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Anti‐inflammatory properties of high pressure‐assisted extracts of Grifola frondosa in lipopolysaccharide‐activated RAW 264.7 macrophages
Author(s) -
Wu SzJie,
Chen YingWei,
Wang ChungYi,
Shyu YuanTay
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13320
Subject(s) - grifola frondosa , lipopolysaccharide , chemistry , food science , extraction (chemistry) , raw material , polysaccharide , in vitro , viability assay , dry weight , mycelium , biochemistry , chromatography , biology , immunology , botany , organic chemistry
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.