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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.29 No.3
- 발행연도
- 2024.9
- 수록면
- 301 - 310 (10page)
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This study assessed the anti-inflammatory and antioxidant effects of green yuja peel hot water extract (GYW) and ethanol extract (GYE) on lipopolysaccharide (LPS)-stimulated RAW264.7 cells. GYW and GYE (50, 100, and 200μg/mL) significantly reduced the LPS-induced production of nitric oxide (NO), interleukin (IL)-6, tumor necrosis factor-α(TNF-α), and reactive oxygen species in a concentration-dependent manner, without cytotoxicity. Compared with control cells, GYW and GYE significantly downregulated the protein levels of inducible NO synthase (iNOS) and cyclooxygenase-2 (COX-2) and the gene expression of iNOS, COX-2, TNF-α, and IL-6. Conversely, they upregulated the gene expression of IL-10. Moreover, GYW and GYE significantly suppressed NF-ĸB p65 and IĸB-α phosphorylation and increased the protein levels of nuclear factor erythroid 2-related factor 2 (Nrf2) and its downstream target heme oxygenase-1 (HO-1) compared with control cells. These results suggest that GYW and GYE exhibit anti-inflammatory and antioxidative properties by downregulating the NF-ĸB signaling pathway and upregulating the Nrf2/HO-1 system in LPS-activated macrophages.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS
DISCUSSION
REFERENCES
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