Earticle

초록

영어

Hericium erinaceus is an edible mushroom used as a medicinal food in Asian countries. In this study, the chemopreventive effects of H. erinaceus mycelia hot water extract (HEW) were evaluated. HEW remarkably induced the luciferase activity of the antioxidant response element (ARE), located in the promoter region of phase 2 and antioxidant genes and regulated by nuclear factor E2-related factor 2 (Nrf2). The up-regulation of ARE activity by HEW corresponded with the induction of Nrf2 and the antioxidant enzyme, hemeoxygenase-1. The inhibition of cyclooxygenase-2 (COX-2) activity is a promising effective approach in cancer chemoprevention, and HEW prominently suppressed COX-2 protein expression in HepG2 cells. Furthermore, HEW showed anti-inflammatory activity by modulating inflammatory mediators such as nitric oxide (NO), inducible NO synthase, tumor necrosis factor-α, interleukin-1β, and the transcription factor, nuclear factor-κB, in lipopolysaccharide-stimulated RAW 264.7 cells. These results suggest that H. erinaceus possessed anti-tumor and antiinflammatory effects via the modulation of Nrf2/ARE and inflammatory signaling pathways, and may therefore have potential use as a natural chemopreventive agent.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Kyoung-Suk Jin [ Food Science Institute, School of Food and Life Sciences, College of Biomedical Science and Engineering, Inje University ]
• Ji-Young Park [ Food Science Institute, School of Food and Life Sciences, College of Biomedical Science and Engineering, Inje University ]
• Mi-Kyung Cho [ Food Science Institute, School of Food and Life Sciences, College of Biomedical Science and Engineering, Inje University ]
• Ji-Hyun Jang [ Food Science Institute, School of Food and Life Sciences, College of Biomedical Science and Engineering, Inje University ]
• Jae-Han Jeong [ Food Science Institute, School of Food and Life Sciences, College of Biomedical Science and Engineering, Inje Univer ]
• Seon Ok [ Food Science Institute, School of Food and Life Sciences, College of Biomedical Science and Engineering, Inje Univer ]
• Min-Ji Bak [ Food Science Institute, School of Food and Life Sciences, College of Biomedical Science and Engineering, Inje Univer ]
• Young-Sun Song [ Food Science Institute, School of Food and Life Sciences, College of Biomedical Science and Engineering, Inje Univer ]
• Myo-Jeong Kim [ Food Science Institute, School of Food and Life Sciences, College of Biomedical Science and Engineering, Inje Univer ]
• Chung-Won Cho [ School of Biological Sciences, Collage of Biomedical Science and Engineering, Inje University ]
• Woo-Sik Jeong [ Food Science Institute, School of Food and Life Sciences, College of Biomedical Science and Engineering, Inje Univer ] Corresponding Author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664