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http://dx.doi.org/10.5352/JLS.2016.26.3.318

Enhancement of Anti-inflammatory Activity by Fermentation of Sargassum siliquanstrum  

Lee, Sol-Ji (Department of Bioscience, Graduate School, Silla University)
Lee, Dong-Geun (Department of Bioscience, Graduate School, Silla University)
Kim, Mihyang (Department of Food and Nutrition, Silla University)
Kong, Chang-Suk (Department of Food and Nutrition, Silla University)
Yu, Ki-Hwan (ISAAC F&B Co., Marine Bio-industry Department Center)
Kim, Yuck-Young (ISAAC F&B Co., Marine Bio-industry Department Center)
Lee, Sang-Hyeon (Department of Bioscience, Graduate School, Silla University)
Publication Information
Journal of Life Science / v.26, no.3, 2016 , pp. 318-324 More about this Journal
Abstract
This study was aimed to verify anti-inflammatory activity of fermented Sargassum siliquanstrum with lactic acid bacteria. Anti-inflammatory activities were compared by measuring the amount of nitric oxide (NO) in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages and suppressive effect on inducible nitric oxide synthase (iNOS) expression in stably transfected RAW 264.7 cells. Inhibitory activities of NO production and iNOS expression were measured after confirmation of NO radical scavenging activities. Fermentation increased NO radical scavenging activities from 7.6% to 15.2% compared to non-fermented condition, and fermentation with Lactobacillus sp. SH-1 was the most efficient. Fermentation without algal debris showed better NO radical scavenging activities than that with debris. Fermentation with Lactobacillus sp. SH-1 also showed the highest NO production inhibitory activity (64.1%) in LPS-stimulated RAW 264.7 cells. LPS-induced iNOS expression was diminished to 28.6, 35.6, 49.4 and 58.5 at 50, 100, 500 and 1,000 μg/ml, respectively, by fermentation with Lactobacillus sp. SH-1. According to MTT assay, fermented S. siliquanstrum did not influence the cell viability at all concentrations tested, meaning no or less cytotoxicity. These results suggest that S. siliquanstrum has NO radical scavenging activity and anti-inflammatory activity. Thus biological activities of S. siliquanstrum were upgraded by fermentation, which could be used for the development of functional foods.
Keywords
Anti-inflammatory; fermentation; immunity; nitric oxide; Sargassum siliquanstrum;
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