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KMID : 1134820170460040409
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 4 p.409 ~ p.416
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Anti-Inflammatory Effects of 1,2,3,4,6-Penta-O-Galloyl-β-D-Glucose in LPS-Stimulated Macrophages
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Lee Hee-Won
Kang Ye-Rim
Bae Min-Seo
Kim Yoon-Hee
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Abstract
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1,2,3,4,6-Penta-O-galloyl-β-D-glucose (PGG) is a gallotannin isolated from Galla Rhois. In a previous study, PGG was shown to suppress the allergic response by attenuating immunoglobulin E production both in vitro and in vivo. However, the effect of PGG on bacteria-induced inflammation at physiological concentration remains unclear. Therefore, the aim of this study was to investigate the effect of PGG on lipopolysaccharide (LPS)-stimulated macrophages. PGG inhibited release of nitric oxide (NO) and prostaglandin E2 by alleviating protein expression of inducible NO synthase and cyclooxygenase-2 in LPS-treated RAW264.7 cells. Furthermore, PGG suppressed the release of interleukin-6 and tumor necrosis factor-α induced by LPS. Further study indicated that PGG blocked translocation of the p65 subunit of nuclear factor-κB from the cytosol into the nucleus, which is one of the underlying mechanisms of the anti-inflammatory action of PGG. Collectively, these data suggest that PGG might be useful for the treatment of inflammatory disease.
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KEYWORD
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Galla Rhois, PGG, gallotannin, inflammation, NF-κB
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