Cho B.O.,Ato Q and A Corporation Jeonju |
Yin H.H.,Ato Q and A Corporation Jeonju |
Fang C.Z.,Jeonju University |
Ha H.O.,Jeonju University |
And 4 more authors.
Korean Journal of Food Science and Technology | Year: 2015
The aim of this study was to investigate the synergistic anti-inflammatory effect of rosmarinic acid (RA) and luteolin from perilla (Perilla frutescens L.) leaves in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. A combination of RA and luteolin more strongly inhibited the production of nitric oxide (NO), inducible NOS (iNOS), prostaglandin E2 (PGE2), and COX-2 than higher concentrations of RA or luteolin alone in LPS-stimulated RAW264.7 macrophages. The combined RA and luteolin synergistically inhibited the production of pro-inflammatory cytokines, such as tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β), in LPS-stimulated RAW264.7 macrophages. Furthermore, combined RA and luteolin more strongly suppressed NF-κB activation than RA or luteolin alone, by inhibiting the degradation of inhibitor of NF-κB (IκB)-α and nuclear translocation of the p65 subunit of NF-κB in LPS-stimulated RAW264.7 macrophages. Collectively, these results suggest that RA and luteolin in combination exhibit synergistic effects in suppression of LPS-induced inflammation in RAW264.7 macrophages. © 2015, Korean Society of Food Science and Technology. All rights reserved.