In vitro Anti-inflammatory Effect of Total Flavonoids from Blueberry Leaves

doi:10.7506/spkx1002-6630-201517043

Abstract

Abstract:

Purpose: To evaluate the in vitro anti-inflammatory potential of total flavonoids from blueberry leaves. Methods:
a co-culture system of HaCaT cell and flavonoids were constructed. To examine the effect of flavonoids on the expression of
inflammatory cytokines including interleukin 6 (IL-6), interleukin-8 (IL-8), and interferon induced protein 10 (IP-10), realtime
reverse transcription quantitative PCR (RT-qPCR) was used to detect the expression of the related genes after co-culture
for different periods of time(0, 15, 30, 60, and 120 min). The anti-inflammatory mechanism of flavonoids from blueberry
leaves was analyzed at the molecular level. Results: The total flavonoids from blueberry leaves significantly enhanced
the expression of anti-inflammatory cytokines (IL-6 and CXCR-2) (P < 0.05) and significantly inhibited the expression of
pro-inflammatory cytokines (IL-8, IP-10) (P < 0.05) to achieve the anti-inflammatory activity. Chemotactic factor receptor
CXCR-1 was regulated complicatedly. Conclusions: The total flavonoids from blueberry leaves could decrease inflammation
by regulating the function of several gene loci via several steps.

Key words: total flavonoids from blueberry leaves, inflammatory cytokines, real-time reverse transcription PCR, anti-inflammatory

CLC Number:

R966

ZHAO Dan, SU Ning, YANG Li, ZHENG Hongyan, HUO Tong, WANG Changtao. In vitro Anti-inflammatory Effect of Total Flavonoids from Blueberry Leaves[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201517043.

[1]	SHEN Meng, WANG Weihao, KANG Lijun, GE Yunfei, KANG Ziyue, XIAO Jinling, QUAN Zhigang, WANG Juan, LIU Dezhi, ZHAO Shuting, WANG Jinman, CAO Longkui. Effect of Soluble Dietary Fiber from Black Soybean Hull on the Regulation of Anti-inflammatory Factors in Diabetic Mice [J]. FOOD SCIENCE, 2020, 41(9): 81-85.
[2]	MA Chaoyang, ZHU Lijuan, LUO Chenxi, ZHU Zihan, KONG Li, LIN Xing, GAO Xinyu, MA Yurong, OU Zhaoping, YI Jin’e. Protective Effect of Betulinic Acid on Cyclophosphamide-Induced Liver Injury in Mice [J]. FOOD SCIENCE, 2020, 41(21): 147-153.
[3]	HUANG Ying, TAN Shuming, CHEN Ping, CHEN Xiaomin, SONG Zhangjun. Protective Effect of Polyphenols Extracted from Honey against Acute Alcoholic Liver Injury in Rats [J]. FOOD SCIENCE, 2020, 41(21): 154-159.
[4]	CHANG Xiangna, CHEN Xuefeng, GONG Pin, YANG Wenjuan, WANG Lan, YUAN Xia, LIU Ning. Antioxidant, Analgesic and Anti-inflammatory Activities of Extracellular Polysaccharide of Nostoc flagelliforme under Salt Stress [J]. FOOD SCIENCE, 2020, 41(17): 133-138.
[5]	WANG Zuwen, SHEN Yihong, HUANG Xianzhi, DING Xiaowen. Effects of Mulberry Leaf Alkaloids on Antioxidant Capacity and Inflammatory Cytokine Levels in Mice with Hepatic Fibrosis [J]. FOOD SCIENCE, 2020, 41(17): 202-207.
[6]	WANG Wei, HE Ping, JIANG Xiaoming. Anti-inflammatory and Antioxidant Effects of Luteolin and Its Flavone Glycosides [J]. FOOD SCIENCE, 2020, 41(17): 208-215.
[7]	GAO Weihua, LIU Lu, WANG Fen, PANG Xiaoyang, ZHANG Shuwen, LU Jing, DUAN Jiangyan, Lü Jiaping. Effect of Lactobacillus on Blood Lipids in Type 2 Diabetic Mice Fed High-Glucose and High-Fat Diet [J]. FOOD SCIENCE, 2019, 40(9): 179-187.
[8]	LIANG Xinwen, LI Qiangqiang, GAO Jinglin, WANG Kai, WU Liming. Polyphenic Constituents and Antioxidant and Anti-Inflammatory Activities of Stingless Bee Honey from Hainan [J]. FOOD SCIENCE, 2018, 39(8): 141-148.
[9]	WANG Qiuping, JIA Yan, CAO Jiangming, ZHAO Pei, CUI Wenjing, MA Xinying, ZHAO Linsen, YAN Yali, CHEN Qingsen. Effect of Casein Glycomacropeptide (CGMP) on the Expression of Inflammatory Cytokines and Angiogenic Factors in HT-29 Cells [J]. FOOD SCIENCE, 2018, 39(5): 179-185.
[10]	WU Yongxiang, WU Liping, HU Xiaoqian, KIM Taewan. Effect of Solid-State Fermentation with Various Fungi on Main Bioactive Components of Pteridium aquilinum and Their Antioxidant and Anti-Inflammatory Activities in Vitro [J]. FOOD SCIENCE, 2018, 39(24): 168-174.
[11]	WANG Jing, LIU Yang, ZHANG Hong, WANG Shaokang, SUN Guiju. Effect of Wild Rice Seeds (Zizania latifolia) on Lipid Metabolism and Inflammatory Factor Expression in Rats [J]. FOOD SCIENCE, 2018, 39(21): 166-170.
[12]	GENG Xin, GAO Zhipeng, ZHANG Kaiqi, SONG Jingyi, XU Mengyue, ZHANG Jianyuan, XIAO Junsong, WU Hua. Recent Progress in Research on Components and Functional Properties of Tea Tree Oil [J]. FOOD SCIENCE, 2018, 39(21): 299-307.
[13]	LI Yang, ZOU Xiaoshuang, LI Jiani, LI Hong, QI Baokun, WANG Zhongjiang, JIANG Lianzhou, SUI Xiaonan. Effects of Anthocyanins on the Structure of Soybean Protein and Anti-Inflammatory Activity of Their Complex [J]. FOOD SCIENCE, 2018, 39(20): 7-12.
[14]	WANG Yuan, SHI Junxiang, DUAN Yuanxiao, ZHANG Qianru, MENG Ziqi, LI Xuan, AN Xiaoping, QI Jingwei. Optimization of Fermentation Conditions for Improved Production of Polysaccharides from Wheat Bran and Anti-Inflammatory Effects of the Extracted Polysaccharides [J]. FOOD SCIENCE, 2018, 39(14): 192-198.
[15]	WU Qiong, WANG Lefeng, ZHANG Yansong, TANG Xiaofang, ZHANG Xianyi, LI Lu, SHU Yao, HUANG Cheng, LIAO Jinzhu, WANG Fulong, LI Wenjuan. EGCG Inhibits LPS-Caused Polarization of Macrophages into M1 Phenotype via the NF-κB Pathway [J]. FOOD SCIENCE, 2018, 39(1): 142-148.

In vitro Anti-inflammatory Effect of Total Flavonoids from Blueberry Leaves

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments