한방비만학회지 (Journal of Korean Medicine for Obesity Research)

  • 제16권1호
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  • Pages.11-18
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  • 2016
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  • 1976-9334(pISSN)
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  • 2288-1522(eISSN)
한방비만학회 (The Society of Korean Medicine for obesity Research)
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유산균을 이용한 발효삼정환의 미생물 특성 및 세포 보호 효과

Microbiological Characteristics and Cytoprotective Effects of Samjung-Hwan Fermented by Lactic Acid Bacteria

  • 장세주 (동국대학교 한의과대학 한방재활의학교실) ;
  • 왕경화 (동국대학교 한의과대학 한방재활의학교실) ;
  • 신나래 (동국대학교 한의과대학 한방재활의학교실) ;
  • 김호준 (동국대학교 한의과대학 한방재활의학교실)
  • Chang, Seju (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University) ;
  • Wang, Jing-Hua (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University) ;
  • Shin, Na Rae (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University) ;
  • Kim, Hojun (Department of Rehabilitation Medicine of Korean Medicine, College of Korean Medicine, Dongguk University)
  • 투고 : 2016.05.09
  • 심사 : 2016.06.01
  • 발행 : 2016.06.30
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초록

Objectives: To confirm microbiological change and cytoprotective effect of Samjung-hwan (SJH) which fermented by Lactic acid bacteria from natural fermented SJH. Methods: SJH was fermented by Lactobacillus brevis and Lactococcus lactis subsp. lactis from natural fermented SJH. After 1 week of fermentation, we analysed pH and microbial profiling. We also performed measuring total polyphenol total flavonoid contents and 1,1-Diphenyl-2-picryhydrazyl (DPPH) free radical scavenging activity to investigate antioxidant ability. Cell viability was performed by using HepG2 cell. Results: pH of lactic acid bacteria inoculated group and non-inoculated group was decreased and total counts of lactic acid bateria for both group was increased after fermentation of SJH. Total polyphenol and flavonoid contents and DPPH free radical scavenging activity was increased in both group. Total polyphenol contents of lactic acid bacteria Inoculated group is more increased than non-inoculated group. HepG2 cell viability was increased in both group. Conclusions: SJH fermentd by Lactobacillus brevis and Lactococcus lactis subsp. lactis shows change in microbiological character and has cytoprotective effect. Further studies are required for investigating function of lactic acid bacteria during fermentation of SJH.

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참고문헌

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피인용 문헌

  1. A Controlled Fermented Samjunghwan Herbal Formula Ameliorates Non-alcoholic Hepatosteatosis in HepG2 Cells and OLETF Rats vol.9, pp.None, 2016, https://doi.org/10.3389/fphar.2018.00596
  2. 최근 10년간 한방비만학회지의 연구동향 분석: 2010-2019년 한방비만학회지 게재논문을 중심으로 vol.20, pp.2, 2016, https://doi.org/10.15429/jkomor.2020.20.2.149