Table I.
Hyaluronidase inhibition rate, suppression rate of NO concentration and cell viability of butanol extracts of A. cochinchinensis fermented with W. cibaria and L. platarum.
| Category | Type of A. cochinchinensis | Dose | BAW (Weissella cibaria) | BAL (Lactobacillus plantarum) | |
|---|---|---|---|---|---|
| Hyaluronidase inhibition rate (%) | BUnF | Low | ND | ||
| High | 4.14±0.3 | ||||
| BF | Low | 26.95±3.5a,b | 22.43±2.7a | ||
| High | 28.35±2.9a,b | 23.96±3.4a | |||
| Suppression rate of NO concentration (%) | BUnF | Low | 7.7±1.1 | ||
| High | 13.7±1.6 | ||||
| BF | Low | 22.7±2.8a,b | 14.2±1.6 | ||
| High | 23.1±3.1a,b | 14.3±1.8 | |||
| Cell viability (%) | BUnF | Low | 92±11 | ||
| High | 97±12 | ||||
| BF | Low | 103±11 | 100±9 | ||
| High | 98±8 | 98±10 |
BUnF, Butanol extracts of unfermented A. cochinchinensis; BF, Butanol extracts of fermented A. cochinchinensis; BAW, Butanol extracts of A. cochinchinensis fermented with W. cibaria for 4.3 days; BAL, Butanol extracts of A. cochinchinensis fermented with L. plantarium for 4.3 days; Low, Low concentration of extracts; High, High concentration of extracts; ND, Not detected.
a
P<0.05 compared to the No treated group.
b
P<0.05 compared to the BAL treated group.