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KMID : 1134820110400091333
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 9 p.1333 ~ p.1339
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Immunomodulatory and Anti-Inflammatory Activity of Mulberry (Morus alba) Leaves Fermented with Hericium erinaceum Mycelium by Solid-State Culture
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Kim Hoon
Jeong Jae-Hyun
Shin Ji-Young
Kim Dong-Goo
Yu Kwang-Won
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Abstract
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After mulberry (Morus alba) leaves were fermented with Hericium erinaceum mycelium by solid-state culture to enhance physiological activity, fermented mulberry leaves (MA-HE) was extracted by hot-water (MA-HE-HW) and ethanol (MA-HE-E). MA-HE-HW showed enhanced mitogenic and intestinal immune system modulat-ing activities (1.41 and 1.52 fold of saline control, respectively) compared to hot-water extracts of non-fermented mulberry leaves (MA-HW) and H. erinaceum mycelium (HE-HW) at 100 μg/mL. Meanwhile, when we tested the inhibitory effects of extracts on nitric oxide (NO), tumor necrosis factor (TNF)-α, and interleukin (IL)-1β and IL-6 production, MA-HE-E significantly inhibited these pro-inflammatory mediators in LPS-stimulated RAW 264.7 cells (45.1, 41.3, 70.2, and 55.7% inhibition of LPS control at 1,000 μg/mL). In addition, MA-HE-HW and MA-HE-E did not show any cytotoxicity on RAW 264.7 cells at 1,000 μg/mL whereas HE-E and MA-E indicated cytotoxicity (80.1 and 30.7% cell viability of saline control). These results suggest that mulberry leaves fermented with H. erinaceum by solid-state culture might have enhanced immunomodulatory and anti-inflammatory effects compared to non-fermented mulberry leaves, resulting in ingredients biotransformed for fermentation with H. erinaceum mycelium.
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KEYWORD
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Hericium erinaceum, mulberry leaves, solid-state culture, immunomodulation, anti-inflammation
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