Fucoidan from Myelophycus caespitosus attenuates inflammation by regulating pro-inflammatory cytokines and NF-κB signaling in LPS-induced RAW 264.7 macrophages

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

Food Science and Biotechnology Pub Date : 2024-11-21 DOI:10.1007/s10068-024-01743-5

Hyo-Geun Lee, Henarath Hetti Arachchilage Chathuri Kanchana Jayawardhana, Fengqi Yang, Yu-Lin Dai, Kil-Nam Kim, Hyun-Soo Kim, Min-Cheol Kang, You-Jin Jeon

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Abstract

In the current study, we investigated the anti-inflammatory properties of fucoidan from Myelophycus caespitosus (M. caespitosus) in LPS-induced RAW 264.7 cells. In vitro study demonstrated that celluclast-assisted hydrolysate from M. caespitosus (MCC) and its purified fucoidan fraction 6 (F6) showed significant NO inhibitory activity. In addition, F6 significantly inhibited pro-inflammatory cytokine production by downregulating the expression of iNOS, COX-2, and NF-κB-associated proteins in LPS-stimulated RAW 264.7 cells. Physical characters of F6 revealed similar FTIR patterns, showing high fucose and galactose. Concisely, it showed structural and compositional similarity with commercial fucoidan. In vivo results show that F6 treatment remarkably improved LPS-induced survival rate and heart beating rate. Additionally, F6 significantly inhibited cell death and NO production in LPS-induced zebrafish embryos. In summary, our findings suggest that MCC and its purified fucoidan F6 exhibit strong anti-inflammatory properties and could be utilized as functional ingredients in the food or functional food industries.

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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.