Fermentation of Moringa oleifera Lam. using Bifidobacterium animalis subsp. lactis enhances the anti-inflammatory effect in RAW 264.7 macrophages

Abstract

Moringa oleifera Lam. (MO) is traditionally used to treat various ailments, including swelling, hypertension, and diabetes. We investigated the anti-inflammatory effects of Bifidobacterium animalis subsp. lactis (B. lactis)-fermented MO (MO-B) on LPS-mediated RAW 264.7 cells. HPLC analysis showed that (+)-catechin, ellagic acid, and quercetin-3-glucuronide contents of MO-B were markedly higher than those of MO extract. MO-B contained kaempferol, which was not observed in MO. MO-B exhibited better inhibitory effects on the inflammatory factors NO and ROS in LPS-stimulated RAW 264.7 cells than MO and B. lactis, and the expression of pro-inflammation cytokine (IL-6, IL-1β, TNFα) was significantly downregulated in LPS-activated macrophages following MO-B-treatment. MO-B also suppressed the TLR4/NF-κB pathway cells and ameliorated the PI3K/AKT and MAPK pathways, involved in the regulatory mechanisms underlying NF-κB-mediated inflammation. Our results suggest that MO-B have the possibility to be a novel anti-inflammatory agent for use in therapeutics or as an ingredient in functional foods.

Keywords

• Moringa oleifera Lam.
• Bifidobacterium animalis subsp. lactis
• Fermentation
• Pro-inflammation
• NF-κB pathway