In this study, we investigated the antioxidant- and immune-stimulating activities of various garlic-Cirsium setidens Nakai blends (fermented and unfermented). The levels of S-allyl cysteine increased by 2.5 times while pectolinarigenin (an anti-inflammatory compound) increased about six times (from 1.1 ± 0.04 mg/g to 6.70 ± 0.12 mg/g) after the garlic-Cirsium setidens Nakai (80:20%, respectively) blend (S4) was fermented with Leuconostoc mesenteroides KCTC 13302. The ferric reducing ability and DPPH radical scavenging activities of all the samples increased significantly after fermentation. Ethanolic extracts of the fermented samples significantly enhanced RAW 264.7 macrophage proliferation in a dose-dependent manner and induced nitric oxide production. Among the samples, S6 and S8 stimulated the highest levels of nitric oxide (NO) production. S6 significantly induced proinflammatory cytokines TNF-α and IL-1β as well as an anti-inflammatory cytokine IL-10 relative to control. Since the resolution of an infection would require a harmonized interplay of proinflammatory factors and anti-inflammatory cytokines, consumption of S6 could be helpful in promoting health.
Keywords: anti‐inflammatory; functional beverage; immune stimulation.