期刊
FOOD SCIENCE & NUTRITION
卷 10, 期 8, 页码 2718-2726出版社
WILEY
DOI: 10.1002/fsn3.2875
关键词
anti-inflammatory; antioxidant; burdock leaf flavonoids; morin; quercetin 3-O-rhamnoside
资金
- National Natural Science Foundation of China [31401496]
This study explored the anti-inflammatory and antioxidant activities and mechanism of burdock leaf flavonoids (BLF) on LPS-stimulated inflammation in macrophages. BLF and its main effective components, morin and quercetin 3-O-rhamnoside, were found to inhibit inflammatory activation by reducing the levels of inflammatory mediators and restoring antioxidant enzyme activity. Furthermore, BLF and its components suppressed inflammation by reducing protein expression, cellular ROS, and blocking the NE-kappa B signaling pathway in macrophages.
In this study, the anti-inflammatory and antioxidant activities and mechanism of burdock leaf flavonoids (BLF) on LPS-stimulated inflammation in RAW264.7 macrophage cells were explored. We have observed that BLF and main effective components morin and quercetin 3-O-rhamnoside pretreatment significantly inhibited LPS-stimulated inflammatory activation of RAW264.7 cells by lowering the levels of NO, PGE2, TNF-alpha, and IL-6 production (p < .05). At the same time, BLF not only had potent free radical scavenging ability in vitro (DPPH: 2025.33 +/- 84.15 mu mol Trolox/g, ABTS: 159.14 +/- 5.28 mu mol Trolox/g, and ORAC: 248.72 +/- 9.74 mu mol Trolox/g) but also effectively ameliorated cellular oxidative stress status by restoring the decreased activity of antioxidant enzymes (SOD, CAT, and GSH-Px) and decreasing the elevated levels of ROS and TBARS in LPS-stimulated macrophages (p < .05). The western blot analysis indicated that BLF and main components morin and quercetin 3-0-rhamnoside mainly inhibited LPS-stimulated inflammation by reducing the iNOS and COX-2 protein expression, decreasing cellular ROS, and blocking the activation of NE-kappa B signaling pathway in macrophages. Our results collectively imply that BLF could be used as a new type of functional factor for the development of antioxidant and anti-inflammatory foods.
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