Enhancement of Anti-inflammatory Activities of Fermented Scutellaria baicalensis Extracts using Lactobacillus rhamnosus

Abstract

This study was performed to investigate the anti-inflammatory activities of fermented Scutellaria baicalensis extracts using Lactobacillus rhamnosus. The extracts were WE (water extract at 100 ℃ for 24 h), EE (70% ethanol extract at 60 ℃ for 24 h), FWE (fermented and water extract at 60 ℃ for 24 h), FEE (fermented and 70% ethanol extract at 60 ℃ for 24 h). The cytotoxicity of the extracts was in the range of 11.2 ∼ 15.6 % at 1.0 mg/mL concentratioin. The FEE showed the lowest activity at 1.0 mg/mL concentratioin. Compared to the WE, hyaluronidase inhibitory activity contents in the FEE increased to 9.2% at 1.0 mg/mL concentratioin. Nitric oxide production of WE, EE, FWE and FEE at 1.0 mg/mL concentration was mesured as 7.6, 7.9, 6.9, 6.4 μM, respectively. PGE2 secretion of the human fibroblast of the FEE were lower than 810 pg/mL. Our results suggested that the extracts from fermentation process after 70% ethanol extraction had relatively high anti-inflammatory activities and that the Scutellaria baicalensis could be more extracted in FEE than others.

Effects of Different Solvents on the Extraction of Phenolic and Flavonoid Compounds, and Antioxidant Activities, in Scutellaria baicalensis Hairy Roots

“…The main active components in this plant are flavonoids, which are known for their free radical-scavenging activity [7]. In a previous study, it was stated that these compounds exhibit strong antioxidant properties, efficiently inhibiting the production of reactive oxygen species (ROS) during oxidative processes, as well as demonstrating anti-bacterial, anti-allergen, anti-inflammatory, anti-hypertensive, and antiviral activities [8]. Remarkably, S. baicalensis has shown anti-cancer activity by hindering prostaglandin E2 (PGE2) production [9].…”

A study on antioxidative components and activity of fermented Cirsium Lineare (Thunb.) extract

“…Among natural product extraction methods, it has been reported that lactic acid bacteria used in the fermentation process have various effects such as immunity enhancement, cancer prevention effect, and antioxidant effect. It is possible to maximize the yield of active ingredients and physiologically active components by the effect, and new components can be expected (Choi et al 2013;Kong et al 2008). In particular, the lactic acid bacteria fermentation process is more efficient than other process methods as it requires less fermentation time and less cost for the process (Ryu and Kwon 2012).…”

Anti-inflammatory Activity of Hizikia fusiformis Extracts Fermented with Lactobacillus casei in LPS-stimulated RAW 264.7 Macrophages

“…그러나 해조류에 포함되어 있는 탄수화물의 대부분이 비소화성 복합다당류로서 이러한 기존 추출 방법으로는 유 용성분을 다량 추출해 내는데 한계점이 있다 [10]. 이러한 단 점을 극복하기 위한 방법으로 효소처리법과 유용 미생물을 이용한 발효법으로 유용성분을 추출하고자 하는 시도가 행 해지고 있다 [9,[11][12][13]. 특히, 발효는 미생물의 대사활동에 의 해 유용성분의 추출 효율성을 극대화 시키는 동시에 다양한 효능을 가지는 물질을 생성할 수 있는 것으로 알려져 있다 [11].…”

“…이러한 단 점을 극복하기 위한 방법으로 효소처리법과 유용 미생물을 이용한 발효법으로 유용성분을 추출하고자 하는 시도가 행 해지고 있다 [9,[11][12][13]. 특히, 발효는 미생물의 대사활동에 의 해 유용성분의 추출 효율성을 극대화 시키는 동시에 다양한 효능을 가지는 물질을 생성할 수 있는 것으로 알려져 있다 [11]. Lactobacillus casei는 주로 치즈 생산에 이용되는 유산 균으로 탄수화물을 분해시키는 효소인 아밀라아제 (amylase) 를 생산하며 다당 성분의 처리에 의해 기능성 해조 올리고당 이 생성된다고 알려져 있어 탄소원으로 포도당을 첨가하여 유용성분의 추출률을 높이는데 이용되고 있다 [9].…”