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KMID : 1134820150440101450
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 10 p.1450 ~ p.1457
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Anti-Inflammatory Activity of Ethanol Extracts from Hizikia fusiformis Fermented with Lactic Acid Bacteria in LPS-Stimulated RAW264.7 Macrophages
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Kwon Myeong-Sook
Mun Ok-Ju
Bae Min-Joo
Lee Seul-Gi
Kim Mi-Hyang
Lee Sang-Hyun
Yoo Ki-Hwan
Kim Yuck-Yong
Kong Chang-Suk
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Abstract
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The anti-inflammatory effect of ethanol extracts from Hizikia fusiformis fermented with and without lactic acid bacteria was compared in lipopolysaccharide (LPS)-stimulated RAW 264.7 mouse macrophages. The fermentation was done using Weissella sp. SH-1 and Lactobacillus casei in a mixture of glucose and lactate source at 30°C for 30 days. As a result, we confirmed that the fermentation of H. fusiformis with lactic acid bacteria inhibited LPS-stimulated nitric oxide (NO) production and the expression of inducible nitric oxide synthase (iNOS), cyclooxygenase (COX)-2, interleukin (IL)-6, tumor necrosis factor α, and IL-1β as important inflammatory factors. During a comparison analysis, we found that L. casei fermented groups significantly suppressed NO production by regulating iNOS and COX-2 expression. Also, the effective suppression of pro-inflammatory cytokine and LPS-induced activation of mitogen-activated protein kinase indicated that the fermentation using Weissella sp. SH-1 and L. casei may provide an increment towards the extraction of active components, which are effective anti-inflammatory agents.
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KEYWORD
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Hizikia fusiformis, Weissella sp. SH-1, Lactobacillus casei, fermentation, inflammation
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