Anti-inflammatory Activities and Component Change of Processed and Fermented Gastrodiae Rhizoma

Abstract

Gastrodiae Rhizoma (GR) is a traditional herbal medicine in Korea, China, and Japan, which has been used for the treatment of headaches, hypertension, oxidative stress, mental disorders, inflammation, and cardiovascular diseases. This study investigated the anti-infammatory activity and main component content of processed (PGR) and fermented Gastrodiae Rhizoma (FPGR). Processed method was soaked in vinegar solution until completely absorbed and steaming for 2 hours. Fermentation was carried out using Lactobacillus brevis and incubated at 37□ for 1~3 day. The anti-inflammatory activites were determine pro-inflammatory factors such as nuclear factor κB (NF-κB), nitric oxide (NO), prostaglandin E2 (PGE2), inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in lipopolysaccharide (LPS)-induced RAW 264.7 cell line and major functional components (gastrodin, gastrodigenin, vanillylalcohol, p-hydroxybenzaldehyde) were also measured. The results showed that the FPGR reduced NO, PGE2, iNOS, COX-2, NF-κB production without cytotoxicity and improved major components. These results suggest that FPGR extracts may be a developed the functional food related to anti-inflammation due to the significant effects on inflammatory facters. Therefore, fermented and processed Gastrodiae Rhizoma can be useful methods which can help applied as functional resources in the industrial area.