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http://dx.doi.org/10.9721/KJFST.2012.44.3.331

Improvement of Anti-Inflammation Activity of Gardeniae fructus Extract by the Treatment of β-Glucosidase  

Shon, Dong-Hwa (Korea Food Research Institute)
Choi, Dae-Woon (Korea Food Research Institute)
Kim, Mi-Hye (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.3, 2012 , pp. 331-336 More about this Journal
Abstract
In this study, we selected Gardeniae fructus (GF) as an anti-inflammatory functional material and improved the biological activity of GF through the treatment of ${\beta}$-glucosidase. For the simple evaluation of anti-inflammatory activity, the inhibitory activity of GF extract (GFE) on the production of NO by RAW264.7 cells in the presence of LPS was examined. ${\beta}$-glucosidase originating from Aspergillus niger or Aspergillus fumigatus has effectively improved the anti-inflammatory activity of GFE. The enzyme treatment raised the activity of GFE by more than 10 times. The optimum conditions for the enzyme reaction were at pH 4.6, $45^{\circ}C$, and 20 U/mL for 24 h with agitation. In addition, in vitro production of cytokines (IL-$1{\beta}$, IL-6, TNF-${\alpha}$), COX-2, and the NF-${\kappa}B$ activation of RAW264.7 cells decreased more in the presence of GFE treated with ${\beta}$-glucosidase originating from Aspergillus niger (GFAN) than in the presence of GFE. These results suggest that enzyme-treated GFE might be a potential candidate for natural anti-inflammatory food materials.
Keywords
RAW264.7 cells; anti-inflammatory; Gardeniae fructus; ${\beta}$glucosidase;
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Times Cited By KSCI : 8  (Citation Analysis)
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