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KMID : 0613820140240070750
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Journal of Life Science
2014 Volume.24 No. 7 p.750 ~ p.756
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Anti-inflammatory Effect of Citrus unshiu Peels Fermented with Aspergillus niger
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Lee Sun-Yi
Hyun Ju-Mi
Kim Sang-Suk
Park Suk-Man
Park Kyung-Jin
Choi Young-Hun
Kim Sang-Hun
Yu Sun-Nyoung
Ahn Soon-Cheol
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Abstract
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Citrus, yield of which is the highest among fruits produced in Korea, is extensively consumed for processed food items. The amount of by-products of citrus produced from the processing within a short period after the harvest is tremendous. These by-products are mostly dumped into land or neglected because of cost involved in processing them. The aim of the present study was to explore the usefulness of the by-products as a new material by examining the anti-inflammatory activity of fermented extracts of citrus peels. The peels of ‘unshu’ (Citrus unshiu) was fermented with Aspergillus niger and their extracts before or after fermentation were analyzed using HPLC. The analysis showed that neohesperidin level considerably increased and the two new compounds were synthesized after fermentation. The anti-inflammatory activity of the fermented extracts was examined on RAW 264.7 murine macrophage cells stimulated with lipopolysaccharide. Fermented unshu extracts significantly enhanced the decrease of nitric oxide (NO) production, iNOS and COX-2 expression, comparing with those of unfermented extracts. Also TNF-α and IL-6 production, both of which are pro-inflammatory cytokine, were more inhibited in fermented extracts. These results showed that the fermentation and promotion of the function of the by-products of citrus peels will help find a new application.
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KEYWORD
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Anti-inflammatory effect, Aspergillus niger, Citrus unshiu, fermentation
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