Anti-inflammatory properties of high pressure-assisted extracts of Grifola frondosa in lipopolysaccharide-activated RAW 264.7 macrophages

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• 作者：Sz-Jie Wu ; Ying-Wei Chen ; Chung-Yi Wang and Yuan-Tay Shyu
• 刊名：International Journal of Food Science & Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：52
• 期：3
• 页码：671-678
• 全文大小：466K
• ISSN：1365-2621

文摘

The aim of this study was to determine the in vitro anti-inflammatory properties of the shake extract (SE) and the high pressure-assisted extract (PE) of the mycelia of Grifola frondosa in a lipopolysaccharide-stimulated RAW 264.7 macrophage model. The content of total polysaccharides and β-glucans of PE at 600 MPa (PE-600) was 41.2 and 6.2 mg g⁻¹ dry weight, respectively, which were significantly higher than SE extracts. The results showed that treatment with 500 μg mL⁻¹ of PE by 600 MPa (PE-600) did not reduce RAW 264.7 cell viability but did significantly inhibit the production of LPS-induced NO, PGE₂ and intracellular ROS. The PE-600 inhibited the activation of NF-kB and then reduced the production of LPS-induced TNF-α, IL-6 and IL-1β in a dose-dependent manner. Thus, the PE could be used as an alternative extraction method for improving the extraction efficacy of G. frondosa and serve as an alternative source of anti-inflammatory agents.