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Original Research Article | OPEN ACCESS

Anti-oxidant and anti-inflammatory effects of rice bran and green tea fermentation mixture on lipopolysaccharide-induced RAW 264.7 macrophages

Yun-Hee Rhee1, Chun Hee Rhee2, Phil-Sang Chung1,3, Jin-Chul Ahn1

1Beckman Laser Institute Korea, Dankook University, Cheonan 31116; 2Enzyme LAPA. Co., Buldang 955, Cheonan 31114; 3Laser Translational Clinical Trial Center, Dankook University, Cheonan 31116, Republic of Korea.

For correspondence:-  Jin-Chul Ahn   Email: jcahn@dankook.ac.kr   Tel:+82415503889

Accepted: 28 November 2017        Published: 29 December 2017

Citation: Rhee Y, Rhee CH, Chung P, Ahn J. Anti-oxidant and anti-inflammatory effects of rice bran and green tea fermentation mixture on lipopolysaccharide-induced RAW 264.7 macrophages. Trop J Pharm Res 2017; 16(12):2943-2951 doi: 10.4314/tjpr.v16i12.19

© 2017 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

Abstract

Purpose: To investigate the anti-inflammatory and anti-oxidant properties of an enzyme bath of Oryza sativa (rice bran) and Camellia sinensis O. Kuntz (green tea) fermented with Bacillus subtilis (OCB).
Methods: The anti-oxidant effects of OCB were assessed by 2,2-Diphenyl-1-picrylhydrazyl (DPPH)  assay and flow cytometry. The anti-inflammatory effects of OCB were assessed by a nitric oxide (NO) assay. Enzyme-linked immunosorbent assay and real-time polymerase chain reaction were used to quantify expression of pro-inflammatory cytokines in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. The major compounds of OCB were identified using high performance liquid chromatography (HPLC) analysis.
Results: OCB had no cytotoxic effect on LPS-stimulated macrophages or peripheral blood mononuclear cells up to 1 mg/mL. OCB displayed anti-oxidant effects comparable to those of ascorbic acid and reduced reactive oxygen species (ROS) levels in target cells. OCB treatment of LPS-stimulated mavrophages decreased nitric oxide (NO), NO synthase (iNOS), cyclooxygenase-2 (COX-2), prostaglandin E2 (PGE2) and key pro-inflammatory cytokine expressions, suggesting that OCB acts as an anti-oxidant and anti-inflammatory agent by reducing ROS levels and inhibiting pro-inflammatory mediators. The main effector compounds in OCB were epicatechin gallate, cathechin, synigrin acid, epicathechin, epigallocatechin gallate, rutin, and isoquercetin, which are known anti-oxidants.
Conclusion: OCB fermentation product may be used as synergistic adjuvant therapy for inflammatory diseases.

Keywords: Rice bran, Green tea, Bacillus subtilis, Enzyme bath, Anti-oxidant, Anti-inflammation

Impact Factor
Thompson Reuters (ISI): 0.523 (2021)
H-5 index (Google Scholar): 39 (2021)

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