Lee Hyun-Ah, Han Ji-Sook
Department of Food Science and Nutrition, Pusan National University, Busan 609-735, Korea.
Prev Nutr Food Sci. 2012 Jun;17(2):109-15. doi: 10.3746/pnf.2012.17.2.109.
This study was designed to investigate the inhibitory effects of Perilla frutescens (L.) Britton var. frutescens extract on the production of inflammation-related mediators (NO, ROS, NF-κB, iNOS and COX-2) and pro-inflammatory cytokines (TNF-α, IL-1β, IL-6) in lipopolysaccharide-stimulated RAW 264.7 macrophages. Perilla frutescents (L.) Britton var. frutescens was air-dried and extracted with ethanol. The extract dose-dependently decreased the generation of intracellular reactive oxygen species and dose-dependently increased antioxidant enzyme activities, such as superoxide dismutase, catalase and glutathione peroxidase in lipopolysaccharide stimulated RAW 264.7 macrophages. Also, Perilla frutescens (L.) Britton var. frutescens extract suppressed NO production in lipopolysaccharide-stimulated RAW 264.7 cells. The expressions of pro-inflammatory cytokines (TNF-α, IL-1β and IL-6), NF-κB, iNOS and COX-2 were inhibited by the treatment with the extract. Thus, this study shows the Perilla frutescens (L.) Britton var. frutescens extract could be useful for inhibition of the inflammatory process.
本研究旨在探讨紫苏提取物对脂多糖刺激的RAW 264.7巨噬细胞中炎症相关介质（一氧化氮、活性氧、核因子κB、诱导型一氧化氮合酶和环氧化酶-2）及促炎细胞因子（肿瘤坏死因子-α、白细胞介素-1β、白细胞介素-6）产生的抑制作用。紫苏经风干后用乙醇提取。该提取物能剂量依赖性地降低脂多糖刺激的RAW 264.7巨噬细胞内活性氧的生成，并剂量依赖性地提高超氧化物歧化酶、过氧化氢酶和谷胱甘肽过氧化物酶等抗氧化酶的活性。此外，紫苏提取物可抑制脂多糖刺激的RAW 264.7细胞中一氧化氮的产生。提取物处理可抑制促炎细胞因子（肿瘤坏死因子-α、白细胞介素-1β和白细胞介素-6）、核因子κB、诱导型一氧化氮合酶和环氧化酶-2的表达。因此，本研究表明紫苏提取物可能对抑制炎症过程有用。
