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KMID : 0606920100180030308
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Biomolecules & Therapeutics
2010 Volume.18 No. 3 p.308 ~ p.315
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Anti-Inflammatory Effect of Fermented Artemisia princeps Pamp in Mice
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Joh Eun-Ha
Han Myung-Joo
Trinh Hien-Trung
Kim Dong-Hyun
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Abstract
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Essential oil-excluded Artemisia princeps Pamp var Ssajuarissuk (AP) was fermented with Lactobacillus brevis K-1, which was isolated from cabbage Kimchi, and the anti-inflammatory effects of AP and fermented AP (FAP) on lipopolysaccharide (LPS)-induced inflammatory response in peritoneal macrophages were investigated. AP and FAP inhibited LPS-induced TNF-α, IL-1β, COX-2, iNOS and COX-2 expression, as well as NF-κB activation. AP and FAP also reduced ear thickness, inflammatory cytokine (TNF-α, IL-1β and IL-6) expression and NF-κB activation with 12-O-tetradecanoylphorbol-13-acetate (TPA) induced dermatitis in mice. Furthermore, AP and FAP also reduced exudate volume, cell number, protein amount, inflammatory cytokines (TNF-α, IL-1β and IL-6) expression and NF-κB activation in carrageenaninduced air pouch inflammation in mice. The inhibitory effects of FAP were more potent than those of non-fermented AP. Based on these findings, we propose that FAP can improve inflammatory diseases, such as dermatitis, by inhibiting the NF-κB pathway.
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KEYWORD
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Artemisia princeps Pamp var Ssajuarissuk, Inflammation, Dermatitis, Fermentation
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