Effects of fermented green-loofah and green-papaya on nitric oxide secretion from murine macrophage raw 264.7 cells View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2018-10

AUTHORS

Ayane Shikano, Takashi Kuda, Hajime Takahashi, Bon Kimura

ABSTRACT

To clarify the effect of lactic acid bacteria (LAB) fermentation on the immunomodulation capacity of green-loofah and green-papaya, aqueous suspensions prepared from the fresh and dry-powdered vegetables were fermented by Lactococcus lactis subsp. lactis Uruma-SU1 and Lactobacillus plantarum Uruma-SU4. Fermented and non-fermented suspensions were added to murine macrophage RAW264.7 culture with and without Escherichia coli O111 lipopolysaccharide (LPS). In the absence of LPS, nitric oxide (NO) secretion was elevated significantly in LAB fermented suspensions compared to that in non-fermented suspensions. NO production in fermented suspensions was observed even at low sample concentrations, but it was attenuated in the centrifuged supernatant. With LPS treatment, inhibition of NO secretion was shown with the high concentration of the non-fermented and also fermented samples. These results suggest that fermented green-loofah and green-papaya suspensions can play both immunostimulatory and anti-inflammatory roles at low and high doses, respectively. More... »

PAGES

1013-1021

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11033-018-4249-x

DOI

http://dx.doi.org/10.1007/s11033-018-4249-x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1105603555

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30009342


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