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KMID : 0043320060290090752
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Archives of Pharmacal Research
2006 Volume.29 No. 9 p.752 ~ p.756
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Lactic Acid Bacteria Increase Antiallergic Effect of Artemisia princeps Pampanini SS-1
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Lee Seung-Hoon
Shin Yong-Wook
Bae Eun-Ah
Lee Bo-Mi
Min Sung-Won
Baek Nam-In
Chung Hae-Gon
Kim Nam-Jae
Kim Dong-Hyun
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Abstract
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Artemisia princeps Pampanini, which is called Ssajuarissuk in Korean (SS-1), was fermented with lactic acid bacteria (LAB) and their passive cutaneous anaphylaxis reaction-inhibitory activity was investigated. Of these fermented agents, SS-1 extract fermented with Bifidobacterium infantis K-525 (F-SS-1) most effectively inhibited the release of β-hexosamindase from RBL-2H3 cells induced IgE. In IgE-induced RBL-2H3 cells, F-SS-1 inhibited proinflammatory cytokines IL-6 and TNF-α mRNA expression. Oral administration of SS-1 and F-SS-1 to mice inhibited passive cutaneous anaphylaxis (PCA) reaction induced by IgE and scratching behaviors induced by compound 48/80. The inhibitory activity of F-SS-1 against scratching behaviors was more effective than that of SS-1. These findings suggest that the fermentation of SS-1 with LAB can increase its antiallergic activity.
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KEYWORD
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Artemisia princeps SS-1, Ssajuarissuk, Antiallergic effect, Passive cutaneous anaphylaxis reaction, Fermentation
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