The objective of this study was to increase the bioavailability of Inula britannica (IB) through fermentation with probiotic Weissella cibaria D30, and to evaluate the chemical composition, viability, and anti-inflammatory effect of fermented I. britannica (FIB). IB was fermented with W. cibaria D30 at 37 °C for 24 h. FIB increased total phenolic content and decreased total flavonoid content of IB. 1-O-acetylbritannilactone and ergolide production, which are associated with the viability, increased from 1.38 to 4.13 μg/mg, and decreased from 5.24 to 0.94 μg/mg, in the control and FIB, respectively. In addition, the cell viability of RAW264.7 cells increased when pretreated with 400 μg/mL FIB. FIB inhibited the production of nitric oxide and proinflammatory cytokines by inhibiting NF-κB and MAPKs pathways. Therefore, FIB with W. cibaria D30 reduced the toxicity and increased the anti-inflammatory properties. These results indicate that FIB is a potential beneficial bioactive agent for functional foods.

中文翻译：

---

用益生菌Weissella cibaria D30发酵的大不列颠菊糖在RAW 264.7细胞中表现出抗炎作用并提高了活力。

这项研究的目的是通过益生菌Weissella cibaria D30的发酵来提高大头菜（IB）的生物利用度，并评估发酵的大头菜（FIB）的化学组成，活性和抗炎作用。将IB用W. cibaria D30在37℃下发酵24小时。FIB增加了IB的总酚含量，降低了总黄酮含量。与存活率相关的1-O-乙酰基溴苯甲内酯和麦角内酯的生成分别在对照和FIB中从1.38微克/毫克增加到4.13微克/毫克，从5.24微克/毫克降低到0.94微克/毫克。此外，当用400μg/ mL FIB预处理时，RAW264.7细胞的细胞活力增加。FIB通过抑制NF-κB和MAPKs途径来抑制一氧化氮和促炎细胞因子的产生。因此，FIB带W。Cibaria D30降低了毒性并增强了抗炎特性。这些结果表明FIB是功能性食品的潜在有益生物活性剂。