TITLE:
Lactobacilli Enjoyed Fermented Herbs on to the Last Fragment and Regulated Leucocyte Subsets and Anti-Oxidative Activity
AUTHORS:
Nobuo Yamaguchi, Yoshiichiroh Mastuba, Kazuhiro Okamoto, Daisuke Sakamoto, Takanao Ueyama, Hideo Matsuno, Nurmuhamamt Amat
KEYWORDS:
Wild Herbs, Fermentation, Lactobacilli, Lymphocyte, Granulocyte, Ant-Oxidative Activity, GABA, Complement, Alternative Complement Activation
JOURNAL NAME:
Open Journal of Rheumatology and Autoimmune Diseases,
Vol.7 No.1,
January
6,
2017
ABSTRACT: Eighty sorts of herbs were fermented by Lactobaccilli (f-ESH). This material was proved
by as safe in animal safety experiment. This work was aimed to revise the
traditional way of hot water extraction to the fermentation, in order to use up
the original material and searching new activity as well. We tried to prove the
new activity by fermentation for immune-competent cells in the host that
administrated both of original remedy and the new fermented sample. In rodents,
immune-compromised host was prepared with cancer chemotherapeutic agent. Our
observations showed that the antigen stimulated animal increased the antibody producing cell for heterologous erythrocyte
by compromised host by f-ESH. Moreover, by administration of f-ESH to immno-suppressed hosts,
these samples regulated lymphocyte in number and functions, macrophage
activities, and regulating anti-oxidative activity by phagocytic cells. The
anti-oxidative assay was carried out ex-vivo system by peritoneal excaudate cell that we propose as suitable system for
evaluating antioxidative assay. With these evidences, the original COF only augmented the level of lymphocytes in number,
while f-ESH regulated the ratio of
granulocytes and lymphocyte. In clinical study with 20 healthy volunteers,
granulocyte and lymphocyte ratio was also resulted as neutral in peripheral
white blood cells, 1, 2 and 3 weeks after the administration
of f-ESH. We discussed the
significance and mechanism of cleving complement components Fb by f-ESH in this text. Fb. The new cleavage
of complement was directly evident by immune-electrophoretic method. In conclusion, this
modification of food materials introduced new style of food intake resulted in
the significant regulation such as antibody producing cells and anti-oxidative
activity for phagocytic cells comparing traditional processing by hot water
extraction.