共轭亚油酸与α-硫辛酸通过二者间的分子相互作用产生相加性抗炎作用。
Additive anti-inflammation by a combination of conjugated linoleic acid and α-lipoic acid through molecular interaction between both compounds.
作者信息
Lee Ki-June, Ko Yoon-Joo, Kang Sang-Kee, Kim Whee-Soo, Cho Chong-Su, Choi Yun-Jaie
机构信息
1Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea.
2National Center for Inter-University Research Facilities, Seoul National University, Seoul, 08826 Republic of Korea.
出版信息
Food Sci Biotechnol. 2019 Oct 15;29(3):419-429. doi: 10.1007/s10068-019-00677-7. eCollection 2020 Mar.
Alpha lipoic acid (LA) and conjugated linoleic acid (CLA) have been well-documented on a variety of functional effects in health foods. The main purpose of this study was focused on the additive anti-inflammatory activity of the combination of LA and CLA in vitro. Raw 264.7 cells induced by lipopolysaccharide were treated with LA and CLA individually or in combination at a variety of concentration ranges. Co-treating 25 μM of LA and 25 μM of CLA significantly inhibited pro-inflammatory cytokines compared to the same concentration of single LA- or CLA-treated group. The molecular mechanism of anti-inflammation by a combination of these compounds was attributed to extracellular signal-regulated kinase-1 (ERK1) and peroxisome proliferator-activated receptor gamma (PPARγ). Also, the molecular interaction between both compounds was confirmed by NMR. Our findings suggested that the combination of CLA and LA showed potential additive effect on anti-inflammation through the molecular interaction of both compounds.
α-硫辛酸（LA）和共轭亚油酸（CLA）在保健食品中的多种功能作用已得到充分记载。本研究的主要目的聚焦于LA和CLA组合在体外的附加抗炎活性。用脂多糖诱导的Raw 264.7细胞分别或联合使用不同浓度范围的LA和CLA进行处理。与相同浓度的单一LA或CLA处理组相比，联合使用25μM的LA和25μM的CLA可显著抑制促炎细胞因子。这些化合物组合的抗炎分子机制归因于细胞外信号调节激酶-1（ERK1）和过氧化物酶体增殖物激活受体γ（PPARγ）。此外，通过核磁共振证实了这两种化合物之间的分子相互作用。我们的研究结果表明，CLA和LA的组合通过两种化合物的分子相互作用显示出潜在的附加抗炎作用。
Zotero 插件