Abstract
This study aimed to assess the anti-inflammatory effect of Lactobacillus casei 3260 (LC) alone and LC-fermented Gleditsia sinensis thorn (GST) extract in mouse model of type II collagen induced rheumatoid arthritis (RA). In our previous work, we confirmed the anti-inflammatory effects of LC and GST against LPS-induced inflammation in vitro. In this study, LC and GST were fermented and their effects were assessed in an animal model of RA. Both LC and fermented GST (fGST) treatment reduced mice serum nitrite and total cholesterol and triggered myeloperoxidase (MPO) activity. In addition, both LC and fGST reduced inflammation-related serum biomarkers such as tumor necrosis factor-α, interleukin (IL)-6, IL-17, and IL-1β. As per the morphological analysis, both LC and fGST protected hind paw joints against RA, and its related mRNA markers improved. Finally, arthritis scores were measured as an indicator of RA of the whole experimental period; the scores suggested that both LC and fGST protect against collagen-induced RA-related inflammation in a mouse model.
| Original language | English |
|---|---|
| Pages (from-to) | 497-508 |
| Number of pages | 12 |
| Journal | Food Science of Animal Resources |
| Volume | 41 |
| Issue number | 3 |
| DOIs | |
| Publication status | Published - 2021 May |
Bibliographical note
Funding Information:This work was supported by a grant from the Institute of Life Science and Natural Resources, Korea University.
Publisher Copyright:
© Korean Society for Food Science of Animal Resources. This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Keywords
- Fermentation
- Gleditsia sinensis
- Lactobacillus
- Rheumatoid arthritis
- Tacrolimus
ASJC Scopus subject areas
- Food Science
- Animal Science and Zoology