Inflammation is the first response of the immune system to infection or irritation in our body. The use of medicinal plants has been widely applied as an alternative source for drug development. One of marine natural resources, the anti-inflammatory effect of Ishige sinicola ethanol extract (ISEE), was evaluated by using LPS-induced RAW 264.7 cell and mice model. As a result, the production of nitric oxide (NO) and pro-inflammatory cytokines (IL-6, IL-1β, TNF-α) were inhibited with increasing concentration of ISEE without any cytotoxicity. Furthermore, ISEE suppressed the expression of not only inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), nuclear factor-kappa B (NF-κB) p65, and mitogen-activated protein kinases (MAPKs), including extracellular signal-regulated kinase (ERK) 1/2, p38, and c-Jun N-terminal kinase (JNK) in a dose-dependent manner. In mice ear edema test, the formation of edema was reduced at the highest dosage of ISEE and the reduction of the number of infiltrated mast cells was observed in histological analysis. These results indicate that ISEE has a potent anti-inflammatory activity and can be used as a pharmaceutical material for many kinds of inflammatory disease.

• Ji-Hye Kim(Department of Food Science and Technology/Institute of Food Science, Pukyong National University, 부경대학교 식품공학과/식품연구소) | 김지혜
• Min-Ji Kim(Department of Food Science and Technology/Institute of Food Science, Pukyong National University, 부경대학교 식품공학과/식품연구소) | 김민지
• Koth-Bong-Woo-Ri Kim(Institute of Fisheries Sciences, Pukyong National University, 부경대학교 수산과학연구소) | 김꽃봉우리
• Sun-Hee Park(Department of Food Science and Technology/Institute of Food Science, Pukyong National University, 부경대학교 식품공학과/식품연구소) | 박선희
• Kwang-Su Cho(Department of Food Science and Technology/Institute of Food Science, Pukyong National University, 부경대학교 식품공학과/식품연구소) | 조광수
• Go-Eun Kim(Department of Food Science and Technology/Institute of Food Science, Pukyong National University, 부경대학교 식품공학과/식품연구소) | 김고은
• Xiaotong XU(Department of Food Science and Technology/Institute of Food Science, Pukyong National University, 부경대학교 식품공학과/식품연구소) | 쉬시아오통
• Da-Hye Lee(Department of Food Science and Technology/Institute of Food Science, Pukyong National University, 부경대학교 식품공학과/식품연구소) | 이다혜
• Da-Hye Lee(Department of Food Science and Technology/Institute of Food Science, Pukyong National University, 부경대학교 식품공학과/식품연구소) | 이다혜
• Ga-Ryeong Park(Department of Food Science and Technology/Institute of Food Science, Pukyong National University, 부경대학교 식품공학과/식품연구소) | 박가령
• Dong-Hyun Ahn(Department of Food Science and Technology/Institute of Food Science, Pukyong National University, 부경대학교 식품공학과/식품연구소) | 안동현 Corresponding author