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Anti-inflammatory effect of preserved egg with simulated gastrointestinal digestion on LPS-stimulated RAW264.7 cells.
- Source :
-
Poultry Science . Oct2019, Vol. 98 Issue 10, p4401-4407. 7p. - Publication Year :
- 2019
-
Abstract
- Preserved egg, a traditional Chinese egg product, is regarded as an anti-inflammatory food in traditional Chinese medicine. This study was aimed to examine anti-inflammatory effect of the simulated gastrointestinal digestive products of whole preserved egg (DWPE), preserved egg white (DPEW), and preserved egg yolk (DPEY) on lipopolysaccharide (LPS)-stimulated RAW264.7 cells. The results demonstrated that DWPE, DPEW, or DPEY inhibited the LPS-induced secretion of Nitric oxide (NO), without marked cytotoxicity. The DWPE, DPEW, and DPEY significantly suppressed the secretion of pro-inflammatory cytokines, such as tumor necrosis factor (TNF)-α and interleukin (IL)-6. Particularly, the inhibition rate of DPEW on NO, IL-6, and TNF-α could reach 25 to 27%, 31 to 42%, and 26 to 38%, respectively (P < 0.05). Furthermore, the DPEW and DPEY downregulated the gene expression of Cyclooxygenase-2 and inducible nitric oxide synthase in a dose-dependent manner. Taken together, this study indicated that DWPE, DPEW, and DPEY, especially DPEW, might serve as functional food for anti-inflammatory therapy. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 00325791
- Volume :
- 98
- Issue :
- 10
- Database :
- Academic Search Index
- Journal :
- Poultry Science
- Publication Type :
- Academic Journal
- Accession number :
- 152690582
- Full Text :
- https://doi.org/10.3382/ps/pez243