- Volume 26 Issue 12
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어성초(Houttuynia cordata Thunb) 유산균 발효물의 항알러지 활성
Anti-allergic Activity of the Extracts from Houttuynia cordata Thunb Fermented by Lactic Acid Bacteria
- 이영근 (부산대학교 식품공학과) ;
- 김용민 (부산대학교 식품공학과) ;
- 정해진 (부산대학교 식품공학과) ;
- 이보경 (부산대학교 약학대학 MIRCA) ;
- 이승은 (CJ제일제당 소재연구소) ;
- 임동순 (부산대학교 약학대학 MIRCA) ;
- 김한수 (부산대학교 식품공학과)
- 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)
- 투고 : 2017.09.11
- 심사 : 2017.12.12
- 발행 : 2017.12.31
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
Anti-allergic activity;Fermentation;Houttuynia cordata Thunb;Lactobacillus sakei;Leuconostoc mesenteroides
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