fermented with probiotic D30 exhibited anti-inflammatory effect and increased viability in RAW 264.7 cells.
Journal:
Food science and biotechnology
Published Date:
Oct 15, 2019
Abstract
The objective of this study was to increase the bioavailability of (IB) through fermentation with probiotic D30, and to evaluate the chemical composition, viability, and anti-inflammatory effect of fermented (FIB). IB was fermented with D30 at 37 °C for 24 h. FIB increased total phenolic content and decreased total flavonoid content of IB. 1--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 D30 reduced the toxicity and increased the anti-inflammatory properties. These results indicate that FIB is a potential beneficial bioactive agent for functional foods.
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