Fermentation with Lactic Acid Bacteria Enhances the Anti-Inflammatory Activity of Ginseng Sprout Extract in RAW 264.7 Macrophages

Perennial ginseng (Panax ginseng) has long been valued for its medicinal properties. However, ginseng sprouts are gaining prominence as a versatile food source due to the high levels of bioactive compounds in their leaves and stems. To further enhance their functional value, this study investigated the effects of fermentation using lactic acid bacteria, specifically Lactobacillus and Enterococcus strains, on the antioxidant and anti-inflammatory potential of ginseng sprout extract (GSE). Chemical analyses revealed that fermentation significantly increased total phenolic content (TPC) and ginsenoside Rb1 levels, which were associated with enhanced radical-scavenging activity and superoxide dismutase (SOD)-like activity. In lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages, fermented GSE (FGSE) exhibited significantly greater anti-inflammatory effects than non-fermented GSE. This enhancement was evidenced by marked downregulation of pro-inflammatory mediators, including nitric oxide (NO) and prostaglandin E2 (PGE2), along with their corresponding enzymes, inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2). Notably, the anti-inflammatory profile of FGSE was distinguished by its ability to suppress specific cytokines that were not significantly affected by GSE. Although both GSE and FGSE attenuated interleukin-1beta (IL-1β) and interleukin-6 (IL-6), only FGSE achieved statistically significant inhibition of tumor necrosis factor-alpha (TNF-α) and monocyte chemoattractant protein-1 (MCP-1). These findings indicate that fermentation is a critical process for surpassing the efficacy threshold of GSE against key inflammatory signals. Overall, the enrichment of bioactive metabolites during fermentation suggests that FGSE can serve as a potent functional ingredient for modulating inflammatory responses, with considerable potential for the development of advanced functional foods.