Anti-inflammatory activities of tormentic acid from suspension cells of Eriobotrya Japonicaex vivo and in vivo

► TA decreased the paw edema after λ-carrageenin administration. ► TA attenuated the MDA level in the edema paw after Carr injection. ► TA decreased the NO levels and diminished the serum TNF-alpha. ► TA decreased Carr-induced iNOS and COX-2 expressions in the edema paw. Anti-inflammatory effects of...

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Published inFood chemistry Vol. 127; no. 3; pp. 1131 - 1137
Main Authors Chang, Chwen-Tzuei, Huang, Shyh-Shyun, Lin, Shiang-Shiou, Amagaya, Sakae, Ho, Hui-ya, Hou, Wen-Chi, Shie, Pei-Hsin, Wu, Jin-Bin, Huang, Guan-Jhong
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 01.08.2011
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Summary:► TA decreased the paw edema after λ-carrageenin administration. ► TA attenuated the MDA level in the edema paw after Carr injection. ► TA decreased the NO levels and diminished the serum TNF-alpha. ► TA decreased Carr-induced iNOS and COX-2 expressions in the edema paw. Anti-inflammatory effects of tormentic acid (TA) were investigated ex vivo and in vivo. TA decreased the paw edema at the 4th and 5thhour after λ-carrageenin (Carr) administration, and increased the activities of catalase (CAT), superoxide dismutase (SOD), and glutathione peroxidase (GPx) in the liver tissue. TA also significantly attenuated the thiobarbituric acid reactive substances (TBARS) level in the edematous paw at the 5thhour after Carr injection. TA decreased the nitric oxide (NO) levels on the serum level and diminished the serum tumour necrosis factor (TNF-α) at the 5thhour after Carr injection. Western blotting revealed that the TA decreased Carr-induced inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) expressions. As per results, the anti-inflammatory mechanisms of TA might be correlated to the decrease in the level of TBARS, iNOS, and COX-2 in the edema paw via increasing the activities of CAT, SOD, and GPx in the liver.
Bibliography:http://dx.doi.org/10.1016/j.foodchem.2011.01.114
ObjectType-Article-1
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ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2011.01.114