Anti-oxidant and immune enhancement effects of Artemisia argyi H. fermented with lactic acid bacteria

Abstract

This study investigated the antioxidant and immune enhancement activities of Artemisia argyi H. fermented by Lactobacillus plantarum. The fermented A. argyi H. ethanol extract increased scavenging activities of 1,1-diphenyl-2picrylhydrazyl (DPPH), 2,2'-azinobis-(3-ethylbenzothiazoline-6sulfonic acid) (ABTS + ), hydroxyl (•OH), and superoxide (O 2 -) radicals. Particularly, the ethanol extract of fermented A. argyi H. exhibited higher •OH and O 2 radical scavenging activities, compared with DPPH and ABTS + radical scavenging activities. To evaluate the immune enhancement effects of the fermented A. argyi H., mice were fed a normal diet supplemented the fermented A. argyi H. at concentrations of 1%, 2%, and 5%, respectively. The supplementation of fermented A. argyi H. dose-dependently increased splenocyte proliferation. In addition, mice fed with 5% fermented A. argyi H. showed enhanced proliferation of T-cells and B-cells, along with increased levels of interferon-γ, interleukin-10, and tumor necrosis factor-α, compared to the normal group. Furthermore, mice fed with fermented A. argyi H. exhibited an increase in prominent probiotics such as Akkermansia muciniphila and Lactobacillus in gut microbiota, compared to the normal group. This study suggests that fermented A. argyi H. with Lactobacillus plantarum could be used as a dietary antioxidant and immune enhancement agent.

Anti-Inflammatory Effects of Artemisia argyi H. Fermented by Lactobacillus plantarum in the LPS-Induced RAW 264.7 Cells and DSS-Induced Colitis Model

“…Our previous study reported that the fermented A. argyi H. with L. plantarum (FAA) contained a more bioactive component, jaceosidin, than non-fermented A. argyi H. with L. plantarum [23]. Furthermore, the immune enhancement effect and antioxidant activity of FAA were demonstrated [24]. These findings suggested its potential as a functional material for preventing and improving inflammatory responses.…”

“…A. argyi H. was supplied from the farming association of A. argyi H. in Namhae [23], and FAA was processed by the following procedures [24]. The A. argyi H. leaves were steamed at 100 • C for 5 min, then crushed in malt extract broth.…”