Low impact allergic to propolis get a new biotechnological products and investigation of this product anti-inflammatory effects

Propolis is extensively used in food industry due to its special medical properies. Even these positive properties it may cause some allergic reactions in consumers with allergic predispositons. Previously, we demonstrated that biotransformation of propolis by some special strains of Lactobacillus plantarum (10, 8014, ATCC strains) might decrease the allergenic molecules in propolis. In this study, we aimed to investigate the effect of biotransformation of propolis on it's anti-inflammatory activities, antioxidant activities, and phenolic content. Before biotransformation, propolis samples were treated with different solutions (10% ethanol and polyethylene glycol – PEG 40% ) and different method (ultrasonic treatment 300 W / 25 OC /30 minutes) in order to facilitate solvation of solid samples which are very dense and not suitable for fermentation. Fermantations were performed at 30 OC / 48 hours under constant agitation conditions. The anti-inflammatory activity was determined in-vitro conditions using hyaluronidase's analysis and the xanthine oxidase activity. The highest inhibition ( %) of radicals produced by xanthine oxidase was determined in solid samples treated by PEG prior to biotransformation and using of L.plantarum 8014 strain during fermentation (88,43%), followed by liquid samples treated by ultrasonic method prior to transformation (86,21%). Concernig the results of hyaluronidase activity (% ) inhibitions, the best value were determined in the solid sample treated by PEG prior to biotransformation and using of L.plantarum 8014 strain during fermentation (93,93%). Results indicated that the anti-inflammatory activities of analysed samples are quite high and depending of used extraction methods prior the biotransformation and used specific strain of L.plantarum could be optimized in terms of other required parameters. Keywords: Propolis, antiinflammatory, phenol, inflamation