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Journal of Cancer Prevention

Original Article

Cancer prevention research 2011; 16(3): 263-268

Published online September 30, 2011

© Korean Society of Cancer Prevention

Enhancement of Anti-inflammatory Effect of Zizyphus jujuba var. inermis Fruits by Fermentation

Ji Eun Jung and Eun Ju Cho


The anti-inflammatory effect of Zizyphus jujuba (Zj) and fermented Zj was investigated under cellular system using RAW 264.7 macrophages. The treatment of exotoxin and endotoxin, sodium nitroprusside (SNP) and lipopolysaccharie (LPS)+interferon-Ճ (IFN-Ճ), to RAW 264.7 macrophages induced cellular damage by the production of nitric oxide (NO). However, Zj and fermented Zj alleviated oxidative stress induced by SNP and LPS+IFN-Ճ, resulting in inhibition of NO production. Furthermore, Zj and fermented Zj down-regulated the inflammation-related mRNA expressions, cyclooxygenase-2 and inducible NO synthase, under LPS+IFN-Ճ-stimulated RAW 264.7 macrophages. In addition, the anti-inflammatory effect of fermented Zj, in particular Zj fermented by Saccaromyces cerevisiae, was stronger than that of non-fermented Zj. The present study indicated that Zj exerted the protective role from NO-induced inflammation and fermentation process enhanced the anti-inflammatory activity. (Cancer Prev Res 16, 263-268, 2011)

Keywords: Zizyphus jujuba, Fermentation, Nitric oxide, Inflammation, RAW 264.7 macrophages

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