Abstract
Astragalus membranaceus (AM) has been used for anti-oxidative, anti-inflammatory, anti-cancer, and immunomodulatory activities. In this study, we confirmed that the anti-oxidative and anti-inflammatory effects of AM were enhanced after it was fermented by Lactiplantibacillus plantarum. The anti-oxidative effect was measured by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical levels, total phenolic contents (TPC), reducing power, and H2O2 levels. AM-LP MG5145 and MG5276 showed higher free radical scavenging activity than AM-NF (51.22%). In addition, AM-LP MG5145 and MG5276 showed higher TPC (49.11 mg GAE/mL), reducing power (OD700 = 0.37), and H2O2 (1.71 µM) than AM-NF. The calycosin contents determined to AM-NF (17.24 ng/mL), AM-LP MG5145 (139.94 ng/mL), and MG5276 (351.01 ng/mL) using UPLC-ESI-MS/MS. Anti-inflammatory effects were analyzed by investigating the inhibitory effects of fermented AM on cytotoxicity, NO production, and mRNA expression of COX-2, iNOS, NF-κB, and TNF-α in LPS-induced RAW 264.7 cells. AM-LP MG5145 and MG5276 showed no cytotoxicity. AM-LP MG5145 (50.86%) and MG5276 (51.66%) inhibited NO production in LPS-induced RAW 264.7 cells. Moreover, AM-LP MG5145 and MG5276 downregulated macrophage iNOS, COX2, TNF-α, and NF-κB expression. In conclusion, A. membranaceus fermented by L. plantarum MG5145 and MG5276 can be used in cosmetics and health foods as natural antioxidant compounds.
Highlights
Oxidative stress is the most common cause of aging and age-related chronic disease.Radical oxygen species (ROS) including hydrogen peroxide (H2 O2 ) and hydroxyl radicals (OH-) are important factors in oxidative stress due to their unstable structures and are known to cause cell membrane degradation, lipid oxidation, protein denaturation, and DNA damage [1]
Anti-inflammatory effects were analyzed by investigating the inhibitory effects of fermented Astragalus membranaceus (AM) on cytotoxicity, nitric oxide (NO)
A. membranaceus fermented by L. plantarum MG5145 and MG5276 can be used in cosmetics and health foods as natural antioxidant compounds
Summary
Radical oxygen species (ROS) including hydrogen peroxide (H2 O2 ) and hydroxyl radicals (OH-) are important factors in oxidative stress due to their unstable structures and are known to cause cell membrane degradation, lipid oxidation, protein denaturation, and DNA damage [1]. IκB kinase (IKK) to express the nuclear factor κ-light-chain-enhancer of activated B cells (NF-κB), nitric oxide synthase (iNOS), and prostaglandin-endoperoxide synthase-2. A damaged tissue activates various factors of the immune system to release inflammatory mediators, including cytokines like. NF-κB activates major factors of oxidation and inflammation, such as pro-inflammatory cytokines, COX-2, iNOS, and nitric oxide (NO) [4]. Prolonged inflammation by these factors can damage normal tissues and develop into chronic inflammation, leading to organ dysfunction syndrome [5,6]
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