Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Ethanol extract separated from Sargassum horneri (Turner) abate LPS-induced inflammation in RAW 264.7 macrophages

  • Sanjeewa, K.K. Asanka (Department of Marine Life Science, School of Marine Biomedical Sciences, Jeju National University) ;
  • Jayawardena, Thilina U. (Department of Marine Life Science, School of Marine Biomedical Sciences, Jeju National University) ;
  • Kim, Hyun-Soo (Department of Marine Life Science, School of Marine Biomedical Sciences, Jeju National University) ;
  • Kim, Seo-Young (Department of Marine Life Science, School of Marine Biomedical Sciences, Jeju National University) ;
  • Ahn, Ginnae (Department of Food Technology and Nutrition, Chonnam National University) ;
  • Kim, Hak-Ju (Seojin Biotech Co. Ltd) ;
  • Fu, Xiaoting (College of Food Science and Engineering, Ocean University of China) ;
  • Jee, Youngheun (Department of Veterinary Medicine and Veterinary Medical Research Institute, Jeju National University) ;
  • Jeon, You-Jin (Department of Marine Life Science, School of Marine Biomedical Sciences, Jeju National University)
  • Received : 2019.01.18
  • Accepted : 2019.02.06
  • Published : 2019.02.28
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Abstract

Background: This study is aimed at identifying the anti-inflammatory properties of 70% ethanol extract produced from an edible brown seaweed Sargassum horneri (SJB-SHE) with industrial-scale production by Seojin Biotech Co. Ltd. S. horneri is a rich source of nutrient and abundantly growing along the shores of Jeju, South Korea. Methods: Here, we investigated the effect of SJB-SHE on LPS-activated RAW 264.7 macrophages. The cytotoxicity and NO production of SJB-SHE were evaluated using MTT and Griess assays, respectively. Additionally, protein expression and gene expression levels were quantified using ELISA, Western blots, and RT-qPCR. Results: Our results indicated that pre-treatment of RAW 264.7 macrophages with SJB-SHE significantly inhibited LPS-induced NO and $PGE_2$ production. SJB-SHE downregulated the proteins and genes expression of LPS-induced iNOS and COX2. Additionally, SJB-SHE downregulated LPS-induced production of pro-inflammatory cytokines (tumor necrosis factor-${\alpha}$, interleukin (IL)-6, and IL-$1{\beta}$). Furthermore, SJB-SHE inhibited nuclear factor kappa-B (NF-${\kappa}B$) activation and translocation to the nucleus. SJB-SHE also suppressed the phosphorylation of mitogen-activated protein kinases (ERK1/2 and JNK). Conclusions: Collectively, our results demonstrated that SJB-SHE has a potential anti-inflammatory property to use as a functional food ingredient in the future.

Keywords

References

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