Aims: To establish a stable probiotic fermentation protocol for traditional Chinese medicine Astragalus, which obtain more active ingredients. Furthermore, to evaluate the anti-inflammatory activity of fermented Astragalus. Methods: A certain amount of crushed Astragalus was extracted three times with 5, 5, 6 volumes of distilled water. Concentrated the water eDental biomaterialsxtract to 0.5 g/mL and the supernatant was collected by centrifugation and sterilized. Lactobacillus plantarum NX-1 was added into the supernatant with 3% initial inoculum and fermented at 36℃ for 7d. After that, the fermentation supernatant was centrifuged and sterilized for cell experiments. After the RAW264.7 macrophages were incubated at 5% CO2 and 37℃ for NSC 11987512h, cells were divided into four groups incselleck Belumosudilluding inflammatory group, test sample group, positive control group and blank group. To build cellular inflammation model, all groups were treated with LPS expect the blank group. The anti-inflammatory activity tests included cell viability assay, determination of NO content, and ELISA for inflammation-related cytokines detection. Results: As it turns out, the content of active ingredients in fermentation broth was increased compared with that in water extracts. The content of polysaccharides, saponins and flavonoids in fermented Astragalus increased by 0.23%, 0.16% and 0.14%, respectively. In the cell viability assay, fermented Astragalus showed no apparent inhibition to the viability. In addition, fermented Astragalus could significantly inhibited the release level of NO by 28%, and inhibited the levels of TNF-a, IL-1β and IL-6 by 0.43, 0.34 and 0.58 folds compared to the water extracts. Conclusions: Fermentation with Lactobacillus plantarum NX-1 can effectively increase the content of active components in Astragalus and enhance its anti-inflammatory activity.