Antiinflammatory and Antiallergic Activity of Fermented Turmeric by Lactobacillus johnsonii IDCC 9203

Lactobacillus johnsonii IDCC 9203으로 발효한 울금의 소염 및 항알레르기 효과

  • Kim, Seong-Beom (ILDONG Research Laboratories, ILDONG Pharmaceutical Co., Ltd.) ;
  • Kang, Byung-Hwa (ILDONG Research Laboratories, ILDONG Pharmaceutical Co., Ltd.) ;
  • Kwon, Hyuk-Sang (ILDONG Research Laboratories, ILDONG Pharmaceutical Co., Ltd.) ;
  • Kang, Jae-Hoon (ILDONG Research Laboratories, ILDONG Pharmaceutical Co., Ltd.)
  • Received : 2011.07.06
  • Accepted : 2011.08.29
  • Published : 2011.09.28


Although turmeric has numerous pharmacological effects, the poor water-solubility of curcuminoids, active components of turmeric, restricts their systemic availability in orally administered formulations and limits their therapeutic potential. In this study we attempted turmeric fermentation using several probiotic bacteria to improve its solubility, and also investigated the effects of turmeric and fermented turmeric on anti-inflammatory activity. Fermented turmeric, by L. johnsonii IDCC 9203, more strongly inhibited LPS-induced expression of the pro-inflammatory cytokines than non-fermented turmeric and fermented turmeric by other probiotic strains. We used an NC/Nga mouse model for mite antigen-induced atopic dermatitis to examine the efficacy of the fermented turmeric. Fermented turmeric-fed mice exhibited a significantly reduced serum IgE level and mitigated acute inflammation. When the fermented turmeric was pre-treated by oral administration, it had more preventive activity against acute anaphylactic reaction than the non-fermented group. In addition, we observed that fermentation of turmeric leads to increased water-solubility of curcumin and a change in the active components ratios for bisdemethoxycurcumin, demethoxycrucumin and curcumin. Taken together, these results strongly suggest that fermented turmeric by L. johnsonii IDCC 9203 could be used as a functional food ingredient for improving treatments for atopic dermatitis.


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