Li Chong, Kang Jeong Hyeon, Jung Kyung Im, Park Mi Hwa, Kim Mihyang
Department of Food and Nutrition, College of Health and Welfare, Silla University, Busan 46958, Korea.
Collaborative Innovation Center for Child Nutrition and Health Development, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing 400067, China.
Prev Nutr Food Sci. 2024 Jun 30;29(2):146-153. doi: 10.3746/pnf.2024.29.2.146.
This study aimed to evaluate the antioxidant and anti-inflammatory activities of L. ethanol extract (LCEE) and water extract (LCWE) . We primarily evaluated the improvement effect of LCWE and LCEE on hydrogen peroxide (HO)-induced oxidative damage and lipopolysaccharide (LPS)-induced inflammatory damage in RAW 264.7 cells by detecting oxidation-related indicators and inflammatory factors, respectively. Cellular studies showed that LCWE and LCEE increased superoxide dismutase and catalase antioxidant enzyme levels and decreased malondialdehyde and nitric oxide peroxide levels in HO-induced RAW 264.7 cells. Moreover, LCWE and LCEE decreased the secretion of inflammatory factors [e.g., interleukin (IL)-6, IL-1β, and tumor necrosis factor-α] in LPS-induced RAW 264.7 cells. In conclusion, LCWE and LCEE demonstrated excellent antioxidant and anti-inflammatory effects . However, LCWE was superior to LCEE, which may be related to its chemical composition and requires further research.
本研究旨在评估罗勒乙醇提取物（LCEE）和水提取物（LCWE）的抗氧化和抗炎活性。我们分别通过检测氧化相关指标和炎症因子，初步评估了LCWE和LCEE对过氧化氢（HO）诱导的RAW 264.7细胞氧化损伤以及脂多糖（LPS）诱导的RAW 264.7细胞炎症损伤的改善作用。细胞研究表明，LCWE和LCEE可提高HO诱导的RAW 264.7细胞中超氧化物歧化酶和过氧化氢酶抗氧化酶水平，并降低丙二醛和一氧化氮过氧化物水平。此外，LCWE和LCEE可减少LPS诱导的RAW 264.7细胞中炎症因子[如白细胞介素（IL）-6、IL-1β和肿瘤坏死因子-α]的分泌。总之，LCWE和LCEE表现出优异的抗氧化和抗炎作用。然而，LCWE优于LCEE，这可能与其化学成分有关，有待进一步研究。
