Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cells
Autor(a) principal: | |
---|---|
Data de Publicação: | 2019 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400947 |
Resumo: | Abstract The effect of water extracts of doenjang (WED) on cyclooxygenase pathway and cytokine production in lipopolysaccharide (LPS)-treated RAW 264.7 macrophage cells was investigated. WED was fractionated by ultrafiltration into five individual groups of molecular weights. All of the WED fractions significantly inhibited the production of prostaglandin E2 (PGE2) and expression of cyclooxygenase-2 (COX-2) in LPS-stimulated RAW 264.7 macrophages. Furthermore, each of the WED fractions significantly decreased production of pro-inflammatory cytokine such as tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β) (p<0.05). The fraction between 10 to 30 kDa of WED showed the highest inhibition of pro-inflammatory cytokine production, LPS-induced COX-2 expression and PEG2 production. These results suggest that WED fractions may have the anti-inflammatory effect via the stimulus of COX-2 and TNF-α in LPS-stimulated inflammation in RAW 264.7 cells. |
id |
SBCTA-1_f4c85a7cb95176f408db0cdaa6636131 |
---|---|
oai_identifier_str |
oai:scielo:S0101-20612019000400947 |
network_acronym_str |
SBCTA-1 |
network_name_str |
Food Science and Technology (Campinas) |
repository_id_str |
|
spelling |
Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cellswater extracts of doenjang (WED)fermented soybean pasteoxidative stressinflammationLipopolysaccharideAbstract The effect of water extracts of doenjang (WED) on cyclooxygenase pathway and cytokine production in lipopolysaccharide (LPS)-treated RAW 264.7 macrophage cells was investigated. WED was fractionated by ultrafiltration into five individual groups of molecular weights. All of the WED fractions significantly inhibited the production of prostaglandin E2 (PGE2) and expression of cyclooxygenase-2 (COX-2) in LPS-stimulated RAW 264.7 macrophages. Furthermore, each of the WED fractions significantly decreased production of pro-inflammatory cytokine such as tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β) (p<0.05). The fraction between 10 to 30 kDa of WED showed the highest inhibition of pro-inflammatory cytokine production, LPS-induced COX-2 expression and PEG2 production. These results suggest that WED fractions may have the anti-inflammatory effect via the stimulus of COX-2 and TNF-α in LPS-stimulated inflammation in RAW 264.7 cells.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400947Food Science and Technology v.39 n.4 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.15918info:eu-repo/semantics/openAccessLEE,Sang HyunLEE,HyesookKIM,Jae Cherleng2019-11-25T00:00:00Zoai:scielo:S0101-20612019000400947Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-11-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cells |
title |
Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cells |
spellingShingle |
Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cells LEE,Sang Hyun water extracts of doenjang (WED) fermented soybean paste oxidative stress inflammation Lipopolysaccharide |
title_short |
Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cells |
title_full |
Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cells |
title_fullStr |
Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cells |
title_full_unstemmed |
Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cells |
title_sort |
Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cells |
author |
LEE,Sang Hyun |
author_facet |
LEE,Sang Hyun LEE,Hyesook KIM,Jae Cherl |
author_role |
author |
author2 |
LEE,Hyesook KIM,Jae Cherl |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
LEE,Sang Hyun LEE,Hyesook KIM,Jae Cherl |
dc.subject.por.fl_str_mv |
water extracts of doenjang (WED) fermented soybean paste oxidative stress inflammation Lipopolysaccharide |
topic |
water extracts of doenjang (WED) fermented soybean paste oxidative stress inflammation Lipopolysaccharide |
description |
Abstract The effect of water extracts of doenjang (WED) on cyclooxygenase pathway and cytokine production in lipopolysaccharide (LPS)-treated RAW 264.7 macrophage cells was investigated. WED was fractionated by ultrafiltration into five individual groups of molecular weights. All of the WED fractions significantly inhibited the production of prostaglandin E2 (PGE2) and expression of cyclooxygenase-2 (COX-2) in LPS-stimulated RAW 264.7 macrophages. Furthermore, each of the WED fractions significantly decreased production of pro-inflammatory cytokine such as tumor necrosis factor-α (TNF-α) and interleukin-1β (IL-1β) (p<0.05). The fraction between 10 to 30 kDa of WED showed the highest inhibition of pro-inflammatory cytokine production, LPS-induced COX-2 expression and PEG2 production. These results suggest that WED fractions may have the anti-inflammatory effect via the stimulus of COX-2 and TNF-α in LPS-stimulated inflammation in RAW 264.7 cells. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400947 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400947 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.15918 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 n.4 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126325158576128 |