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발아현미가 LPS로 유도된 지방세포의 염증반응에 미치는 영향 KCI 등재

Effect of Germinated Brown Rice on LPS-Induced Inflammation in Adipocytes

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  • URLhttps://db.koreascholar.com/Article/Detail/355115
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韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

Germinated brown rice (GBR, Orysa sartiva L.) has been reported to have anti-obesity and anti-inflammatory effects. However, the mechanisms underlying these effects in adipocytes are not fully understood. Therefore, this study was conducted to explore the anti-inflammatory mechanisms of GBR on lipopolysaccharide (LPS)-stimulated 3T3-L1 adipocytes. 3T3-L1 adipocytes were pretreated with GBR extracts (0-20 mg/mL) 1 h before LPS stimulation. The mRNA expression of adipokines and Toll-like receptor 4 (TLR4) were measured by RT-PCR. The protein expressions of TLR4- related molecules were detected by western blotting and nuclear factor-κB (NF-κB) activation was measured. Our results showed that GBR extract dose-dependently inhibited mRNA expression of LPS-induced tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and monocyte chemoattractant protein-1 (MCP-1). GBR extract was found to inhibit LPS-induced mRNA expression of TLR4 and protein expression of both myeloid differentiation factor 88 (MyD88) and TNF receptorassociated factor 6 (TRAF6). Furthermore, GBR extract significantly inhibited extracellular receptor-activated kinase (ERK) phosphorylation and NF-κB activation. These results suggest that GBR extract has the anti-inflammatory effects on LPSinduced inflammation via inhibition of TLR4 signaling, includingthe ERK and NF-κB signaling pathways, in adipocytes.

목차
Abstract
 I. 서 론
 II. 연구 방법
  1. 실험재료 및 시약
  2. 발아 현미 추출물
  3. 3T3-L1 세포배양 및 분화유도
  4. 세포독성
  5. Real time PCR 분석
  6. Western 분석
  7. NF-κB 활성 측정
  8. 통계처리
 III. 결과 및 고찰
  1. 3T3-L1 세포에 미치는 GBR 추출물의 세포독성
  2. 염증성 사이토카인 유전자 발현에 미치는 영향
  3. TLR4 유전자 발현에 미치는 영향
  4. MyD88 및 TRAF6 단백질 발현에 미치는 영향
  5. ERK의 인산화에 미치는 영향
  6. NF-κB 활성화에 미치는 영향
 IV. 요약 및 결론
 References
저자
  • 박미영(순천향대학교 교육대학원 영양교육전공) | Mi-Young Park (Department of Food & Nutrition Education, Graduate School of Education, Soonchunhyang University) Corresponding author