earticle

논문검색

Fucoidan isolated from the popular edible brown seaweed Sargassum fusiforme suppresses lipopolysaccharide-induced inflammation by blocking NF-κB signal pathway

초록

영어

The anti-inflammatory effect of a fucoidan with a molecular weight of 102.67 kDa isolated from an enzymatic digest of Sargassum fusiforme was investigated in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages and zebrafish. The results indicated that the fucoidan significantly and dose-dependently inhibited the production of inflammatory molecules, including tumor necrosis factor-alpha (TNF-α), nitric oxide (NO), prostaglandin E2 (PGE2), interleukin-1 beta (IL-1β), and interleukin-6 (IL-6), as well as improved the viability of LPS-stimulated RAW 264.7 cells. Moreover, the fucoidan suppressed the expression of cyclooxygenase-2 (COX-2) and inducible nitric oxide synthase (iNOS) by regulating the nuclear factor kappa B (NF-κB) pathway in LPS-stimulated RAW 264.7 cells. Furthermore, in vivo test results suggested that the fucoidan remarkably reduced reactive oxygen species (ROS), cell death, and NO levels in LPS-stimulated zebrafish in a dose-dependent manner. Taken together, these results demonstrated that the fucoidan isolated from S. fusiforme possesses strong anti-inflammatory activities in vitro and in vivo, and could prove as an important candidate to be used to develop anti-inflammatory agents in pharmaceutical and cosmeceutical industries.

목차

Abstract
Introduction
Materials and methods
Chemicals and reagents
Preparation of fucoidan
Cell culture
Measurement of inflammatory molecules and cell viability
Western blot analysis
Application of fucoidan and LPS to zebrafish embryos
Determination of heart-beat, ROS generation, cell death, and NO generation in zebrafish
Statistical analysis
Results
Discussion
Conclusion
References

저자정보

  • Lei Wang College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Department of Marine Life Sciences, Jeju National University, Jeju City, Jeju Self-Governing Province 63243, Republic of Korea; Marine Science Institute, Jeju National University, Jeju City, Jeju Self-Governing Province 63333, Republic of Korea
  • Jae-Young Oh Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan 46083, Republic of Korea
  • Hye-Won Yang Department of Marine Life Sciences, Jeju National University, Jeju City, Jeju Self-Governing Province 63243, Republic of Korea
  • Xiaoting Fu College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
  • Jae-Il Kim Department of Food Science and Nutrition, Pukyong National University, 45Yongso-ro, Nam-gu, Busan 48513, Republic of Korea
  • You-Jin Jeon Department of Marine Life Sciences, Jeju National University, Jeju City, Jeju Self-Governing Province 63243, Republic of Korea; Marine Science Institute, Jeju National University, Jeju City, Jeju Self-Governing Province 63333, Republic of Korea

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