Chong Li, Jeong Hyeon Kang, Kyung Im Jung, Mi Hwa Park, Mihyang Kim
{"title":"哈斯卡普（忍冬）提取物对 RAW 264.7 细胞氧化应激和炎症的影响","authors":"Chong Li, Jeong Hyeon Kang, Kyung Im Jung, Mi Hwa Park, Mihyang Kim","doi":"10.3746/pnf.2024.29.2.146","DOIUrl":null,"url":null,"abstract":"<p><p>This study aimed to evaluate the antioxidant and anti-inflammatory activities of <i>Lonicera caerulea</i> L. ethanol extract (LCEE) and water extract (LCWE) <i>in vitro</i>. We primarily evaluated the improvement effect of LCWE and LCEE on hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>)-induced oxidative damage and lipopolysaccharide (LPS)-induced inflammatory damage in RAW 264.7 cells by detecting oxidation-related indicators and inflammatory factors, respectively. Cellular studies showed that LCWE and LCEE increased superoxide dismutase and catalase antioxidant enzyme levels and decreased malondialdehyde and nitric oxide peroxide levels in H<sub>2</sub>O<sub>2</sub>-induced RAW 264.7 cells. Moreover, LCWE and LCEE decreased the secretion of inflammatory factors [e.g., interleukin (IL)-6, IL-1β, and tumor necrosis factor-α] in LPS-induced RAW 264.7 cells. In conclusion, LCWE and LCEE demonstrated excellent antioxidant and anti-inflammatory effects <i>in vitro</i>. However, LCWE was superior to LCEE, which may be related to its chemical composition and requires further research.</p>","PeriodicalId":20424,"journal":{"name":"Preventive Nutrition and Food Science","volume":"29 2","pages":"146-153"},"PeriodicalIF":1.6000,"publicationDate":"2024-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11223930/pdf/","citationCount":"0","resultStr":"{\"title\":\"Effects of Haskap (<i>Lonicera caerulea</i> L.) Extracts against Oxidative Stress and Inflammation in RAW 264.7 Cells.\",\"authors\":\"Chong Li, Jeong Hyeon Kang, Kyung Im Jung, Mi Hwa Park, Mihyang Kim\",\"doi\":\"10.3746/pnf.2024.29.2.146\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>This study aimed to evaluate the antioxidant and anti-inflammatory activities of <i>Lonicera caerulea</i> L. ethanol extract (LCEE) and water extract (LCWE) <i>in vitro</i>. We primarily evaluated the improvement effect of LCWE and LCEE on hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>)-induced oxidative damage and lipopolysaccharide (LPS)-induced inflammatory damage in RAW 264.7 cells by detecting oxidation-related indicators and inflammatory factors, respectively. Cellular studies showed that LCWE and LCEE increased superoxide dismutase and catalase antioxidant enzyme levels and decreased malondialdehyde and nitric oxide peroxide levels in H<sub>2</sub>O<sub>2</sub>-induced RAW 264.7 cells. Moreover, LCWE and LCEE decreased the secretion of inflammatory factors [e.g., interleukin (IL)-6, IL-1β, and tumor necrosis factor-α] in LPS-induced RAW 264.7 cells. In conclusion, LCWE and LCEE demonstrated excellent antioxidant and anti-inflammatory effects <i>in vitro</i>. However, LCWE was superior to LCEE, which may be related to its chemical composition and requires further research.</p>\",\"PeriodicalId\":20424,\"journal\":{\"name\":\"Preventive Nutrition and Food Science\",\"volume\":\"29 2\",\"pages\":\"146-153\"},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-06-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11223930/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Preventive Nutrition and Food Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.3746/pnf.2024.29.2.146\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Preventive Nutrition and Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3746/pnf.2024.29.2.146","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of Haskap (Lonicera caerulea L.) Extracts against Oxidative Stress and Inflammation in RAW 264.7 Cells.
This study aimed to evaluate the antioxidant and anti-inflammatory activities of Lonicera caerulea L. ethanol extract (LCEE) and water extract (LCWE) in vitro. We primarily evaluated the improvement effect of LCWE and LCEE on hydrogen peroxide (H2O2)-induced oxidative damage and lipopolysaccharide (LPS)-induced inflammatory damage in RAW 264.7 cells by detecting oxidation-related indicators and inflammatory factors, respectively. Cellular studies showed that LCWE and LCEE increased superoxide dismutase and catalase antioxidant enzyme levels and decreased malondialdehyde and nitric oxide peroxide levels in H2O2-induced RAW 264.7 cells. Moreover, LCWE and LCEE decreased the secretion of inflammatory factors [e.g., interleukin (IL)-6, IL-1β, and tumor necrosis factor-α] in LPS-induced RAW 264.7 cells. In conclusion, LCWE and LCEE demonstrated excellent antioxidant and anti-inflammatory effects in vitro. However, LCWE was superior to LCEE, which may be related to its chemical composition and requires further research.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
