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KMID : 0380620180500060642
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 6 p.642 ~ p.652
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The anti-inflammatory influence of fermented soy products containing a fermented Rhus verniciflua extract on lipopolysaccharide (LPS)-treated RAW 264.7 cells
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Lim Hyun-Ji
Kim Hyoun-Young
Lee Jeong-Mi
Kim Hyun-Ju
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Abstract
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Rhus verniciflua (RV) Stokes is a herbal medicine that helps improve blood circulation by stimulating digestion, removing extravasated blood, and raising body temperature. The purpose of this research was to study the anti-inflammatory effect of fermented soy products (FSP) containing a fermented RV (FRV) extract on lipopolysaccharides (LPS)-treatedd RAW 264.7 cells. Treatment with FRV extracts (1, 10, 100 µg/mL) downregulated nitric oxide (NO) and pro-inflammatory cytokines as compared to the LPS-treated group. Besides, the RV extract treatment suppressed the expression of genes related to pro-inflammatory cytokines, matrixins, inflammation, and apoptosis, while increasing the expression of genes involved in the antioxidant system. Furthermore, RVS extract upregulated antioxidant enzymes, such as glutathione, Cu,Zn-SOD, and catalase without changes in the Nrf2-Keap1 pathway. FSP (doenjang, ganjang) containing FRV extracts (0.1, 1, or 10 µg/mL) significantly decreased the NO and IL-6 levels in an FSP after 8 weeks of fermentation, but not the expression of genes involved in the inflammation and antioxidant system. These result indicate that an FRV extract and FSPs have a potential application in inflammatory conditions.
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KEYWORD
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Rhus Verniciflua Stokes, fermented soy products, RAW 264.7 cells, inflammation
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