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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Anti-inflammatory Activity of Hizikia fusiformis Extracts Fermented with Lactobacillus casei in LPS-stimulated RAW 264.7 Macrophages

Lactobacillus casei로 발효한 톳 추출물의 항염증 활성

  • Mun, Ok-Ju (Department of Food and Nutrition, College of Medical and Life Science, Silla University) ;
  • Kwon, Myeong Sook (Department of Food and Nutrition, College of Medical and Life Science, Silla University) ;
  • Bae, Min Joo (Department of Food and Nutrition, College of Medical and Life Science, Silla University) ;
  • Ahn, Byul-Nim (Department of Organic Material Science and Engineering, Pusan National University) ;
  • Karadeniz, Fatih (Department of Food and Nutrition, College of Medical and Life Science, Silla University) ;
  • Kim, Mihyang (Department of Food and Nutrition, College of Medical and Life Science, Silla University) ;
  • Lee, Sang-Hyeon (Department of Pharmaceutical Engineering, Silla University) ;
  • Yu, Ki Hwan (IS Food CO., Marine Bio-industry Department Center) ;
  • Kim, Yuck Yong (IS Food CO., Marine Bio-industry Department Center) ;
  • Seo, Youngwan (Division of Marine Bioscience, Korea Maritime and Ocean University) ;
  • Kong, Chang-Suk (Department of Food and Nutrition, College of Medical and Life Science, Silla University)
  • 문옥주 (신라대학교 의생명과학대학 식품영양학과) ;
  • 권명숙 (신라대학교 의생명과학대학 식품영양학과) ;
  • 배민주 (신라대학교 의생명과학대학 식품영양학과) ;
  • 안별님 (부산대학교 공과대학 유기소재시스템공학과) ;
  • ;
  • 김미향 (신라대학교 의생명과학대학 식품영양학과) ;
  • 이상현 (신라대학교 의생명과학대학 제약공학과) ;
  • 유기환 ((주)아이에스 푸드) ;
  • 김육용 ((주)아이에스 푸드) ;
  • 서영완 (한국해양대학교 해양생명과학부) ;
  • 공창숙 (신라대학교 의생명과학대학 식품영양학과)
  • Received : 2015.01.29
  • Accepted : 2015.02.24
  • Published : 2015.02.27
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Abstract

In this study, we investigated the anti-inflammatory effects of fermented Hizikia fusiformis extracts in lipopolysaccharide (LPS)-stimulated RAW 264.7 mouse macrophages. The fermentation was performed using Lactobacillus casei in mixture of carbon source at $30^{\circ}C$ for 30 days. The sample groups were prepared with/without L. casei group in order to demonstrate the anti-inflammatory activity of fermented H. fusiformis in regard to lactic acid bacteria. As a result, we confirmed the inhibitory effect of H. fusiformis extracts on LPS-stimulated NO production and expression of $TNF{\alpha}$, while it had no regulatory effect on the expression of iNOS, COX-2, $IL-1{\beta}$ and IL-6 as important inflammatory factors. However, L. casei fermented group significantly suppressed the expression of the above factors. In particular, the difference between the two groups in the matter of mRNA expression of iNOS, which is directly associated with NO production, indicated that the fermentation with lactic acid bacteria effectively suppressed NO production by regulating iNOS expression. Also, effective suppression of pro-inflammatory cytokines showed that the fermentation using L. casei may provide an increment towards extraction of active ingredients that are effective anti-inflammatory agents.

Keywords

References

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