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KMID : 0370220110550050404
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Yakhak Hoeji
2011 Volume.55 No. 5 p.404 ~ p.410
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The Inhibitory Effect of Fermented Dioscoreae batatas Extract on Lipopolysaccharide-induced Macrophage Activation
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Lim Sung-Won
Lee Sun-Hee
Hur Jung-Mu
Lee Young-Mi
Kim Dae-Ki
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Abstract
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This study was to elucidate the anti-inflammatory activities of a methanol extract derived from the fermented bark of Dioscoreae batatas on LPS-induced activation in macrophages. It was fermented with Lactobacillus fermentum and L. plantarum and then analyzed to identify the contents of methanol extract and diosgenin. The fermented product showed 3-fold increase in the extraction yield by methanol, and 1.8-fold increase in diosgenin contents, compared to that from the dried bark of D. batatas. Although the methanol extract from the unfermented D. batatas inhibited lipopolysaccharide (LPS)-induced production of nitric oxide (NO) and TNF- in J774 A.1 cells, the methanol extract from the fermented product revealed significantly the enhanced the inhibitory activities on LPS-induced production of NO and TNF-. Taken together, our results indicate that fermentation of bark of D. batatas elevates the functional activity inhibiting macrophage activation through the increase of the content of anti-inflammatory compounds. Thus, its methanol extract may be useful as a functional material for the therapy of inflammatory diseases.
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KEYWORD
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Dioscoreae batatas, Fermentation, Lactobacillus, Macrophages, TNF-, Nitric oxide
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