Fermentation of Moringa oleifera Lam. using Bifidobacterium animalis subsp. lactis enhances the anti-inflammatory effect in RAW 264.7 macrophagesopen access
- Authors
- Tran, Thi Hoa My; Lee, Sanghyun; Huh, Jeong-Eun; Perumalsamy, Haribalan; Renukadevi Balusamy, Sri; Kim, Yeon-Ju
- Issue Date
- Oct-2023
- Publisher
- Elsevier Ltd
- Keywords
- Bifidobacterium animalis subsp. lactis; Fermentation; Moringa oleifera Lam.; NF-κB pathway; Pro-inflammation
- Citation
- Journal of Functional Foods, v.109
- Journal Title
- Journal of Functional Foods
- Volume
- 109
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/68120
- DOI
- 10.1016/j.jff.2023.105752
- ISSN
- 1756-4646
2214-9414
- Abstract
- Moringa oleifera Lam. (MO) is traditionally used to treat various ailments, including swelling, hypertension, and diabetes. We investigated the anti-inflammatory effects of Bifidobacterium animalis subsp. lactis (B. lactis)-fermented MO (MO-B) on LPS-mediated RAW 264.7 cells. HPLC analysis showed that (+)-catechin, ellagic acid, and quercetin-3-glucuronide contents of MO-B were markedly higher than those of MO extract. MO-B contained kaempferol, which was not observed in MO. MO-B exhibited better inhibitory effects on the inflammatory factors NO and ROS in LPS-stimulated RAW 264.7 cells than MO and B. lactis, and the expression of pro-inflammation cytokine (IL-6, IL-1β, TNFα) was significantly downregulated in LPS-activated macrophages following MO-B-treatment. MO-B also suppressed the TLR4/NF-κB pathway cells and ameliorated the PI3K/AKT and MAPK pathways, involved in the regulatory mechanisms underlying NF-κB-mediated inflammation. Our results suggest that MO-B have the possibility to be a novel anti-inflammatory agent for use in therapeutics or as an ingredient in functional foods. © 2023 The Authors
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