Antioxidant Activity Study of <i>Artemisia argyi</i> H. Extract Fermented with Lactic Acid Bacteria

Kim, Ji Hyun; Kim, Nan Kyung; Lee, Ah Young; Seo, Weon Taek; Kim, Ho

doi:10.15429/jkomor.2022.22.2.115

Cited by 2 publications

(3 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…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.…”

Section: Sample Preparationmentioning

confidence: 99%

“…Therefore, the fermented plant shows high nutritional value and has significant biological properties, such as antioxidant, anti-inflammation, and immunomodulatory activities, compared to the non-fermented plant [22]. 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].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Lee,

Kim,

Choi

et al. 2024

Foods

Self Cite

View full text Add to dashboard Cite

Ulcerative colitis is a chronic inflammatory disease caused by abnormal immune responses in the intestinal mucosa and gut microorganisms. Unlike other mugworts, Artemisia argyi H. (A. argyi H.) enhances antioxidant, anti-inflammatory, and anticancer effects, but the improvement effects against gut inflammation have not yet been reported. Therefore, this study aimed to confirm the alleviation of the inflammatory state in the gut by A. argyi H. fermented with Lactobacillus plantarum (FAA), using lipopolysaccharide (LPS)-induced RAW 264.7 cells and dextran sulfate sodium (DSS)-induced colitis models. In vitro, FAA (10, 50, 100, and 200 μg/mL) was pretreated into RAW 264.7 cells, followed with LPS (100 ng/mL), which induced the cell damage. Meanwhile, in vivo, FAA (100, 200 mg/kg/day) was orally administered into 6-week-old C57BL/6N mice for 3 weeks. During the last week of FAA administration, 2.5% DSS was used to induce colitis. The results showed that FAA reduced the production of nitric oxide (p < 0.0001), tumor necrosis factor (TNF)-α, interleukin (IL)-6 (p < 0.0001), and IL-1β (p < 0.0001) in the LPS-induced RAW 264.7 cells. Moreover, in the DSS-induced colitis model, FAA alleviated clinical symptoms (p < 0.001), inhibited the inflammatory state by reducing the production of TNF-α (p < 0.0001) and interferon-γ in intestinal immune cells (p < 0.0001), and strengthened the intestinal barrier by increasing the number of goblet cells (p < 0.0001). Furthermore, the anti-inflammatory effects were confirmed by the alleviation of histological damage (p < 0.001) and down-regulation of the expression of inflammatory proteins (TLR4, p < 0.0001; MyD88, p < 0.0001; Cox-2, p < 0.0001). These results suggest the potential of FAA as a dietary ingredient for preventing inflammation in the gut.

show abstract

Section: Sample Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Lee,

Kim,

Choi

et al. 2024

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…In addition, A. argyi H. fermented by Monascus purpureus exhibited the neuroprotective effects and the enhanced memory and learning activities through improvement of oxidative stress [21]. Furthermore, the water extract of A. argyi H. fermented by Lactobacillus brevis and Lactobacillus plantarum has been shown to increase antioxidant activities by radical scavenging activities [22]. However, the immunity enhancement effects of the A. argyi H. fermented with lactic acid bacteria have not been investigated yet.…”

Section: Introductionmentioning

confidence: 99%

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

Lee,

Kim,

Choi

et al. 2023

JABC

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Antioxidant Activity Study of Artemisia argyi H. Extract Fermented with Lactic Acid Bacteria

Cited by 2 publications

References 34 publications

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

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

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

Contact Info

Product

Resources

About