Evaluation of the Antioxidant and Anti-Inflammatory Potential of Fermented Achyranthes japonica Nakai Extract

Abstract

Achyranthes japonica Nakai (AJ) is a medicinal plant and has well-known health benefits. This study has evaluated the antioxidant and anti-inflammatory activities of the fermented extract of AJ (FAJ). Fermentation of the extract increased the total phenolic and flavonoid contents of AJ. FAJ showed significantly higher free radical scavenging activities as compared with NFAJ. In addition, FAJ exhibited higher ferric (Fe3+) reducing activity than NFAJ. FAJ inhibited the production of nitric oxide (NO) and prostaglandin E2 (PGE2) in lipopolysaccharide (LPS)induced RAW 264.7 cells at a higher level than NFAJ without affecting the cell viability. The mRNA expression of tumor necrosis factor α (TNF-α) in RAW 264.7 cells was substantially reduced by FAJ treatment. Moreover, the upregulation of pp38 and protein kinase RNA-like endoplasmic reticulum kinase (pERK) by LPS in RAW 264.7 cells was markedly suppressed by FAJ. These results suggest that FAJ has therapeutic potential as an antioxidant and anti-inflammatory agent.