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KMID : 1007520190280061759
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Food Science and Biotechnology
2019 Volume.28 No. 6 p.1759 ~ p.1767
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Antioxidant and anti-inflammatory effects of an ethanol fraction from the Schisandra chinensis baillon hot water extract fermented using Lactobacilius paracasei subsp. tolerans
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Yang Jung-Yoon
Kim Geum-Ran
Chae Jin-Sil
Kan Hye-Min
Kim Seong-Soon
Hwang Kyu-Seok
Lee Byung-Hoi
Yu Sang-Cheol
Moon Seong-Cheol
Park Byoung-Hee
Bae Myung-Ae
Shin Dae-Seop
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Abstract
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Waste management is a major part of the food industry. The present study was designed to utilize the discarded byproduct of Schisandra chinensis Baillon. The antioxidant and anti-inflammatory effects of a 30% ethanol fraction (RPG-OM-30E) from the fermented hot water extraction of the Schisandra chinensis Baillon byproduct were investigated using RAW 264.7 cells and zebrafish larvae. RPG-OM-30E reduced lipopolysaccharide (LPS)-induced nitric oxide production in the RAW 264.7 cells. Additionally, RPG-OM-30E inhibited mRNA expression and protein secretion of pro-inflammatory cytokines, such as interleukin-6 (Il-6) and interleukin-1β (Il-1β). The anti-inflammatory effects of RPG-OM-30E were tested in Tg(mpx::EGFP)i114 zebrafish larvae. Neutrophil migration to a wound site was decreased by RPG-OM-30E. Neutrophil aggregation was also inhibited by RPG-OM-30E after induction of an LPS-induced immune response in the yolk. Finally, the antioxidant and hepatoprotective effects of RPG-OM-30E were examined in vivo. Mice with induced oxidative damage recovered from the stress following RPG-OM-30E treatment.
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KEYWORD
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Schisandra chinensis Baillon, Antioxidant, Anti-inflammatory, Zebrafish, RAW 264.7
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