The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Anti-Inflammatory Effects of Shiitake Mushroom and Kelp Mixture Extracts in RAW264.7 Cell

RAW264.7 대식세포에서 표고버섯과 다시마 혼합 추출액의 항염증 효과

  • Soo Bong Kim (Institute of Health Industry, Hoseo University) ;
  • Soon Ah Kang (Dept. of Convergence Science and Technology, Graduate School of Venture, Hoseo University)
  • 김수봉 (호서대학교 보건산업연구소) ;
  • 강순아 (호서대학교 벤처대학원 융합공학과)
  • Received : 2023.11.06
  • Accepted : 2023.12.07
  • Published : 2023.12.31
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Abstract

We investigated the anti-inflammatory effects of shiitake mushroom and kelp (SMK) mixture extracts in lipopolysaccharide (LPS)-stimulated murine RAW 264.7 cells. Treatment of RAW 264.7 cells with LPS significantly increased NO (nitric oxide) production, pro-inflammatory cytokines (tumor necrosis factor (TNF)-α, interferon (IFN)-γ, interleukin (IL)-6, and IL-1β), and inflammation-related genes (COX-2 and inducible nitric oxide synthase (iNOS)). In cytotoxicity testing using RAW 264.7 cells, SMK mixture extracts in the range of 1-16 ㎍/mL did not inhibit cell proliferation. However, SMK mixture extracts significantly inhibited NO production in a dose-dependent manner (p<0.05). SMK treatment significantly decreased TNF-α, IL-6, IFN-γ, and IL-1β levels compared to the LPS group, and similarly, pro-inflammatory cytokine mRNA levels also decreased. SMK mixture extracts reduced the mRNA expression of COX-2 and iNOS in RAW 264.7 cells compared to LPS (p<0.05). The above results show that SMK mixture extracts suppressed the inflammatory response induced by LPS. In particular, the extracts were shown to regulate the inflammatory response by suppressing the expression of inflammatory cytokines and inflammation-related enzymes.

Keywords

Acknowledgement

이 논문은 2022년도 호서대학교의 재원으로 학술연구비 지원을 받아 수행된 연구임(202201850001).

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