Article

Therapeutic effects of Gleditsia sinensis thorn extract fermented by Lactobacillus casei 3260 in a type II collagen-induced rheumatoid arthritis mouse model

Ju Young Eor1,2, Nahyun Park1, Yoon Ji Son1,2, Sae Hun Kim1,2,*
Author Information & Copyright
1College of Life Sciences and Biotechnology, Korea University, Seoul, 02841, Korea.
2Institute of Life Sciences and Natural Resources, Korea University, Seoul 02841, Korea.
*Corresponding Author: Sae Hun Kim, Korea University, Seoul 02841, Korea, Institute of Life Sciences and Natural Resources, Korea University, Seoul 02841, Korea, Phone: +82-2-3290-3055. E-mail: saehkim@korea.ac.kr.

© Copyright 2021 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/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 15, 2020 ; Revised: Mar 05, 2021 ; Accepted: Mar 21, 2021

Published Online: Mar 25, 2021

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.

Keywords: Lactobacillus; Gleditsia sinensis; fermentation; rheumatoid arthritis; tacrolimus


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