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Inula britannica fermented with probiotic Weissella cibaria D30 exhibited anti-inflammatory effect and increased viability in RAW 264.7 cells.
Food Science and Biotechnology ( IF 2.4 ) Pub Date : 2019-10-15 , DOI: 10.1007/s10068-019-00690-w
Hyeong-Yeop Kim 1 , Won-Young Bae 1 , Hyung-Seok Yu 1 , Kyung-Hoon Chang 2 , Young-Ho Hong 2 , Na-Kyoung Lee 1 , Hyun-Dong Paik 1
Affiliation  

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。
更新日期:2020-04-21
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