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KMID : 1234920120120010033
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Journal of Korean Oriental Association for Study of Obesity
2012 Volume.12 No. 1 p.33 ~ p.47
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Effects of Fermented Soybean upon Anti-inflammation and Intestinal Mucous Membrane Permeability
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Kim Hyung-Gu
Lee Myeong-Jong
Kim Ho-Jun
Kim Ki-Cheol
Shambhunath Bose
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Abstract
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Objectives: This study was designed to investigate the effects of fermented soybean upon anti-inflammation, cytotoxicity, antioxidant and intestinal mucous membrane permeability by measuring the cell viability, NO (nitric oxide) production, DPPH, Polyphenol, HRP and TEER in cells like Raw 264.7 and HCT 116 using fermented soybean.
Methods: Raw 264.7 cell and HCT 166 cell were used in this study. And fermented soybean powders were used for the experimental group and soybean powders for the control group. There was inflammation response upon using lipopolysaccharide(LPS). Fermented soybean powders and soybean powders were in a respectively different dose added to the cells with LPS. MTT assay, NO, DPPH and Polyphenol measurement, TEER, HRP were conducted for each cell. The results of this study were presented in mean and standard deviation.
Results: 1. In Raw 254.7 cells added with unfermented soybean powders, 104.95% higher than 62.59% was measured. In Raw 254.7 cells added with fermented soybean powders, there was 74.90% measured higher than 62.59%, which was a significant result. 2. By a gradual increase of unfermented soybean powders like , , , , the measured NO were also gradually decreased , , , . In case of cells added with fermented soybean powders, NO was measured in which is significant, and in other cases, mostly measured over. 3. It was inferred that fermented soybean powders have anti-inflammatory effects of maintaining intestinal mucous membrane permeability because the measured values of cells in both groups were all higher than measured of cells added with only LPS. And measured values of cells in both groups were all lower than 2.26 measured of cells added with only LPS. 4. In case of experiment DPPH and polyphenol measurement, fermented group was all higher than unfermented group.
Conclusion: From the results of conducting MTT assay, NO measurement, and TEER, HRP by using cells Raw 264.7 and HCT-116, even though there was no significance in the correlation between cytotoxicity, anti-inflammatory effects, both unfermented soybean powders and fermented soybean powders were shown to have intestinal mucous membrane permeability improvement effects. This effects could be applicable for autoimmune diseases, chronic inflammatory diseases and so additional studies are expected in the future. From the results of conducting DPPH, Polyphenol measurement, Fermented soybean may be useful as potential antioxidant.
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KEYWORD
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fermented soybean, unfermented soybean, Bacillus subtilis, inflammatory, intestinal mucous membrane permeability, antioxidant
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