Korean Journal of Medicinal Crop Science (한국약용작물학회지)

The Korean Society of Medicinal Crop Science (한국약용작물학회)
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Enhancement of Anti-inflammation Effect by Fermentation Process in Aronia melanocarpa (Michx.) Elliott Extract

발효 공정을 통한 아로니아 추출물의 항염증 효능 증진

  • Kim, Nam Young (Department of Medical Biomaterials Engineering, Kangwon National University) ;
  • Lee, Young Duck (Department of Food Science and Engineering, Seowon University) ;
  • Cho, Seok Cheol (Department of Food Science and Engineering, Seowon University) ;
  • Shin, Yun Chul (Aronia laboratory, Danyang county) ;
  • Lee, Hyeon Yong (Department of Food Science and Engineering, Seowon University)
  • 김남영 (강원대학교 생물의소재공학과) ;
  • 이영덕 (서원대학교 식품공학과) ;
  • 조석철 (서원대학교 식품공학과) ;
  • 신윤철 (단양군청 아로니아 연구소) ;
  • 이현용 (서원대학교 식품공학과)
  • Received : 2014.08.23
  • Accepted : 2014.10.29
  • Published : 2014.12.30
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Abstract

This study was indicated to enhance the anti-inflammation activities by the fermentation of the fruits of Aronia melanocarpa (Michx.) Elliott. The extracts by 70% ethanol (EE) showed better biological activities than those by hot water (WE) from campared result of the effect of extraction solvents. Then, the extract from 70% ethanol extraction was further fermented by lactic acid, denoted as FEE. For antioxidant activities, the FEE had showed the highest value as 0.832 of reducing powder, in comparison with those of EE and WE. Cytotoxicity of the water extraction (WE) was measured for 12.06% in addition of $1.0mg/m{\ell}$ of FEE. For anti-inflammation activities, NO production from the macrophage, RAW 264.7 was observed as $7.24{\mu}M$ and $8.52{\mu}M$ from FEE and EE, respectively. Prostaglandin $E_2$ ($PGE_2$) production from human fibroblast cell, CCD-986sk, was also estimated for $152pg/m{\ell}$ in addition of $1.0mg/m{\ell}$ of the FEE. The lowest production of both IL-6 and TNF-${\alpha}$ were $3.5pg/m{\ell}$ and $865.5pg/m{\ell}$, respectively in addition of $1.0mg/m{\ell}$ of the FEE, whereas $74.5pg/m{\ell}$ and $982.4pg/m{\ell}$ in treated with same concenrations of the EE. It was also found that the FEE was higher amounts than other extracts through HPLC analysis of the anthocyanins. These results strongly indicate that fermentation process of the lactic acid could enhance anti-inflammation activities of extracts by increasing the amounts of the anthocyanins, especially cyanidin-galactoside. Our results suggest that the application of the fermentation process for other medicinal herbs can be improved their biological activities.

Keywords

References

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