Fermentation enhances the antioxidant and anti-inflammatory effects of Bat Faeces (Ye Ming Sha) via the ERK, p38 MAPK and NF-κB signaling pathways in RAW 264.7 cells

Abstract

The ethyl acetate fraction of Bat Faeces (Ye Ming Sha: natural products used in Chinese Medicine) after fermentation (EFBF-AF) showed enhanced anti-oxidative effects in 2,2-diphenyl- 1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) diammonium salt assays. Fermentation of the Bat Faeces by using the crude enzyme extract from Aspergillus kawachii, significantly increased the anti-inflammatory effects. Fermented Bat Faeces markedly inhibited nitric oxide production, inducible nitric oxide synthase, and cyclooxygenase-2 expression in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. The EFBF-AF reduced the nuclear translocation of nuclear factor kappa B (NF-κB) via IKKα and IκBα phosphorylation, and decreased the phosphorylated the extracellular signal-regulated kinases (ERK) and p38 expression in LPS-treated RAW 264.7 macrophages. In addition, the EFBF-AF suppressed the expression of pro-inflammatory genes, such as interleukin-1Β, interleukin-6, and tumor necrosis factor-a. These results suggest that fermented Bat Faeces may suppress pro-inflammatory responses in LPSstimulated RAW 264.7 macrophages cells via ERK, p38 mitogenactivated protein kinase and NF-κB signaling pathways.