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논문 기본 정보

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학술저널
저자정보
Eom Ji-Eun (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of Korea) Kim Gun-Dong (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of Korea) Kim Young In (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of Korea) Lim Kyung min (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of KoreaDepartment of Food Biotechnology Korea University of Science and Technology (UST) Daejeon 34113 R) Song Ju Hye (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of KoreaDepartment of Food Biotechnology Korea University of Science and Technology (UST) Daejeon 34113 R) Kim Yiseul (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of Korea) Song Hyeon-Ji (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of KoreaDepartment of Food Science and Technology Jeonbuk National University Jeonju 54896 Republic of Ko) Shin Dong-Uk (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of KoreaDepartment of Food Biotechnology Korea University of Science and Technology (UST) Daejeon 34113 R) Lim Eun Yeong (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of Korea) Kim Ha-Jung (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of KoreaDepartment of Food Science and Technology Jeonbuk National University Jeonju 54896 Republic of Ko) Kim Sung Hoon (BOTANOS Gangneung 25451 Republic of Korea 5 WellbeingLS Gangneung 25451 Republic of Korea) Lee Deuk Sik (WellbeingLS Gangneung 25451 Republic of Korea) Lee So-Young (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of KoreaDepartment of Food Biotechnology Korea University of Science and Technology (UST) Daejeon 34113 R) Shin Hee Soon (Food Functionality Research Division Korea Food Research Institute (KFRI) Wanju 55365 Republic of KoreaDepartment of Food Biotechnology Korea University of Science and Technology (UST) Daejeon 34113 R)
저널정보
한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제33권 제5호
발행연도
2023.5
수록면
634 - 643 (10page)
DOI
10.4014/jmb.2301.01022

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Chronic obstructive pulmonary disease (COPD), one of the leading causes of death worldwide, is caused by repeated exposure to harmful matter, such as cigarette smoke. Although Lilium longiflorum Thunb (LLT) has anti-inflammatory effects, there is no report on the fermented LLT bulb extract regulating lung inflammation in COPD. Thus, we investigated the protective effect of LLT bulb extract fermented with Lactobacillus acidophilus 803 in COPD mouse models induced by cigarette smoke extract (CSE) and porcine pancreas elastase (PPE). Oral administration of the fermented product (LS803) suppressed the production of inflammatory mediators and the infiltration of immune cells involving neutrophils and macrophages, resulting in protective effects against lung damage. In addition, LS803 inhibited CSE- and LPS-induced IL-6 and IL-8 production in airway epithelial H292 cells as well as suppressed PMA-induced formation of neutrophil extracellular traps in HL-60 cells. In particular, LS803 significantly repressed the elevated IL-6 and MIP-2 production after CSE and LPS stimulation by suppressing the activity of the nuclear factor kappa-light-chainenhancer of activated B (NFκB) in mouse peritoneal macrophages. Therefore, our results suggest that the fermented product LS803 is effective in preventing and alleviating lung inflammation.
#Lilium longiflorum Thunb bulb #Lactobacillus acidophilus #chronic obstructive pulmonary disease (COPD) #anti-inflammation

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