Study on Anti-inflammatory of Aqueous Extract of De’ang Pickled Tea on Murine RAW264.7 Macrophages

PurposeTo explore the anti-inflammatory effect and mechanism of aqueous extract of De’ang pickled tea on murine RAW264.7 macrophages.

MethodsMurine RAW264.7 macrophages induced with lipopolysaccharides (LPS) and interferon-gamma (IFN-γ) were used as inflammatory model. Content of nitric oxide (NO) was detected with the Griess kit, the mRNA expression levels of inducible nitric oxide synthase (INOS), cyclooxygenase 2 (COX2), interleukin-1β (IL1β), interleukin-6 (IL6), and key genes involved in nuclear factor-κB (NF-κB) signaling pathway were analyzed by real-time fluorescence quantification PCR. Activation NF-κB signaling pathway was detected with Western-blotting.

ResultsCompared with the inflammatory group, aqueous extract of De’ang pickled tea significantly decreased NO content and mRNA expression levels of INOS, COX2, IL1β and IL6 (P<0.05), while significantly increased the mRNA expression levels of negative regulatory factors NFKBIA and TNFAIP3 in NF-κB signaling pathway (P<0.05), and significantly inhibited the phosphorylation of key upstream kinase IKKα and inhibitory protein IκBα of NF-κB signaling pathway (P<0.05).

ConclusionAqueous extract of De’ang pickled tea inhibits macrophage inflammation through regulating the expression of NF-κB signaling pathway genes and activation of key upstream kinases and phosphorylation of inhibitory proteins as wells as inflammatory gene expression.