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Anti-Inflammatory Effect of Fermented Liriope platyphylla Extract in LPS-stimulated RAW 264.7 Macrophages
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  • Journal title : Preventive Nutrition and Food Science
  • Volume 16, Issue 4,  2011, pp.299-306
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/jfn.2011.16.4.299
 Title & Authors
Anti-Inflammatory Effect of Fermented Liriope platyphylla Extract in LPS-stimulated RAW 264.7 Macrophages
Lee, Hyun-Ah; Han, Ji-Sook;
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 Abstract
The present study was designed to evaluate the inhibitory effects of fermented Liriope platyphylla extract on the production of inflammation-related mediators (NO, ROS, NF-, iNOS and COX-2) and pro-inflammatory cytokines (TNF-, IL-, IL-6) in lipopolysaccharide-stimulated RAW 264.7 macrophages. Freeze-dried Liriope platyphylla was fermented by Saccharomyces cerevisiae and extracted with 70% ethanol. In lipopolysaccharide-stimulated macrophage cells, the treatment with fermented Liriope platyphylla extract decreased the generation of intracellular reactive oxygen species dose-dependently and increased antioxidant enzyme activities, including superoxide dismutase, catalase and glutathione peroxidase. Fermented Liriope platyphylla extract also inhibited NO production in lipopolysaccharide-stimulated RAW 264.7 cell. The expressions of NF-, iNOS, COX-2 and pro-inflammatory cytokines were inhibited by the treatment with fermented Liriope platyphylla extract. Thus, this study shows the fermented Liriope platyphylla extract could be effective at inhibiting the inflammation process.
 Keywords
fermented Liriope platyphylla;anti-inflammation;lipopolysaccharide;RAW 264.7 cell;
 Language
English
 Cited by
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