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Anti-allergic Activity of the Extracts from Houttuynia cordata Thunb Fermented by Lactic Acid Bacteria

어성초(Houttuynia cordata Thunb) 유산균 발효물의 항알러지 활성

  • Lee, Young-Guen (Department of Food Science and Technology, Department of Food Science and Technology, Pusan National University) ;
  • Kim, Yong-Min (Department of Food Science and Technology, Department of Food Science and Technology, Pusan National University) ;
  • Jeong, Hae-Jin (Department of Food Science and Technology, Department of Food Science and Technology, Pusan National University) ;
  • Lee, Bo kyung (Molecular Inflammation Research Center for Aging Intervention (MIRCA) and College of Pharmacy, Pusan National University) ;
  • Lee, Sung-Eun (Life Ingredient & Material Research Institute, CJ Cheil Jedang) ;
  • Im, Dong-Soon (Molecular Inflammation Research Center for Aging Intervention (MIRCA) and College of Pharmacy, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science and Technology, Department of Food Science and Technology, Pusan National University)
  • 이영근 (부산대학교 식품공학과) ;
  • 김용민 (부산대학교 식품공학과) ;
  • 정해진 (부산대학교 식품공학과) ;
  • 이보경 (부산대학교 약학대학 MIRCA) ;
  • 이승은 (CJ제일제당 소재연구소) ;
  • 임동순 (부산대학교 약학대학 MIRCA) ;
  • 김한수 (부산대학교 식품공학과)
  • Received : 2017.09.11
  • Accepted : 2017.12.12
  • Published : 2017.12.31

Abstract

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 $40^{\circ}C$ 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 ${\beta}$-hexoseaminidase release of RBL-2H3 cells (degranulation marker). The extracts fermented at $35^{\circ}C$ by both bacteria had the highest inhibitory activities against 5-LO, and also higher than the control, and the one fermented at $30^{\circ}C$ 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 ${\beta}$-hexoseaminidase release rate as reference of 100%, the release rates were inhibited in $25{\mu}g/ml$ of the extracts fermented at 30, 35 and $40^{\circ}C$ only by L. mesenteroides 4395. These results indicate that anti-allergic activity of H. cordata Thunb is increased by lactic acid bacteria fermentation.

Keywords

Anti-allergic activity;Fermentation;Houttuynia cordata Thunb;Lactobacillus sakei;Leuconostoc mesenteroides

Acknowledgement

Supported by : 부산대학교

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