Open AccessQuercetin but not luteolin suppresses the induction of lethal shock upon infection of mice with Salmonella typhimurium
Author(s) -
Sugiyama Tsuyoshi,
Kawaguchi Kiichiro,
Dobashi Hideki,
Miyake Ryo,
Kaneko Masahiro,
Kumazawa Yoshio
Publication year - 2008
Publication title -
fems immunology & medical microbiology
Language(s) - English
Resource type - Journals
eISSN - 1574-695X
pISSN - 0928-8244
DOI - 10.1111/j.1574-695x.2008.00398.x
Subject(s) - luteolin , quercetin , lipopolysaccharide , biology , heat shock protein , tumor necrosis factor alpha , microbiology and biotechnology , peritoneal cavity , salmonella , flavonoid , immunology , biochemistry , bacteria , antioxidant , genetics , anatomy , gene
Tumor necrosis factor‐α (TNF‐α) is important for the induction of systemic inflammatory responses that lead to lethal shock. Quercetin and luteolin, which differ by one hydroxyl group, are known to supress the lipopolysaccharide‐induced production of TNF‐α in vitro . We show differing inhibitory effects of quercetin and luteolin on the induction of lethal shock in Salmonella typhimurium aroA ‐infected mice. In a time‐ and dose‐dependent manner, quercetin reduced the plasma levels of TNF‐α, lowered bacterial titers in livers, prevented liver damage and prolonged survival, while luteolin had little or no effect. Compared with luteolin, quercetin increased the infiltration of Gr‐1 + CD69 + neutrophils into the peritoneal cavity and lowered heat shock protein 70 expression. Obviously, the additional hydroxyl group in quercetin is important for suppressing infection‐induced lethal shock in mice.