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Anti-inflammatory and Anti-atopy Effects of the Sargassum micracanthum and Tuna Eyeball Oil Extracts

원문정보

Da Hyun JEONG, Koth Bong Woo Ri KIM, Bo Kyeong KANG, Seul A JUNG, Hyun Jee KIM, Si Woo BARK, Won Min PARK, Bo Ram KIM, Dong Hyun AHN

한국생물공학회 한국생물공학회 학술대회 2013 춘계학술대회 2013.04 pp.163-163
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초록

영어

The anti-inflammatory and anti-atopy effects of the Sargassum micracanthum ethanol extracts(SMEE) and water extracts(SMWE) and tuna eyeball oil extracts(TEOE). To evaluate the anti-inflammatory effects of SMEE, SMWE, and TEOE. The secretion of nitric oxide(NO), TNF-α, IL-6 and IL-1β was measured in LPS-induced RAW 264.7 cells by ELISA. The expression of iNOS, COX-2, and NF-κB p65 protein was studied by immunoblotting. The Balb/c mice were used for an in vivo acute toxicity test and ICR mice were purchased to evaluate croton oil-induced ear edema. It was confirmed that the NO and cytokines secretion significantly diminished compared to the positive control. The rate of formation of edema in the mouse ear was reduced at the highest dose tested compared to that in the control. Moreover, in acute toxicity test, no moralities occurred in mice administered 250 mg/kg body weight of SMEE, SMWE, and TEOE over 2 weeks observation period. To evaluate the anti-atopy effects of SMEE, SMWE, and TEOE, all extracts were applied to the dosal skin of 2,4dinitrochlorobenzene (DNCB)-induced Balb/c mice for an in vivo test. The secretion of IFN-γ, IL-4, and IgE was measured in splenocytes and serum by ELISA. In conclusion, these results suggest that SMEE, SMWE, and TEOE can inhibit inflammatory and atopic dermatitis by modulating cytokines, serum IgE and other substances secretion and improving skin symptoms.

키워드

저자정보

  • Da Hyun JEONG Dept. of Food Science &Technology/Institute of Food Science, Pukyong National University, Busan, 608-737.
  • Koth Bong Woo Ri KIM Institute of Fisheries Sciences/Pukyong National University, 474, Ilgwang-ro, Ilgwang-myeon, Gijang-gun, Busan.
  • Bo Kyeong KANG Dept. of Food Science &Technology/Institute of Food Science, Pukyong National University, Busan, 608-737.
  • Seul A JUNG Dept. of Food Science &Technology/Institute of Food Science, Pukyong National University, Busan, 608-737.
  • Hyun Jee KIM Dept. of Food Science &Technology/Institute of Food Science, Pukyong National University, Busan, 608-737.
  • Si Woo BARK Dept. of Food Science &Technology/Institute of Food Science, Pukyong National University, Busan, 608-737.
  • Won Min PARK Dept. of Food Science &Technology/Institute of Food Science, Pukyong National University, Busan, 608-737.
  • Bo Ram KIM Dept. of Food Science &Technology/Institute of Food Science, Pukyong National University, Busan, 608-737.
  • Dong Hyun AHN Dept. of Food Science &Technology/Institute of Food Science, Pukyong National University, Busan, 608-737.

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