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한국식품과학회지
→ 한국식품과학회지2020 ; 52(2): 138-143
The protective effects of polyphenol-rich black chokeberry against oxidative stress and inflammation
폴리페놀 함유 블랙 초크베리의 산화적 스트레스 및 염증에 대한 보호 효과
Sohyeon Jeon1 and Bohkyung Kim1,*
1Department of Food Science and Nutrition, Pusan National University
전소현1·김보경1,*
1부산대학교 식품영양학과
ABSTRACT
Black chokeberry (Aronia melanocarpa) has been suggested to exert antioxidant and anti-inflammatory effects due to its high polyphenol content. However, the mechanisms underlying the effects of black chokeberry on the alterations of nuclear factor E2-related factor 2 (NRF2) and nuclear factor κB (NF-κB) in macrophages have not been thoroughly studied. In this study, we investigated the protective effects of polyphenol-rich black chokeberry extract (CBE) against lipopolysaccharide (LPS)-induced oxidative stress and inflammation in RAW 264.7 macrophages. CBE significantly attenuated the increase of cellular reactive oxygen species (ROS) levels and the nuclear translocation of NRF2 in LPS-stimulated macrophages. The mRNA abundances of Nrf2 and its downstream antioxidant genes were significantly decreased in LPS-stimulated macrophages. The LPS-induced mRNA expression of proinflammatory cytokines was significantly inhibited by reducing the nuclear translocation of NF-κB by CBE. These data suggest that black chokeberry may be used for the prevention of oxidative stress and inflammation-associated disease.
KEYWORD
Black chokeberry, Aronia melanocarpa, oxidative stress, inflammation, macrophages
한국식품과학회지 2020 Apr; 52(2): 138 - 143
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