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|標題:||Antrocamphin A, an Anti-inflammatory Principal from the Fruiting Body of Taiwanofungus camphoratus, and Its Mechanisms||作者:||Hsieh, Y.H.
|關鍵字:||Taiwanofungus camphoratus;anti-inflammation;antrocamphin A;NO;PGE2;NF-kappa B;nf-kappa-b;antrodia-camphorata;nitric-oxide;extracts;mycelia;cox-2;lipopolysaccharide;activation||Project:||Journal of Agricultural and Food Chemistry||期刊/報告no：:||Journal of Agricultural and Food Chemistry, Volume 58, Issue 5, Page(s) 3153-3158.||摘要:||
The fungus Taiwanofungus camphoratus is commonly used for medicinal purposes in Taiwan. It is used as a detoxicant for food poisoning and considered to be a precious folk medicine for hepatoprotection and anti-inflammation. In this study, a lipopolysacca ride (LPS)-challenged ICR mouse acute inflammation model and a LPS-induced macrophage model were used to evaluate the anti-inflammatory activity of T. camphoratus. Ethanol extract of T. camphoratus significantly inhibited expression of NOS and COX-2 in the liver of LPS-challenged acute inflammatory mice. The ethyl acetate fraction and its isolated compound, antrocamphin A, significantly suppressed nitrite/nitrate concentration in LPS-challenged RAW 264.7 cells. Antrocamphin A showed potent anti-inflammatory activity by suppressing pro-inflammatory molecule release via the down-regulation of NOS and COX-2 expression through the NF-kappa B pathway. This study, therefore, first demonstrates the bioactive compound of T. camphoratus and illustrates the mechanism by which it confers its anti-inflammatory activity.
|Appears in Collections:||食品暨應用生物科技學系|
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