Enhancement Of Anti-inflammatory Activities Of Scutellaria Baicalensis Fermented By Lactic Acid Bacteria | 12204
Journal of Biotechnology & Biomaterials
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This study was conducted to increase the anti-inflammatory activities of fermented Scutellaria baicalensis extract by
Lactobacillus rhamnosus. The extracts conduct yields WE (water extract at 100 for 24 hours), EE (70% ethanol extract at 60
for 24 hours), FWE (fermented and water extract at 100 for 24 hours), and FEE (fermented and 70% ethanol extract at 60 for 24
hours), respectively. The highest extraction yield was obtained on 25.9% in fermented Scutellaria baicalensis. The extracts from
the fermented Scutellaria baicalensis showed cytotoxicity as 11.2% in 1.0 mg/ml concentration, compared to the other extract
was highest level. This fermented Scutellaria baicalensis extract by L. rhamnosus inhibited the hyaluronidase up to 9.2% at 1.0
mg/ml concentration too. It was also found that this extract induced the production of nitric oxide levels as high 6.4 μM from
macrophages. For the PGE2 secretion of the human fibroblast in fermented Scutellaria baicalensis extract by L. rhamnosus was
lower than 111.5 pg/ml. We found that extraction yield of fermented Scutellaria baicalensis extracts was higher than conventional
extraction process. The active components increase due to interactions between Scutellariabaicalensis and bacteria. Also, these
results indicate that the extracts from fermented Scutellaria baicalensis by Lactobacillus rhamnosus has relatively high antiinflammatory.
Woo Seok Choi attended to the Department of Medical Biomaterials Engineering in Kangwon National University, Korea and he will graduate in
2014. Now, he is a student in Food & Bioprocess Engineering Lab in Kangwon National University and appling for admission to the master?s course
in Kangwon National University.
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