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KMID : 1161420200230080811
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Journal of Medicinal Food
2020 Volume.23 No. 8 p.811 ~ p.817
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A Mixture Containing Fermented Achyranthes japonica Nakai Ameliorates Osteoarthritis in Knee Joints of Monoiodoacetate-Injected Rats
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Kim Da-Kyung
Lee Da-Som
Oh Dong-Hwan
Jeong Hyun-Cheol
Lee Sung-Jin
Sohn Jo-Hann
Kim Ok-Kyung
Lee Jeong-Min
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Abstract
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We demonstrated the effect of a mixture containing fermented Achyranthes japonica Nakai (FS) in the context of a monosodium iodoacetate (MIA)-induced osteoarthritis animal model. The mineralization, anabolic and catabolic factors, and the amount of cytokines within the articular cartilage of rats were measured after administration of MIA. We found that dietary supplementation with methylsulfonylmethane (positive control) and FS (FS 100?mg/kg body weight [b.w.] and FS 300?mg/kg b.w.) effectively suppressed pathological changes in the knee joint and inhibited changes in the architectural and mineralization parameters. In addition, prostaglandin E2 (PGE2) and proinflammatory cytokines in the serum and catabolic factors, including matrix metalloproteinase (MMP)-3 and MMP-7 in articular cartilage, were decreased by dietary supplementation with FS in MIA-induced osteoarthritis. Based on these findings, we suggest that FS can be used for the development of potential therapies for osteoarthritis.
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KEYWORD
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Achyranthes japonica Nakai, knee joint, monoiodoacetate, osteoarthritis
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