Anti-Inflammatory Effect of Fermented Artemisia princeps Pamp in Mice

Essential oil-excluded Artemisia princeps Pamp var Ssajuarissuk (AP) was fermented with Lactobacillus brevis K-1, which was isolated from cabbage Kimchi, and the anti-inflammatory effects of AP and fermented AP (FAP) on lipopolysaccharide (LPS)-induced inflammatory response in peritoneal macrophages were investigated. AP and FAP inhibited LPS-induced TNF-<TEX>α</TEX>, IL-<TEX>1β</TEX>, COX-2, iNOS and COX-2 expression, as well as NF-<TEX>κB</TEX> activation. AP and FAP also reduced ear thickness, inflammatory cytokine (TNF-<TEX>α</TEX>, IL-<TEX>1β</TEX> and IL-6) expression and NF-<TEX>κB</TEX> activation with 12-O-tetradecanoylphorbol-13-acetate (TPA) induced dermatitis in mice. Furthermore, AP and FAP also reduced exudate volume, cell number, protein amount, inflammatory cytokines (TNF-<TEX>α</TEX>, IL-<TEX>1β</TEX> and IL-6) expression and NF-<TEX>κB</TEX> activation in carrageenan-induced air pouch inflammation in mice. The inhibitory effects of FAP were more potent than those of non-fermented AP. Based on these findings, we propose that FAP can improve inflammatory diseases, such as dermatitis, by inhibiting the NF-<TEX>κB</TEX> pathway.