NDLI: Anti-Inflammatory Effects of Fermented Lotus Root and Linoleic Acid in Lipopolysaccharide-Induced RAW 264.7 Cells

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Anti-Inflammatory Effects of Fermented Lotus Root and Linoleic Acid in Lipopolysaccharide-Induced RAW 264.7 Cells

Content Provider	MDPI
Author	JiHee, Choi Kim, Sung Min Park, Eun-Jung Kim, Jong-Yeon Lee, Hae-Jeung
Copyright Year	2020
Description	Inflammation is a protective response of the innate immune system. However, aberrant inflammatory responses lead to various diseases. Lotus root, the edible rhizome of Nelumbo nucifera, is a popular traditional herbal medicine in East Asia. In a previous study, we reported that fermented lotus root (FLR) alleviated ethanol/HCl-induced gastric ulcers in rats by modulating inflammation-related genes. However, the mechanisms underlying the anti-inflammatory effects of FLR and its major constituent, linoleic acid (LA), are still largely unknown. In this study, we investigated the anti-inflammatory effects of FLR and LA on lipopolysaccharide (LPS)-induced inflammation in RAW 264.7 murine macrophages. We found that FLR inhibited LPS-induced expression of inflammatory mediators through down-regulation of NF-κB activity. Similarly, LA also attenuated LPS-induced inflammatory responses and reduced LPS-induced phosphorylation of proteins associated with NF-κB signaling, such as ERK, JNK, and p38. Overall, our results suggested that FLR and LA may effectively ameliorate inflammatory diseases.
Starting Page	293
e-ISSN	20751729
DOI	10.3390/life10110293
Journal	Life
Issue Number	11
Volume Number	10
Language	English
Publisher	MDPI
Publisher Date	2020-11-19
Access Restriction	Open
Subject Keyword	Life Integrative and Complementary Medicine Fermented Lotus Root Anti-inflammatory Effect Nf-κb Mapk
Content Type	Text
Resource Type	Article

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