Effect of Ixeris dentata extract on anti-inflammatory by inhibition of Nf-kb and cytokine levels

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-09-11 DOI:10.1007/s10068-024-01654-5

Min Ho Kang, So Hee Kim, Jae Hoon Park, Suh Hee Yeom, Jung Eun Park, Jin Woo Kim

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Abstract

Chronic inflammation is persistent disease caused by unregulated activation of Nf-kb pathway and production of pro-inflammatory cytokines, induced by accumulation of reactive oxygen species above thresholds. The purpose of this study was to evaluate the anti-oxidant, anti-lipidemia, inhibition Nf-kb pathway, and reduction of pro-inflammatory cytokine activities of Ixeris dentata extract (IDE) to demonstrate its inhibitory ability against chronic inflammatory in RAW264.7. Polyphenol content, radical scavenging activity, and lipase activity inhibition of IDE were 9.2 ± 0.2 GAE mg/g dry matter, 84.7%, and 72.4%, respectively, showing high effects against anti-oxidant and lipolysis inhibitory. Furthermore, anti-inflammatory effects of IDE on LPS-induced RAW 264.7 were investigated, and expression of inflammatory genes such as Cox-2, Inos, Tnf-α, Il-6, Nf-kb, and Il-1β were decreased by 36.5%–83.4%. Studies have confirmed that IDE has excellent antioxidant, lipolysis inhibitory, and anti-inflammatory effects, and Ixeris dentata can be used as natural ingredients for food and medicine to prevent.

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Ixeris dentata 提取物通过抑制 Nf-kb 和细胞因子水平对抗炎药物的影响

慢性炎症是由于活性氧积累超过阈值，导致 Nf-kb 通路不规则激活并产生促炎细胞因子而引起的顽固性疾病。本研究的目的是评估牙鲆提取物（IDE）的抗氧化、抗血脂、抑制 Nf-kb 通路和减少促炎细胞因子活性，以证明其对 RAW264.7 慢性炎症的抑制能力。IDE的多酚含量、自由基清除活性和脂肪酶活性抑制率分别为9.2±0.2 GAE mg/g干物质、84.7%和72.4%，显示出较高的抗氧化和脂肪分解抑制作用。此外，还研究了 IDE 对 LPS 诱导的 RAW 264.7 的抗炎作用，结果显示，Cox-2、Inos、Tnf-α、Il-6、Nf-kb 和 Il-1β 等炎症基因的表达量下降了 36.5%-83.4%。研究证实，IDE具有很好的抗氧化、抑制脂肪分解和抗炎作用，可以作为食品和药物的天然成分来预防。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.