NDLI: Anti-inflammatory effects of fish bone fermented using <i>Monascus purpureus</i> in LPS-induced RAW264.7 cells by regulating NF-κB pathway.

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Anti-inflammatory effects of fish bone fermented using Monascus purpureus in LPS-induced RAW264.7 cells by regulating NF-κB pathway.

Content Provider	Europe PMC
Author	Chen, Ya-Ting Chen, Shu-Jen Yin, Li-Jung Hu, Chun-Yi Dong, Cheng-Di Singhania, Reeta Rani Hsieh, Shu-Ling
Abstract	Fish bones are the by-products of aquatic and fishery processing, which are often discarded. However, it has been considered having health-promoting by containing many essential nutrients. This study investigates the anti-inflammatory effect of fish bone fermented by Monascus purpureus (FBF) and the NF-κB pathway regulation mechanism in lipopolysaccharides (LPS)-induced RAW 264.7 cells. FBF has inhibited the production of PGE2 (prostaglandin E2), interleukin-6 (IL-6) and tumor necrosis factor-α (TNF-α) in LPS-induced RAW264.7 cells. The FBF has significantly inhibited mRNA expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2). Moreover, FBF has suppressed activation of NF-κB (nuclear factor kappa-B) by increasing IκB mRNA expression and reduced of p65, p50 mRNA expression, as well as nuclear NF-κB DNA binding activity in LPS-induced RAW 246.7 cells. These findings demonstrate that FBF has inhibited LPS-induced inflammation by subsiding the activation of NF-κB in RAW 246.7 cells, implying that FBF could be employed as a promising natural product.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC9998776&blobtype=pdf
ISSN	00221155
Volume Number	60
DOI	10.1007/s13197-022-05413-4
PubMed Central reference number	PMC9998776
Issue Number	3
PubMed reference number	36908357
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2022-03-12
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2022
Subject Keyword	Fish bone Monascus purpureus Anti-inflammatory NF-κB Fermentation
Content Type	Text
Resource Type	Article
Subject	Food Science

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