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KMID : 1134820200490060561
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 6 p.561 ~ p.568
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Anti-Inflammatory Effect of Fermented Achyranthes japonica Nakai, Eucommia ulmoides Oliver and Angelica gigas Nakia Extracts on Primary Chondrocyte Cells
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Kim Da-Kyung
Lee Da-Som
Yun Jeong-Moon
Jeong Hyun-Cheol
Lee Sung-Jin
Sohn Jo-Hann
Lee Jeong-Min
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Abstract
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Osteoarthritis (OA) is a chronic disease characterized by degeneration and cartilage pain. Improvement of joint health using functional materials has become an area of active research due to the side effects of drugs used in treatments. Fermented Achyranthes japonica Nakai, Eucommia ulmoides Oliver, and Angelica gigas Nakai compounds (FAEAC) are known to have anti-inflammatory and cartilage protection effects, and fermentation is known to potentiate active ingredients. The purpose of this study was to investigate the inhibitory effects of FAEAC on arthritis using chondrocytes. An animal model of arthritis H2O2 and LPS were used to cause apoptosis and inflammatory reactions in chondrocytes. Pro-inflammatory cytokines (TNF-α, IL-1β, IL-6), catabolic (PGE2, NF-κB, COX-2, MMPs), and anabolic (aggrecan, collagen type Ⅱ) factors were measured by PCR, ELISA, and morphological analyses. FAEAC in chondrocytes significantly increased expression of aggrecan and collagen type Ⅱ, and activities of NF-κB, COX-2, and MMPs as well as secretion of cytokines (TNF-α, IL-1β) significantly decreased. In conclusion, FAEAC seemed to be active in cartilage protection by reducing factors associa.
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KEYWORD
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osteoarthritis, Achyranthes japonica NakaI, fermentation
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