Fermentation of Moringa oleifera Lam. using Bifidobacterium animalis subsp. lactis enhances the anti-inflammatory effect in RAW 264.7 macrophages
DC Field | Value | Language |
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dc.contributor.author | Tran, Thi Hoa My | - |
dc.contributor.author | Lee, Sanghyun | - |
dc.contributor.author | Huh, Jeong-Eun | - |
dc.contributor.author | Perumalsamy, Haribalan | - |
dc.contributor.author | Renukadevi Balusamy, Sri | - |
dc.contributor.author | Kim, Yeon-Ju | - |
dc.date.accessioned | 2023-10-19T05:40:50Z | - |
dc.date.available | 2023-10-19T05:40:50Z | - |
dc.date.issued | 2023-10 | - |
dc.identifier.issn | 1756-4646 | - |
dc.identifier.issn | 2214-9414 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/68120 | - |
dc.description.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 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | Elsevier Ltd | - |
dc.title | Fermentation of Moringa oleifera Lam. using Bifidobacterium animalis subsp. lactis enhances the anti-inflammatory effect in RAW 264.7 macrophages | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.jff.2023.105752 | - |
dc.identifier.bibliographicCitation | Journal of Functional Foods, v.109 | - |
dc.description.isOpenAccess | Y | - |
dc.identifier.wosid | 001076419800001 | - |
dc.identifier.scopusid | 2-s2.0-85170427439 | - |
dc.citation.title | Journal of Functional Foods | - |
dc.citation.volume | 109 | - |
dc.type.docType | Article | - |
dc.publisher.location | 네델란드 | - |
dc.subject.keywordAuthor | Bifidobacterium animalis subsp. lactis | - |
dc.subject.keywordAuthor | Fermentation | - |
dc.subject.keywordAuthor | Moringa oleifera Lam. | - |
dc.subject.keywordAuthor | NF-κB pathway | - |
dc.subject.keywordAuthor | Pro-inflammation | - |
dc.subject.keywordPlus | RAW264.7 MACROPHAGES | - |
dc.subject.keywordPlus | INFLAMMATORY RESPONSE | - |
dc.subject.keywordPlus | LPS | - |
dc.subject.keywordPlus | INHIBITION | - |
dc.subject.keywordPlus | FLAVONOIDS | - |
dc.subject.keywordPlus | EXTRACTS | - |
dc.subject.keywordPlus | MULBERRY | - |
dc.subject.keywordPlus | MAPK | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalResearchArea | Nutrition & Dietetics | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
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