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pp.1355-1362
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.
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
