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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2019; 48(2): 282-289

Published online February 28, 2019

Copyright © The Korean Society of Food Science and Nutrition.

Screening for Substances with Synergistic Anti-Inflammatory Effects in Combination with Fermented Platycodon grandiflorum Extracts in LPS-Stimulated RAW264.7 Cells

Hee Won Song1, Soyeon Lee1, Eun Hye Han1, Heui Jong Yu2, and Mi Kyung Lim1

1R&D Center, Koreaeundan Co.; 2R&D Center, SKbioland Co., Ltd.

Abstract

The root extracts of Platycodon grandiflorum (PG) have been widely used as a phlegm-relieving herb. Platycodin D, derived from the root of P. grandiflorum, is known as an effective ingredient and possesses a variety of pharmacological effects such as anti-asthma, anti-inflammation, anti-obesity, anti-cancer, antimicrobial and immunomodulatory activities. This study aimed to find substances that could have an additive or synergistic effect on anti-inflammatory activities when combined with fermented P. grandiflorum extracts (FPG) containing increased platycodin D contents due to fermentation. Nitric oxide (NO) assays were performed using 14 natural product extracts, 6 minerals, and 11 vitamins. Among them, four substances, namely tartary buckwheat extracts, angelica (root) complex extracts, soybean extracts, and vitamin C, were selected for combination with FPG. As a result, soybean extracts and vitamin C exhibited additive or synergistic anti-inflammatory effects in combinatorial treatment with FPG, whereas tartary buckwheat extracts and angelica complex extracts did not exert synergistic effects. The combinatorial treatment of 200 μg/mL of FPG with soybean extracts or vitamin C inhibited NO production in LPS-stimulated RAW264.7 cells by 85.5%, and 76.3%, respectively, compared to treatment with FPG alone. In addition, combinatorial treatment of FPG with tartary buckwheat extracts or angelica complex extracts did not affect cell viability, however combinatorial treatment of 1,600 μg/mL of FPG with soybean extracts or vitamin C reduced cell viability. Therefore, these findings may be used as a basis for developing products with enhanced anti-inflammatory functionality using fermented P. grandiflorum extracts.

Keywords: fermented Platycodon grandiflorum, platycodin D, synergistic effect, nitric oxide, anti-inflammation

Article

Note

Journal of the Korean Society of Food Science and Nutrition 2019; 48(2): 282-289

Published online February 28, 2019

Copyright © The Korean Society of Food Science and Nutrition.

Lipopolysaccharide로 유도된 RAW264.7 세포에서 발효도라지추출물의 항염증 상승효과 물질 탐색

Screening for Substances with Synergistic Anti-Inflammatory Effects in Combination with Fermented Platycodon grandiflorum Extracts in LPS-Stimulated RAW264.7 Cells

Hee Won Song*1, Soyeon Lee*1, Eun Hye Han*1, Heui Jong Yu*2, and Mi Kyung Lim*1

*1R&D Center, Koreaeundan Co.; *2R&D Center, SKbioland Co., Ltd.

Abstract

The root extracts of Platycodon grandiflorum (PG) have been widely used as a phlegm-relieving herb. Platycodin D, derived from the root of P. grandiflorum, is known as an effective ingredient and possesses a variety of pharmacological effects such as anti-asthma, anti-inflammation, anti-obesity, anti-cancer, antimicrobial and immunomodulatory activities. This study aimed to find substances that could have an additive or synergistic effect on anti-inflammatory activities when combined with fermented P. grandiflorum extracts (FPG) containing increased platycodin D contents due to fermentation. Nitric oxide (NO) assays were performed using 14 natural product extracts, 6 minerals, and 11 vitamins. Among them, four substances, namely tartary buckwheat extracts, angelica (root) complex extracts, soybean extracts, and vitamin C, were selected for combination with FPG. As a result, soybean extracts and vitamin C exhibited additive or synergistic anti-inflammatory effects in combinatorial treatment with FPG, whereas tartary buckwheat extracts and angelica complex extracts did not exert synergistic effects. The combinatorial treatment of 200 μg/mL of FPG with soybean extracts or vitamin C inhibited NO production in LPS-stimulated RAW264.7 cells by 85.5%, and 76.3%, respectively, compared to treatment with FPG alone. In addition, combinatorial treatment of FPG with tartary buckwheat extracts or angelica complex extracts did not affect cell viability, however combinatorial treatment of 1,600 μg/mL of FPG with soybean extracts or vitamin C reduced cell viability. Therefore, these findings may be used as a basis for developing products with enhanced anti-inflammatory functionality using fermented P. grandiflorum extracts.

Keywords: fermented Platycodon grandiflorum, platycodin D, synergistic effect, nitric oxide, anti-inflammation