期刊
FOOD CHEMISTRY
卷 141, 期 3, 页码 3183-3191出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.06.010
关键词
Ginger; Gingerol; Shogaol; Zingerone; Neuroinflammation; Microglia
资金
- National Science Council of the Republic of China, Taiwan [NSC101-2320-B-264-001-MY3, NSC100-2113-M-264-001-MY3]
Despite the anti-neuroinflammatory capacity of ginger, the corresponding active constituents are unclear. This study analyzed the composition of fresh ginger ethanolic extract by using LC-MS. Inhibitory activities of fresh ginger extract and seven gingerol-related compounds on the neuro-inflammation were also evaluated by using a lipopolysaccharide (LPS)-activated BV2 microglia culture model. Except for zingerone and 6-gingerol, other gingerols and shogaols at a concentration of 20 mu M inhibited the production of nitric oxide, IL-1 beta, IL-6 and TNF-alpha as well as their mRNA levels in LPS-activated BV2 microglia. Blocking NF-kappa B activation was the underlying mechanism responsible for inhibiting the proinflammatory gene expression. Increasing the alkyl chain length enhanced the anti-neuroinflammatory capacity of gingerols yet, conversely, attenuated those of shogaols. 6-Gingerol was the most abundant compound in the fresh ginger extract, followed by 10-gingerol. Furthermore, fresh ginger extract exhibited a significant anti-neuroinflammatory capacity, which was largely owing to 10-gingerol, but not 6-gingerol. (C) 2013 Elsevier Ltd. All rights reserved.
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