Anti-Inflammatory Effects of Fermented Lotus Root and Linoleic Acid in Lipopolysaccharide-Induced RAW 264.7 Cells
- Authors
- Kim, Sung Min; Park, Eun-Jung; Kim, Jong-Yeon; Choi, Jihee; Lee, Hae-Jeung
- Issue Date
- Nov-2020
- Publisher
- MDPI
- Keywords
- Anti-inflammatory effect; Fermented lotus root; MAPK; NF-κB
- Citation
- LIFE-BASEL, v.10, no.11
- Journal Title
- LIFE-BASEL
- Volume
- 10
- Number
- 11
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/79239
- DOI
- 10.3390/life10110293
- ISSN
- 0024-3019
- Abstract
- Inflammation is a protective response of the innate immune system. However, aberrant inflammatory responses lead to various diseases. Lotus root, the edible rhizome of Nelumbo nucifera, is a popular traditional herbal medicine in East Asia. In a previous study, we reported that fermented lotus root (FLR) alleviated ethanol/HCl-induced gastric ulcers in rats by modulating inflammation-related genes. However, the mechanisms underlying the anti-inflammatory effects of FLR and its major constituent, linoleic acid (LA), are still largely unknown. In this study, we investigated the anti-inflammatory effects of FLR and LA on lipopolysaccharide (LPS)-induced inflammation in RAW 264.7 murine macrophages. We found that FLR inhibited LPS-induced expression of inflammatory mediators through down-regulation of NF-κB activity. Similarly, LA also attenuated LPS-induced inflammatory responses and reduced LPS-induced phosphorylation of proteins associated with NF-κB signaling, such as ERK, JNK, and p38. Overall, our results suggested that FLR and LA may effectively ameliorate inflammatory diseases. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.
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