|
KMID : 0613820200300040352
|
|
Journal of Life Science
2020 Volume.30 No. 4 p.352 ~ p.358
|
|
|
Inhibitory Effect of Ethanol Extract of Monascus-fermented Red Yeast Rice on Proinflammatory iNOS and COX-2 Protein Expression in LPS-stimulated RAW 264.7 Macrophage Cells
|
|
Kim Ki-Hyun
Lee Jung-Hyeong
Kwon Gi-Seok
Seo Eul-Won
Lee Jung-Bok
|
|
|
Abstract
|
|
|
|
Red yeast rice has been extensively used as a food and traditional medicine for thousands of years in Korea. Monascus produces many secondary metabolites during its growth, including pigments, monacolins, and γ-aminobutyric acid. Some metabolites, specifically monacolin K, γ-aminobutyric acid, and dimerumic acid, have been reported to lower cholesterol and blood pressure because of certain antioxidant effects. This study investigated the total phenolic content of ethanol extract from red yeast rice fermented with Monascus sp. BHN-MK and its anti-inflammatory effect on LPS-stimulated RAW 264.7 macrophage cells. To assess its anti-inflammatory effect, the inhibitory activity of the ethanol extract on LPS-induced NO production and expression levels of iNOS and COX-2 proteins in macrophage cells were measured. Its total polyphenol content was higher than that of ordinary non-fermented rice. Its NO production inhibition activity was comparable to that of the negative control group treated with LPS at a concentration of 400 μg/ml. Western blot revealed a significant decrease in the inhibition of iNOS and COX-2 protein expression at concentrations of 400 and 800 μg/ml, respectively. Red yeast rice ethanol extracts exerted the strongest anti-inflammatory effects. The results indicate that red yeast rice could be used as a functional cosmetic and anti-inflammatory material.
|
|
|
KEYWORD
|
|
|
Anti-inflammatory activity, anti-oxidant activity, Monascus sp., red yeast rice, Raw 264.7 macrophages
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|