In-vitro Anti-Inflammatory Evaluation of “Tape Singkong” (Fermented Cassava) Aqueous Extract in LPS-Induced RAW 264.7

Abstract

Inflammation, although acts as the body’s defense mechanism, may progress into a chronic one when unregulated properly, causing chronic inflammatory diseases such as Crohn’s disease and obesity. Tape singkong or fermented cassava is a widely produced traditional fermented food in Indonesia, with numerous bioactive compounds that makes it a great potential to exert anti-inflammatory properties. In this study, the anti-inflammatory property of tape singkong aqueous extract (TSAE) was evaluated through its inhibitory effects towards pro-inflammatory cytokines IL-6 and TNF-α as well as nitric oxide (NO) production in LPS-stimulated RAW264.7 cells. The production and gene expression of TNF-alpha and IL-6 in LPS-induced RAW264.7 cells was observed using ELISA and Real-Time PCR respectively. Moreover, the activity of heated TSAE was also evaluated to measure its heat stability. The results showed that TSAE reduces the production of IL-6 and NO in LPS-induced RAW264.7 cells. The gene expression of IL-6 was also inhibited by TSAE compared to the positive control group. There was no significant effect seen on TSAE towards TNF-α production (P>0.05). Moreover, the bioactivity of TSAE was not inhibited by heat. It was seen that applying heat to TSAE may enhance its anti-inflammatory activity in LPS-induced RAW264.7 cells. It was concluded that tape singkong exerts an anti-inflammatory effect by inhibiting the production of pro-inflammatory cytokine IL-6 and nitric oxide. The activity of tape singkong was also not inhibited by heat.