Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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The anti-inflammatory influence of fermented soy products containing a fermented Rhus verniciflua extract on lipopolysaccharide (LPS)-treated RAW 264.7 cells

LPS 유도 RAW264.7세포에서 발효 옻 추출물을 함유한 장류의 항염증 효과

  • Lim, Hyun Ji (Industrial Technology Research Group, World Institute of Kimchi) ;
  • Kim, Hyoun-Young (Institute of Sunchang Fermented Soybean Products) ;
  • Lee, Jeong-Mi (Sunchangjuangryu Corp.) ;
  • Kim, Hyun Ju (Industrial Technology Research Group, World Institute of Kimchi)
  • Received : 2018.06.05
  • Accepted : 2018.11.14
  • Published : 2018.12.31
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Abstract

Rhus verniciflua (RV) Stokes is a herbal medicine that helps improve blood circulation by stimulating digestion, removing extravasated blood, and raising body temperature. The purpose of this research was to study the anti-inflammatory effect of fermented soy products (FSP) containing a fermented RV (FRV) extract on lipopolysaccharides (LPS)-treatedd RAW 264.7 cells. Treatment with FRV extracts (1, 10, $100{\mu}g/mL$) downregulated nitric oxide (NO) and pro-inflammatory cytokines as compared to the LPS-treated group. Besides, the RV extract treatment suppressed the expression of genes related to pro-inflammatory cytokines, matrixins, inflammation, and apoptosis, while increasing the expression of genes involved in the antioxidant system. Furthermore, RVS extract upregulated antioxidant enzymes, such as glutathione, Cu,Zn-SOD, and catalase without changes in the Nrf2-Keap1 pathway. FSP (doenjang, ganjang) containing FRV extracts (0.1, 1, or $10{\mu}g/mL$) significantly decreased the NO and IL-6 levels in an FSP after 8 weeks of fermentation, but not the expression of genes involved in the inflammation and antioxidant system. These result indicate that an FRV extract and FSPs have a potential application in inflammatory conditions.

본 연구는 LPS 처리 큰포식 세포에서 옻 추출물, 옻 첨가 된장 및 간장 추출물의 항염증 및 산화방지 효과를 확인하였다. 염증 반응은 자극이 가해지면 히스타민, 세로토닌, 프로스타글란딘과 같은 혈관 활성물질에 의해 혈관 투과성이 증대되어 염증을 유발하고 사이토카인, 활성산소종, lysosomal enzyme 등 다양한 매개 인자가 관여한다. 자극에 의한 큰포식세포의 염증반응은 $TNF-{\alpha}$, IL-6, $IL-1{\beta}$와 같은 pro-inflammatory cytokine의 발현이 유도되고, iNOS와 COX-2에 영향을 받는 유전자의 발현을 자극하게 되어 NO 및 $PGE_2$ 등의 염증 인자가 생성된다. 이에 따라 옻 추출물, 옻 첨가 된장 및 간장 추추물의 염증 및 산화방지시스템 관련 유전자 발현을 분석하였다. 그 결과 옻 추출물은 LPS 자극에 의해 생성된 NO, 염증성 사이토카인 및 $PGE_2$의 생성을 유의적으로 감소시켰다. 옻 추출물은 산화방지관련 핵 내 전사인자인 Nrf2 및 관련 유전자의 발현에 영향을 미치지 않았다. 옻첨가 된장 및 간장 추출물은 NO 및 염증성 사이토카인의 생성을 억제하였지만, 염증 및 산화방지관련 유전자의 발현에 영향을 미치지는 않았다.

Keywords

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Fig. 1. Effects of the fermented-Rhus verniciflua (FRV) extract on NO levels in LPS-induced RAW 264.7 cells.

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Fig. 2. Effects of the doenjang (soybean paste) containing fermented-Rhus verniciflua (FRV) extract (DFRV) on NO levels in LPS-induced RAW 264.7 cells.

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Fig. 3. Effects of the ganjang (soy sauce) containing fermented-Rhus verniciflua (FRV) extract (GFRV) on NO levels in LPSinduced RAW 264.7 cells.

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Fig. 4. Effects of the fermented-Rhus verniciflua (FRV) extract on inflammatory cytokine levels in LPS-induced RAW 264.7 cells.

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Fig. 5. Effects of the doenjang (soybean paste) containing fermented-Rhus verniciflua (FRV) extract (DFRV) on IL-6 levels in LPSinduced RAW 264.7 cells.

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Fig. 6. Effects of the ganjang (soy sauce) containing fermented-Rhus verniciflua (FRV) extract (GFRV) on IL-6 levels in LPS-induced RAW 264.7 cells.

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Fig. 7. Effects of the fermented-Rhus verniciflua (FRV) extract on PGE2 levels in LPS-induced RAW 264.7 cells.

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Fig. 8. Effects of the doenjang (soybean paste) containing fermented-Rhus verniciflua (FRV) extract (DFRV) on PGE2 production levels in LPS-induced RAW 264.7 cells.

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Fig. 9. Effects of the ganjang (soy sauce) containing fermented-Rhus verniciflua (FRV) extract (GFRV) on PGE2 production levels in LPS-induced RAW 264.7 cells.

Table 1. Gene list for gene expression

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Table 2. Effects of the fermented-Rhus verniciflua (FRV) extract on gene expression in LPS-induced RAW 264.7 cells

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