期刊
JOURNAL OF FUNCTIONAL FOODS
卷 19, 期 -, 页码 248-258出版社
ELSEVIER
DOI: 10.1016/j.jff.2015.09.034
关键词
Neral; Geranial; Anti-inflammatory bioactivity; Food flavouring
资金
- Ministry of Science and Technology, Taiwan
- China Medical University [NSC 99-2116-M-039-001, NSC 100-2116-M-039-001, NSC 101-2116-M-039-001-MY3, MOST 104-2313-B-039-001, CMU96-250]
- Ministry of Education, Republic of China (Taiwan) [1038142*]
Fruits of Litsea cubeba are a spicy condiment, frequently used in the aboriginal cuisine of Taiwan. Earlier studies found that the fruit contains a high amount of citral, which is also a commonly used food additive ingredient. In this study, we separated citral into neral and geranial in pure forms. At 66 mu M dose, neral showed greater inhibition of TNF-alpha and IL-6 secretion of macrophages after stimulation by LPS than did geranial; with 81.4 and 58.2% vs. 63.6 and 46.8%, respectively. Furthermore, compared with geranial, neral demonstrated better efficacy in inhibiting expression of the inflammatory mediators pro-IL-1 beta, iNOS, COX-2 and NLRP-3. Both neral and geranial exhibited significant and similar inhibition of NLRP-3 inflammasome-mediated IL-1 beta secretion; however, the two compounds had different inhibitory effects on the phosphorylation of ERK1/2, JNK1/3, p38 and I kappa B. This is the first study reporting the differences between the anti-inflammatory cellular molecular mechanisms of the two isomers of citral, neral and geranial, which may be regarded as components of functional food ingredients. (C) 2015 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据