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KMID : 1024520170260121355
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Journal of the Environmental Sciences
2017 Volume.26 No. 12 p.1355 ~ p.1362
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Anti-allergic Activity of the Extracts from Houttuynia cordata Thunb Fermented by Lactic Acid Bacteria
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Lee Young-Guen
Kim Yong-Min
Jeong Hae-Jin
Lee Bo-Kyung
Lee Sung-Eun
Im Dong-Soon
Kim Han-Soo
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Abstract
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This study was performed to evaluate the possibility of application of lactic acid bacteria fermentation to increase the anti-allergic activity of the extracts from Houttuynia cordata Thunb. H. cordata Thunb was fermented on 25, 30, 35 and 40℃ for 5 days by two species of lactic acid bacteria, Leuconostoc mesenteroides 4395 and Lactobacillus sakei 383. The anti-allergic activity of water extracts of H. cordata Thunb was then analyzed both before and after fermentation. Anti-allergic activity was determined in vitro assays by using 5-lipoxygenase (5-LO), cyclooxygenase-2 (COX-2) and β -hexoseaminidase release of RBL-2H3 cells (degranulation marker). The extracts fermented at 35℃ by both bacteria had the highest inhibitory activities against 5-LO, and also higher than the control, and the one fermented at 30℃ by both bacteria had the highest inhibitory activity against COX-2. The degranulation of RBL-2H3 cells induced by IgE-antigen complex was estimated as β-hexoseaminidase release rate as reference of 100%, the release rates were inhibited in 25 μg/ml of the extracts fermented at 30, 35 and 40℃ only by L. mesenteroides 4395. These results indicate that anti-allergic activity of H. cordata Thunb is increased by lactic acid bacteria fermentation.
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KEYWORD
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Anti-allergic activity, Fermentation, Houttuynia cordata Thunb, Lactobacillus sakei, Leuconostoc mesenteroides
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