Anti-inflammatory effect of pepper extract with high polyamine levels; inhibition of ERK/MAPK pathway in mice

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

Food Science and Biotechnology Pub Date : 2023-08-09 DOI:10.1007/s10068-023-01333-x

Sun Hyeon So, Jae Hoon Lee, Hee Woong Kim, Hae Ik Rhee, Deug Chan Lee

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Abstract

Polyamines have been reported to have cell proliferative and anti-inflammatory effects on normal metabolism in the body. This study aimed to investigate polyamine content of AIG01 pepper and the anti-inflammatory effect of AIG01 pepper extract (PAE) in mice. Polyamine content was analyzed by HPLC after acid hydrolysis of peppers with different acidic solvents. AIG01 pepper has the highest total polyamine content at about 1.5 mg/g. In LPS-stimulated RAW264.7, PAE inhibits nitric oxide production in a concentration-dependent manner and decreased the levels of pro-inflammatory cytokines. PAE has been shown to inhibit phosphorylation of MAPK/ERK. In TPA-stimulated Balb/C, PAE treatment showed tissue-level reductions in pro-inflammatory cytokines, reductions in ear thickness, and inhibition of neutrophil invasion. The polyamine content, polyamine extraction efficiency and anti-inflammatory effect of AIG01 obtained in this study suggest that it is useful as a raw material for the treatment of inflammatory diseases.

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高水平多胺辣椒提取物的抗炎作用小鼠ERK/MAPK通路的抑制作用

据报道，多胺对体内正常代谢具有细胞增殖和抗炎作用。本研究旨在调查 AIG01 辣椒中的多胺含量以及 AIG01 辣椒提取物（PAE）对小鼠的抗炎作用。用不同的酸性溶剂对辣椒进行酸水解后，采用高效液相色谱法对多胺含量进行了分析。AIG01 辣椒的多胺总含量最高，约为 1.5 毫克/克。在 LPS 刺激的 RAW264.7 中，PAE 以浓度依赖的方式抑制一氧化氮的产生，并降低促炎细胞因子的水平。PAE 可抑制 MAPK/ERK 的磷酸化。在 TPA 刺激的 Balb/C 中，PAE 处理可在组织水平上减少促炎细胞因子、降低耳厚度并抑制中性粒细胞入侵。本研究中获得的 AIG01 多胺含量、多胺提取效率和抗炎效果表明，它可以作为治疗炎症性疾病的原料：在线版本包含补充材料，可查阅 10.1007/s10068-023-01333-x。

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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.