Butanol extracts of asparagus cochinchinensis fermented with weissella cibaria inhibit iNOS‑mediated COX‑2 induction pathway and inflammatory cytokines in LPS‑stimulated RAW264.7 macrophage cells

Abstract

Roots of Asparagus cochinchinesis have been widely used to treat fever, cough, kidney disease, breast cancer, inflammatory and brain disease, although the effects of their fermented products have not been assessed until now. To investigate the anti‑inflammatory effects on macrophages of a butanol extract from A. cochinchinensis roots fermented with Weissella cibaria (BAW), alterations in the inducible nitric oxide synthase (iNOS)‑mediated cyclooxygenase‑2 (COX‑2) induction pathway and inflammatory cytokine expression were measured in lipopolysaccharide (LPS)‑activated RAW264.7 cells following pretreatment with BAW. Briefly, W. cibaria was selected from two bacterial strains for the fermentation of A. cochinchinensis roots based on its hyaluronidase inhibition and NO suppression rates. Following fermentation with W. cibaria, the level of various key components including total phenols and protodioscin were significantly enhanced in BAW. In addition, BAW exhibited high free radical scavenging activity (IC50=31.62 µg/ml) and induced a decrease of intracellular ROS production in RAW264.7 cells following DCFH‑DA staining. Significant suppressions in the expression level of important members of the iNOS‑mediated COX‑2 induction pathway and the phosphorylation of mitogen‑activated protein kinase members were detected. The expressions of pro‑inflammatory and anti‑inflammatory cytokines were recovered in BAW pretreated RAW264.7 cells. Overall, these results suggest that BAW may suppress inflammatory responses through differential regulation of the iNOS‑mediated COX‑2 induction pathway and inflammatory cytokine expressions in LPS‑activated RAW264.7 cells.