Effect of ethanolic extracts from Antrodia cinnamomea and Antrodia salmonea mycelia on osteoporosis and anti-inflammatory activity of Lactobacillus plantarum fermented-medicinal mushroom mycelial polysaccharide products

• Main Authors: I-Ju Lin, 林宜儒
• Other Authors: Jeng-Leun Mau
• Format: Others
• Language: zh-TW
• Published: 2018
• Online Access: http://ndltd.ncl.edu.tw/handle/6x9yn2

碩士 === 國立中興大學 === 食品暨應用生物科技學系所 === 106 === As the population ages, the proportion of people suffering from osteoporosis will continue to increase, especially among postmenopausal women. Studies have pointed out that Antrodia camphorata fruit body can slow down the occurrence of osteoporosis. Antrodia salmonea and Antrodia camphorata belong to the same genus, and their physiologically active components are similar, but no study has been conducted to investigate the relationship between them and osteoporosis. In this study, the ovariectomized mice were used as an in vivo test to evaluate the effects of 70% ethanol extracts of Antrodia camphorata and Antrodia salmonea on postmenopausal osteoporosis. The bone parameters of the femur were determined by micro-computed tomography (micro-CT). Ovariectomized mice had significantly higher body weight and histopathological alterations of the liver were found to have diffuse fatty infiltration vesicles due to lack of estrogen, resulting in endocrine disorders and body fat accumulation. In addition, the relative weight of the uterus is significantly lower and atrophy of the uterine glands was found in histopathological alterations, which is also related to the lack of estrogen. In terms of bone quality assessment, the results of trabecular bone parameters showed that feeding high-dose of Antrodia camphorata mycelia ethanol extract to ovariectomized mice had the ability to delay bone loss. The bone density of trabecular bone and cortical bone were also significantly higher than those of ovariectomized mice, indicating that the ethanol extract of Antrodia camphorata has the potential to slow down the occurrence of osteoporosis. Studies have shown that probiotics have the ability of regulating intestinal flora, improving lactose intolerance, and obesity. Probiotics can promote the growth of probiotics in the intestine. The inflammatory response is the host''s immune defense against pathogens, but excessive secretion of pro-inflammatory cytokines can cause damage to tissues and organs. The mushroom’s carbohydrates which can not be digested by the intestinal can promote the growth of lactic acid bacteria in the intestine, with the potential to develop as probiotics. Studies have found that a variety of medicinal mushroom polysaccharides have the ability to regulate immunity, reduce pro-inflammatory cytokine production, and achieve anti-inflammatory properties. Therefore, this study first fermented four medicinal mushroom polysaccharides with Lactobacillus plantarum to investigate whether the mushroom polysaccharides has the potential as a probiotics and the fermentation broth was administered to mice-macrophages to investigate the ability of the fermentation broth to anti-inflammation. The experimental results showed that the growth of Lactobacillus plantarum was stable after 12 hours culture, and the amount of Lactobacillus plantarum was significantly higher with the addition of 1% mushroom polysaccharide. Although the survival rate of Antrodia salmonea polysaccharides group was significantly decreased in acid tolerance test, it still had 94.47%. The survival rate of the other groups did not get down significantly during the culture. The bile tolerance test showed that the survival rate of mushroom polysaccharide group did not decrease as the culture time increased. It was shown that adding mushroom polysaccharides in Lactobacillus plantarum culture medium had good effects of acid tolerance and bile tolerance. In the inflammatory response, the fermentation broth without sugar or adding mushroom polysaccharides and fructooligosaccharides have different effects on the pro-inflammatory cytokines secretion, but they could promote the secretion of anti-inflammatory cytokines. In the ratio of pro-inflammatory cytokines/anti-inflammatory cytokines, the ratios of all the experimental groups were significantly reduced, showing that the co-culture of inflamed macrophage cells with fermentation broth tends to have the good ability of immune regulation. The cells were prone to anti-inflammatory reactions and had immune regulation ability.