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KMID : 0861020230380050049
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Korea Journal of Herbology
2023 Volume.38 No. 5 p.49 ~ p.60
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Comparison of Jayangdaebo-tang before and after fermentation on antioxidant, anti-inflammatory and anticancer effects
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Kim Ju-Young
Hong Eun-Seo
Park Yong-Ki
Jung Hyo-Won
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Abstract
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Objectives : In this study, it was investigated the anti-inflammatory, anticancer, and antioxidant effects of Jayangdaebo-tang (JDT) consisting of twelve herbs before and after fermentation.
Methods : JDT extract was fermented using the Lactoplantibacillus plantanum (JDT-L), Bacillus subtilis (JDT-B), and
L. plantanum plus B. subtilis (JDT-L+B). The effects of each extract were measured in LPS-stimulated RAW264.7 cells, MCF-7 breast cancer and A549 lung cancer cells, and H2O2-stimulated HepG2 cells.
Results : The extracts of JDT-L, JDT-B and JDT-L+B at 1 ㎎/㎖ decreased significantly the levels of nitric oxide (NO) in LPS-treated RAW264.7 cells and also inhibited the expression of iNOS and COX-2, and the phosphorylation of ERK and NF-κB. The JDT-L+B extract decreased significantly the expression of apoptotic proteins, Bax, cleaved caspase-3, and PARP in MCF-7 and A549 cancer cells. The JDT-L, JDT-B and JDT-L+B extracts increased significantly the cell viability in H2O2-stimulated HepG2 cells and the JDT-L+B extract decreased significantly the expression of SOD, catalase, HO-1, and NRF-2. Among fermented JDT extracts, JDT-L+B was the best effective on response of macrophage inflammation, cancer cell apoptosis, and liver cell damage.
Conclusions : Our results were suggested that the fermentation can be used as a useful way to enhance the biological
activity of JDT.
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KEYWORD
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Jayangdaebo-tang, fermentation, anti-inflammation, anticancer, antioxidation
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