期刊
JOURNAL OF FUNCTIONAL FOODS
卷 109, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.jff.2023.105752
关键词
Moringa oleifera Lam.; Bifidobacterium animalis subsp. lactis; Fermentation; Pro-inflammation; NF-kappa B pathway
The study found that Bifidobacterium animalis subsp. lactis fermented Moringa oleifera Lam. (MO-B) has better anti-inflammatory effects, with significant downregulation of inflammatory factors and inflammatory cells. MO-B can inhibit TLR4/NF-kappa B pathway cells and improve PI3K/AKT and MAPK pathways, suggesting it has the potential to be used as an anti-inflammatory agent in therapeutics or as an ingredient in functional foods.
Moringa oleifera Lam. (MO) is traditionally used to treat various ailments, including swelling, hypertension, and diabetes. We investigated the anti-inflammatory effects of Bifidobacterium animalis subsp. lactis (B. lactis)-fermented MO (MO-B) on LPS-mediated RAW 264.7 cells. HPLC analysis showed that (+)-catechin, ellagic acid, and quercetin-3-glucuronide contents of MO-B were markedly higher than those of MO extract. MO-B contained kaempferol, which was not observed in MO. MO-B exhibited better inhibitory effects on the inflammatory factors NO and ROS in LPS-stimulated RAW 264.7 cells than MO and B. lactis, and the expression of pro-inflammation cytokine (IL-6, IL-1 beta, TNF alpha) was significantly downregulated in LPS-activated macrophages following MO-B-treatment. MO-B also suppressed the TLR4/NF-kappa B pathway cells and ameliorated the PI3K/AKT and MAPK pathways, involved in the regulatory mechanisms underlying NF-kappa B-mediated inflammation. Our results suggest that MO-B have the possibility to be a novel anti-inflammatory agent for use in therapeutics or as an ingredient in functional foods.
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