Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by the Lactobacillus plantarum Fermentation-Mediated Generation of Phenolic Compound Derivatives.

Bao Le,Pham Anh,Seung Yang

doi:10.3390/foods9020181

Abstract

Mustard leaf kimchi contains numerous functional compounds that have various health benefits. However, the underlying mechanisms of their anti-inflammatory effects are unclear. In this study, changes in the mustard leaf kimchi phenolics profile after fermentation with or without Lactobacillus plantarum were determined using liquid chromatography–mass spectrometry/mass spectrometry (LC–MS/MS). To correlate changes in phenolic profiles with anti-inflammatory activities of the fermentation extracts, lipopolysaccharides (LPS)-stimulated RAW 264.7 cells were treated with the extracts. We identified 12 phenolic acids in mustard leaf kimchi fermented with L. plantarum. Caffeic acid, chlorogenic acid, epicatechin, and catechin substituted the metabolite abundance. Extracts of mustard leaf kimchi fermented by L. plantarum (MLKL) markedly inhibited nitric oxide production by decreasing interleukin 6 (IL-6), tumor necrosis factor-α (TNF-α), inducible nitric oxide synthase (iNOS), and cyclooxygenase 2 (COX2) expression levels in LPS-treated RAW 264.7 cells. Thus, fermentation with L. plantarum potentially improves the anti-inflammatory activities of mustard leaf and mustard leaf fermented with this microorganism may serve as a proper diet for the treatment of inflammation.

Highlights

Inflammation is a protective mechanism of organisms against tissue injury caused by wounding, microbial pathogen infections, and chemical irritation [1]
Extracts of mustard leaf kimchi fermented by L. plantarum (MLKL) markedly inhibited nitric oxide production by decreasing interleukin 6 (IL-6), tumor necrosis factor-α (TNF-α), inducible nitric oxide synthase, and cyclooxygenase 2 (COX2) expression levels in LPS-treated RAW 264.7 cells
The initial lactic acid bacteria (LAB) cell numbers were higher in MLKL sample (6.3 log colony forming units (CFU)/mL) compared to raw mustard leaf (RML) and mustard leaf fermented without inoculum (MLK) due to L. plantarum FB003 inoculation

Summary

Introduction

Inflammation is a protective mechanism of organisms against tissue injury caused by wounding, microbial pathogen infections, and chemical irritation [1]. Instead of anti-inflammatory drugs, traditional fermented foods are being developed as alternative therapeutics and useful diets [2]. Fermented food consumption has been considered to reduce inflammatory bowel diseases, clinical data to support this have not been reported so far [2]. Mustard leaf (Brassica juncea), a cruciferous cormophyte vegetable, is widely used as a food spice and an ingredient in traditional medicines [3]. In Korea, it is used either directly as food or as a major ingredient of kimchi, a traditional fermented vegetable-based food [4]. Kimchi containing mustard leaf has recently attracted much attention as a functional food for health maintenance and disease prevention [5,6]. Mustard leaf acts as an effective anti-inflammatory agent against acute and chronic inflammatory processes by suppressing the mRNA expression of a panel of inflammatory mediators, including TNF-α, IL-6, and IL-1β, in mice [7]

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