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Abstract Title:

Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by theFermentation-Mediated Generation of Phenolic Compound Derivatives.

Abstract Source:

Foods. 2020 Feb 12 ;9(2). Epub 2020 Feb 12. PMID: 32059406

Abstract Author(s):

Bao Le, Pham Thi Ngoc Anh, Seung Hwan Yang

Article Affiliation:

Bao Le

Abstract:

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 withoutwere 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 withpotentially 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.

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