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Anti-inflammatory Effects on 80% Ethanol Extract and Ethyl Acetate Fraction of Acrosorium yendoi Yamada in Murine Macrophage RAW 264.7 Cells
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  • Journal title : Korean Journal of Plant Resources
  • Volume 28, Issue 5,  2015, pp.574-581
  • Publisher : The Plant Resources Society of Korea
  • DOI : 10.7732/kjpr.2015.28.5.574
 Title & Authors
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; Hyun, Woo-Cheol; Kim, Ji-hyun; Ko, Yeong-Jong; Song, Sang Mok; Ko, Mi-Hee; Lee, Jong-Chul; Kim, Chang-Sook; Yoon, Weon-Jong;
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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.
Acrosorium yendoi Yamada;Pro-inflammatory factors;Cytokines;Lipopolysaccharide;RAW 264.7 cells;
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