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

Abstract

ABSTRACT Objectives : Fermentation of herbs has been known to be helpful in improving the immune systems and protecting body against disease. The present study was conducte d to evaluate anti-inflammatory effects of the fermentation extracts (FE) consisting of soybean, red ginseng a nd Citrus Unshiu Peel in lipopolysaccharide (LPS)-activated Raw264.7 cells.Methods : FE were prepared by the fermentation with Bacillus Subtilis and then by extraction with ethanol (95%; prepared by the fermentation process). Cell viability was measured by MTT assay. Nitric oxide (NO) production was measured in culture media by Griess assay. The e xpression of nuclear factor (NF)-κB and inhibitory kappa B alpha (IκBα) was determined by Western blot.Results : LPS-induced production of NO and PGE 2 was dose-dependently decreased by the treatment of FE in Raw264.7 cells. These suppressive effects of FE on NO and PGE 2 production were related to the inhibition of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (CO X-2) expression. FE inhibited LPS-induced production of pro-inflammatory cytokines, TNF-α, IL-6, and IL-1β in a dose-dependent manner. Furthermore, FE inhibited the NF-κB signaling pathway through the prevention of LPS-induced degradation of IκBα in cytosol and the nuclear translocation of NF-κB.Conclusions : These findings suggest that FE could have anti-inflammatory ef fects on LPS-induced inflammatory responses in macrophages.Key words : Anti-inflammatory; fermentation extract; soybean; ginseng; Citrus Unshiu Peel; nitric oxide; cytokine; NF-κB; Raw264.7 cells