Coffee is a commonly consumed beverage that contains anti-inflammatory compounds such as caffeine, chlorogenic acid, cafestol, trigonelline, and kahweol. Lactobacillus plantarum is a lactic acid bacterium most frequently used in the fermentation of food products of plant origin. L. plantarum is able to degrade some food phenolic compounds and provide high value-added compounds such as powerful antioxidants or food additives approved as flavouring agents. In this study, we investigated the anti-inflammatory effects of coffee extract fermented by L. plantarum on RAW264.7 macrophages. In lipopolysaccharide-stimulated RAW264.7 cells, these coffee extracts exhibited antiinflammatory activities through the reduction of nitric oxide (NO) production and inducible NO synthase expression. Fermented coffee extracts significantly decreased the expression of inflammatory cytokines such as tumor necrosis factor α, interleukin 1β, interleukin 6, and interferon γ. Cyclooxygenase-2, which is one of the key biomarkers for inflammation, was significantly suppressed. These results might be helpful for understanding the anti-inflammatory mechanism of fermented coffee extract on immune cells and, moreover, suggest that fermented coffee extract may be a beneficial anti-inflammatory agent.

Abstract
 서 론
 재료 및 방법
  재료 및 시약
  사용 균주 및 배지의 조성
  유산균 배양
  건식 커피 발효
  배전 및 추출
  대식세포의 증식률 조사
  NO 생성량 조사
  RNA 추출 및 cDNA 합성
  Real-Time quantitative PCR을 이용한 면역관련 유전자의 발현 분석
  통계분석
 결과 및 고찰
  대식세포의 증식률 조사
  커피 추출물의 NO 생성 억제 효과
  커피 추출물의 면역 관련 유전자의 발현 억제 효과
 요 약
 References

• 고석현(강릉원주대학교 해양식품공학과) | Seok Hyeon Go (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
• 몬마이 차이왓(강릉원주대학교 해양식품공학과) | Chaiwat Monmai (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
• 장아영(강릉원주대학교 해양식품공학과) | A Yeong Jang (Department of Marine Food Science and Technology, Gangneung-Wonju National University)
• 이형재(단국대학교 식품공학과) | Hyungjae Lee (Department of Food Engineering, Dankook University)
• 박우정(강릉원주대학교 해양식품공학과) | Woo Jung Park (Department of Marine Food Science and Technology, Gangneung-Wonju National University) Corresponding author