灰树花
脂多糖
化学
食品科学
萃取(化学)
原材料
多糖
体外
活力测定
干重
菌丝体
生物化学
色谱法
生物
免疫学
植物
有机化学
作者
Shen‐Chun Wu,Yingwei Chen,Chung‐Yi Wang,Yuan‐Tay Shyu
摘要
Abstract The aim of this study was to determine the in vitro anti‐inflammatory properties of the shake extract ( SE ) and the high pressure‐assisted extract ( PE ) of the mycelia of Grifola frondosa in a lipopolysaccharide‐stimulated RAW 264.7 macrophage model. The content of total polysaccharides and β‐glucans of PE at 600 MP a ( PE ‐600) was 41.2 and 6.2 mg g −1 dry weight, respectively, which were significantly higher than SE extracts. The results showed that treatment with 500 μg mL −1 of PE by 600 MP a ( PE ‐600) did not reduce RAW 264.7 cell viability but did significantly inhibit the production of LPS ‐induced NO , PGE 2 and intracellular ROS . The PE ‐600 inhibited the activation of NF ‐ kB and then reduced the production of LPS ‐induced TNF ‐α, IL ‐6 and IL ‐1β in a dose‐dependent manner. Thus, the PE could be used as an alternative extraction method for improving the extraction efficacy of G. frondosa and serve as an alternative source of anti‐inflammatory agents.
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