5-Hydroxymaltol Derived from Beetroot Juice through <i>Lactobacillus</i> Fermentation Suppresses Inflammatory Effect and Oxidant Stress via Regulating NF-kB, MAPKs Pathway and NRF2/HO-1 Expression

5-Hydroxymaltol Derived from Beetroot Juice through <i>Lactobacillus</i> Fermentation Suppresses Inflammatory Effect and Oxidant Stress via Regulating NF-kB, MAPKs Pathway and NRF2/HO-1 Expression

Inflammation is the first response of the immune system against bacterial pathogens. This study isolated and examined an antioxidant derived from <i>Lactobacillus</i> fermentation products using cultured media with 1% beet powder. The antioxidant activity of the beet culture media was si...

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Bibliographic Details
Main Authors: Su-Lim Kim, Hack Sun Choi, Yu-Chan Ko, Bong-Sik Yun, Dong-Sun Lee
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Antioxidants
Subjects:
5-hydroxymaltol
<i>Lactobacillus</i> fermentation
inflammation
lipopolysaccharide
cytokines
Nrf-2
Online Access:https://www.mdpi.com/2076-3921/10/8/1324

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