Anti-Inflammatory Effects of Fusion-Fermented Aralia continentalis Radix (fACR) on THP-1 cells

This study was to demonstrate the anti-inflammation effect using extracts derived from fusion-fermentation to add the function of Araliae Continentalis Radix (fACR). Since there are limitations to the use of ACR, available strains were selected through fermentation using lactobacillus strains, and the increases in total amount of polyphenols and amino acids was confirmed through comparison with Hot Water Extract of ACR. To determine the anti-inflammatory effect of the fACR was measure cytokine inflammation associated with arthritis, the arthritis when cartilage destruction is accompanied mainly MMP-9 activity was confirmed to evaluate the inhibition effect. These results show that fermentation using lactobacillus increases major biological activities and inflammatory response-restraining effects of ACR. This study is expected to be a basis for studying the preventive effect of fACR on arthritis.