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http://dx.doi.org/10.7732/kjpr.2015.28.5.574

Anti-inflammatory Effects on 80% Ethanol Extract and Ethyl Acetate Fraction of Acrosorium yendoi Yamada in Murine Macrophage RAW 264.7 Cells  

Ko, Chang-Sik (Biodiversity Research Institute)
Hyun, Woo-Cheol (Biodiversity Research Institute)
Kim, Ji-hyun (Biodiversity Research Institute)
Ko, Yeong-Jong (Biodiversity Research Institute)
Song, Sang Mok (Biodiversity Research Institute)
Ko, Mi-Hee (Biodiversity Research Institute)
Lee, Jong-Chul (Biodiversity Research Institute)
Kim, Chang-Sook (Biodiversity Research Institute)
Yoon, Weon-Jong (Biodiversity Research Institute)
Publication Information
Korean Journal of Plant Resources / v.28, no.5, 2015 , pp. 574-581 More about this Journal
Abstract
This study describes a preliminary evaluation of the anti-inflammatory activity of Acrosorium yendoi Yamada extracts. A. yendoi Yamada was extracted using 80% ethanol and then fractionated sequentially with n-hexane, ethyl acetate and butanol. To screen for anti-inflammatory agents effectively, we first examined the inhibitory effect of 80% EtOH extract and solvent fractions of A. yendoi Yamada on the production of pro-inflammatory factors and cytokines stimulated with lipopolysaccharide. In addition, we examined the inhibitory effect of 80% EtOH extract and solvent fractions of A. yendoi Yamada on pro-inflammatory mediators (NO, iNOS, PGE2, and COX-2) in RAW 264.7 cells. In the sequential fractions of n-hexane and EtOAc inhibited the NO and PGE2 production and the protein level of iNOS and COX-2, and protein expression of pro-inflammatory cytokines (TNF-α, and IL-6). These results suggest that A. yendoi Yamada may have significant effects on inflammatory factors and may be provided as possible anti-inflammatory therapeutic seaweed.
Keywords
Acrosorium yendoi Yamada; Pro-inflammatory factors; Cytokines; Lipopolysaccharide; RAW 264.7 cells;
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