Development of fermented rice cake containing strawberry showing anti-inflammatory effect on LPS-stimulated macrophages and paw edema induced mice.
Chaiwat MonmaiJeongUn ChoiWeerawan Rod-InTae Ho LeeWoo-Jung ParkPublished in: PloS one (2022)
Strawberry (Fragaria ananassa) is one of the richest sources containing a wide variety of nutritive compounds. Anti-inflammatory activities of fermented rice cake made of strawberry powder as well as rice powder were evaluated. The fermented rice cake containing strawberry powder (SRC) significantly and dose-dependently inhibited NO production in LPS-stimulated RAW264.7 cells without cytotoxicity. Also, SRC effectively suppressed inflammatory gene expression, including iNOS, COX-2, IL-1β, IL-6, and TNF-α. In addition, the production of PGE2, IL-1β, IL-6, and TNF-α was significantly reduced. Furthermore, the anti-inflammatory effect of SRC was investigated using carrageenan-induced paw edema of ICR mice. It was demonstrated that pre-orally administration of SRC at a dose of 50 and 100 mg/kg BW significantly inhibited paw edema induced by carrageenan. This study suggested that the anti-inflammation activities of strawberry rice cake give the potential for increasing the commercialization of rice cake and rice products.
Keyphrases
- anti inflammatory
- gene expression
- tyrosine kinase
- oxidative stress
- rheumatoid arthritis
- inflammatory response
- high glucose
- diabetic rats
- dna methylation
- type diabetes
- metabolic syndrome
- induced apoptosis
- risk assessment
- drug induced
- signaling pathway
- lactic acid
- cell death
- climate change
- skeletal muscle
- endothelial cells
- high resolution
- nitric oxide
- high speed
- atomic force microscopy