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http://dx.doi.org/10.15230/SCSK.2013.39.4.303

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

Choi, Woo Seok (Department of Medical Biomaterials Engineering, Kangwon National University)
Kwon, Hee-Souk (Hankook Cosmo Cosmetics Co.)
No, Ra Hwan (Department of Food Science and Engineering, Seowon University)
Choi, Geun Pyo (Department of Food Processing and Bakery, Gangwon Provincial College)
Lee, Hyeon Yong (Department of Food Science and Engineering, Seowon University)
Publication Information
Journal of the Society of Cosmetic Scientists of Korea / v.39, no.4, 2013 , pp. 303-311 More about this Journal
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 $100^{\circ}C$ for 24 h), EE (70% ethanol extract at $60^{\circ}C$ for 24 h), FWE (fermented and water extract at $60^{\circ}C$ for 24 h), FEE (fermented and 70% ethanol extract at $60^{\circ}C$ 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 ${\mu}M$, respectively. $PGE_2$ 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.
Keywords
Scutellaria baicalensis GEORGE; Lactobacillus rhamnosus; anti-inflammatory activities; fermentation; extraction process;
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