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KMID : 1140120110160030263
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Cancer Prevention Research
2011 Volume.16 No. 3 p.263 ~ p.268
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Enhancement of Anti-inflammatory Effect of Zizyphus jujuba var. inermis Fruits by Fermentation
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Jung Ji-Eun
Cho Eun-Ju
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Abstract
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The anti-inflammatory effect of Zizyphus jujuba (Zj) and fermented Zj was investigated under cellular system using RAW 264.7 macrophages. The treatment of exotoxin and endotoxin, sodium nitroprusside (SNP) and lipopolysaccharie (LPS)+interferon-γ (IFN-γ), to RAW 264.7 macrophages induced cellular damage by the production of nitric oxide (NO). However, Zj and fermented Zj alleviated oxidative stress induced by SNP and LPS+IFN-γ, resulting in inhibition of NO production. Furthermore, Zj and fermented Zj down-regulated the inflammation-related mRNA expressions, cyclooxygenase-2 and inducible NO synthase, under LPS+IFN-γ-stimulated RAW 264.7 macrophages. In addition, the anti-inflammatory effect of fermented Zj, in particular Zj fermented by Saccaromyces cerevisiae, was stronger than that of non-fermented Zj. The present study indicated that Zj exerted the protective role from NO-induced inflammation and fermentation process enhanced the anti-inflammatory activity.
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KEYWORD
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Zizyphus jujuba, Fermentation, Nitric oxide, Inflammation, RAW 264.7 macrophages
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