{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:42:05Z","timestamp":1787013725052,"version":"build-2736575974"},"reference-count":45,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2025,4,26]],"date-time":"2025-04-26T00:00:00Z","timestamp":1745625600000},"content-version":"vor","delay-in-days":25,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100020950","name":"National Science and Technology Council","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100020950","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004946","name":"National Chung-Hsing University","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004946","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,4]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Long\u2010term and excess chronic inflammation is related to most chronic degenerative disorders in the body; however, particular lactic acid bacteria (LAB) fermented foods with anti\u2010inflammatory potential may reduce the risk of these chronic diseases. To develop anti\u2010inflammatory LAB co\u2010fermented cucumbers, a\n                    <jats:italic>Lactiplantibacillus<\/jats:italic>\n                    (\n                    <jats:italic>Lpb<\/jats:italic>\n                    .)\n                    <jats:italic>plantarum<\/jats:italic>\n                    NCHU\u2013FC1 strain was isolated for preparing 5\u2010day\n                    <jats:italic>Lpb. plantarum<\/jats:italic>\n                    NCHU\u2013FC1 strain co\u2010fermented cucumbers and 5\u2010day spontaneously fermented cucumbers were selected to compare their immunomodulatory functions. Water extracts, ethanol extracts, and exopolysaccharides (EPS) from the fermented samples were isolated to treat RAW 264.7 macrophages without or with lipopolysaccharide (LPS) to evaluate their anti\u2010inflammatory potential. Proinflammatory cytokines (interleukin [IL]\u20101\u03b2, IL\u20106, and tumor necrosis factor [TNF]\u2010\u03b1) and anti\u2010inflammatory cytokine (IL\u201010) produced by treated RAW 264.7 macrophages were determined. The relationships between functional ingredients in ethanol extracts and anti\u2010inflammatory effects were analyzed. The results showed that water and ethanol extracts in both spontaneously and\n                    <jats:italic>Lpb. plantarum<\/jats:italic>\n                    NCHU\u2013FC1 strain co\u2010fermented cucumbers decreased pro\u2010\/anti\u2010inflammatory cytokines secretion ratios by LPS\u2010stimulated RAW 264.7 macrophages, exhibiting their anti\u2010inflammatory potential. However, EPS from\n                    <jats:italic>Lpb. plantarum<\/jats:italic>\n                    NCHU\u2013FC1 strain co\u2010fermented cucumbers (LEPS) demonstrated a better anti\u2010inflammatory effect than those from spontaneously fermented cucumbers. Total polyphenol, flavonoid, and saponin contents in the ethanol extracts of spontaneously and\n                    <jats:italic>Lpb. plantarum<\/jats:italic>\n                    NCHU\u2013FC1 strain co\u2010fermented cucumbers were significantly and negatively correlated with IL\u20106 levels and IL\u20106\/IL\u201010 secretion ratios by treated corresponding LPS\u2010stimulated RAW 264.7 cells, respectively. Our results suggest that functional ingredients, including polyphenolic components and LEPS, significantly inhibit LPS\u2010stimulated inflammation in macrophages. The novel LAB\u2010fermented cucumbers using\n                    <jats:italic>Lpb. plantarum<\/jats:italic>\n                    NCHU\u2013FC1 strain may have broader implications for developing anti\u2010inflammatory functional foods.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.70231","type":"journal-article","created":{"date-parts":[[2025,4,26]],"date-time":"2025-04-26T04:10:21Z","timestamp":1745640621000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Anti\u2010Inflammatory Effects of\n                    <i>Lactiplantibacillus plantarum<\/i>\n                    NCHU\u2013FC1 Strain Co\u2010Fermented Cucumbers in Association with Increased Polyphenols and Exopolysaccharides"],"prefix":"10.1111","volume":"90","author":[{"given":"Hsuan\u2010Min","family":"Wang","sequence":"first","affiliation":[{"name":"Department of Food Science and Biotechnology National Chung Hsing University Taichung 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