4.6 Article

Development of fermented rice cake containing strawberry showing anti-inflammatory effect on LPS-stimulated macrophages and paw edema induced mice

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PLOS ONE
卷 17, 期 10, 页码 -

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PUBLIC LIBRARY SCIENCE
DOI: 10.1371/journal.pone.0276020

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资金

  1. Ministry of SMEs and Startups of Korea [P0010716]
  2. University Emphasis Research Institute Support Program from the National Research Foundation of Korea [2018R1A61A03023584]
  3. Korea Technology & Information Promotion Agency for SMEs (TIPA) [P0010716] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)

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This study evaluated the anti-inflammatory activities of fermented rice cake containing strawberry powder, and found that it can effectively suppress inflammatory reactions and gene expression, as well as inhibit paw edema in mice.
Strawberry (Fragaria ananassa) is one of the richest sources containing a wide variety of nutritive compounds. Anti-inflammatory activities of fermented rice cake made of strawberry powder as well as rice powder were evaluated. The fermented rice cake containing strawberry powder (SRC) significantly and dose-dependently inhibited NO production in LPS-stimulated RAW264.7 cells without cytotoxicity. Also, SRC effectively suppressed inflammatory gene expression, including iNOS, COX-2, IL-1 beta, IL-6, and TNF-alpha. In addition, the production of PGE(2), IL-1 beta, IL-6, and TNF-alpha was significantly reduced. Furthermore, the anti-inflammatory effect of SRC was investigated using carrageenan-induced paw edema of ICR mice. It was demonstrated that pre-orally administration of SRC at a dose of 50 and 100 mg/kg BW significantly inhibited paw edema induced by carrageenan. This study suggested that the anti-inflammation activities of strawberry rice cake give the potential for increasing the commercialization of rice cake and rice products.

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