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KMID : 0613820170270111315
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Journal of Life Science
2017 Volume.27 No. 11 p.1315 ~ p.1323
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Anti-oxidative and Anti-inflammatory Activities of Fermented Turmeric (Curcuma longa L.) by Rhizopus oryzae
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Kim Eun-Ju
Song Bit-Na
Jeong Da-Som
Kim So-Young
Cho Yong-Sik
Park Shin-Young
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Abstract
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Turmeric is a rhizomatous herbaceous perennial plant (Curcuma longa (CL)) of the ginger family, Zingiberaceae. A yellow-pigmented fraction isolated from the rhizomes of CL contains curcuminoids belonging to the dicinnamoyl methane group. Curcumin is an important active ingredient responsible for the biological activity of CL. However, CL is not usually used as a food source due to its bitter taste. The present study was designed to determine the effect of the CL fermented by Rhizopus oryzae (FCL) on pro-inflammatory factors such as nuclear factor κB (NF-κB), tumor necrosis factor alpha (TNF-α), interleukin-6 (IL-6), nitric oxide (NO), prostaglandin E2 (PGE2), inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in lipopolysaccharide (LPS)-induced RAW 264.7 cell line. The cell viability was determined by MTT assay. To evaluate the anti-inflammatory effect of FCL 80% EtOH extracts, IL-6 and TNF-α were measured by ELISA kit. Also, the amount of NO/PGE2/NF-κB was measured using the NO/PGE2/NF-κB detection kit and the iNOS/COX-2 expression was measured by Western blotting. The results showed that the FCL reduced NO, PGE2, iNOS, COX-2, NF-κB, IL-6 and TNF-α production without cytotoxicity. These results suggest that FCL extracts may be a developed the functional food related to anti-inflammation due to the significant effects on inflammatory factors.
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KEYWORD
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Anti-inflammation, anti-oxidative, lipopolysaccharide, RAW 264.7 cells, turmeric
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