title: Fractionation of phenolic compounds extracted from propolis and their activity in the yeast Saccharomyces cerevisiae.
abstract: We have here investigated the activities of Slovenian propolis extracts in the yeast Saccharomyces cerevisiae, and identified the phenolic compounds that appear to contribute to these activities. We correlated changes in intracellular oxidation and cellular metabolic energy in these yeasts with the individual fractions of the propolis extracts obtained following solid-phase extraction. The most effective fraction was further investigated according to its phenolic compounds.
authors: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia.
authors: Tanja
authors: T
authors: Petelinc
authors: Tomaž
authors: T
authors: Polak
authors: Lea
authors: L
authors: Demšar
authors: Polona
authors: P
authors: Jamnik
mesh_terms: D004734:Energy Metabolism; D042541:Intracellular Space / Q000378:metabolism; D010084:Oxidation-Reduction; D010636:Phenols / Q000302:isolation & purification* / Q000378:metabolism*; D011429:Propolis / Q000737:chemistry*; D012441:Saccharomyces cerevisiae / Q000737:chemistry* / Q000166:cytology / Q000378:metabolism*
chemical_list: D010636:Phenols; D011429:Propolis