fermented with probiotic D30 exhibited anti-inflammatory effect and increased viability in RAW 264.7 cells.

The objective of this study was to increase the bioavailability of (IB) through fermentation with probiotic D30, and to evaluate the chemical composition, viability, and anti-inflammatory effect of fermented (FIB). IB was fermented with D30 at 37 °C for 24 h. FIB increased total phenolic content and decreased total flavonoid content of IB. 1--acetylbritannilactone and ergolide production, which are associated with the viability, increased from 1.38 to 4.13 μg/mg, and decreased from 5.24 to 0.94 μg/mg, in the control and FIB, respectively. In addition, the cell viability of RAW264.7 cells increased when pretreated with 400 μg/mL FIB. FIB inhibited the production of nitric oxide and proinflammatory cytokines by inhibiting NF-κB and MAPKs pathways. Therefore, FIB with D30 reduced the toxicity and increased the anti-inflammatory properties. These results indicate that FIB is a potential beneficial bioactive agent for functional foods.