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Antioxidant Effect and Blood Pressure Control Ability of Lactobacillus Fermented Gastrodia elata Bl. in Hypertension Model Rats (SHR)

유산균 발효천마(Gasatrodia elata Bl.)의 항산화 효과 및 고혈압모델 쥐(SHR)에서의 혈압조절능력 평가

  • Park, Joung Pyo (Dept. of Convergence Science and Technology, Graduate School of Venture, Hoseo University) ;
  • Kang, Soon Ah (Dept. of Convergence Science and Technology, Graduate School of Venture, Hoseo University)
  • 박정표 (호서대학교 벤처대학원 융합과학기술학과) ;
  • 강순아 (호서대학교 벤처대학원 융합과학기술학과)
  • Received : 2020.08.26
  • Accepted : 2020.09.23
  • Published : 2020.10.31

Abstract

Gastrodia elata Bl. (GE) is a traditional herbal medicine used for the treatment hypertension and cerebrovascular disease. The purpose of this study was to investigate the antioxidant effect and blood pressure control ability of the GABA containing fermented Gastrodia elata Blume. The fermentation strain provided by Dr. Gi in Seoul National University is L. brevis GABA100, excellent strain of GABA production, which is involved in the ability to degrade gastrodin glycosides and activation of brain function. The Gastrodia elata Blume fermented by Lactobacillus brevis GABA 100 showed antioxidant activity (total phenolic contents, DPPH radical and ABTS anion scavenging activities) than unfermented Gastrodia elata Blume. In the spontaneously hypertensive rats (SHR), the concentration of fermented Gastrodia elata Blume was administered at 500, 1,000, and 2,000 mg/kg for 8 weeks. Systolic blood pressure decreased statistically significantly (p<0.05), especially 2 weeks after feeding fermented Gastrodia elata Blume. Also, it showed a significant decrease in low, medium, and high concentrations of fermented Gastrodia elata Blume at 4 weeks and 8 weeks. These results indicated that Gastrodia elata Blume fermented by the excellent strain of GABA production L. brevis GABA100 shows the antioxidant function and the effect of suppressing the increase in blood pressure.