Antioxidant and anti-inflammatory effects of an ethanol fraction from thebaillon hot water extract fermented usingsubsp.
Food Sci Biotechnol. 2019 Dec ;28(6):1759-1767. Epub 2019 Jun 7. PMID: 31807348
Jung Yoon Yang
Waste management is a major part of the food industry. The present study was designed to utilize the discarded byproduct ofBaillon. The antioxidant and anti-inflammatory effects of a 30% ethanol fraction (RPG-OM-30E) from the fermented hot water extraction of theBaillon byproduct were investigated using RAW 264.7 cells and zebrafish larvae. RPG-OM-30E reduced lipopolysaccharide (LPS)-induced nitric oxide production in the RAW 264.7 cells. Additionally, RPG-OM-30E inhibited mRNA expression and protein secretion of pro-inflammatory cytokines, such as interleukin-6 (-) and interleukin-1β (-). The anti-inflammatory effects of RPG-OM-30E were tested inzebrafish larvae. Neutrophil migration to a wound site was decreased by RPG-OM-30E. Neutrophil aggregation was also inhibited by RPG-OM-30E after induction of an LPS-induced immune response in the yolk. Finally, the antioxidant and hepatoprotective effects of RPG-OM-30E were examined in vivo. Mice with induced oxidative damage recovered from the stress following RPG-OM-30E treatment.