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KMID : 1098420140220060475
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Korean Journal of Medicinal Crop Science
2014 Volume.22 No. 6 p.475 ~ p.482
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Enhancement of Anti-inflammation Effect by Fermentation Process in Aronia melanocarpa (Michx.) Elliott Extract
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Kim Nam-Young
Lee Young-Duck
Cho Seok-Cheol
Shin Yun-Chul
Lee Hyeon-Yong
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Abstract
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This study was indicated to enhance the anti-inflammation activities by the fermentation of the fruits of Aronia melanocarpa (Michx.) Elliott. The extracts by 70% ethanol (EE) showed better biological activities than those by hot water (WE) from campared result of the effect of extraction solvents. Then, the extract from 70% ethanol extraction was further fermented by lactic acid, denoted as FEE. For antioxidant activities, the FEE had showed the highest value as 0.832 of reducing powder, in comparison with those of EE and WE. Cytotoxicity of the water extraction (WE) was measured for 12.06% in addition of 1.0 ㎎/㎖ of FEE. For anti-inflammation activities, NO production from the macrophage, RAW 264.7 was observed as 7.24 μM and 8.52 μM from FEE and EE, respectively. Prostaglandin E2 (PGE2) production from human fibroblast cell, CCD-986sk, was also estimated for 152 pg/㎖ in addition of 1.0 ㎎/㎖ of the FEE. The lowest production of both IL-6 and TNF-α were 3.5 pg/㎖ and 865.5 pg/㎖, respectively in addition of 1.0 ㎎/㎖ of the FEE, whereas 74.5 pg/㎖ and 982.4 pg/㎖ in treated with same concenrations of the EE. It was also found that the FEE was higher amounts than other extracts through HPLC analysis of the anthocyanins. These results strongly indicate that fermentation process of the lactic acid could enhance anti-inflammation activities of extracts by increasing the amounts of the anthocyanins, especially cyanidin-galactoside. Our results suggest that the application of the fermentation process for other medicinal herbs can be improved their biological activities.
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KEYWORD
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Aronia melanocarpa, Anti-inflammation, Lactic Acid Fermentation
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