Anti-inflammatory effect of cabbage (Brassica oleracea L var. capitata) fermented with a mixed culture of Lactobacillus acidophilus and Lactiplantibacillus plantarum

Abstract

In this study, we investigated the anti-inflammation effect of cabbage (Brassica oleracea L var. capitata) fermented with a mixed culture of lactic acid bacteria (FCMC) and elucidated the underlying mechanism. The mixed culture included Lactobacillus plantarum and L. acidophilus. The cell viability of RAW264.7 macrophages were confirmed by MTT assay, and the results revealed no toxicity following treatment with FCMC at concentrations of up to 1,000 μg/mL. The anti-inflammatory effect of FCMC was evaluated by stimulating RAW264.7 macrophages with lipopolysaccharide (LPS) to induce the production of inflammation-related factors, which were measured by an nitric oxide (NO) assay, enzyme-linked immunosorbent, and Western blot. FCMC dose-dependently inhibited the production of NO, PGE2, and the pro-inflammatory cytokines IL-1β and TNF-α in LPS-stimulated RAW264.7 macrophages without any cytotoxicity. FCMC also reduced the protein expression levels of iNOS and COX-2 and inhibited the nuclear translocation of NF-κB and degradation of IκB in the LPS-stimulated cells. These results collectively suggest that FCMC may suppress the inflammatory reaction in LPS-stimulated RAW264.7 macrophages by regulating the NF-κB signaling pathway and function as an anti-inflammatory material.