Anti-Inflammatory Effects of <i>Artemisia argyi</i> H. Fermented by <i>Lactobacillus plantarum</i> in the LPS-Induced RAW 264.7 Cells and DSS-Induced Colitis Model

Abstract

Ulcerative colitis is a chronic inflammatory disease caused by abnormal immune responses in the intestinal mucosa and gut microorganisms. Unlike other mugworts, Artemisia argyi H. (A. argyi H.) enhances antioxidant, anti-inflammatory, and anticancer effects, but the improvement effects against gut inflammation have not yet been reported. Therefore, this study aimed to confirm the alleviation of the inflammatory state in the gut by A. argyi H. fermented with Lactobacillus plantarum (FAA), using lipopolysaccharide (LPS)-induced RAW 264.7 cells and dextran sulfate sodium (DSS)-induced colitis models. In vitro, FAA (10, 50, 100, and 200 μg/mL) was pretreated into RAW 264.7 cells, followed with LPS (100 ng/mL), which induced the cell damage. Meanwhile, in vivo, FAA (100, 200 mg/kg/day) was orally administered into 6-week-old C57BL/6N mice for 3 weeks. During the last week of FAA administration, 2.5% DSS was used to induce colitis. The results showed that FAA reduced the production of nitric oxide (p p p p p p p p p p p < 0.0001). These results suggest the potential of FAA as a dietary ingredient for preventing inflammation in the gut.

Keywords

• <i>Artemisia argyi</i> H.
• ulcerative colitis
• dextran sulfate sodium
• RAW 264.7 cells
• anti-inflammation