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Anti-inflammatory effect of by-products from haliotis discus hannai in RAW 264.7 cells
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نویسنده
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rho h.-s. ,kim h. ,kim j.-a. ,karadeniz f. ,ahn b.-n. ,nam k.-h. ,seo y. ,kong c.-s.
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منبع
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journal of chemistry - 2015 - دوره : 2015 - شماره : 0
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چکیده
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Several reports promoted the potential of shellfish due to their ability to act as antioxidant,anti-inflammatory,and antimicrobial agents. pacific abalone,haliotis discus hannai viscera is,reported to possess bioactivities such as antioxidative stress and anti-inflammatory. in this study,anti-inflammatory potential of mucus-secreting glands from shell-shucking waste of h. discus hannai was evaluated using raw 264.7 mouse macrophage cell model. results indicated that presence of h. discus hannai mucosubstance by-products (am) significantly lowered the nitric oxide (no) production along the expressional suppression of inflammatory mediators such as cytokines tnf-,il-1β,and il-6 and enzymes inos and cox-2. also,am was shown to increase expression of anti-inflammatory response mediator ho-1. presence of am also scavenged the free radicals in vitro. in conclusion,by-products of h. discus hannai are suggested to possess notable anti-inflammatory potential which promotes the possibility of utilization as functional food ingredient. © 2015 ho-seok rho et al.
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آدرس
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production support team,marine biotechnology research institute, South Korea, nutritional education,graduate school of education,silla university, South Korea, department of food and nutrition,college of medical and life science,silla university,busan,south korea,marine biotechnology center for pharmaceuticals and foods,silla university, South Korea, marine biotechnology center for pharmaceuticals and foods,silla university, South Korea, department of organic material science and engineering,pusan national university, South Korea, national fisheries research and development institute,food and safety research center, South Korea, division of marine environment and bioscience,korea maritime university,busan,south korea,ocean science and technology school,korea maritime university, South Korea, department of food and nutrition,college of medical and life science,silla university, South Korea
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Authors
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