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KMID : 0525720220270020078
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Journal of Chitin and Chitosan
2022 Volume.27 No. 2 p.78 ~ p.84
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Effect of a Hot Water Extract from Ecklonia Cava Against Gluten Induced Inflammation and Oxidative Damages in Caco-2 Cells
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Han Eui-Jeong
Shin Eun-Ji
Han Hee-Jin
Ahn Gin-Nae
Ahn Chang-Bum
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Abstract
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The purpose of this study was to investigate the inhibitory activities of a hot water extract from Ecklonia cava (ECH) against inflammation and oxidative damages in gluten-stimulated Caco-2 cells, a human colon epithelial cell. ECH improved the cell viability by reducing the generation of the intracellular reactive oxygen species (ROS) and the formation of apoptotic body in gluten stimulated Caco-2 cells. Also, ECH effectively decreased the mRNA expression level of cytokines such as interleukin (IL)-1β, IL-4, IL-8 and tumor necrosis factor (TNF)-α incresed by gluten stimulation in Caco-2 cells. In addition, ECH down-regulated the protein expression of pro apoptotic molecules, Bax, p53 and cleaved PARP, wherase up-regulated thoes of anti apoptotic molecule, Bcl-2 in gluten-stimulated Caco-2 cells. Moreover, ECH effectively suppressed the nuclear factor (NF)κB activation by regulating the phosphorylation of NFκB p65 and IκB-α in cytosol as well as the translocation of cytoplasmic NFκB p65 into the nucleus. Taken together, these results suggest that ECH may be a natural material with beneficial potentials for the improvement of inflammation and oxidative damages induced by gluten stimulation.
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KEYWORD
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Ecklonia cava, Oxidative damages, Inflammation, Caco-2 cells
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