Anti-inflammatory Effects of Scrophularia buergeriana Extract Mixture Fermented with Lactic Acid Bacteria
Pham, Thi Ngoc Anh | Kim, Hae Lim | Lee, Dong-Ryung | Choi, Bong-Keun | Yang, Seung Hwan
Scrophularia buergeriana (SB) was once thought to be an herbal remedy with a wide range of uses. Lactobacillus transformation improves the medicinal benefits of biological substances. However, the effect of fermented SBE in macrophages on inflammatory expression is unknown. Furthermore, the synergistic effects of SBE and lactic acid bacteria (LAB) have not been previously investigated. Therefore, in the present study, we investigated the mixture of SB fermented with different lactic acid bacteria (LAB) strains, and analyzed their characteristics before and after fermentation. The results showed that LAB activities increased the levels of phenolic compounds, flavonoids, and iridoids, and SB extract (SBE) stimulated the growth of Lactobacillus strains. Moreover, we also determined the anti-inflammatory effects of the SBE fermented sample in lipopolysaccharide-treated RAW264.7 cells. It was observed that the treatment of SBE fermented sample inhibited nitric oxide (NO) production than SBE and also decreased the RNA expression of iNOS, IL-1β, IL-6, TNF-α, and COX-2. The results of this study indicate the potential anti-inflammation activity of lactic acid bacteria-fermented SBE as nutraceutical ingredients.
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