Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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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
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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.

여러 가지 한약재의 추출물의 항알러지 활성을 증진시키기 위하여 장수상황버섯의 고체발효 중 시너지 효과를 확인하여 보았다. 그 결과 마황이 좋은 활성을 나타내어 DNFB (dinitrochlorobenzene)에 의해 유발된 접촉성 피부염 알러지 질환 동물모델에서 피부상피조직의 비후정도를 약 50%정도의 수준으로 완화시키며, 이는 면역조직화학적인 방법으로 확인하였다. 이 결과로, 마황 추출액의 장수상황버섯 고체발효의 최적 조건을 확립한다면 향장소재 또는 이의 조성물로 유용하게 이용될 수 있다고 판단된다.

Keywords

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