5β-Hydroxypalisadin B isolated from red alga Laurencia snackeyi attenuates inflammatory response in lipopolysaccharide-stimulated RAW 264.7 macrophages

• Published in: Algae (Korean Phycological Society) Vol. 29; no. 4; pp. 333 - 341
• Main Authors: Wijesinghe, W.A.J.P., Kang, Min-Cheol, Lee, Won-Woo, Lee, Hyi-Seung, Kamada, Takashi, Vairappan, Charles S., Jeon, You-Jin
• Format: Journal Article
• Language: English
• Published: 한국조류학회I 01.12.2014
• Subjects: 생물학
• ISSN: 1226-2617; 2093-0860
• DOI: 10.4490/algae.2014.29.4.333

In this study, four compounds isolated from the red alga Laurencia snackeyi were evaluated for their potential antiinflammatory effect in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. These compounds were tested for their inhibitory effects on nitric oxide (NO) production in LPS-stimulated RAW 264.7 cells. Since 5β-hydroxypalisadin B showed the best activity it was further tested for the production of prostaglandin-E2 (PGE2), expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2), the release of pro-inflammatory cytokines tumor necrotic factor-alpha (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6). 5β-Hydroxypalisadin B significantly reduced the PGE2 release and suppressed the iNOS and COX-2 expression in LPS-stimulated RAW 264.7 cells. It also significantly reduced the release of pro-inflammatory cytokines TNF-α, IL-1β, and IL-6. These findings provide the first evidence of antiinflammatory potential of 5β-hydroxypalisadin B isolated from the red alga L. snackeyi and hence, it could be exploited as an active ingredient in pharmaceutical, nutraceutical and functional food applications. KCI Citation Count: 13