乳酸桿菌對苦瓜發酵液添加遠志之再發酵液抑制LPS誘導巨噬細胞發炎之研究
| Autor: | Hung-Ru,Chen, 陳虹汝 |
|---|---|
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 104 Inflammation is the body's natural response to injury. Fruits and vegetables contain many bioactive components with anti-inflammatory activity; however, such activity will be lost during storage, preparation or processing. Using fermentation, bioactive components of seasonal fruits and vegetables can be reserved and further modified and therefore become attractive health drinks. In this study, using the LPS (lipopolysaccharide)-stimulated RAW264.7 murine macrophage model, we demonstrated the anti-inflammatory effects of lactic acid bacteria (LAB)-refermented bitter melon (Momordica charantia) ferment supplemented with dry powder of yuan zhi (Polygala radix; the root of Polygala tenuifolia) or its different extracts. In the co-treatent with LPS for 24 hr model, supplement of yuan zhi powder in Lactobacillus paracasei YM548 (YM548)-inoculated bitter melon referment showed obviously higher NO inhibitory activity than those supplements of the commercial water extract and our water and 80% ethanol extracts perpetrated from same amounts (5%) of yuan zhi. Furthermore, diluted referments of 2% yuan zhi powder showed the highest NO inhibition than those with same relative amount of yuan zhi in referments containing 5% or 7.5% yuan zhi powder. The optimal refermentation of bitter melon ferment with YM548 and 2% yuan zhi powder for NO inhibition is pH 5.5 and 50%. In addition, inoculation of YM548 showed similar NO inhibition to that of Lactobacillus rhamnosus LGG in bitter melon ferments containing 2% yuan zhi powder. We further compared the NO inhibition of YM548-inoculated bitter melon referment supplemented with (YMP) or without (YM) 2% yuan zhi powder. Heat treatment of 2-day YMP showed a 76 % NO inhibition, whereas same dulition of YM did not show any signifcant inhibition. In addition, the heat treatment of 5-day YMP showed 44% and 54% decreases on iNOS protein expression and PGE2 secretion, respectively. Furthermore, the NO inhibition of unheat treated 5-day YMP (47%) is better than its heat treated referment (35%). Finally, macrophages stimulated with LPS 12 hr prior to incubatation of the heat treated 2-day YMP also showed 27% NO inhibition. This study provides a LAB-refermented vegetable ferment supplemented with Traditional Chinese medicine, which has significant anti-inflammatory capacity, might be applied as a natural health drink in future. Furthemore, direct supplement of yuan zhi powder to bitter melon ferment can enhahce the fermentation of lactic acid bacteria and therefore obtain the better anti-inflammation effects. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
| Externí odkaz: |
|