Anti-Inflammatory Effects and Their Correlation with Microbial Community of Shindari, a Traditional Jeju Beverage
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Extract
2.2. Preparation of Ethyl Acetate (EtOAc) Fraction
2.3. PCR Amplification and Sequencing
2.4. Cell Culture
2.5. Measurement of Cell Viability
2.6. Measurement of Nitric Oxide Production
2.7. Measurement of Cytokine Production
2.8. Western Blot Assay
3. Results
3.1. Microbial Community Analysis
3.2. Measurement of Cell Viability
3.3. Measurement of Nitric Oxide Production
3.4. Measurement of Cytokine Production
3.5. iNOS, COX-2 Expression in LPS-Induced RAW264.7
3.6. MAPK and NF-κB Signaling Activation in LPS-Induced RAW264.7
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
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Hyun, S.B.; Hyun, C.-G. Anti-Inflammatory Effects and Their Correlation with Microbial Community of Shindari, a Traditional Jeju Beverage. Fermentation 2020, 6, 87. https://doi.org/10.3390/fermentation6030087
Hyun SB, Hyun C-G. Anti-Inflammatory Effects and Their Correlation with Microbial Community of Shindari, a Traditional Jeju Beverage. Fermentation. 2020; 6(3):87. https://doi.org/10.3390/fermentation6030087
Chicago/Turabian StyleHyun, Su Bin, and Chang-Gu Hyun. 2020. "Anti-Inflammatory Effects and Their Correlation with Microbial Community of Shindari, a Traditional Jeju Beverage" Fermentation 6, no. 3: 87. https://doi.org/10.3390/fermentation6030087
APA StyleHyun, S. B., & Hyun, C. -G. (2020). Anti-Inflammatory Effects and Their Correlation with Microbial Community of Shindari, a Traditional Jeju Beverage. Fermentation, 6(3), 87. https://doi.org/10.3390/fermentation6030087