Therapeutic Effects of Gleditsia sinensis Thorn Extract Fermented by Lactobacillus casei 3260 in a Type II Collagen-Induced Rheumatoid Arthritis Mouse Model

• Published in: Food science of animal resources Vol. 41; no. 3; pp. 497 - 508
• Main Authors: Eor, Ju Young, Park, Nahyun, Son, Yoon Ji, Kim, Sae Hun
• Format: Journal Article
• Language: English
• Published: Korea (South) Korean Society for Food Science of Animal Resources 01.05.2021; 한국축산식품학회
• Subjects: 축산학; Gleditsia sinensis; fermentation; rheumatoid arthritis; tacrolimus; Lactobacillus
• ISSN: 2636-0772; 2636-0780; 2636-0780
• DOI: 10.5851/kosfa.2021.e13

This study aimed to assess the anti-inflammatory effect of 3260 (LC) alone and LC-fermented 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 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.