Egg yolk oils exert anti-inflammatory effect via regulating Nrf2/NF-κB pathway

蛋黄油通过调节 Nrf2/NF-κB 通路发挥抗炎作用

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作者:Nanhai Xiao, Yan Zhao, Wen He, Yao Yao, Na Wu, Mingsheng Xu, Huaying Du, Yonggang Tu

Aim of the study

The anti-inflammatory activity and mechanism of EYO were investigated in tumor necrosis factor (TNF)-α induced Caco-2 cells. Materials and

Conclusions

The aforementioned results showed the anti-inflammatory mechanism of EYO. These findings might be beneficial to clinical applications of EYO.

Methods

EYO was obtained by direct-heat extraction (HE), ethanol extraction (EE) and petroleum ether extraction (PE), respectively. Fatty acid compositions of three EYO were measured by gas chromatography (GC). Cell viability, enzyme-linked immunosorbent assay (ELISA), transcriptome, RT-PCR and Western blotting were also performed.

Results

Fatty acid compositions of three EYO were different with varied extraction methods. EYO significantly reduced interleukin (IL)-8 secretion. EYO exerted anti-inflammatory effect via coordinating regulation of Nrf2/NF-κB pathways based on the results of transcriptome, Q-PCR and Western blotting. In detail, PE and HE inhibited the NF-κB pathway, whereas EE exerted anti-inflammatory activity via the Nrf2/NF-κB pathways. Conclusions: The aforementioned results showed the anti-inflammatory mechanism of EYO. These findings might be beneficial to clinical applications of EYO.

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