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KMID : 0380620150470010119
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 1 p.119 ~ p.125
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Synergistic Anti-inflammatory Effect of Rosmarinic Acid andb Luteolin in Lipopolysaccharide-Stimulated RAW264.7 Macrophage Cells
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Cho Byoung-Ok
Yin Hong-Hua
Fang Chong-Zhou
Ha Hye-Ok
Kim Sang-Jun
Jeong Seung-Il
Jang Seon-Il
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Abstract
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The aim of this study was to investigate the synergistic anti-inflammatory effect of rosmarinic acid (RA) and luteolin from perilla (Perilla frutescens L.) leaves in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. A combination of RA and luteolin more strongly inhibited the production of nitric oxide (NO), inducible NOS (iNOS), prostaglandin E2 (PGE2), and COX-2 than higher concentrations of RA or luteolin alone in LPS-stimulated RAW264.7 macrophages. The combined RA and luteolin synergistically inhibited the production of pro-inflammatory cytokines, such as tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β), in LPS-stimulated RAW264.7 macrophages. Furthermore, combined RA and luteolin more strongly suppressed NF-κB activation than RA or luteolin alone, by inhibiting the degradation of inhibitor of NF-κB (IκB)-α and nuclear translocation of the p65 subunit of NF-κB in LPS-stimulated RAW264.7 macrophages. Collectively, these results suggest that RA and luteolin in combination exhibit synergistic effects in suppression of LPS-induced inflammation in RAW264.7 macrophages.
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KEYWORD
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perilla leaf, rosmarinic acid, luteolin, anti-inflammation, synergistic effect
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