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KMID : 0613820180280121438
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Journal of Life Science
2018 Volume.28 No. 12 p.1438 ~ p.1447
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Enhancement of the Anti-inflammatory Activities of Aralia continentalis Kitagawa Extracts Fermented by Lactobacillus plantarum
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Woo Young-Min
Kim Ok-Ju
Jo Eun-Sol
Jo Min-Young
Ahn Mee-Young
Lee Sang-Hyeon
Ha Jong-Myung
Kim Andre
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Abstract
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We investigated the anti-inflammatory activities of various organic solvent extracts with and without Lactobacillus plantarum fermentation of Aralia continentalis Kitagawa which has hypotensive effects in addition to excitatory effects on the central nervous system. It has been used to treat arthritis, colds, neuralgia, rheumatism, and itchy skin. Our extracts were tested for their anti-inflammatory potential on NO production and the expression of inflammatory factors in lipopolysaccharide-stimulated RAW264.7 macrophages. Extracts with and without L. plantarum fermentation were prepared using water, ethanol, hexane, ethyl acetate, and butanol. The RAW264.7 cells were tested for toxicity and the anti-inflammatory activity of each extract was determined at a concentration with no toxicity to the cells. The extracts used in this study significantly inhibited both the production of NO and the mRNA expression of COX-2 and iNOS, the major inflammatory factors. The production of inflammation-related cytokines IL-1β, IL-6, and TNF-α was also significantly reduced. These results suggest that the extracts involving fermentation by L. plantarum can inhibit cytokines by controlling the expression of inflammatory cytokine genes. It is considered that the water, ethanol, and butanol extracts after fermentation with L. plantarum could be useful as functional natural materials with anti-inflammatory effects.
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KEYWORD
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Anti-inflammatory, Aralia continentalis Kitagawa (Ac), Lactobacillus plantarum, lipopolysaccharide (LPS), RAW264.7
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