|
KMID : 1234420110390030259
|
|
Korean Journal of Microbiololgy and Biotechnology
2011 Volume.39 No. 3 p.259 ~ p.265
|
|
|
Functionality Analysis of Korean Medicine Fermented by Lactobacillus Strains
|
|
Kang Dong-Hee
Kim Hyun-Soo
|
|
|
Abstract
|
|
|
|
Through the process of fermentation with Lactobacillus strains this study has evaluated the functionality of the traditional Korean medicine Bangpungtongsungsan after the addition of four other medicinal ingredients. In order to facilitate the growth of the Lactobacillus strains brown sugar was added to the herbal substances used. For both DPPH radical scavenging activities and SOD-like activities the medicinal mixture, when fermented through heterogeneous co-cultures, scored higher (at 77% and 42%, respectively) than when not fermented (at 31.7% and 36.3%, respectively). The co-cultured Korean medicine inhibited the growth of Bacillus subtilis PCI 219, Pseudomonas aeruginosa KCTC 2004, Staphylococcus aureus subsp. aureus KCTC 1916 and Propionibacterium acnes KCTC 3314. The inhibiting effects on β-hexosaminidase released from RBL-2H3 cells caused by the mixture, with and without fermentation, was seen to be similar (57% and 60%, respectively).
|
|
|
KEYWORD
|
|
|
Lactic acid bacteria, Bangpungtongsungsan, fermented Korean medicine, Korean medicine, antibacterial and antioxidant effect
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|