Functionality Analysis of Korean Medicine Fermented by Lactobacillus Strains

유산발효에 의한 발효한약의 기능분석

  • Kang, Dong-Hee (Department of Microbiology, College of Natural Science, Keimyung University) ;
  • Kim, Hyun-Soo (Department of Microbiology, College of Natural Science, Keimyung University)
  • 강동희 (계명대학교 자연과학대학 미생물학과) ;
  • 김현수 (계명대학교 자연과학대학 미생물학과)
  • Received : 2011.02.01
  • Accepted : 2011.06.16
  • Published : 2011.09.28

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 ${\beta}$-hexosaminidase released from RBL-2H3 cells caused by the mixture, with and without fermentation, was seen to be similar (57% and 60%, respectively).

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