Anti-inflammatory properties of high pressure-assisted extracts of Grifola frondosa in lipopolysaccharide-activated RAW 264.7 macrophages

作者：Wu Sz Jie; Chen Ying Wei; Wang Chung Yi; Shyu Yuan Tay

来源：International Journal of Food Science and Technology, 2017, 52(3): 671-678.

DOI：10.1111/ijfs.13320

• Anti-inflammatory
• extraction
• Grifola frondosa
• high-pressure processing

The aim of this study was to determine the invitro anti-inflammatory properties of the shake extract (SE) and the high pressure-assisted extract (PE) of the mycelia of Grifola frondosa in a lipopolysaccharide-stimulated RAW 264.7 macrophage model. The content of total polysaccharides and -glucans of PE at 600MPa (PE-600) was 41.2 and 6.2mgg(-1) dry weight, respectively, which were significantly higher than SE extracts. The results showed that treatment with 500gmL(-1) of PE by 600MPa (PE-600) did not reduce RAW 264.7 cell viability but did significantly inhibit the production of LPS-induced NO, PGE(2) and intracellular ROS. The PE-600 inhibited the activation of NF-kB and then reduced the production of LPS-induced TNF-, IL-6 and IL-1 in a dose-dependent manner. Thus, the PE could be used as an alternative extraction method for improving the extraction efficacy of G.frondosa and serve as an alternative source of anti-inflammatory agents.

• 出版日期2017-3