In vitro and in vivo protective effects of fermented preparations of dietary herbs against lipopolysaccharide insult

► We evaluated the anti-inflammatory activities of three fermented dietary herbs either individually or in combination. ► All the fermented herbs exhibited potent in vitro anti-inflammatory activities but with different extent. ► The mixture of fermented but not the unfermented herbs significantly ameliorated the in vivo adversity of lipopolysaccharide. ► Only the mixed fermented formulation significantly increased gut commensal bacteria in lipopolysaccharide-treated animals.