Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Anti-inflammatory Activities of Fermented Black Garlic

흑마늘 발효물의 항염증 활성

  • Tak, Hyun-Min (Namhae Garilic Research Institute) ;
  • Kang, Min-Jung (Namhae Garilic Research Institute) ;
  • Kim, Kyoung Min (Namhae Garilic Research Institute) ;
  • Kang, Dawon (Department of Physiology and Institute of Health Sciences, Gyeongsang National University School of Medicine) ;
  • Han, Sunkyu (Department of Physiology and Institute of Health Sciences, Gyeongsang National University School of Medicine) ;
  • Shin, Jung-Hye (Namhae Garilic Research Institute)
  • 탁현민 ((재)남해마늘연구소) ;
  • 강민정 ((재)남해마늘연구소) ;
  • 김경민 ((재)남해마늘연구소) ;
  • 강다원 (경상대학교 의학전문대학원 생리학교실) ;
  • 한선규 (경상대학교 의학전문대학원 생리학교실) ;
  • 신정혜 ((재)남해마늘연구소)
  • Received : 2014.06.13
  • Accepted : 2014.08.01
  • Published : 2014.10.31
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Abstract

In this study, we investigated the anti-inflammatory effects of Lactobacillus rhamnosus fermented black garlic (FBG) in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. FBG did not show cytotoxicity in RAW 264.7 cells at concentrations less than $800{\mu}g/mL$, and cell viability increased with FBG concentration. Nitric oxide (NO) and prostaglandin $E_2$ ($PGE_2$) production as well as tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), interleukin-$1{\beta}$ (IL-$1{\beta}$) and IL-6 formation decreased in an FBG concentration-dependent manner, in LPS-induced RAW 264.7 cells. Furthermore, activation of LPS-inducible nitric synthase (iNOS), cyclooxygenase-2 (COX-2), nuclear factor kappa B (NF-${\kappa}B$), and inhibitory kappa B ($I{\kappa}B$) protein expression was effectively inhibited by FBG treatment in LPS-induced RAW 264.7 cells. In contrast, heme oxygenase-1 (HO-1) protein expression significantly increased. These results indicate that the anti-inflammatory activity of FBG was due to activation of NF-${\kappa}B$, inhibition of cytokine production, and expression of iNOS and COX-2. From these results, we expect that FBG could contribute to the prevention and improvement of inflammatory disease.

Lactobacillus rhamnosus로 발효시킨 흑마늘 발효물의 항염증 효능을 검증하기 위해 LPS로 염증 유도된 RAW 264.7 cells를 이용하여 관련 인자들을 분석하였다. 100, 200, 400 및 $800{\mu}g/mL$ 농도에서 세포독성은 유발되지 않았으며, 오히려 농도 의존적으로 세포 생존율은 증가하였다. LPS에 의해 염증 유도된 RAW 264.7 cells에서 흑마늘 발효물은 농도 의존적으로 NO와 $PGE_2$의 생성 감소와 염증성 사이토카인인 TNF-${\alpha}$, IL-$1{\beta}$ 및 IL-6의 단백질 생성을 감소시켰다. 또한 iNOS, COX-2, NF-${\kappa}B$ 및 $I{\kappa}B$ 단백질의 발현을 감소시키고 HO-1의 단백질의 발현을 증가시켰다. 이상의 연구 결과를 통해 흑마늘 발효물은 염증에 의한 NF-${\kappa}B$의 활성과 TNF-${\alpha}$, IL-$1{\beta}$와 IL-6의 생성을 억제시키고, iNOS 및 COX-2의 발현을 억제시키는 메커니즘을 통해 염증성 질환의 예방 및 개선 효능을 나타내는 것으로 판단된다.

Keywords

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