Analysis of the Anti-Allergic Activities of Active Components Produced by Solid Fermentation of Phellinus baumii and Ephedra sinica

장수상황버섯과 마황을 이용한 고체발효 추출물로부터 항아토피 활성의 분석

  • Shin, Yong-Kyu (Research Institute of Biotechnology, Bion Co., Ltd.) ;
  • Heo, Jin-Chul (Food & Bio-Industry Research Institute, and Department of Food Science & Biotechnology, Kyungpook National University) ;
  • Lee, Jin-Hyung (Research Institute of Biotechnology, Bion Co., Ltd.) ;
  • Lee, Sang-Han (Food & Bio-Industry Research Institute, and Department of Food Science & Biotechnology, Kyungpook National University)
  • 신용규 ((주)바이온 부설연구소) ;
  • 허진철 (경북대학교 식품생물산업연구소 및 식품공학과) ;
  • 이진형 ((주)바이온 부설연구소) ;
  • 이상한 (경북대학교 식품생물산업연구소 및 식품공학과)
  • Received : 2009.12.14
  • Accepted : 2010.03.19
  • Published : 2010.04.30

Abstract

To evaluate whether active components produced by solid fermentation of Phellinus baumii and Ephedra sinica have potential in ameliorating allergic symptoms in mice, we tested anti-allergic activities in a dinitrofluorobenzene (DNFB)-induced allergic mouse model. DNFB-induced allergic symptoms werereduced to about 50% of control levels by active components produced by solid fermentation of Phellinus baumii and Ephedra sinica, as evaluated by measuring the width of epidermal swelling. H&E staining also revealed that these active components markedly reduced allergic symptoms in the epidermis of the ear. The results indicate that active components produced by solid fermentation of Phellinus baumii and Ephedra sinica have the potential to ameliorateallergic symptoms, and may be useful biomaterial(s) in the neutraceutical or cosmeceutical industry.

Acknowledgement

Supported by : 중소기업청

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