The Mechanism of Anti-inflammation Effects of Propolis Components in Raw264.7 Macrophage Cell

Abstract

The study investigated the anti-inflammatory effects of propolis components on Raw264.7 macrophage cells. There were nine representative propolis components selected such as pinocembrin, quercetin, chrysin, naringin, gallic acid, p-coumaric acid, cinnamic acid, caffeic acid and CAPE. The cell cytotoxicity evaluation of diluted propolis components was determined by EZ-cytox cell viability assay. The anti-inflammation factors of propolis components were determined by confirming NO levels. All propolis components were able to decrease the generation of NO by LPS stimulation as inflammation inducer. However, quercetin, chrysin and CAPE components were significantly decreased the generation of NO and have synergistic effects for inflammation response. The expression of iNOS as inflammatory protein, IL-1β as representative cytokine and NF-κB as immune signaling molecule was evaluated using Western blotting. Quercetin, chrysin and CAPE involving inflammation response reduction play different role protein in expression in the cells. The results showed that propolis components have anti-inflammatory effects on Raw264.7 and each component may be related to immune-regulation. Thus, each propolis component may be used as a source of health-functional food materials for anti-inflammation response.