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RAW264.7 세포 및 DSS (Dextran Sulfate Sodium) 유도 급성 대장염 마우스에서 목이버섯 추출물의 항염증 효과 KCI 등재

Anti-Inflammatory Effect of Auricularia auricula-judae Extracts in RAW264.7 Cells and Dextran Sulfate Sodium (DSS)-Induced Acute Colitis Mice

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

This study aims to evaluate the anti-inflammatory effect of Auricularia auricula-judae ethanol extract (AEE) in LPS-induced RAW264.7 cells and dextran sulfate sodium (DSS)-induced acute colitis mice. The highest levels of total polyphenols and DPPH radical scavenging activity were observed in AEE. Also, NO production was reduced in a dose-dependent manner in RAW264.7 cells stimulated by lipopolysaccharide (LPS). AEE was suspended in distilled water and administration per oral at different doses of 100 and 300 mg/kg body weight every day with 3% DSS in drinking water for 7 days. The sample AEE 100 and 300 mg/kg significantly increased body weight, colon length and decreased disease activity index (DAI) score. Histological features showed that 100 and 300 mg/kg of AEE suppressed edema, mucosal damage and the loss of crypts induced by DSS. The serum levels of TNF- and IL-6 were measured in acute colitis mice using ELISA kits. Levels of TNF- and IL-6 in serum were significantly decreased by topical application of AEE. Therefore, AEE increases antioxidant and anti-inflammatory activity, and it is thought that it can effectively help prevent colitis.

목차
Abstract
서 론
재료 및 방법
    시약
    RAW264.7 세포
    세포독성 측정
    NO 생성 억제량 측정
    재료 및 시료추출
    총 폴리페놀 함량 측정
    DPPH 라디칼 소거활성
    실험동물 및 군 구성
    질병활성화정도(disease activity index; DAI) 측정
    궤양성대장염의 유도 및 평가
    혈청 내 사이토카인 측정
    병리조직학적 분석
    통계처리
결과 및 고찰
    RAW264.7 세포의 생존율에 미치는 영향
    RAW264.7 세포에서 NO 생성량 측정 결과
    총 폴리페놀 함량 측정 결과
    DPPH 라디칼 소거활성
    대장염 증상 완화 효과
    질병 활성도 평가
    대장염 유발 쥐에서 혈중 내 염증성 사이토카인 억제 효과
    병리조직학적 분석 결과
요 약
감사의 글
References
Author Information
저자
  • 이윤성(나인헬스케어(주)) | Yun-Seong Lee (Nain healthcare Co., Ltd, Iksan)
  • 이보영(원광대학교 식품영양학과) | Bo-Young Lee (Department of Food and Nutrition, College of Agriculture and Food Sciences, Wonkwang University) corresponding author