Direct and airborne contact dermatitis from propolis in beekeepers

Fernández, S; Alemán, Esozia Arroabarren; Figueroa, Blanca Esther García; Fagoaga, Estíbaliz Goienetxe; Rivera, José M.; Purroy, Ana Isabel Tabar

doi:10.1111/j.0105-1873.2004.00341g.x

Cited by 27 publications

(13 citation statements)

References 5 publications

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“…Next, we performed biotransformation experiments with 50% PEG 400 instead of ethanol, and we observed a significant improvement in the reduction of caffeic acid esters. Precisely, under our experimental conditions (i.e., 1 g of propolis in 2 ml of 50% PEG 400), 10 11 bacterial cells reduced the allergenic molecules by 61% ( Fig. 2 and Table 1).…”

Section: Resultsmentioning

confidence: 70%

“…Besides the numerous above-mentioned positive effects, propolis, though seemingly relatively safe (calculated safe dose, ϳ1.4 mg per kg of body weight per day in humans [5]), may have adverse effects, such as xerostomia, gastric pain, and allergic eczematous contact dermatitis, in apiarists (10) and in consumers with an allergic predisposition (23). Less than 10% of the population is sensitive to propolis (sensitization rate, 1.2 to 6%); nevertheless, a significant increasing trend in sensitization has been observed in adolescents in recent decades (from 2 to 13.7% in the period 1995 to 2002) (15), possibly as a consequence of a considerably augmented use of propolis in numerous commercial products.…”

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confidence: 99%

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Biotransformation Strategy To Reduce Allergens in Propolis

Gardana

Barbieri

Simonetti

et al. 2012

Appl Environ Microbiol

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Propolis (bee glue) is a resinous, sticky, dark-colored material produced by honeybees. Propolis today, due to its medicinal properties, is increasingly popular and is extensively used in food, beverages, and cosmetic products. Besides its numerous positive properties, propolis may also have adverse effects, such as, principally, allergic eczematous contact dermatitis in apiarists and in consumers with an allergic predisposition. In this study, we found appropriate conditions for removing caffeate esters, which are the main allergenic components, from raw propolis. The proposed method consists of the resuspension of propolis in a food grade solvent, followed by a biotransformation based on the cinnamoyl esterase activity of Lactobacillus helveticus. We showed that the reduction of caffeate esters by L. helveticus did not affect the content of flavonoids, which are the main bioactive molecules of propolis. Furthermore, we verified that the biotransformation of propolis did not cause a loss of antimicrobial activity. Finally, we demonstrated that the ability of L. helveticus to hydrolyze caffeate esters in propolis is strain specific. In conclusion, the proposed strategy is simple, employs food grade materials, and is effective in selectively removing allergenic molecules without affecting the bioactive fraction of propolis. This is the first study demonstrating that the allergenic caffeate esters of propolis can be eliminated by means of a bacterial biotransformation procedure.

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Section: Resultsmentioning

confidence: 70%

mentioning

confidence: 99%

Biotransformation Strategy To Reduce Allergens in Propolis

Gardana

Barbieri

Simonetti

et al. 2012

Appl Environ Microbiol

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“…However, allergic reactions have been described in several case reports. In Spain, Fernández et al [304] have reported three cases in beekeepers of occupational contact sensitization to propolis, with varied features, and considered that propolis a direct and an airborne contact allergen. Allergic contact stomatitis in two cases caused by propolis administrated for therapeutic purposes, were signaled by the same group of research Fernández et al [305] and Cabanillas et al [306] Fernández et al [305] declared that the compounds 3-methyl-2-butenyl caffeate, phenylethyl caffeate, benzyl salicylate and benzyl cinnamate found in propolis composition, are main causes of this allergy.…”

Section: Propolis Allergymentioning

confidence: 99%

Insight on Propolis from Mediterranean Countries: Chemical Composition, Biological Activities and Application Fields

El-Guendouz

Lyoussi

Miguel

2019

Chemistry & Biodiversity

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This review updates the information upon the chemical composition of propolis from all Mediterranean countries as well as their biological properties and applications. The non‐volatile fraction of propolis was characterized by the presence of phenolic acids and their esters and flavonoids. Nevertheless, in some countries, diterpenes were also present: Sicily (Italy), Croatia, Malta, Creta (Greece), Turkey, Cyprus, Egypt, Libya, Algeria and Morocco. The volatile fraction of propolis was characterized by the presence of benzoic acid and its esters, mono‐ and sesquiterpenes, being the oxygenated sesquiterpene β‐eudesmol characteristic of poplar propolis, whereas the hydrocarbon monoterpene α‐pinene has been related with the presence of conifers. Regardless the chemical composition, there are common biological properties attributed to propolis. Owing to these attributes, propolis has been target of study for applications in diverse areas, such as food, medicine and livestock.

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“…De nombreux cas de dermatoses de contact ont été rapportés dans un cadre professionnel [17] ou chez des apiculteurs [8,14]. Pasolini et al [39] rapportent un cas de chéilite allergique de contact chez une personne qui consommait du miel enrichi en propolis.…”

Section: Pollensunclassified

“…Parmi la cinquantaine de constituants identifiés dans la propolis, les principaux agents sensibilisants sont le 3-methyl-2-butenyl caffeate et phenylethyl caffeate [17]. La dermatite est liée au contact direct avec la propolis, mais aussi à l'exposition aux allergènes aéroportés qui en sont issus [8].…”

Section: Pollensunclassified

Allergies au miel et aux produits de la ruche

Dutau¹

2009

Phytothérapie

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Les produits de la ruche comportent un grand nombre d'allergènes provenant du corps des abeilles et des produits qu'elles récoltent (pollens, nectar, propolis) et fabriquent (miel, gelée royale). Si les IgE du sérum des allergiques aux abeilles sont capables de fixer un grand nombre de protéines du miel, la prévalence de l'allergie au miel est faible chez les allergiques aux hyménoptères ou chez les apiculteurs. En revanche, l'allergie aux pollens en particulier de Composées (armoise, camomille, pissenlit) constitue un facteur de risque d'allergie au miel et à la gelée royale. L'éviction des produits en cause est la seule parade. Toutefois, le miel et les pollens, et à un degré moindre la gelée royale, sont souvent masqués dans les produits alimentaires, diététiques et énergétiques. Il faut aussi se méfier des compositions d'herboristerie non étiquetées. Une surveillance des accidents allergiques au miel, à la gelée royale et à la propolis est indispensable.

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Direct and airborne contact dermatitis from propolis in beekeepers

Cited by 27 publications

References 5 publications

Biotransformation Strategy To Reduce Allergens in Propolis

Biotransformation Strategy To Reduce Allergens in Propolis

Insight on Propolis from Mediterranean Countries: Chemical Composition, Biological Activities and Application Fields

Allergies au miel et aux produits de la ruche

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