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KMID : 1147220190200020030
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Journal of Biomedical and Translational Research
2019 Volume.20 No. 2 p.30 ~ p.36
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Anti-atopic dermatitis effect of the soybean fermented by B. amyloliquefaciens via inhibiting IL-31
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Hong Sun-Hwa
Hwang Sung-Woo
Yang Hee-Jong
Jeong Do-Youn
Kim Ok-Jin
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Abstract
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The occurrence of allergic disease has increased harmfully in the last few decades. Atopic dermatitis (AD) is an allergic inflammation disorder characterized by itchy, red, swollen, cracked skin. Although the pathogenesis of AD is not fully understood, it is assumed that deregulation of T-helper 1 (Th1) and T-helper 2 (Th2) immune responses, a predominance of allergen-specific IgE, and interrupted epidermal barrier function are keys to the pathogenic mechanism. Activated T helper 2 (Th2) immune function is hallmark of various allergic diseases. Oxidative stress implicated in cutaneous damage in various inflammatory skin diseases. We investigated the effect of fermented soybean (SCGB1) on the improvement of AD. Soybean fermentation was carried out using B. amyloliquefaciense SCGB1 (KCCM11964P), which is known to produce of natural antibiotics. And then, we experiment of SCGB1 and soybean powder (NC) in DNCB-induced AD model. Mice were respectively oral administration of variety dose for 14 days. As a results, it was confirmed that serum Immunoglobulin E (IgE) expression was dose-dependently decreased in SCGB1 and NC compared to negative control, and it was reduced the skin pruritus inducing factor that Interleukin-31 (IL-31) mRNA level. In addition, the inflammatory cells were infiltration in skin for histological analysis. As a result, it reduced that epidermal hyperplasia, cancellation and aveolarization compared to negative control. These results suggest that SCGB1 may be effective for prevention and treatment of AD.
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KEYWORD
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Bacillus amyloliquefaciens, soybean, anti-atopic, total IgE, interleukin-31
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