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Identification of a novel anti‐inflammatory compound from Schisandra chinesis (657.9)
Author(s) -
Im DongSoon,
Lee KyoungPil,
Kang Saeromi,
Park SooJin,
Noh DaeYoung,
Kim JungMin,
Lee YoungGeun,
Choi YoungWhan
Publication year - 2014
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.28.1_supplement.657.9
Subject(s) - schisandra chinensis , chemistry , schisandra , degranulation , nitric oxide , nitric oxide synthase , pharmacology , cyclooxygenase , compound 48/80 , blot , mapk/erk pathway , prostaglandin d2 , prostaglandin e2 , prostaglandin , microbiology and biotechnology , biochemistry , phosphorylation , enzyme , medicine , biology , receptor , endocrinology , traditional chinese medicine , pathology , alternative medicine , organic chemistry , gene
To elucidate the anti‐inflammatory and anti‐allergic effects of Schisandra chinensis, we studied the effect of a novel compound isolated from S. chinensis. The compound M isolated from Schisandra chinensis fruits is a novel sesquiterpine, a derivative of α‐cubebene. We found that the compound M concentration‐dependently inhibited antigen‐induced degranulation, which was measured in RBL‐2H3 mast cells by measuring β‐hexosamidase activity. The compound M also inhibited the inductions of inducible nitric oxide synthase and cyclooxygenase 2 at mRNA and protein levels, which was measured by Western blotting in mouse peritoneal macrophages. And LPS‐induced productions of nitric oxide and prostaglandin E 2 were inhibited by the compound M. The compound M modulated LPS‐induced activations of ERK, JNK, and p38MAPK in mouse peritoneal macrophages. Furthermore, the compound M strongly inhibited the accumulation of neutrophils, eosinophils, and basophils to peritoneal fluid in a LPS‐induced peritonitis model. The compound M has suppressive properties for inflammatory responses and may be utilized as a potent agent for the treatment of inflammatory diseases. Grant Funding Source : This research was supported by High Value‐added Food Technology Development (111135‐03‐2‐SB030)