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KMID : 0613820190290040478
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Journal of Life Science
2019 Volume.29 No. 4 p.478 ~ p.483
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Therapeutic Antiallergy Effect of Fermented Soy Curd by Pediococcus inopinatus Y2
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Kang Moon-Sun
Lee Young-Guen
Kim Han-Soo
Chung Hun-Sik
Hwang Dae-Yon
Kim Dong-Seob
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Abstract
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The use of fermented soy curd as a functional substance has been actively studied due to the anti-inflammatory and antiallergic activity of soybean protein hydrolyzate by enzymes of lactic acid bacteria. The present study investigated the potential of soy curd as a treatment for atopic dermatitis (AD). Pediococcus inopinatus Y2 (P. inopinatus Y2) lactic acid bacteria were inoculated into soy milk and fermented (30℃, 24 hr). Changes in body weights, ear thicknesses, IgE concentrations, and weights of immune organs in ICR female mice were quantified. Moderate weight gain occurred in most of the groups. The ear thickness was lowest in the untreated group (no group), and it was allergic and thickened in the phthalic anhydride (PA) treatment group. Based on visual observations, as compared with the skin condition of the PA-induced AD group, the skin condition of the animals in the fermented soy curd (FSC) group was improved. Therefore, FSC by lactic acid bacteria seemed to improve AD. Based on the comparison of the weights of the spleen, thymus, and lymph nodes, as well as the results of the IgE analysis, soy milk, in addition to FSC, had a therapeutic effect. However, the antiallergy effects of FSC in terms of AD were far superior to those of soy milk. These results indicated that FSC can be used as a treatment for AD.
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KEYWORD
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Atopic dermatitis, anti-allergy, fermented soycurd, lactic acid bacteria, Pediococcus inopinatus Y2
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