Anti-Oxidant and Anti-Inflammatory Substance Generated Newly in Paeoniae Radix Alba Extract Fermented with Plant-Derived Lactobacillus brevis 174A.

Shrijana Shakya,Masafumi Noda,Masanori Sugiyama,Narandalai Danshiitsoodol,Sachiko Sugimoto

doi:10.3390/antiox10071071

Abstract

Fermentation of medicinal herbs can be a significant technique to obtain bioactive compounds. Paeoniae Radix (PR) used in the present study is a well-known herbal medicine that exhibits anti-inflammatory and immunomodulatory activity. The aim of this study is to explore the possibility that a bioactive compound is newly generated in PR extract by fermentation with a plant-derived lactic acid bacteria Lactobacillus brevis 174A. We determined the anti-inflammatory activities in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. The PR extract fermented with Lactobacillus brevis 174A markedly increased the total phenolic content, decreased intracellular ROS levels, inhibited the release of nitric oxide (NO). It also suppressed inflammatory cytokines IL-6, TNF-ɑ, while simultaneously downregulating the gene expressions of iNOS, IL-6, TNF-ɑ, and IL-1β compared to the unfermented PR extract. Furthermore, the bioactive compound newly generated from the fermentation was identified as pyrogallol. It inhibits the inflammatory responses in a dose-dependent manner suggesting that fermentation of the herbal extract used as a medium together with the plant-derived lactic acid bacterial strain may be a practical strategy to produce medicines and supplements for healthcare.

Highlights

Fermentation technology, which has been developed as an indispensable method of food preservation, has contributed to the manufacture of functional foods
This study demonstrates that the medicinal herb Paeonia
It is pyrogallolwith detected in post-fermented teas were reported to have an anti-allergic effect associated increased intracellular antioxidant effect, decreased release of inflammathat mediators, suppresses as nasal symptoms and IL-9 gene expression

Summary

Introduction

Fermentation technology, which has been developed as an indispensable method of food preservation, has contributed to the manufacture of functional foods. Lactic acid bacteria (LAB) are mostly used for industrial fermentation due to numerous potential health effects [1]. LAB can be derived from numerous sources [2]. On the basis of isolated environment, it can be roughly classified into animal derived and plant-derived LAB. The animal-derived LAB strains are isolated from the skin, gastrointestinal and urogenital tracts of humans and animals, and have been widely used in yogurt and cheese preparation. The plant-derived ones, isolated from various plant sources, have been useful to produce fermented foods, mainly in East and Southeast Asia [3]. The plant-derived LAB strains are much more resistant to artificial gastric juices and bile than animal-derived ones [4]. Our research group has isolated over 1000 strains of plant-derived

Objectives

Methods

Results

Conclusion