Anti-inflammatory effects of the fermentation extracts consisting of soybean, red ginseng and Citrus Unshiu Peel

Lee, Jong Rok; Kim, Young Woo; Byun, Sung Hui; Kim, Sang Chan; Park, Sook Jahr

doi:10.6116/kjh.2015.30.5.59.

Cited by 6 publications

(2 citation statements)

References 23 publications

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“…Te primary microorganisms contributing to fermentation are probiotics, such as Bacillus subtilis and Lactobacillus species [12]. Research suggests that the use of microbial fermentation in food production increases the abundance of phytochemicals and metabolites, enhancing the bioactivity of the food [13]. Tus, this study employed Bacillus subtilis and Lactobacillus species for the mixed fermentation of soybeans, red ginseng, and chenpi.…”

Section: Introductionmentioning

confidence: 99%

“…Soybeans (Glycine max) possess elevated protein and fat content, a distinct fshy odor, and oligosaccharides, the elimination of which necessitates fermentation. Fermentation generates various bioactive substances such as peptides, myo-inositol, phenolic compounds, and isofavones [13]. Compared to unfermented foods, these substances have enhanced health functionalities.…”

Section: Introductionmentioning

confidence: 99%

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Anti-Inflammatory Effects and Immunomodulatory Efficacy of Unitein (Fermented Glycine max, Panax ginseng, and Chenpi Mixture) in RAW 264.7 Macrophages and Mice Splenocytes along with Component Analysis

Lee,

Pan,

Lee

et al. 2024

Journal of Food Biochemistry

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Inflammation and the immune system are intricately linked, with the immune system serving as a vital defense mechanism in the human body. Consequently, there is great emphasis placed on the regulation of both the body’s inflammatory response and the immune system. This study investigated the anti-inflammatory properties and immunomodulatory effects of Unitein (fermented Glycine max, Panax ginseng, and chenpi mixture) in both RAW 264.7 macrophages and mice splenocytes while also comprehensively analyzing its components. To this end, the 3-[4,5-dimethylthiazol-2-yl]-2,5 diphenyl tetrazolium bromide (MTT) assay was employed to evaluate the cytotoxicity of the samples to RAW 264.7 cells. The Griess assay was utilized to determine nitrite concentrations, while the enzyme-linked immunosorbent assay (ELISA) was employed to assess the levels of inflammation-related cytokines in RAW 264.7 cells and isolated mouse splenocytes. Additionally, quantitative polymerase chain reaction was employed to quantify the mRNA expression of inflammation-related genes in the cells, while the lactate dehydrogenase assay was used to analyze natural killer (NK) cell activity. Our results revealed that Unitein exhibited no toxicity to RAW 264.7 cells at concentrations below 1.5 mg/mL. However, Unitein effectively suppressed the release of proinflammatory cytokines tumor necrosis factor (TNF)-α, interleukin (IL)-1β, IL-6, and interferon (IFN)-γ, as well as enzymes COX-2 and iNOS from RAW 264.7 cells, while concurrently promoting the release of anti-inflammatory cytokines IκB-α, IL-10, and IL-4. Furthermore, Unitein inhibited the increase in TNF-α, IL-1β, IFN-γ, IL-12, nuclear factor (NF)-κB p50, NF-κB p65, and iNOS induced by lipopolysaccharides (LPSs) in isolated mouse splenocytes. Notably, Unitein also exhibited the potential to stimulate NK cell activity. Metabolite analysis indicated that Unitein contained more active compounds with anti-inflammatory and immunity-enhancing properties than did unfermented Unitein. This study highlights the potential therapeutic role of Unitein in mitigating inflammation and enhancing immune responses, thereby deepening our understanding of its biological activities and underlying mechanisms. These findings underscore the significance of Unitein as a potential candidate for the development of novel anti-inflammatory and immunomodulatory interventions.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Anti-Inflammatory Effects and Immunomodulatory Efficacy of Unitein (Fermented Glycine max, Panax ginseng, and Chenpi Mixture) in RAW 264.7 Macrophages and Mice Splenocytes along with Component Analysis

Lee,

Pan,

Lee

et al. 2024

Journal of Food Biochemistry

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Anti-inflammatory effect of cabbage (Brassica oleracea L var. capitata) fermented with a mixed culture of Lactobacillus acidophilus and Lactiplantibacillus plantarum

Park¹,

Choi²,

Kim³

2022

Korean J. Food Preserv.

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In this study, we investigated the anti-inflammation effect of cabbage (Brassica oleracea L var. capitata) fermented with a mixed culture of lactic acid bacteria (FCMC) and elucidated the underlying mechanism. The mixed culture included Lactobacillus plantarum and L. acidophilus. The cell viability of RAW264.7 macrophages were confirmed by MTT assay, and the results revealed no toxicity following treatment with FCMC at concentrations of up to 1,000 μg/mL. The anti-inflammatory effect of FCMC was evaluated by stimulating RAW264.7 macrophages with lipopolysaccharide (LPS) to induce the production of inflammation-related factors, which were measured by an nitric oxide (NO) assay, enzyme-linked immunosorbent, and Western blot. FCMC dose-dependently inhibited the production of NO, PGE 2 , and the pro-inflammatory cytokines IL-1β and TNF-α in LPS-stimulated RAW264.7 macrophages without any cytotoxicity. FCMC also reduced the protein expression levels of iNOS and COX-2 and inhibited the nuclear translocation of NF-κB and degradation of IκB in the LPS-stimulated cells. These results collectively suggest that FCMC may suppress the inflammatory reaction in LPS-stimulated RAW264.7 macrophages by regulating the NF-κB signaling pathway and function as an anti-inflammatory material.

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A comparative study on enhanced anti-inflammatory activity of Cannabis root extract prepared by combined processing process

Yu,

Jin,

Kim

et al. 2024

J Korean Med

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Objectives: Cannabis root is a medicinal plant that has been used in traditional medicine around the world. However, in previous studies using simple extracts, the biological activity was not relatively prominent compared to other herbal medicines. The aim of the present study is to confirm the enhancement of anti-inflammatory activity and bioactive compound of Cannabis root extract prepared by combined processing process.Methods: A series of processes including repeated steam and dry, fermentation, hydrothermal extraction and ethanol extraction was applied to Cannabis root. The antioxidant content of cannabis root extracts obtained through a combined processing process was investigated by analyzing the total phenolic, tannin, and flavonoid contents. Anti-inflammatory effects were tested in LPS-treated RAW264.7 cells. The anti-inflammatory mechanism was examined by western blot. Finally, the component profile of Cannabis root extract was analyzed using High Performance Liquid Chromatography (HPLC) and Thin layer chromatography (TLC).Results: The cannabis root extract prepared by complex processing process had higher antioxidant and anti-inflammatory effects than simple extract. Total phenolic and tannin contents were significantly increased, and DPPH free radical inhibition activity was strengthened by combined processing process. Increased NO production and iNOS expression in LPS-treated RAW264.7 cells were decreased in a concentration-dependent manner upon extract treatment by complex processing process. Additionally, the Stigmasterol content of Cannabis root extract was increased through a complex processing process.Conclusions: Further research is needed on the mechanisms and substances that exhibit the anti-inflammatory effects of Cannabis roots extract prepared by complex processing process.

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Anti-inflammatory effects of the fermentation extracts consisting of soybean, red ginseng and Citrus Unshiu Peel

Cited by 6 publications

References 23 publications

Anti-Inflammatory Effects and Immunomodulatory Efficacy of Unitein (Fermented Glycine max, Panax ginseng, and Chenpi Mixture) in RAW 264.7 Macrophages and Mice Splenocytes along with Component Analysis

Anti-Inflammatory Effects and Immunomodulatory Efficacy of Unitein (Fermented Glycine max, Panax ginseng, and Chenpi Mixture) in RAW 264.7 Macrophages and Mice Splenocytes along with Component Analysis

Anti-inflammatory effect of cabbage (Brassica oleracea L var. capitata) fermented with a mixed culture of Lactobacillus acidophilus and Lactiplantibacillus plantarum

A comparative study on enhanced anti-inflammatory activity of Cannabis root extract prepared by combined processing process

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