Polyphenols from blueberries modulate inflammation cytokines in LPS-induced RAW264.7 macrophages
文献类型： 外文期刊
作者： Cheng, Anwei 1 ; Yan, Haiqing 2 ; Han, Caijing 2 ; Wang, Wenliang 2 ; Tian, Yaoqi 1 ; Chen, Xiangyan 2 ;
作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
2.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China
3.Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, Wuxi 214122, Peoples R China
关键词： Blueberries;Polyphenols;Anti-inflammation
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）
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收录情况： SCI
摘要： Polyphenols including 3-glucoside/arabinoside/galactoside-based polymers of delphinidins, petunidins, peonidins, malvidins and cyanidins are one type of biological macromolecules, which are extraordinarily rich in blueberries. Anti-inflammatory activity of blueberry polyphenols (BPPs) was investigated by using lipopolysaccharide (LPS) induced RAW264.7 macrophages. The results showed that BPPs suppressed the gene expression of IL~(-1)β (interleukin-1β), IL-6 and IL~(-1)2p35. The inhibition effect on IL~(-1)β and IL-6 mRNA was most obvious at the concentration of 10-200 μg/mL BPPs. But the inhibition effect on IL12p35 mRNA was increased with the increasing concentration of BPPs. When fixed at 100 μg/mL BPPs, the most significant inhibition on IL~(-1)β, IL-6 and IL~(-1)2p35 mRNA expression was detected at 12-48 h. In conclusion, BPPs exhibit anti-inflammation activity by mediating and modulating the balances in pro-inflammatory cytokines of IL~(-1) β, IL-6, and IL~(-1)2.
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