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The Inhibitory Effect of Fermented Dioscoreae batatas Extract on Lipopolysaccharide-induced Macrophage Activation  

Lim, Sung-Won (Department of Immunology and Institute of Medical Science, Chonbuk National University Medical School)
Lee, Sun-Hee (Department of Immunology and Institute of Medical Science, Chonbuk National University Medical School)
Hur, Jung-Mu (Chong Kun Dang Healthcare Corp. Research Center)
Lee, Young-Mi (Department of Oriental Pharmacy, College of Pharmacy and Wonkwang-Oriental Medicines Research Institute, Wonkwang University)
Kim, Dae-Ki (Department of Immunology and Institute of Medical Science, Chonbuk National University Medical School)
Publication Information
YAKHAK HOEJI / v.55, no.5, 2011 , pp. 404-410 More about this Journal
Abstract
This study was to elucidate the anti-inflammatory activities of a methanol extract derived from the fermented bark of Dioscoreae batatas on LPS-induced activation in macrophages. It was fermented with Lactobacillus fermentum and L. plantarum and then analyzed to identify the contents of methanol extract and diosgenin. The fermented product showed 3-fold increase in the extraction yield by methanol, and 1.8-fold increase in diosgenin contents, compared to that from the dried bark of D. batatas. Although the methanol extract from the unfermented D. batatas inhibited lipopolysaccharide (LPS)-induced production of nitric oxide (NO) and TNF-${\alpha}$ in J774 A.1 cells, the methanol extract from the fermented product revealed significantly the enhanced the inhibitory activities on LPS-induced production of NO and TNF-${\alpha}$. Taken together, our results indicate that fermentation of bark of D. batatas elevates the functional activity inhibiting macrophage activation through the increase of the content of anti-inflammatory compounds. Thus, its methanol extract may be useful as a functional material for the therapy of inflammatory diseases.
Keywords
Dioscoreae batatas; Fermentation; Lactobacillus; Macrophages; TNF-${\alpha}$; Nitric oxide;
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