The anti-inflammatory activity of GABA-enriched Moringa oleifera leaves produced by fermentation with Lactobacillus plantarum LK-1

Abstract

IntroductionGamma-aminobutyric acid (GABA), one of the main active components in Moringa oleifera leaves, can be widely used to treat multiple diseases including inflammation.MethodsIn this study, the anti-inflammatory activity and the underlying anti-inflammatory mechanism of the GABA-enriched Moringa oleifera leaves fermentation broth (MLFB) were investigated on lipopolysaccharide (LPS)-induced RAW 264.7 cells model. The key active components changes like total flavonoids, total polyphenols and organic acid in the fermentation broth after fermentation was also analyzed.ResultsELISA, RT-qPCR and Western blot results indicated that MLFB could dose-dependently inhibit the secretions and intracellular expression levels of pro-inflammatory cytokines like 1β (IL-1β), interleukin-6 (IL-6), interleukin-8 (IL-8) and tumor necrosis factor-α (TNF-α). Furthermore, MLFB also suppressed the expressions of prostaglandin E2 (PGE2) and inducible nitric oxide synthase (iNOS). Moreover, the mRNA expressions of the key molecules like Toll-like receptor 4 (TLR-4) and nuclear factor (NF)-κB in the NF-κB signaling pathway were also restrained by MLFB in a dose-dependent manner. Besides, the key active components analysis result showed that the GABA, total polyphenols, and most organic acids like pyruvic acid, lactic acid as well as acetic acid were increased obviously after fermentation. The total flavonoids content in MLFB was still remained to be 32 mg/L though a downtrend was presented after fermentation.DiscussionOur results indicated that the MLFB could effectively alleviate LPS-induced inflammatory response by inhibiting the secretions of pro-inflammatory cytokines and its underlying mechanism might be associated with the inhibition of TLR-4/NF-κB inflammatory signaling pathway activation. The anti-inflammatory activity of MLFB might related to the relative high contents of GABA as well as other active constituents such as flavonoids, phenolics and organic acids in MLFB. Our study provides the theoretical basis for applying GABA-enriched Moringa oleifera leaves as a functional food ingredient in the precaution and treatment of chronic inflammatory diseases.

A Comparison of the Antioxidant Potential and Metabolite Analysis of Marine Fungi Associated with the Red Algae Pterocladiella capillacea from Northern Taiwan

“…This underscores the database’s commitment to encompass not only the structural and compositional aspects of compounds but also their functional and physiological attributes. This information contributes to a broader understanding of the potential health effects of compounds found in natural products such as Moringa oleifera [ 70 ].…”

The Preventive Potential of the Mycelial Submerged Culture of Ophiocordyceps sinensis against Neurodegenerative Diseases and Its Possible Active Compounds

“…Ergosterol isolated from mushrooms (Auricularia polytricha, Cordyceps militaris) attenuates bisphenol A or LPS-induced BV2 microglial cell inflammation [57,58]. Zheng et al indicated that GABA-enriched Moringa oleifera leaves (MLFB) fermentation broth also could effectively alleviate LPS-induced inflammatory response by inhibiting the secretions of pro-inflammatory cytokines and the anti-inflammatory activity might be related to the relatively high contents of GABA, flavonoids, phenolics and organic acids in MLFB, its mechanism might be associated with the inhibition of TLR-4/NF-κB inflammatory signaling pathway activation [59]. Actually, treatment of EEOS-95 significantly inhibited the expression of NF-κB, iNOS, and COX-2; also enhanced upregulated of Nrf-2 and HO-1; so, we suggested that EEOS-95, an effective activator of PPAR-γ, will be an attenuated neuro-inflammation through by modulating the PPAR-γ/Nrf-2/HO-1/NF-κB signaling pathway, and ergosterol, GABA, flavonoids and polyphenol may be responsible for their activity.…”

Isolation of γ-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria with Anti-Inflammatory Effects from Fermented Foods in Korea

“…Therefore, the inhibition of NO production after treatment with CFS of the selected strains confirms their anti-inflammatory effects. Several studies have reported that GABA-producing probiotics can suppress inflammation by reducing the expression of various factors, such as NO and iNOS [23,24]. The effect of the CFS of the GABA-producing strains on iNOS protein expression in RAW 264.7 cells was analyzed using Western bloMing.…”