Ginger (Zingiber officinale) has anti-inflammatory, antioxidant, and anti-tumor properties, and fermentation is increase physiologically active substances, digestion and absorption. In this study, we fermented Zingiber officinale with L.plantarum KCTC 3108 and KCL005. The effect of the fermented Zin...
Ginger (Zingiber officinale) has anti-inflammatory, antioxidant, and anti-tumor properties, and fermentation is increase physiologically active substances, digestion and absorption. In this study, we fermented Zingiber officinale with L.plantarum KCTC 3108 and KCL005. The effect of the fermented Zingiber officinale product on antioxidant, anti-inflammatory and content change of 6-gingerol and 6-shogaol was analyzed. Fermentation of Zingiber officinale by LP8 and LP9, increased the bacteria at 24H and decreased the pH. The contents of total polyphenols and flavonoids increased the most in FLP8 48H and FLP9 24H compared to pre-fermentation. The DPPH radical scavenging activity of all groups except for FLP8 48H was decreased compared to pre-fermentation. In the ABTS radical scavenging activity, FLP8 48H significantly increased compared to pre-fermentation, and the activity of FLP9 24H was also increased. The content of 6-gingerol was significantly increased in FLP9 24H, and FLP8 was similar to the pre-fermentation. The content of 6-shogaol was significantly increased in FLP8 48H and FLP9 24H compared to pre-fermentation. FLP8 48H and FLP9 24H were selected to analyze the anti-inflammatory effect, and cytotoxicity was evaluated in Raw 264.7 cells. 200 µg/mL of Zingiber officinale ferment showed more than 80% cell viability. In Raw 264.7 cells stimulated with LPS, NO production was significantly decreased in the group containing ginger compared with the LPS group, and FLP8 48H and FLP9 24H were significantly decreased compared to pre-fermentation. The expression of iNOS, IL-6, and IL-1β using RT-PCR were significantly decreased in the group containing ginger compared with the LPS group, and TNF-ɑ decreased significantly in FLP8 48H and FLP9 24H. Compared to before fermentation, FLP8 48H and FLP9 24H significantly decreased gene expression, and FLP8 48H suppressed gene expression the most. In conclusion, Zingiber officinale fermentation by LP8 and LP9 increases antioxidant activity and anti-inflammatory effect.
Ginger (Zingiber officinale) has anti-inflammatory, antioxidant, and anti-tumor properties, and fermentation is increase physiologically active substances, digestion and absorption. In this study, we fermented Zingiber officinale with L.plantarum KCTC 3108 and KCL005. The effect of the fermented Zingiber officinale product on antioxidant, anti-inflammatory and content change of 6-gingerol and 6-shogaol was analyzed. Fermentation of Zingiber officinale by LP8 and LP9, increased the bacteria at 24H and decreased the pH. The contents of total polyphenols and flavonoids increased the most in FLP8 48H and FLP9 24H compared to pre-fermentation. The DPPH radical scavenging activity of all groups except for FLP8 48H was decreased compared to pre-fermentation. In the ABTS radical scavenging activity, FLP8 48H significantly increased compared to pre-fermentation, and the activity of FLP9 24H was also increased. The content of 6-gingerol was significantly increased in FLP9 24H, and FLP8 was similar to the pre-fermentation. The content of 6-shogaol was significantly increased in FLP8 48H and FLP9 24H compared to pre-fermentation. FLP8 48H and FLP9 24H were selected to analyze the anti-inflammatory effect, and cytotoxicity was evaluated in Raw 264.7 cells. 200 µg/mL of Zingiber officinale ferment showed more than 80% cell viability. In Raw 264.7 cells stimulated with LPS, NO production was significantly decreased in the group containing ginger compared with the LPS group, and FLP8 48H and FLP9 24H were significantly decreased compared to pre-fermentation. The expression of iNOS, IL-6, and IL-1β using RT-PCR were significantly decreased in the group containing ginger compared with the LPS group, and TNF-ɑ decreased significantly in FLP8 48H and FLP9 24H. Compared to before fermentation, FLP8 48H and FLP9 24H significantly decreased gene expression, and FLP8 48H suppressed gene expression the most. In conclusion, Zingiber officinale fermentation by LP8 and LP9 increases antioxidant activity and anti-inflammatory effect.
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