard deviations. With the exception of total flavonoids and flavonoid esters, all molecule concentrations were significantly modified by the biotransformation (P < 0.001; unpaired Student's t test).

    • ↵b Statistically significant difference between PEG- and ethanol-treated propolis (P < 0.05).

  • Table 2

    Flavonoid concentrations corresponding to MIC50s of the propolis preparations

    MicroorganismConcn of flavonoids in preparation to achieve MIC50 (mg ml−1)aPb
    Conventional propolisMIMLh5-treated propolis
    S. aureus1.50 ± 0.521.04 ± 0.280.08
    S. haemolyticus1.00 ± 0.350.87 ± 0.350.28
    S. pneumoniae0.26 ± 0.090.26 ± 0.071.00
    C. albicans3.00 ± 1.042.55 ± 0.940.42
    C. tropicalis2.55 ± 0.942.7 ± 0.780.42
    • ↵a The means (± standard deviations) of three independent experiments are shown. Ethanol solutions, tested as a control, did not affect microbial growth.

    • ↵b The P values refer to the statistical difference between the two propolis samples according to an unpaired Student's t test.

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Biotransformation Strategy To Reduce Allergens in Propolis
Claudio Gardana, Andrea Barbieri, Paolo Simonetti, Simone Guglielmetti
Applied and Environmental Microbiology Jun 2012, 78 (13) 4654-4658; DOI: 10.1128/AEM.00811-12

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Biotransformation Strategy To Reduce Allergens in Propolis
Claudio Gardana, Andrea Barbieri, Paolo Simonetti, Simone Guglielmetti
Applied and Environmental Microbiology Jun 2012, 78 (13) 4654-4658; DOI: 10.1128/AEM.00811-12
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