Hyun Soo Kim, Jeong Won Ahn, Jung Youl Park, Seong Soo Joo
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引用次数: 0
Abstract
This study investigated the anti-inflammatory effects of OJlipo1, a lipocalin-like protein derived from Oenanthe javanica. Through cloning and expressing OJlipo1 in E. coli, and subsequent rigorous characterization including amino acid analysis and mass spectrometry, its potential against inflammation was evaluated. Studies on lipopolysaccharide-stimulated RAW 264.7 cells highlighted its capability to suppress nitric oxide synthase and cyclooxygenase-2 expression, as well as its interference with nuclear factor kappa B and mitogen-activated protein kinase pathways, which are essential for toll-like receptor 4 (TLR4) signaling. Utilizing TAK242, a TLR4 pathway inhibitor, reinforced OJlipo1’s specific targeting mechanism. These findings underscore OJlipo1’s significant anti-inflammatory potential, aligning with the traditional uses of O. javanica, and suggest new therapeutic avenues, especially for diseases associated with TLR4 dysregulation. This validates the traditional application of O. javanica in inflammation and positions OJlipo1 as a promising therapeutic candidate, enriching our understanding of its molecular underpinnings and therapeutic prospects.
期刊介绍:
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.