Biotransformation strategy to reduce allergens in propolis.

Area of Science:

• Food Science
• Microbiology
• Dermatology

Background:

• Propolis (bee glue) is a popular natural product with medicinal properties used in food, beverages, and cosmetics.
• However, propolis can cause allergic reactions, primarily contact dermatitis, due to allergenic components like caffeate esters.

Purpose of the Study:

• To develop a method for removing allergenic caffeate esters from raw propolis.
• To ensure the removal process preserves propolis's beneficial bioactive compounds and antimicrobial properties.

Main Methods:

• Propolis was resuspended in a food-grade solvent.
• Bacterial biotransformation using Lactobacillus helveticus with cinnamoyl esterase activity was employed to degrade caffeate esters.
• The impact on flavonoid content and antimicrobial activity was assessed.

Main Results:

• The biotransformation effectively reduced allergenic caffeate esters.
• Key bioactive molecules, flavonoids, remained unaffected by the process.
• The antimicrobial activity of propolis was preserved post-treatment.
• The efficacy of caffeate ester hydrolysis was found to be strain-specific for L. helveticus.

Conclusions:

• A simple, food-grade method using bacterial biotransformation selectively removes propolis allergens.
• This strategy effectively eliminates allergenic caffeate esters without compromising beneficial compounds or antimicrobial properties.
• This is the first demonstration of eliminating propolis allergens via bacterial biotransformation.