alexa Enhancement Of Anti-inflammatory Activities Of Scutellaria Baicalensis Fermented By Lactic Acid Bacteria | 12204
ISSN: 2155-952X

Journal of Biotechnology & Biomaterials
Open Access

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Enhancement of anti-inflammatory activities of scutellaria baicalensis fermented by lactic acid bacteria

4th World Congress on Biotechnology

Woo Seok Choi, Ji Seon Kim, Ra Hwan No, Hee-Souk Kwon, Hye Won Lim and Hyeon Yong Lee

Posters: J Biotechnol Biomater

DOI: 10.4172/2155-952X.S1.024

Abstract
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.
Biography
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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