동충하초 발효 불가사리의 발효 조건에 따른 항산화 및 항염증 효능 연구

Study of Fermentation Condition of Anti-oxidant and Anti-inflammatory Effects of Starfish Extract Fermented by Cordyceps militaris

Objectives : The purpose of this study is the investigation of anti-oxidant and anti-inflammatory activities of starfish fermented extract. Methods : In this study, we investigated the anti-oxidant effect of starfish fermented extract through 1,1-Diphenyl-2- picrylhydrazyl (DPPH) radical-scavenging activity and the anti-inflammtory effect through inhibition of cyclooxygenase (COX) and nitric oxide (NO) production in lipopolysaccharide (LPS)-treated Raw 264.7 macrophages respectively. The starfish extract was fermented by Cordyceps militaris. Results : The starfish extract before fermentation showed only 10% DPPH radical scavenging activity, while fermented starfish extracts had 77.3% DPPH radical scavenging activity. In the case of anti-inflammatory, the extract had inhibition of COX-1 and COX-2. Also it decreased the production of NO in Raw 264.7 cells activated by LPS. Conclusions : The starfish fermented extract had anti-oxidant and anti-inflammatory effect and the efficacy increased by fermentation.