Inhibition of Inflammation by Kyeongok-go with Black ginseng in LPS-induced RAW 264.7 Macrophages

Objectives : The aim of this study was to examine effect of anti-oxidant and anti-inflammation activity of the Kyeongok-go with various processing methods that was manufactured by heating mantle. Methods : Commercial Kyeongok-go (K0) was purchased and Kyeongok-go with ginseng (K1), Kyeongok-go with black ginseng (BK), ginseng fermentation Kyeongok-go (KF), black ginseng fermentation Kyeongok-go (BKF) were manufactured by heating mantle. To examine anti-oxidant effect, DPPH radical and production of NO and ROS in RAW 264.74 cell were used. Furthermore, to determined anti-inflammation effect, measured pro-inflammatory mRNA such as NOS-II, COX-2, $IL-1{\beta}$, IL-6, $TNF-{\alpha}$ in RAW 264.74 cell treated with K0, K1, KF, BK, and BKF. Result : K1 scavenged DPPH radical effectively than K0. The most DPPH radical scavenging activity was BKF. In the RAW 264.74 cells stimulated with LPS, NO and ROS production were measured. As a results, K1 was decreased NO, ROS production compared with K0, and BKF was reduced similarly to cyclosporine A (positive control). Expression of pro-inflammatory mRNA such as NOS-II, COX-2, $IL-1{\beta}$, IL-6 showed a significant decrease in BK or BKF. But, there was no significant in expression of $TNF-{\alpha}$ in all extract treatmetn groups. Conclusions : According to the above results, it is considered that Kyeongok-go with fermented black ginseng (BKF) manufactured by heating mantle is effective material that have anti-inflammation and anti-oxidant activities. Our finding indicate that BKF may be an effective agent for anti-inflammation through anti-oxidant effect.

LPS로 염증유도된 RAW 264.74 세포에 대한 흑삼 첨가 경옥고의 항염증 효과