Inhibitory Effect of the Extract of Cheonggukjang Fermented with Bacillus amyloliquefaciens SCGB 1 on LPS-Induced Inflammation and Inflammatory Diseases

摘要

Cheonggukjang is a Korean fermented food. Cheonggukjang has many biological activities such as anticancer and antioxidant effects. In this study, we investigated the anti-inflammatory effect of the hot water extract (SCGB 1) of cheonggukjang fermentedwith Bacillus amyloliquefaciens SCGB 1 (KCCM11964P) on lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. We examined the effect of the cheonggukjang extract on septicemia and gastritis induced by LPS and HCl/EtOH, respectively in mice. Treatment of SCGB 1 significantly inhibited inflammatory mediators such as nitric oxide (NO), tumor-necrosis factor (TNF)-cx, and interleukin-6 (IL-6) in LPS-stimulated RAW 264.7 cells. Its anti-inflammatory effect was confirmed by inhibition of the expression of mRNAs of inducible NO synthase, TNF-a, and IL-6. In addition, SCGB 1 inhibited activation of mitogen-activated protein kinases (MAPK) and nuclear factor kappa-light-chain-enhancer of activated B cells (NF-kB). In an in vivo experiment, oral administration of SCGB 1 significantly suppressed the lethal septic shock induced by LPS injection in mice. Furthermore, mice given SCGB 1 showed significant inhibition of severe gastritis induced by HCl/EtOH in mice. Taken together, SCGB 1 is an excellent materialto inhibit inflammation and inflammatory diseases.