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KMID : 0861020150300050059
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Korea Journal of Herbology
2015 Volume.30 No. 5 p.59 ~ p.65
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Anti-inflammatory effects of the fermentation extracts consisting of soybean, red ginseng and Citrus Unshiu Peel
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Lee Jong-Rok
Byun Sung-Hui
Kim Sang-Chan
Kim Sang-Chan
Park Sook-Ja
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Abstract
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Objectives: Fermentation of herbs has been known to be helpful in improving the immune systems and protecting body against disease. The present study was conducted to evaluate anti-inflammatory effects of the fermentation extracts (FE) consisting of soybean, red ginseng and Citrus Unshiu Peel in lipopolysaccharide (LPS) -activated Raw264.7 cells.
Methods: FE were prepared by the fermentation with Bacillus Subtilis and then by extraction with ethanol (95%; prepared by the fermentation process). Cell viability was measured by MTT assay. Nitric oxide (NO) production was measured in culture media by Griess assay. The expression of nuclear factor (NF)-κB and inhibitory kappa B alpha (IκBα) was determined by Western blot.
Results: LPS-induced production of NO and PGE2 was dose-dependently decreased by the treatment of FE in Raw264.7 cells. These suppressive effects of FE on NO and PGE2 production were related to the inhibition of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) expression. FE inhibited LPS-induced production of pro-inflammatory cytokines, TNF-α, IL-6, and IL-1β in a dose-dependent manner. Furthermore, FE inhibited the NF-κB signaling pathway through the prevention of LPS-induced degradation of IκBα in cytosol and the nuclear translocation of NF-κB.
Conclusions: These findings suggest that FE could have anti-inflammatory effects on LPS-induced inflammatory responses in macrophages.
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KEYWORD
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Anti-inflammatory, fermentation extract, soybean, ginseng, Citrus Unshiu Peel, nitric oxide, cytokine, NF-κB, Raw264.7 cells
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