Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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3-(4′-hydroxyl-3′, 5′-dimethoxyphenyl) Propionic Acid Suppresses NO Production and Elevates GSH Levels in Murine Macrophages

  • Song, Young-Sun (School of Food Science and Nutrition and BPRC, Inje University) ;
  • Choi, Chun-Yeon (School of Food Science and Nutrition and BPRC, Inje University) ;
  • Suh, Hongsuk (Department of Chemistry and Chemistry Institute for Functional Materials, Pusan National University) ;
  • Song, Yeong-Ok (Department of Food Science and Kimchi Research Institute, Pusan National University)
  • Published : 2004.09.01
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Abstract

Previous studies have shown that kimchi and kimchi-derived 3-(4'-hydroxyl-3', 5'-dimethoxyphenyl) propionic acid have anti-oxidative and hypolipidemic effects in rats and rabbits. This study was designed to investigate whether chemically synthesized 3-(4'-hydroxyl-3', 5' -dimethoxyphenyl) propionic acid (HDMPPA) may ameliorate oxidative stress through the regulation of nuclear factor KB (NFkB) activation in lipopolysaccharide (LPS)-stimulated RAW 264.7 murine macrophage cells. Treatment of RAW 264.7 cells with 400 uM of HDMPPA significantly reduced LPS-stimulated nitric oxide (NO) production. Treatments with HDMPPA at 100 uM to 400 uM concentrations significantly elevated glutathione (GSH) level. However, cell viability and thiobarbituric acid-reactive substances (TBARS) concentrations were not affected by the concentrations of HDMPPA used. The specific DNA binding activities of NFKB, a transcription factor which is sensitive to oxidative stress, were not down-regulated by HDMPPA treatments. These results suggest that HDMPPA may have weak anti-oxidative activity against LPS challenge by scavenging NO and stimulating GSH production.

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References

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