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Anti-inflammatory effects of fermented and non-fermented Sophora flavescens: a comparative study
Han, Chun-chao; Wei, Hong; Guo, Jianyou; Wei, H (reprint author), Shandong Med Coll, Jinan 250002, Peoples R China.
2011
Source PublicationBMC COMPLEMENTARY AND ALTERNATIVE MEDICINE
ISSN1472-6882
Subtype期刊论文
Volume11
Contribution Rank3
AbstractBackground: The roots of Sophora flavescens (Leguminosae) have been used in East Asian countries as an herbal medicine and a food ingredient for thousands of years. The aim of the present study was to investigate the effects of S. flavescens fermentation on endotoxin-induced uveitis (EIU) in rats. Methods: EIU was induced in rats via a footpad injection of lipopolysaccharide (LPS). Immediately after the LPS inoculation, fermented and non-fermented extracts of S. flavescens (FSE and NFSE, respectively) were administered orally, and the aqueous humor was collected from both eyes 24 hours later. The anti-inflammatory effects of FSE and NFSE were examined in terms of regulation of nuclear factor kappa B (NF-kappa B) activation and the expression of interleukin-1 beta (IL-1 beta), tumor necrosis factor-alpha (TNF-alpha), inducible nitric oxide synthase (iNOS), intercellular cell adhesion molecule (ICAM)-1, and cyclooxygenase-2 (COX-2). The regulation of maleic dialdehyde (MDA) levels and polymorphonuclear cell (PMN) infiltration by FSE and NFSE were also examined. Results: Treatment with FSE significantly inhibited LPS-induced increases in IL-1 beta and TNF-alpha production and the expression of iNOS, ICAM-1 and COX-2. Moreover, FSE suppressed LPS-induced NF-kappa B activation, and reduced both MDA levels and infiltration by PMN. Conclusion: These results indicate that solid state fermentation may enhance the anti-inflammatory effects of S. flavescens.
Subject AreaMedical Psychology
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Indexed BySCI
Language英语
Funding OrganizationShandong Province Higher Educational Science and Technology [J08LH62] ; NNSF [30800301, 31170992] ; Ministry of Science and Technology [2010ZX09102-201-018] ; Chinese Academy of Sciences [KSCX2-YW-R-254, KSCX2-EW-Q-18, KSCX2-EW-J-8] ; Natural Science Foundation of Shandong Province [Y2007C078]
Project Intro.This study was supported by the Project of Shandong Province Higher Educational Science and Technology Program (J08LH62), NNSF grant (30800301, 31170992), the Key New Drugs Innovation project from Ministry of Science and Technology (2010ZX09102-201-018) and the Knowledge Innovation Program of the Chinese Academy of Sciences (KSCX2-YW-R-254, KSCX2-EW-Q-18 and KSCX2-EW-J-8). This project was also supported by Natural Science Foundation of Shandong Province (Y2007C078).
WOS IDWOS:000296962600001
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Cited Times:15[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.psych.ac.cn/handle/311026/14295
Collection中国科学院心理健康重点实验室
Corresponding AuthorWei, H (reprint author), Shandong Med Coll, Jinan 250002, Peoples R China.
Recommended Citation
GB/T 7714
Han, Chun-chao,Wei, Hong,Guo, Jianyou,et al. Anti-inflammatory effects of fermented and non-fermented Sophora flavescens: a comparative study[J]. BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE,2011,11.
APA Han, Chun-chao,Wei, Hong,Guo, Jianyou,&Wei, H .(2011).Anti-inflammatory effects of fermented and non-fermented Sophora flavescens: a comparative study.BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE,11.
MLA Han, Chun-chao,et al."Anti-inflammatory effects of fermented and non-fermented Sophora flavescens: a comparative study".BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE 11(2011).
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