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KMID : 1134820200490070659
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 7 p.659 ~ p.667
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Inhibitory Effect of the Extract of Cheonggukjang Fermented with Bacillus amyloliquefaciens SCGB 1 on LPS-Induced Inflammation and Inflammatory Diseases
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Kim So-Yeon
Lee Kyung-Bok
Cho Young-Ho
Jeong Do-Youn
Yang Hee-Jong
Ryu Myeong-Seon
Yoo Yung-Choon
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Abstract
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Cheonggukjang is a Korean fermented food. Cheonggukjang has many biological activities such as anticancer and antioxidant effects. In this study, we investigated the anti-inflammatory effect of the hot water extract (SCGB 1) of cheonggukjang fermented with Bacillus amyloliquefaciens SCGB 1 (KCCM11964P) on lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. We examined the effect of the cheonggukjang extract on septicemia and gastritis induced by LPS and HCl/EtOH, respectively in mice. Treatment of SCGB 1 significantly inhibited inflammatory mediators such as nitric oxide (NO), tumor-necrosis factor (TNF)-α, and interleukin-6 (IL-6) in LPS-stimulated RAW 264.7 cells. Its anti-inflammatory effect was confirmed by inhibition of the expression of mRNAs of inducible NO synthase, TNF-α, and IL-6. In addition, SCGB 1 inhibited activation of mitogen-activated protein kinases (MAPK) and nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB). In an in vivo experiment, oral administration of SCGB 1 significantly suppressed the lethal septic shock induced by LPS injection in mice. Furthermore, mice given SCGB 1 showed significant inhibition of severe gastritis induced by HCl/EtOH in mice. Taken together, SCGB 1 is an excellent material to inhibit inflammation and inflammatory diseases.
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KEYWORD
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B. amyloliquefaciens SCGB 1, anti-inflammatory activity, sepsis, gastritis, signal transduction
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