Anti-Inflammatory Properties of MSF, a Lactiplantibacillus plantarum K8 Lysate Fermented with Filipendula glaberrima Extract

Kyeong-Hun Choi,Sanghyun Lee,Yunji Lee,Jonghyo Hong,Hangeun Kim,Dae-Kyun Chung,Ki-Young Kim

doi:10.3390/app12052602

Kyeong-Hun Choi, Sanghyun Lee + Show 5 more

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https://doi.org/10.3390/app12052602

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Journal: Applied sciences	Publication Date: Mar 2, 2022
Citations: 3	License type: CC BY 4.0

Affiliation: Kyung Hee University, Chung-Ang University

Abstract

Inflammation plays an important role in the pathogenesis of metabolic syndrome, which increases the risk of heart disease, stroke, type 2 diabetes, atherosclerosis, non-alcoholic fatty liver disease (NAFLD), and obesity. Here, we produced potent anti-inflammatory probiotic lysates, termed MSF (miracle synergistic material made using Filipendula glaberrima), using fermentation with F. glaberrima extracts. MSF inhibited lipopolysaccharide (LPS)-induced tumor necrosis factor (TNF)-α production through down-regulation of c-Jun N-terminal kinase (JNK) signaling. MSF-induced tolerance for TNF-α was mediated by induction of TNF alpha-induced protein 3 (TNFAIP3 or A20). On the other hand, MSF showed a synergistic effect on interleukin (IL)-1β production in LPS-stimulated human monocytic leukemia cell line (THP-1 cells). This synergistic effect of the combination of MSF and LPS might be mediated by nuclear factor kappa B (NF-kB) signaling. The inhibitory effect of TNF-α and synergistic effect of IL-1β due to combining MSF and LPS were significantly higher than those of a combination of L. plantarum K8 lysates and LPS. The MSF and LPS combination showed reduced mouse mortality compared to a combination of L. plantarum K8 lysates and LPS, which correlated with decreased levels of cytokines, hepatic alanine aminotransferase (ALT), and aspartate aminotransferase (AST) in the blood and liver. These results show that probiotic lysates fermented with natural extracts such as F. glaberrima have higher anti-inflammatory efficacy than conventional probiotic lysates or natural extracts.

Highlights

Lactic acid bacteria, important microorganisms used in the food industry, produce lactic acid using various carbon sources
L. plantarum seems to have a strong anti-inflammatory effect [8–10]. It is mainly present in fermented vegetable-based foods, and the L. plantarum K8 strain isolated from kimchi is active in sour kimchi
We reported that L. plantarum K8 lysates showed anti-inflammatory effects and alleviated lipopolysaccharide (LPS)-induced septic shock in mice [11]

Summary

Introduction

Important microorganisms used in the food industry, produce lactic acid using various carbon sources In food, they produce aromatic components such as acetoin or diacetyl and polysaccharides such as dextran, resulting in improved material properties [1,2]. They produce aromatic components such as acetoin or diacetyl and polysaccharides such as dextran, resulting in improved material properties [1,2] These metabolites prevent the growth of harmful bacteria in the intestine, regulate immunity, and mitigate skin diseases such as atopy and psoriasis. L. plantarum seems to have a strong anti-inflammatory effect [8–10]. It is mainly present in fermented vegetable-based foods, and the L. plantarum K8 strain isolated from kimchi is active in sour kimchi. We prepared lysates fused with probiotics and Filipendula glaberrima to induce a stronger anti-inflammatory effect

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Results

Conclusion