Le Bao, Anh Pham Thi Ngoc, Yang Seung Hwan
Department of Biotechnology, Chonnam National University, Yeosu, Chonnam 59626, Korea.
Foods. 2020 Feb 12;9(2):181. doi: 10.3390/foods9020181.
Mustard leaf kimchi contains numerous functional compounds that have various health benefits. However, the underlying mechanisms of their anti-inflammatory effects are unclear. In this study, changes in the mustard leaf kimchi phenolics profile after fermentation with or without were determined using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). To correlate changes in phenolic profiles with anti-inflammatory activities of the fermentation extracts, lipopolysaccharides (LPS)-stimulated RAW 264.7 cells were treated with the extracts. We identified 12 phenolic acids in mustard leaf kimchi fermented with . Caffeic acid, chlorogenic acid, epicatechin, and catechin substituted the metabolite abundance. Extracts of mustard leaf kimchi fermented by (MLKL) markedly inhibited nitric oxide production by decreasing interleukin 6 (IL-6), tumor necrosis factor-α (TNF-α), inducible nitric oxide synthase (iNOS), and cyclooxygenase 2 (COX2) expression levels in LPS-treated RAW 264.7 cells. Thus, fermentation with potentially improves the anti-inflammatory activities of mustard leaf and mustard leaf fermented with this microorganism may serve as a proper diet for the treatment of inflammation.
芥菜泡菜含有多种具有不同健康益处的功能性化合物。然而，其抗炎作用的潜在机制尚不清楚。在本研究中，使用液相色谱-质谱/质谱（LC-MS/MS）测定了有无[具体微生物未明确]发酵后芥菜泡菜酚类物质谱的变化。为了将酚类物质谱的变化与发酵提取物的抗炎活性相关联，用提取物处理脂多糖（LPS）刺激的RAW 264.7细胞。我们在经[具体微生物未明确]发酵的芥菜泡菜中鉴定出12种酚酸。咖啡酸、绿原酸、表儿茶素和儿茶素改变了代谢物丰度。经[具体微生物未明确]发酵的芥菜泡菜提取物（MLKL）通过降低LPS处理的RAW 264.7细胞中白细胞介素6（IL-6）、肿瘤坏死因子-α（TNF-α）、诱导型一氧化氮合酶（iNOS）和环氧化酶2（COX2）的表达水平，显著抑制一氧化氮的产生。因此，用[具体微生物未明确]发酵可能会提高芥菜的抗炎活性，并且用这种微生物发酵的芥菜泡菜可能作为治疗炎症的合适饮食。
