Polyphenols Extracted from Shanxi-Aged Vinegar Inhibit Inflammation in LPS-Induced RAW264.7 Macrophages and ICR Mice via the Suppression of MAPK/NF-κB Pathway Activation.

Peng Du,Shengping Jiang,Min Wang,Haorui Liu,Jinyu Liu,Junhan Zhou,Yu Zheng,Huirui Qiu,Jia Song,Li Zhang

doi:10.3390/molecules26092745

Peng Du, Shengping Jiang + Show 8 more

Open Access

https://doi.org/10.3390/molecules26092745

Copy DOI

Abstract

Shanxi-aged vinegar, a traditional Chinese grain-fermented food that is rich in polyphenols, has been shown to have therapeutic effects on a variety of diseases. However, there has been no comprehensive evaluation of the anti-inflammatory activity of polyphenols extracted from Shanxi-aged vinegar (SAVEP) to date. The anti-inflammatory activities of SAVEP, both in RAW 264.7 macrophages and mice, were extensively investigated for the potential application of SAVEP as a novel anti-inflammatory agent. In order to confirm the notion that polyphenols could improve inflammatory symptoms, SAVEP was firstly detected by gas chromatography mass spectrometry (GC-MS). In total, 19 polyphenols were detected, including 12 phenolic acids. The study further investigated the protective effect of SAVEP on lipopolysaccharide-induced inflammation in RAW264.7 macrophages and ICR mice. The results showed that compared with those of the model group, SAVEP could remarkably recover the inflammation of macrophage RAW264.7 and ICR mice. SAVEP can normalise the expression of related proteins via the suppression of MAPK/NF-κB pathway activation, inhibiting the expression of iNOS and COX-2 proteins, and consequently the production of inflammatory factors, thus alleviating inflammatory stress. These results suggest that SAVEP may have a potential function against inflammation.

Highlights

Shanxi-aged vinegar (SAV) is a traditional Chinese fermented food that contains many active compounds [1]
In order to further analyse the anti-inflammatory activity of SAVEP, firstly, polyphenols in SAVEP were isolated and quantitatively detected based on previous work; we further investigated the anti-inflammatory effects of SAVEP and the anti-inflammatory mechanism in LPS-induced RAW264.7 macrophages and ICR mice
The order of total antioxidant activity identified by the three methods is polyphenol ex3 of 19 traction-A > polyphenol extraction-C > polyphenol extraction-B

Summary

Introduction

Shanxi-aged vinegar (SAV) is a traditional Chinese fermented food that contains many active compounds [1]. Among the functional molecules in SAV, polyphenol is an important antioxidant compound that has been identified. SAV contains a variety of polyphenols, including gallic acid, tannins, ferulic acid, catechin, quercetin, anthocyanins, p-coumaric acid, and resveratrol, which can prevent several diseases, such as cardiovascular diseases, hepatic damage, neurodegenerative diseases, cancer, and hyperlipemia [3,4]. Inflammation is an important physiological response of the host against pathogenic infection or tissue damage, which plays a key role in infections [6], chronic diseases [7], cardiovascular diseases [8], and various human cancers [9,10]. Low-level inflammation is necessary and beneficial to the human body [12], but excessive inflammation can lead to many diseases, such as asthma, rheumatoid arthritis, and atherosclerosis [13]

Methods

Results

Discussion

Conclusion