The Fermentation Of Hemp Seed And The Anti-inflammatory Effects Of The Fermented Products On LPS-induced Immune Cells

This study selected the edible herbs,and then used Aspergillus oryzae for fermentation through solid and liquid fermentation methods.Fermented product which had anti-inflammatory activity was selected based on an LPS-induced immune cells model.First,we chose twenty kinds of edible herbs for solid fermentation in the mold incubator.During the fermentation,Aspergillus oryzae was found to grow in some medium,and no growth in other medium.Then,we used these twenty kinds of fermented products as drugs to act on LPS-induced immune cells,and found that none of them could significantly inhibit the production of NO,and only ten of them and one of its own extracts had a tendency to inhibit.Subsequently,the above eleven edible herbs water extracts were connected to Aspergillus oryzae and the liquid fermentation was carried out at 28.5 ° C and 140 rpm.It was found that their addition significantly accelerated the growth of Aspergillus oryzae,and the pH of the fermentation broth were changed when compared to the unfermented.Then,the seventh day's fermented products were selected to act on the LPS-induced immune cells.And hemp seed fermentation products exhibited best inhibitory activity on NO production,and the inhibition of NO production was 62.28±7.60%.The fermentation supernatant of hemp seed fermented by Aspergillus oryzae attenuated LPS-induced NO production by down-regulating iNOS expression in N9 microglia.Additionally,the treatment with the fermentation products inhibited LPS-induced expression of cytokines including IL-1?,IL-6 and TNF-? at both mRNA and protein levels.Mechanism of the study showed that the fermentation products significantly reduced LPS-induced NF-?B activation by inhibition of P65 phosphorylation.Further studies showed that the fermentation products also interfered with the MAPK and PI3K/Akt signaling pathways,which are typical inflammatory signaling pathways triggered by LPS.Meanwhile,the fermentation products inhibited the generation of ROS in N9 microglia,and the inhibition of ROS production was 40.25±1.65 %.Finally,HPLC was used to find that the components of hemp seed before and after fermentation had obvious differences.It was this difference that makes the fermented product have anti-inflammatory effects.Taken together,these results indicate that the fermented products of edible herbs represented by hemp seed had high application prospect in the food industry.