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http://dx.doi.org/10.3746/jkfn.2015.44.10.1450

Anti-Inflammatory Activity of Ethanol Extracts from Hizikia fusiformis Fermented with Lactic Acid Bacteria in LPS-Stimulated RAW264.7 Macrophages  

Kwon, Myeong Sook (Department of Food and Nutrition, College of Medical and Life Siences, Silla University)
Mun, Ok-Ju (Department of Food and Nutrition, College of Medical and Life Siences, Silla University)
Bae, Min Joo (Department of Food and Nutrition, College of Medical and Life Siences, Silla University)
Lee, Seul-Gi (Department of Food and Nutrition, College of Medical and Life Siences, Silla University)
Kim, Mihyang (Department of Food and Nutrition, College of Medical and Life Siences, Silla University)
Lee, Sang-Hyeon (Major in Pharmaceutical Division of Bioindustry, College of Medical and Life Siences, Silla University)
Yu, Ki Hwan (ISAAC F&b Co.)
Kim, Yuck Yong (ISAAC F&b Co.)
Kong, Chang-Suk (Department of Food and Nutrition, College of Medical and Life Siences, Silla University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.10, 2015 , pp. 1450-1457 More about this Journal
Abstract
The anti-inflammatory effect of ethanol extracts from Hizikia fusiformis fermented with and without lactic acid bacteria was compared in lipopolysaccharide (LPS)-stimulated RAW 264.7 mouse macrophages. The fermentation was done using Weissella sp. SH-1 and Lactobacillus casei in a mixture of glucose and lactate source at $30^{\circ}C$ for 30 days. As a result, we confirmed that the fermentation of H. fusiformis with lactic acid bacteria inhibited LPS-stimulated nitric oxide (NO) production and the expression of inducible nitric oxide synthase (iNOS), cyclooxygenase (COX)-2, interleukin (IL)-6, tumor necrosis factor ${\alpha}$, and IL-$1{\beta}$ as important inflammatory factors. During a comparison analysis, we found that L. casei fermented groups significantly suppressed NO production by regulating iNOS and COX-2 expression. Also, the effective suppression of pro-inflammatory cytokine and LPS-induced activation of mitogen- activated protein kinase indicated that the fermentation using Weissella sp. SH-1 and L. casei may provide an increment towards the extraction of active components, which are effective anti-inflammatory agents.
Keywords
Hizikia fusiformis; Weissella sp. SH-1; Lactobacillus casei; fermentation; inflammation;
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Times Cited By KSCI : 19  (Citation Analysis)
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