[Comparison of the effects of traditional and modern processing methods on antibacterial and anti-inflammatory effects of Musca domestica].

OBJECTIVE: To investigate the different effects of traditional and modern processing methods onantibacterial and anti-inflammatory effects of Musca domestica. METHODS: Antibacterial and anti-inflammatory effects of traditional and modem processing products were carried out on Staphylococcus aureus, Escherichia coli and macrophage RAW264.7 which activated by LPS. RESULTS: The antibacterial and anti-inflammatory effects were more pronounced in modern processing product treatment group than those of traditional processing product treatment group. CONCLUSION: Modern processing technology can protect the substances in Musca domestica which have antibacterial and anti-inflammatory effects.