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KMID : 0604520130390040303
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Journal of the Society of Cosmetic Scientists of Korea
2013 Volume.39 No. 4 p.303 ~ p.311
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Enhancement of Anti-inflammatory Activities of Fermented Scutellaria baicalensis Extracts using Lactobacillus rhamnosus
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Choi Woo-Seok
Kwon Hee-Seok
No Ra-Hwan
Choi Geun-Pyo
Lee Hyeon-Yong
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Abstract
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This study was performed to investigate the anti-inflammatory activities of fermented Scutellaria baicalensisextracts using Lactobacillus rhamnosus. The extracts were WE (water extract at 100 ℃ for 24 h), EE (70% ethanolextract at 60 ℃ for 24 h), FWE (fermented and water extract at 60 ℃ for 24 h), FEE (fermented and 70% ethanolextract at 60 ℃ for 24 h). The cytotoxicity of the extracts was in the range of 11.2 ∼ 15.6 % at 1.0 mg/mLconcentratioin. The FEE showed the lowest activity at 1.0 mg/mL concentratioin. Compared to the WE, hyaluronidaseinhibitory activity contents in the FEE increased to 9.2% at 1.0 mg/mL concentratioin. Nitric oxide production of WE,EE, FWE and FEE at 1.0 mg/mL concentration was mesured as 7.6, 7.9, 6.9, 6.4 μM, respectively. PGE2 secretionof the human fibroblast of the FEE were lower than 810 pg/mL. Our results suggested that the extracts from fermentationprocess after 70% ethanol extraction had relatively high anti-inflammatory activities and that the Scutellaria baicalensiscould be more extracted in FEE than others.
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KEYWORD
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Scutellaria baicalensis GEORGE, Lactobacillus rhamnosus, anti-inflammatory activities, fermentation, extraction process
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