J. Chaingam, Rattanathorn Choonong, T. Juengwatanatrakul, T. Kanchanapoom, W. Putalun, G. Yusakul
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引用次数: 4
Abstract
ABSTRACT Eurycoma longifolia Jack (EL) has been used for treating erectile dysfunction, in which inflammation plays a major role. EL tissue cultures can overcome the shortage of material; however, the anti-inflammatory property of such cultures has not been investigated. Herein, we evaluated the anti-inflammatory effects of root and callus cultures of EL and of a related species, Eurycoma harmandiana Pierre (EH), on lipopolysaccharide-activated RAW 264.7 cells. Eurycomalactone and 9-methoxycanthin-6-one were the predominant compounds in EL calli. Eurycomanone content was 0.283 mg/g in EL root culture and 0.348 mg/g in intact roots. The extracts of the root and callus cultures significantly inhibited nitric oxide production, and inhibited the expression of iNOS, IL-6, and COX-2 genes. Overall, the tissue cultures of EH and EL produced eurycomanone, chaparinone, eurycomalactone, 9-hydroxycanthin-6-one, canthin-6-one, and 9-methoxycanthin-6-one, which exhibited anti-inflammatory effects. These tissue cultures may be a valuable and sustainable source of active ingredients effective against inflammatory conditions.
期刊介绍:
Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed.
The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on:
-Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer
-Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals
-Effects of food on the immune system
-Studies on allergy and allergic reactions
-Investigations into food allergies
-Development of allergen-free food systems
-Development of novel assay formats
-Applications of assay systems to the monitoring of food items in relation to safety and labelling
-Food quality issues, e.g. speciation, adulteration and contamination
-Comparisons between different analytical techniques
The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.