Anti‐Inflammatory Effects of Fermented Bark of <i>Acanthopanax sessiliflorus</i> and Its Isolated Compounds on Lipopolysaccharide‐Treated RAW 264.7 Macrophage Cells

Abstract

The fermentation was carried out on the bark of Acanthopanax sessiliflorus (AS). Acanthopanax species have been used in traditional medicine as tonics, sedatives, and antispasmodics. An activity‐guided isolation of the fermented bark of A. sessiliflorus (FAS) yielded several phytochemicals: acanthoside D ( 1 ), acanthoside B ( 2 ), daucosterol ( 3 ), protocatechuic acid ( 4 ), chlorogenic acid methyl ester ( 5 ), ciwujiatone ( 6 ), syringaresinol ( 7 ), farnesol ( 8 ), 3,4‐dicaffeoylquinic acid ( 9 ), and falcarindiol ( 10 ). HPLC analysis showed that content of lignan glycoside ( 1) was decreased and 4 and 7 were increased after fermentation. Anti‐inflammatory activities on FAS showed the decrease of nitric oxide (NO) production, and inhibitory activities of iNOS and COX‐2, proinflammatory cytokines (IL‐6 and tumor necrosis factor‐ α ), and collagenase. The aglycone, syringaresinol ( 7 ), which was increased through fermentation showed enhanced activity than 1 . Thus, FAS may have the potential to treat inflammatory disorders, such as arthritis.