Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Anti-Inflammatory Activity of Ethanol Extracts from Hizikia fusiformis Fermented with Lactic Acid Bacteria in LPS-Stimulated RAW264.7 Macrophages

유산균 종류에 따른 발효톳 추출물의 항염증 활성

  • Kwon, Myeong Sook (Department of Food and Nutrition, College of Medical and Life Siences, Silla University) ;
  • Mun, Ok-Ju (Department of Food and Nutrition, College of Medical and Life Siences, Silla University) ;
  • Bae, Min Joo (Department of Food and Nutrition, College of Medical and Life Siences, Silla University) ;
  • Lee, Seul-Gi (Department of Food and Nutrition, College of Medical and Life Siences, Silla University) ;
  • Kim, Mihyang (Department of Food and Nutrition, College of Medical and Life Siences, Silla University) ;
  • Lee, Sang-Hyeon (Major in Pharmaceutical Division of Bioindustry, College of Medical and Life Siences, Silla University) ;
  • Yu, Ki Hwan (ISAAC F&b Co.) ;
  • Kim, Yuck Yong (ISAAC F&b Co.) ;
  • Kong, Chang-Suk (Department of Food and Nutrition, College of Medical and Life Siences, Silla University)
  • 권명숙 (신라대학교 의생명과학대학 식품영양학과) ;
  • 문옥주 (신라대학교 의생명과학대학 식품영양학과) ;
  • 배민주 (신라대학교 의생명과학대학 식품영양학과) ;
  • 이슬기 (신라대학교 의생명과학대학 식품영양학과) ;
  • 김미향 (신라대학교 의생명과학대학 식품영양학과) ;
  • 이상현 (신라대학교 의생명과학대학 바이오산업학부 제약공학전공) ;
  • 유기환 ((주)이삭에프앤비) ;
  • 김육용 ((주)이삭에프앤비) ;
  • 공창숙 (신라대학교 의생명과학대학 식품영양학과)
  • Received : 2015.06.18
  • Accepted : 2015.09.14
  • Published : 2015.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The anti-inflammatory effect of ethanol extracts from Hizikia fusiformis fermented with and without lactic acid bacteria was compared in lipopolysaccharide (LPS)-stimulated RAW 264.7 mouse macrophages. The fermentation was done using Weissella sp. SH-1 and Lactobacillus casei in a mixture of glucose and lactate source at $30^{\circ}C$ for 30 days. As a result, we confirmed that the fermentation of H. fusiformis with lactic acid bacteria inhibited LPS-stimulated nitric oxide (NO) production and the expression of inducible nitric oxide synthase (iNOS), cyclooxygenase (COX)-2, interleukin (IL)-6, tumor necrosis factor ${\alpha}$, and IL-$1{\beta}$ as important inflammatory factors. During a comparison analysis, we found that L. casei fermented groups significantly suppressed NO production by regulating iNOS and COX-2 expression. Also, the effective suppression of pro-inflammatory cytokine and LPS-induced activation of mitogen- activated protein kinase indicated that the fermentation using Weissella sp. SH-1 and L. casei may provide an increment towards the extraction of active components, which are effective anti-inflammatory agents.

톳은 여러 생리활성이 알려져 있는 해조류로 본 연구에서는 톳의 활용 가능성을 확장시키기 위하여 유산균의 종류를 달리하여 발효한 톳을 시료로 하고 추출물 단계에서 항염증 효과를 비교하였다. 유산균인 Weissella sp. SH-1과 Lactobacillus casei를 접종하여 발효시킨 톳 추출물은 무접종군에 비하여 높은 NO 억제 활성을 나타내었으며, 유산균간의 비교에서는 Weissella sp. SH-1 접종군보다 L. casei 접종군에서 NO 생성 억제 효과가 높게 나타났다. 중요 염증 유발인자인 iNOS, COX-2 및 IL-6의 발현을 비교한 결과 Weissella sp. SH-1 접종군에 의한 iNOS 억제능이 높았으며 COX-2, IL-6 발현은 L. casei 접종군에 의해 효과적으로 억제되었다. 유산균에 의한 염증 유발인자 억제능에 대한 MAPK 신호 전달 경로를 알아본 결과 ERK, p38, JNK의 인산화에 의해 항염증 활성이 나타나는 것을 알 수 있었다. 이상의 결과로부터 유산균 Weissella sp. SH-1과 L. casei를 이용한 발효는 염증 억제에 효과가 있는 유효성분의 추출을 증진시킬 수 있음을 간접적으로 확인할 수 있었다. 향후 본 연구 결과를 바탕으로 유산균 Weissella sp. SH-1과 L. casei를 이용한 발효방법을 활용하여 기능성 식품소재 및 제품 개발에 응용이 가능할 것으로 기대된다.

Keywords

References

  1. Kim HS, Choi EO, Park C, Choi YH, Hyun SK, Hwang HJ. 2011. Effect of Hizikia fusiforme extracts on antioxidant enzyme activity and vitamin E concentration in rats. J Korean Soc Food Sci Nutr 40: 1556-1561. https://doi.org/10.3746/jkfn.2011.40.11.1556
  2. Lee DG. 2011. Bone protective effect of fermented Hiziki on ovariectomy-induced bone loss in rats. MS Thesis. Kyung Hee University, Suwon, Korea.
  3. Kim JH, Song HS, Yang JY. 2012. Nutritional characteristics of Kochujang added with fermented extracts of Hizikia fusiforme. J Fd Hyg Safety 27: 473-478. https://doi.org/10.13103/JFHS.2012.27.4.473
  4. Song HS, Eom SH, Kang YM, Choi JD, Kim YM. 2011. Enhancement of the antioxidant and anti-inflammatory activity of Hizikia fusiforme water extract by lactic acid bacteria fermentation. Kor J Fish Aquat Sci 44: 111-117.
  5. Park SH, Lee SJ, Jeon MJ, Kim SY, Mun OJ, Kim M, Kong CS, Lee DG, Yu KH, Kim YY, Lee SH. 2014. Evaluation of biological activities of fermented Hizikia fusiformis extracts. J Life Sci 24: 304-310. https://doi.org/10.5352/JLS.2014.24.3.304
  6. Choi WS, Kwon HS, No RH, Choi GP, Lee HY. 2013. Enhancement of anti-inflammatory activities of fermented Scutellaria baicalensis extracts using Lactobacillus rhamnosus. J Soc Cosmet Scientists Korea 39: 303-311. https://doi.org/10.15230/SCSK.2013.39.4.303
  7. Moon YG, Lee KJ Kim KY, Song CB, Jeon YJ, Heo MS. 2006. Characteristics of citrus by-product ferment using probiotics as starter. Kor J Microbiol Biotechnol 34: 158-165.
  8. Hyon JS, Kang SM, Han SW, Kang MC, Oh MC, Oh CK, Kim DW, Jeon YJ, Kim SH. 2009. Flavonoid component changes and antioxidant activities of fermented Citrus grandis Osbeck peel. J Korean Soc Food Sci Nutr 38: 1310-1316. https://doi.org/10.3746/jkfn.2009.38.10.1310
  9. Lee SY, Hyun JM, Kim SS, Park SM, Park KJ, Choi YH, Kim SH, Yu SN, Ahn SC. 2014. Anti-inflammatory effect of Citrus unshiu peels fermented with Aspergillus niger. J Life Sci 24: 750-756. https://doi.org/10.5352/JLS.2014.24.7.750
  10. Ko WM, Lee DS, Jang M, Kim KS, Lee SH, Baek HY, Oh HC, Kim YC. 2013. A comparison of anti-inflammatory effects of Sophorae Flos EtOH extracts at the different flowering stages on LPS-induced inflammation in RAW264.7 cells. Kor J Pharmacogn 44: 291-297.
  11. Kim CM, Park YK. 2009. The effects of different extracts of Ostericum koreanum on the production of inflammatory mediators in LPS-stimulated RAW264.7 cells. Kor J Herbology 24: 169-178.
  12. Park SH, Kim JI, Jeong YK, Choi YH. 2011. Extracts of Allium fistulosum attenuates pro-inflammatory action in the lipopolysaccharide-stimulated BV2 microglia cells. J Life Sci 21: 796-804. https://doi.org/10.5352/JLS.2011.21.6.796
  13. Lee SJ, Lee DG, Park SH, Kim M, Kong CS, Kim YY, Lee SH. 2015. Comparison of biological activities in Sargassum siliquanstrum fermented by isolated lactic acid bacteria. Biotechnol Bioprocess Eng 20: 341-348. https://doi.org/10.1007/s12257-015-0112-2
  14. Mun OJ, Kwon MS, Bae MJ, Ahn BN, Karadeniz F, Kim M, Lee SH, Yu KH, Kim YY, Seo Y, Kong CS. 2015. Anti-inflammatory activity of Hizikia fusiformis extracts fermented with Lactobacillus casei in LPS-stimulated RAW 264.7 macrophages. Korean Soc Biotechnol Bioeng J 30: 38-43.
  15. Kim JG, Lee YW. 1998. Effect of Lactobacillus casei and a fermented milk on the growth and aflatoxin production of Aspergillus parasiticus. J Fd Hyg Safety 13: 164-170.
  16. Yoo KH. 2000. Deodorization of seaweed product off-flavors by lactic acid bacteria fermentation. MS Thesis. Kangnung National University, Kangwon, Korea.
  17. Kim YJ, Son DY. 2014. Inflammatory mediator regulation of the Zizyphus jujube leaf fractions in the LPS-stimulated Raw264.7 mouse macrophage. Korean J Food Preserv 21: 114-120. https://doi.org/10.11002/kjfp.2014.21.1.114
  18. Noh KH, Jang JH, Min KH, Chinzorig R, Lee MO, Song YS. 2011. Suppressive effect of green tea seed coat ethyl acetate faction on inflammation and its mechanism in RAW 264.7 macrophage cell. J Korean Soc Food Sci Nutr 40: 625-634. https://doi.org/10.3746/jkfn.2011.40.5.625
  19. Jeong DH, Kim KBWR, Kang BK, Jung SA, Kim HY, Jeong HY, Bark SW, Ahn DH. 2012. Anti-inflammatory activity of the water extract of Sargassum fulvellum. Korean Soc Biotechnol Bioeng J 27: 325-329.
  20. Han MH, Lee MH, Hong SH, Choi YH, Moon JS, Song MK, Kim MJ, Shin SJ, Hwang HJ. 2014. Comparison of anti-inflammatory activities among ethanol extracts of Sophora flavescens, Glycyrrhiza uralensis and Dictamnus dasycarpus, and their mixtures in RAW 264.7 murine macrophages. J Life Sci 24: 329-335. https://doi.org/10.5352/JLS.2014.24.3.329
  21. Kong CS. 2014. Anti-inflammatory activity of the solventpartitioned fractions from Spergularia marina in LPS-stimulated RAW 264.7 cells. Prev Nutr Food Sci 19: 261-267. https://doi.org/10.3746/pnf.2014.19.4.261
  22. Kim SY. 2013. Anti-inflammatory effect of Stevia rebaudiana as a results of NF-${\kappa}B$ and MAPK inhibition. MS Thesis. Daegu Haany University, Daegu, Korea.
  23. Shin DB, Han EH, Park SS. 2014. Cytoprotective effects of phaeophyta extracts from the coast of Jeju Island in HT-22 mouse neuronal cells. J Korean Soc Food Sci Nutr 43: 224-230. https://doi.org/10.3746/jkfn.2014.43.2.224

Cited by

  1. Anti-inflammatory Effects of Fermented Laminaria japonica and Hizikia fusiforme Water Extracts with Probiotics in LPS-stimulated RAW264.7 Macrophage Cell Line vol.27, pp.1, 2017, https://doi.org/10.17495/easdl.2017.2.27.1.1
  2. Enhancement of Anti-inflammatory Activity by Fermentation of Sargassum siliquanstrum vol.26, pp.3, 2016, https://doi.org/10.5352/JLS.2016.26.3.318
  3. Processing and Quality Characteristics of Glutinous Barley Gruel Containing Hizikia fusiformis vol.49, pp.3, 2016, https://doi.org/10.5657/KFAS.2016.0310
  4. on induced to LPS with Raw 264.7 cell vol.61, pp.2, 2018, https://doi.org/10.3839/jabc.2018.021
  5. 염생식물 가는갯는쟁이 용매 추출물의 항염증활성 vol.27, pp.2, 2015, https://doi.org/10.5352/jls.2017.27.2.187
  6. Sargassum Seaweed as a Source of Anti-Inflammatory Substances and the Potential Insight of the Tropical Species: A Review vol.17, pp.10, 2015, https://doi.org/10.3390/md17100590
  7. 톳(Hizikia fusiformis) 분말을 첨가한 양갱의 이화학적 품질특성 및 항산화 효과 vol.53, pp.4, 2020, https://doi.org/10.5657/kfas.2020.0588
  8. 추출용매에 따른 톳(Hizikia fusiformis) 추출물의 항산화 및 생리활성 비교 vol.53, pp.6, 2015, https://doi.org/10.5657/kfas.2020.0886
  9. Cytotoxicity, metabolic enzyme inhibitory, and anti‐inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria vol.45, pp.8, 2015, https://doi.org/10.1111/jfbc.13838