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Quercetin Ameliorates NO Production via Down-regulation of iNOS Expression, NFxB Activation and Oxidative Stress in LPS-Stimulated Macrophages

첫 페이지 보기
  • 발행기관
    한국식품과학회 바로가기
  • 간행물
    Food Science and Biotechnology SCIE KCI 등재 바로가기
  • 통권
    Volume 14 Number 2 (2005.04)바로가기
  • 페이지
    pp.200-206
  • 저자
    Cho, Hye-Yeon, Park, Ji-Young, Kim, Jong-Kyung, Noh, Kyung-Hee, Moon, Gap-Soon, Kim, Jung-In, Song, Young-Sun
  • 언어
    영어(ENG)
  • URL
    https://www.earticle.net/Article/A78718

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원문정보

초록

영어
Effect of quercetin on NO production and regulation mode of quercetin on oxidative stress, NFxB activation, and iNOS expression, possible mechanisms of NO suppression in LPS-stimulated macrophages were investigated. Treatment of RAW 264.7 cells with quercetin significantly reduced lipopolysaccharide (LPS)-stimulated nitric oxide (NO) production dose-dependently (IC50,9.2 uM). Expression of iNOS and specific DNA binding activities of nuclear factor kB (NFxB) were significantly suppressed by quercetin pretreatment. Quercetin reduced thiobarbituric acid-reactive substances (TBARS) accumulation, enhancing GSH level and antioxidant activities of enzymes, such as superoxide dismutase (SOD) and catalase. These results demonstrate quercetin may ameliorate inflammatory diseases by suppressing NO production through inhibition of iNOS expression, NFxB transactivation, and oxidative stress, which may be mediated partially by antioxidative effect of quercetin. Thus, quercetin appears to be used as a potential therapeutic agent for treating LPS-induced inflammatory processes.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

quercetin NO NFxB iNOS oxidative stress

저자

  • Cho, Hye-Yeon [ School of Food and Life Science, Biohealth Products Research Center and Food Science Institute, Inje University ]
  • Park, Ji-Young [ School of Food and Life Science, Biohealth Products Research Center and Food Science Institute, Inje University ]
  • Kim, Jong-Kyung [ School of Food and Life Science, Biohealth Products Research Center and Food Science Institute, Inje University ]
  • Noh, Kyung-Hee [ School of Food and Life Science, Biohealth Products Research Center and Food Science Institute, Inje University ]
  • Moon, Gap-Soon [ School of Food and Life Science, Biohealth Products Research Center and Food Science Institute, Inje University ]
  • Kim, Jung-In [ School of Food and Life Science, Biohealth Products Research Center and Food Science Institute, Inje University ]
  • Song, Young-Sun [ School of Food and Life Science, Biohealth Products Research Center and Food Science Institute, Inje University ] Corresponding author

참고문헌

자료제공 : 네이버학술정보

간행물 정보

발행기관

  • 발행기관명
    한국식품과학회 [Korean Society of Food Science and Technology]
  • 설립연도
    1970
  • 분야
    농수해양>식품과학
  • 소개
    본회는 사회일반의이익에 공여하기 위하여 공공법인의 운영에 관한 법률의 규정에 따라 식품 과학 전반에 관한 이론 및 기술연구와 그 응용을 촉진 및 보급시키며 학술과 사업을 연계시키고, 나아가 국민의 식생활을 질적, 양적으로 향상시킴을 목적으로 한다.

간행물

  • 간행물명
    Food Science and Biotechnology
  • 간기
    격월간
  • pISSN
    1226-7708
  • 수록기간
    1992~2009
  • 십진분류
    KDC 574 DDC 664

이 권호 내 다른 논문 / Food Science and Biotechnology Volume 14 Number 2

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