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KMID : 1007520210300111409
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Food Science and Biotechnology
2021 Volume.30 No. 11 p.1409 ~ p.1416
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Anti-inflammatory activities of the mixture of strawberry and rice powder as materials of fermented rice cake on RAW264.7 macrophage cells and mouse models
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Monmai Chaiwat
Nam Ju-Hyun
Lim Jun-Hyeok
Rod-in Weerawan
Lee Tae-Ho
Park Woo-Jung
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Abstract
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Rice cake is a traditional food in Korea, and is made by rice alone, or with other grain powder. To improve the health benefits of fermented rice cake, the rice powder was supplemented with strawberry powder. Anti-inflammatory activities of the mixture of strawberry and rice powder were evaluated. Treatment with the mixture significantly decreased the production of nitric oxide (NO). The mixture of strawberry and rice powder in the ratio 10: 90 effectively and dose-dependently reduced the immune-associated genes iNOS, IL-1β, IL-6, COX-2, and TNF-α. Furthermore, carrageenan-injected mice were used to study the anti-inflammatory effect of the mixture. Pre-oral administration of the mixture of strawberry and rice powder at doses of 50 and 100 mg/kg BW significantly reduced paw edema induced by carrageenan. These results suggest that for fermented rice cake production and processing, the strawberry and rice powder mixture may be a potential source of anti-inflammatory activity.
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KEYWORD
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Strawberry powder, Rice powder, Anti-inflammation, Carrageenan-induced paw edema, Rice cake
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