Sargachromenol Attenuates Inflammatory Responses by Regulating NF-κB and Nrf2 Pathways in RAW 264.7 Cells and LPS-treated Mice.


Journal

Planta medica
ISSN: 1439-0221
Titre abrégé: Planta Med
Pays: Germany
ID NLM: 0066751

Informations de publication

Date de publication:
17 Oct 2023
Historique:
medline: 18 10 2023
pubmed: 18 10 2023
entrez: 17 10 2023
Statut: aheadofprint

Résumé

This study aims to explore the anti-inflammatory mechanisms of sargachromenol in both RAW 264.7 cells and lipopolysaccharide (LPS)-treated mice, as previous reports have suggested that sargachromenol possesses anti-aging, anti-inflammatory, antioxidant, and neuroprotective properties. Although the precise mechanism behind its anti-inflammatory activity remains unclear, pretreatment with sargachromenol effectively reduced the production of nitric oxide, prostaglandin E

Identifiants

pubmed: 37848042
doi: 10.1055/a-2180-1338
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : Korea Institute of Marine Science and Technology promotion
ID : 20220252
Organisme : National Research Foundation of Korea
ID : NRF-2021R1A6A1A03039211
Organisme : Korea Coast Guard
ID : 20210004

Informations de copyright

Thieme. All rights reserved.

Déclaration de conflit d'intérêts

The authors declare that they have no conflict of interest.

Auteurs

Eun-Ji Joung (EJ)

Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea.

Min-Kyeong Lee (MK)

Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea.

Minsup Lee (M)

Department of Molecular and Cellular Physiology, Louisiana State University Health Shreveport, Louisiana, United States.

Misung Gwon (M)

Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea.

Taisun Shin (T)

Division of Food and Nutrition, Chonnam National University, Gwangju, Republic of Korea.

Heeyeon Ryu (H)

Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea.

Hyeon Hak Jeong (HH)

Department of Smart Green Technology Engineering, Pukyong National University, Busan, Republic of Korea.

Myeong-Jin Kim (MJ)

Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea.

Ji Yun Van (JY)

Department of Smart Green Technology Engineering, Pukyong National University, Busan, Republic of Korea.

Jae-Il Kim (JI)

Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea.

Jinkyung Choi (J)

Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea.

Won-Kyo Jung (WK)

Division of Biomedical Engineering and Research Center for Marine Integrated Bionics Technology, Pukyong National University, Busan, Republic of Korea.

Hyeung-Rak Kim (HR)

Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea.
Department of Smart Green Technology Engineering, Pukyong National University, Busan, Republic of Korea.

Bonggi Lee (B)

Department of Food Science and Nutrition, Pukyong National University, Busan, Republic of Korea.
Department of Smart Green Technology Engineering, Pukyong National University, Busan, Republic of Korea.

Classifications MeSH