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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2013; 17(1):55-61

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2013.17.1.55

Article

발효생강 추출물이 RAW 264.7 마크로파지에서 NO 및 PGE2 생성에 미치는 영향

정하열1, 박승용2,*
Effects of Fermented Ginger Extracts on the Production of NO and PGE2 in RAW 264.7 Macrophages
Ha-Yull Chung1, Seung-Yong Park2,*
1한경대학교 식품생물공학과 및 식품생물산업연구소
2건국대학교 수의과대학
1Department of Food Science & Biotechnology and Food & Biotechnology Research Center, Hankyong National University
2College of Veterinary Medicine, Konkuk University
*Corresponding author: Ha-Yull Chung, Department of Food Science & Biotechnology, Hankyong National University, 327 Joongang-Ro, Anseong-si, Gyeonggi-do 456-749, Korea. Tel: +82-31-670-5156; Fax: +82-31-677-0990, E-mail: chy@hknu.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 18, 2012; Revised: Feb 16, 2013; Accepted: Feb 18, 2013

Published Online: Feb 28, 2013

Abatract

Ginger is popular worldwide as a folk medicine with many claims of its biological effects. Nevertheless, there are some limitations for using it as a food ingredient due to the pungent odor that originates from gingerol and its derivatives. In this study, gingers were fermented with lactic acid bacteria such as Lactobacillus plantarum, Leuconostoc mesenteroides, Streptococcus thermophilus, and Lactobacillus acidophilus to increase the sensory property of ginger. The prepared fermented ginger extracts showed electron donating ability and cyclooxygenase-2 inhibitory effect in vitro. The fermentation also inhibited the production of nitrogen oxide. Among the fermented ginger extracts GLpe and GLme which were obtained by fermentation with lactic acid bacteria from kimchi, showed an over 60% inhibitory effect on the production of prostaglandin-E2 in RAW 264.7 macrophages. In addition, GLpe and GLme showed a slight inhibitions on 15-lipoxygenase. We would expect that fermented ginger extracts like GLpe and GLme could be used as a health food ingredient for relieving uncomfortable symptoms caused by inflammation or allergy.

Keywords: fermented ginger extracts; lactic acid bacteria; inflammation; Kimchi; health food