Fermentation by Lactobacillus enhances anti-inflammatory effect of Oyaksungisan on LPS-stimulated RAW 264.7 mouse macrophage cells

The investigation was focused on whether OY and fermented OYs could inhibit the production of pro-inflammatory mediators such as nitric oxide (NO) and prostaglandin (PG) E2 as well as the expression of inducible nitric oxide synthase (iNOS), cyclooxygenase (COX)-2, tumor necrosis factor (TNF)-α, interleukin (IL)-6, nuclear factor (NF)-κB and mitogen-activated protein kinases (MAPKs) in LPS-stimulated RAW 264.7 cells.We found that OY inhibits a little LPS-induced NO, PGE2, TNF-α and IL-6 productions as well as the expressions of iNOS and COX-2. Interestingly, the fermentation significantly increased its inhibitory effect on the expression of all pro-inflammatory mediators. Furthermore, the fermented OYs exhibited elevated inhibition on the translocation of NF-κB p65 through reduced IκBα degradation as well as the phosphorylations of extracellular signal-regulated kinase (ERK), p38 and c-Jun NH2-terminal kinase (JNK) MAPKs than untreated control or original OY.Finally, the fermentation by Lactobacillus potentiates the anti-inflammatory effect of OY by inhibiting NF-κB and MAPK activity in the macrophage cells.Oyaksungisan (OY) is a traditional herbal medication that consists of twelve herbs and is known to have anti-arthralgia, anti-paralysis and anti-dizziness effects. Since ancient times, OY has been widely used as a traditional medication in Asian countries. More specifically, it has been prescribed for the treatment of beriberi, vomiting, diarrhea and circulatory disturbance.Recent studies have demonstrated that OY inhibits the adjuvant arthritis in rat [1] and OY has neuroprotective activity [2]. It was also reported that OY exerts the protective effect against H2O2-induced apoptosis [3] and other studies have revealed the anti-inflammatory effect in peripheral blood mononuclear cells from cerebral infarction patients [4]. However, the effect and mechanism of OY or fermented OYs on macrophage-mediated inflammation still remain unknown.The fermented plant products