Anti-inflammatory effect of Cyanidin-3-O-lathyroside from Eleutherococcus sessiliflorus in LPS-induced RAW 264.7 cells

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2026-02-01 Epub Date: 2026-01-19 DOI:10.1016/j.jff.2026.107169

Amylin Jay Eunice Cabuloy , Seo-Jin Lee , Don Carlo Batara , Heon-Woong Kim , Sung-Hak Kim , Jeong-Yong Cho

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Abstract

The anti-inflammatory effect of cyanidin-3-O-lathyroside was investigated in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages by examining cell morphology and quantifying pro-inflammatory cytokine expression by qPCR. Extracellular cytokine levels and the activity of inflammatory mediators were measured using ELISA and nitric oxide (NO) assays. Immunoblotting of the nuclear factor-kappa B (NF-κB) pathway targets and immunofluorescent staining of p65 were performed to elucidate the inhibitory mechanism. Treatment with cyanidin-3-O-lathyroside consistently reduced macrophage activation, as well as the mRNA and protein expression of cytokines (including tumor necrosis factor alpha (TNF-α), interleukin-1 beta (IL-1β), and interleukin-6 (IL-6)) and inflammatory mediators such as inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2). The phosphorylation of IκB-α and the nuclear translocation of p65 were also effectively inhibited by cyanidin-3-O-lathyroside at higher concentrations. Overall, the results demonstrate a dose-dependent suppression of LPS-induced inflammation in RAW 264.7 cells, supporting the potential of cyanidin-3-O-lathyroside as a natural anti-inflammatory agent.

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无梗棘球绦虫花青素-3- o -腺苷对lps诱导的RAW 264.7细胞的抗炎作用

本研究通过检测脂多糖（LPS）刺激下的RAW 264.7巨噬细胞的细胞形态和促炎细胞因子的定量表达，探讨了花青素-3- o-腺苷的抗炎作用。采用酶联免疫吸附试验和一氧化氮（NO）测定细胞外细胞因子水平和炎症介质活性。通过核因子κB （NF-κB）通路靶点的免疫印迹和p65的免疫荧光染色来阐明其抑制机制。用花青素-3- o -甲状腺苷治疗可持续降低巨噬细胞的活化，以及细胞因子(包括肿瘤坏死因子α (TNF-α)、白细胞介素-1β （IL-1β)和白细胞介素-6 (IL-6)）和炎症介质（如诱导型一氧化氮合酶（iNOS）和环氧化酶-2 (COX-2)） mRNA和蛋白的表达。高浓度的花青素-3- o -甲状腺苷也能有效抑制IκB-α的磷酸化和p65的核易位。总体而言，结果表明lps对RAW 264.7细胞诱导的炎症具有剂量依赖性抑制作用，支持了花青素-3- o - lagthyroside作为天然抗炎剂的潜力。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.