Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 126, Issue -, Pages 332-342Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2019.01.011
Keywords
Ilex kudingcha; Dicaffeoylquinic acid; RAW264.7 macrophage cells; Anti-inflammatory; NF-kappa B; MAPKs
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Funding
- National Natural Science Foundation of China [31871761]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
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Increasing evidence has shown that dicaffeoylquinic acids (DiCQAs) have anti-inflammatory activity. However, the underlying molecular mechanisms of the anti-inflammatory effects of DiCQAs are still unclear. In the present study, the anti-inflammatory effects of DiCQAs from the leaves of Ilex kudingcha and the potential molecular mechanisms on LPS-induced inflammatory responses in RAW264.7 macrophage cells were investigated. The results showed that pretreatment with DiCQAs could suppress the production of NO, PGE(2) and also pro-inflammatory cytokines TNF-alpha, IL-1 beta and IL-6, and the mRNA expression of two major inflammatory mediators of COX-2 and iNOS. The phosphorylated I kappa B alpha, ERK, JNK and p38 proteins in LPS-treated cells were significantly increased, which could be reversed by pretreatment with DiCQAs in a concentration-dependent manner. Taken together, the results suggest that DiCQAs from I. kudingcha have potent anti-inflammatory effects on LPS-induced inflammatory responses by inhibiting the NF-kappa B and MAPKs pathways and may be a prophylactic for inflammation.
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