Anti-inflammatory effects of Ganoderma lucidum water extracts fermented using lactic acid bacteria based on HO-1 expression in LPS-stimulated RAW 264.7 macrophages

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• 作者：Hee Sun Yang (1)
  Yu Jin Choi (1)
  Hyun Hee Oh (1)
  Jun Hee Jo (1)
  Hoo Kil Jung (1)
  Kyoung Sun Seo (2)
  Tae Young Park (2)
  Seong Woo Jin (2)
  Chang Ki Huh (1)
  
  1. Imsil Research Institute of Cheese Science ; Imsil ; Jeonbuk ; 566-881 ; Korea
  2. Janghung Research Institute for Mushroom Industry ; Janghung ; Jeonnam ; 529-812 ; Korea
  
• 关键词：Ganoderma lucidum ; fermentation ; lactic acid bacteria ; anti ; inflammatory
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：February 2015
• 年：2015
• 卷：24
• 期：1
• 页码：161-167
• 全文大小：329 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

The anti-inflammatory effects of fermented Ganoderma lucidum water extracts (FGW) were investigated. G. lucidum water extracts (GW) were fermented using the lactic acid bacterium Bifidobacterium bifidum, followed by Lactobacillus sakei subsp. sakei LI033. The effects of GW and FGW on cell proliferation and nitric oxide (NO) production in RAW 264.7 cells were investigated. After cells were treated with lipopolysaccharide, secondary fermented extracts (FGWBL) inhibited NO production more than GW and primary fermented extracts (FGWB) in a dose-dependent manner. FGW inhibited inducible nitric oxide synthesis (iNOS) and production of pro-inflammatory cytokines. In addition to immunological activities, FGW induced expression of heme oxygenase-1 (HO-1). Treatment with ZnPP, a HO-1 inhibitor, counteracted the inhibitory effects of FGW on NO production, indicating that inhibition of NO production by FGW treatment was mediated via HO-1 expression. FGW suppressed pro-inflammatory markers via HO-1 regulation.