In vitro anti‐inflammatory properties of fermented pepino (Solanum muricatum) milk by γ‐aminobutyric acid‐producing Lactobacillus brevis and an in vivo animal model for evaluating its effects on hypertension. (27th February 2015)

• Record Type: Journal Article
• Authors: Chang, Vincent Hung‐Shu; Chiu, Tsai‐Hsin; Fu, Szu‐Chieh
• Is Part Of: Journal of the science of food and agriculture. Volume 96:Number 1(2016)
• Page Start: 192
• Page End: 198
• Publication Date: 2015-02-27
• Subjects: antihypertensive -- anti‐inflammation -- pepino -- Lactobacillus brevis -- γ‐aminobutyric acid; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.7081
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: The objectives of this study were to determine the in vitro anti‐inflammatory and in vivo antihypertensive effects of fermented pepino ( Solanum muricatum ) milk by Lactobacillus brevis with the goal of developing functional healthy products. The inflammatory factors of fermented pepino milk with L. brevis were assessed in RAW 264.7 macrophages, including nitric oxide (NO) production. Inflammatory factor genes of cyclooxygenase (COX)‐1 and −2, and tumor necrosis factor (TNF)‐α were also assayed by a reverse transcription–polymerase chain reaction (RT‐PCR). RESULTS: Results showed that fermented PE inhibited NO production in lipopolysaccharide (LPS)‐stimulated RAW 264.7 cells with 150 mg mL −1 fermented PE completely blocking LPS‐induced NO production. The mRNA expressions of COX‐1, COX‐2, and iNOS were attenuated by treatment with higher concentrations of fermented PE (150 mg/ml). Cells treated with fermented pepino extract (PE) (100 ng mL −1 ) exhibited strikingly decreased LPS‐induced expression of TNF‐α mRNA. During the feeding trial, rats treated with 10% fermented pepino milk (100 µg 2.5 mL −1 ) and 100% fermented pepino milk (1000 µg 2.5 mL −1 ) exhibited significant decreases in the systolic blood pressure. CONCLUSION: Our results showed that fermented pepino milk has wide potential applications for development as a health food. © 2015 Society of Chemical Industry