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KMID : 1160620110160040299
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Preventive Nutrition and Food Science
2011 Volume.16 No. 4 p.299 ~ p.306
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Anti-Inflammatory Effect of Fermented Liriope platyphylla Extract in LPS-stimulated RAW 264.7 Macrophages
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Lee Hyun-Ah
Han Ji-Sook
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Abstract
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The present study was designed to evaluate the inhibitory effects of fermented Liriope platyphylla extract on the production of inflammation-related mediators (NO, ROS, NF-κB, iNOS and COX-2) and pro-inflammatory cytokines (TNF-α, IL-1β, IL-6) in lipopolysaccharide-stimulated RAW 264.7 macrophages. Freeze-dried Liriope platyphylla was fermented by Saccharomyces cerevisiae and extracted with 70% ethanol. In lipopolysaccharide- stimulated macrophage cells, the treatment with fermented Liriope platyphylla extract decreased the generation of intracellular reactive oxygen species dose-dependently and increased antioxidant enzyme activities, including superoxide dismutase, catalase and glutathione peroxidase. Fermented Liriope platyphylla extract also inhibited NO production in lipopolysaccharide-stimulated RAW 264.7 cell. The expressions of NF-κB, iNOS, COX-2 and pro-inflammatory cytokines were inhibited by the treatment with fermented Liriope platyphylla extract. Thus, this study shows the fermented Liriope platyphylla extract could be effective at inhibiting the inflammation process.
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KEYWORD
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fermented Liriope platyphylla, anti-inflammation, lipopolysaccharide, RAW 264.7 cell
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