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KMID : 1145320150040020027
Journal of Korea Immuno-yakchim Society
2015 Volume.4 No. 2 p.27 ~ p.36
Study of Fermentation Condition of Anti-oxidant and Anti-inflammatory Effects of Starfish Extract Fermented by Cordyceps militaris
Im Wu-Hyun

Lim Young-Hoon
Kim Yon-Suk
Kim Hak-Ju
Abstract
Objectives : The purpose of this study is the investigation of anti-oxidant and anti-inflammatory activities of starfish fermented extract.

Methods : In this study, we investigated the anti-oxidant effect of starfish fermented extract through 1,1-Diphenyl-2- picrylhydrazyl (DPPH) radical-scavenging activity and the anti-inflammtory effect through inhibition of cyclooxygenase (COX) and nitric oxide (NO) production in lipopolysaccharide (LPS)-treated Raw 264.7 macrophages respectively. The starfish extract was fermented by Cordyceps militaris.

Results : The starfish extract before fermentation showed only 10% DPPH radical scavenging activity, while fermented starfish extracts had 77.3% DPPH radical scavenging activity. In the case of anti-inflammatory, the extract had inhibition of COX-1 and COX-2. Also it decreased the production of NO in Raw 264.7 cells activated by LPS.

Conclusions : The starfish fermented extract had anti-oxidant and anti-inflammatory effect and the efficacy increased by fermentation.
KEYWORD
Starfish, Cordyceps, militaris, anti-oxidant, anti-inflammatory
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