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Anti‐Inflammatory Activity of Fermented Fig Vinegar
Author(s) -
Jeong MiRan,
Jang YongSuk,
Yun SoonIl,
Lee YoungEun
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.703.2
Subject(s) - inflammation , oxidative stress , chemistry , glycation , tumor necrosis factor alpha , immunology , biochemistry , biology , receptor
Figs ( Ficus carica L.) belong to mulberry tree (Moraceae) which is called fruit of autumn, one of the oldest fruits in the world. Figs have been used as a digestion promoter and a cure for ulcerative inflammation and eruption in Korea. The aim of this study was to develop fermented Fig Vinegar (FV) and to investigate anti‐inflammatory effects of FV. Modification of proteins by long term circulation with glucose leads to the formation of advanced glycation end products (AGEs). Recently, ligation of AGEs play an important role in the development of diabetic complications including atherosclerosis which includes activation, adhesion, and migration of monocytes. FV significantly inhibited MRM‐induced expression of pro‐inflammatory genes including tumor necrosis factor‐α, monocytes chemoattractant protein‐1, interferon‐γ‐inducible protein‐10, and cyclooxygenase‐2 in a dose dependent manner. FV also blocked in iNOS, COX‐2 protein expression level and the attendant PGE2 production. These inhibitory effects may be of benefit for diabetic vascular complications via prevention of oxidative stress in activated human monocytes.