摘要
目的:以黑蒜提取物为研究对象,探讨其对脂多糖(LPS)刺激RAW264.7细胞的体外抗炎作用及其机制。方法:采用噻唑蓝(MTT)法检测不同浓度的黑蒜提取物对RAW264.7细胞活性的影响;采用Griess法检测黑蒜提取物对LPS刺激RAW264.7细胞的一氧化氮(NO)释放量;采用酶联免疫吸附法(ELISA)检测细胞上清液中PGE2、IL-1β及IL-6的分泌量;采用反转录PCR(RT-PCR)和免疫印迹法(Western blot)检测COX-2、i NOS m RNA及蛋白的表达。结果:黑蒜提取物能明显抑制LPS诱导的RAW264.7巨噬细胞NO、PGE2、IL-1β和IL-6的分泌,不同程度从转录和翻译水平抑制COX-2和i NOS的表达。结论:初步证实了黑蒜具有抗炎作用,其作用与在转录水平和翻译水平上抑制i NOS和COX-2有关。
Objective： This study was aimed to investigate the anti-inflammatory effect of aged black garlic extract on lipopolysaccharide （LPS）-stimulated RAW 264.7 cells and its potential mechanism. Method： Cell viability was determined by MTT assay, the production of nitric oxide （NO） production was evaluated by Griess reagent assay. The production of prostaglandin E2 （PGE2）, interleukin-6 （IL-6）, and interleukin-1β （IL-1） were determined by immunosorbent assay （ELISA）. The expression of inducible nitric oxide synthase （iNOS） and cyclooxygenase-2 （COX-2） were investigated by the reverse transeriptase- polymerase chain reaction （RT-PCR） and Western blot. Results： Black garlic extract significantly inhibited the LPS-induced production of NO, PGE2, IL-6, and IL-1β. It also effectively attenuated iNOS and COX- 2 mRNA and protein expression. Conclusion： Overall, our data suggest that aged black garlic possess significant anti-inflammatory properties by down-regulation of iNOS and COX-2 expression from transcriptional and translational levels.
出处
《食品科技》
CAS
北大核心
2017年第8期199-205,共7页
Food Science and Technology
基金
江苏省自然科学基金项目(BK20150414)
关键词
黑蒜
巨噬细胞
细胞因子
抗炎
aged black garlic
macrophages
ctyokine
anti-inflammation
