|
KMID : 1134820140430101527
|
|
Journal of the Korean Society of Food Science and Nutrition
2014 Volume.43 No. 10 p.1527 ~ p.1534
|
|
|
Anti-inflammatory Activities of Fermented Black Garlic
|
|
Tak Hyun-Min
Kang Min-Jung
Kim Gyoung-min
Kang Da-Won
Han Sun-Kyu
Shin Jung-Hye
|
|
|
Abstract
|
|
|
|
In this study, we investigated the anti-inflammatory effects of Lactobacillus rhamnosus fermented black garlic (FBG) in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. FBG did not show cytotoxicity in RAW 264.7 cells at concentrations less than 800 μg/mL, and cell viability increased with FBG concentration. Nitric oxide (NO) and prostaglandin E2 (PGE2) production as well as tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β) and IL-6 formation decreased in an FBG concentration-dependent manner, in LPS-induced RAW 264.7 cells. Furthermore, activation of LPS-inducible nitric synthase (iNOS), cyclooxygenase-2 (COX-2), nuclear factor kappa B (NF-κB), and inhibitory kappa B (IκB) protein expression was effectively inhibited by FBG treatment in LPS-induced RAW 264.7 cells. In contrast, heme oxygenase-1 (HO-1) protein expression significantly increased. These results indicate that the anti-inflammatory activity of FBG was due to activation of NF-κB, inhibition of cytokine production, and expression of iNOS and COX-2. From these results, we expect that FBG could contribute to the prevention and improvement of inflammatory disease.
|
|
|
KEYWORD
|
|
|
fermented black garlic (FBG), cytokine, anti-inflammatory, RAW 264.7 cells
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|