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http://dx.doi.org/10.9721/KJFST.2018.50.6.642

The anti-inflammatory influence of fermented soy products containing a fermented Rhus verniciflua extract on lipopolysaccharide (LPS)-treated RAW 264.7 cells  

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)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.6, 2018 , pp. 642-652 More about this Journal
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.
Keywords
Rhus Verniciflua Stokes; fermented soy products; RAW 264.7 cells; inflammation;
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Times Cited By KSCI : 5  (Citation Analysis)
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