Inhibitory effects of chloroform extracts derived from Corbicula fluminea on the release of pro-inflammatory cytokines.

doi:10.1021/jf2051202

中山醫學大學機構典藏 CSMUIR > 醫學科技學院 > 醫學檢驗暨生物技術學系暨碩士班 > 期刊論文 > Item 310902500/15900

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题名:	Inhibitory effects of chloroform extracts derived from Corbicula fluminea on the release of pro-inflammatory cytokines.
作者:	CM, Lin YL, Lin NM, Tsai HY, Wu SY, Ho CH, Chen YK, Liu YH, Chiu LP, Ho RP, Lee KW, Liao
贡献者:	中山醫學大學
日期:	2012
上传时间:	2016-09-05T07:33:20Z (UTC)
ISSN:	0021-8561
摘要:	Corbicula fluminea, the primary freshwater bivalve cultivated in Taiwan, was formerly used as a remedy for hepatitis. Recent reports indicate that C. fluminea has many bioactivities, but it remains unknown whether C. fluminea affects inflammation. This study explored the anti-inflammatory activity of C. fluminea. C. fluminea was first treated with chloroform to obtain clam chloroform extracts (CCEs). On the basis of the assay for the release of pro-inflammatory cytokines in vitro and in vivo, the results show that the CCEs significantly lowered the release of lipopolysaccharide (LPS)-induced pro-inflammatory cytokines. Additionally, the CCEs reduced LPS-induced organ damage. Real-time polymerase chain reaction analysis suggested that CCEs inhibit the LPS-induced mRNA expression of interleukin-1β and tumor necrosis factor-α. Western blot analysis indicated that the CCEs increased expression of IκB and attenuated the phosphorylation of IκB. Gas chromatography-mass spectrometry suggests that phytosterols and fatty acids are responsible for the anti-inflammatory properties of CCEs. Taken together, CCEs have the potential to be developed as an anti-inflammatory functional food.
URI:	http://dx.doi.org/10.1021/jf2051202 https://ir.csmu.edu.tw:8080/ir/handle/310902500/15900
關聯:	J Agric Food Chem. 2012 Apr 25;60(16):4076-82
显示于类别:	[醫學檢驗暨生物技術學系暨碩士班] 期刊論文

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