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KMID : 0545120060160091464
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Journal of Microbiology and Biotechnology
2006 Volume.16 No. 9 p.1464 ~ p.1467
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Effect of Fermented Lactic Acid Bacteria on Antiallergic Effect of Artemisia princeps Pampanini
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Shin Young-Wook
Bae Eun-Ah
Lee Bo-Mi
Min Sung-Won
Baek Nam-In
Ryu Su-No
Cuhng Hae-Gon
Kim Dong-Hyun
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Abstract
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Artemisia princeps Pampanini, which is named as Sajabalssuk (SJ-1) in Korea, was fermented with lactic acid bacteria (LAB), and their antiallergic activities were investigated. When SJ-l was fermented with some LAB isolated from human feces, the inhibition of NO production in RAW264.7 cells and antioxidant activities of SJ-1 were not affected. However, the inhibitory activity of SJ-1 against degranulation of RBL-2H3 cells induced by IgE was increased by LAB fermentation. Among the LAB tested, Bifidobacterium infantis K-525 provided the most potent inhibitory effect of SJ-1 against degranulation of RBL-2H3 cells. SJ-1 extract fermented with B. infantis K-525 (F-SJ-1) potently inhibited the mouse passive cutaneous anaphylaxis reaction induced by IgE with antigen, skin dermatitis induced by 12-O-tetradecanoylphorbol-13-acetate, and scratching behaviors induced by compound 48/80. These inhibitory activities of F-SJ-1 were more potent than those of SJ-1. These findings suggest that the inhibition of SJ-1. extract against IgE-induced allergic diseases, such as rhinitis and asthma, can be enhanced by LAB fermentation.
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KEYWORD
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Artemisia princeps Pampanini, Sajabalssuk, lactic acid bacteria, antiallergic effect, passive cutaneous anaphylaxis reaction
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