In this study, we investigated the effect of the extracts of Cyrtomium fortunei J.Sm. (CFJ) on lipopolysaccharide (LPS) induced inflammation in mouse BV-2 microglial cells. Nitric oxide (NO) production and cell viability were measured using the Griess reagent and the (3-(4,5-Dimethylthiazol-2-yl)-2,5-Diphenyltetrazolium Bromide) (MTT) assay. Inflammatory cytokines were detected by quantitative polymerase chain reaction (qPCR) in BV-2 microglial cells with and without CFJ extracts. Subsequently, mitogen-activated protein kinases (MAPKs) and antioxidant markers were assessed by western blot analysis. It was found that the CFJ extract significantly decreased the production of pro-inflammatory cytokines (interleukin [IL]-6, tumor necrosis factor [TNF]-, and IL-1) and NO in BV-2 microglial cells that were stimulated with LPS. In addition, the expression levels of the phosphorylation of the MAPK family (p38, c-Jun N-terminal kinases [JNK], and extracellularsignal regulated kinase [ERK]) were reduced by CFJ. Also, treatment with CFJ significantly increased the activities of superoxide dismutase type 1(SOD1) and Catalase in BV-2 microglial cells. Our results indicate that CFJ has a potent suppressive effect on the pro-inflammatory responses of activated BV-2 microglia. Therefore, CFJ has the potential to be an effective treatment for neurodegenerative diseases, as it can inhibit the production of inflammatory mediators in activated BV-2 microglial cells.

I. 서 론
II. 연구 내용 및 방법
    1. 재료 및 방법
    2. Cyrtomium fortunei J.Sm. 추출물 (CFJ) 제조
    3. 세포배양
    4. 세포 생존율 측정
    5. Nitric Oxide (NO) 생성 저해 효과
    6. Western blot을 통한 단백질 발현
    7. RT-PCR을 통한 유전자 발현
    8. 통계분석
III. 결과 및 고찰
    1. CFJ의 세포 생존률과 NO 생성 억제 효능
    2. CFJ의 염증성 매개 인자인 iNOS, COX-2 생성 억제 효능
    3. CFJ의 염증성 cytokine 생성 억제 효능
    4. CFJ의 MAPKs 활성화 억제 효능 검증
    5. CFJ의 산화적 스트레스 억제효능
IV. 요약 및 결론
감사의 글
Conflict of Interest

• 최지원(한국식품연구원) | Jiwon Choi (Korea Food Research Institute)
• 김신태(한국식품연구원) | Shintae Kim (Korea Food Research Institute)
• 최상윤(한국식품연구원) | Sang Yoon Choi (Korea Food Research Institute)
• 최인욱(한국식품연구원) | Inwook Choi (Korea Food Research Institute)
• 허진영(한국식품연구원, 한국과학기술연합대학원 대학교) | Jinyoung Hur (Korea Food Research Institute, University of Science Technology (UST)) Corresponding Author