한국환경과학회지 제26권 제12호 (p.1355-1362)

|ORIGINAL ARTICLE|
어성초(Houttuynia cordata Thunb) 유산균 발효물의 항알러지 활성

Anti-allergic Activity of the Extracts from Houttuynia cordata Thunb Fermented by Lactic Acid Bacteria
키워드 :
Anti-allergic activity,Fermentation,Houttuynia cordata Thunb,Lactobacillus sakei,Leuconostoc mesenteroides

목차

Abstract
1. 서 론
2. 재료 및 방법
  2.1. 재료
  2.2. 시료의 추출 및 발효
  2.3. 5-LO 억제 효능 측정
  2.4. Cyclooxygenase-2 (COX-2) 억제 효능 측정
  2.5. 탈과립 억제효능 측정
  2.6. 통계처리
3. 결과 및 고찰
  3.1. 5-LO 억제 효능
  3.2. COX-2 억제 효능
  3.3. 탈과립 억제효능
4. 결 론
감사의 글
REFERENCES

초록

This study was performed to evaluate the possibility of application of lactic acid bacteria fermentation to increase the anti-allergic activity of the extracts from Houttuynia cordata Thunb. H. cordata Thunb was fermented on 25, 30, 35 and 40℃ for 5 days by two species of lactic acid bacteria, Leuconostoc mesenteroides 4395 and Lactobacillus sakei 383. The anti-allergic activity of water extracts of H. cordata Thunb was then analyzed both before and after fermentation. Anti-allergic activity was determined in vitro assays by using 5-lipoxygenase (5-LO), cyclooxygenase-2 (COX-2) and β-hexoseaminidase release of RBL-2H3 cells (degranulation marker). The extracts fermented at 35℃ by both bacteria had the highest inhibitory activities against 5-LO, and also higher than the control, and the one fermented at 30℃ by both bacteria had the highest inhibitory activity against COX-2. The degranulation of RBL-2H3 cells induced by IgE-antigen complex was estimated as β-hexoseaminidase release rate as reference of 100%, the release rates were inhibited in 25 μg/ml of the extracts fermented at 30, 35 and 40℃ only by L. mesenteroides 4395. These results indicate that anti-allergic activity of H. cordata Thunb is increased by lactic acid bacteria fermentation.