| Autor: |
Zhao DR; Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China.; School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China.; Beijing Laboratory for Food Quality and Safety , Beijing Technology and Business University , Beijing 100048 , China., Jiang YS; Beijing Laboratory for Food Quality and Safety , Beijing Technology and Business University , Beijing 100048 , China., Sun JY; Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China.; Beijing Laboratory for Food Quality and Safety , Beijing Technology and Business University , Beijing 100048 , China., Li HH; Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China.; Beijing Laboratory for Food Quality and Safety , Beijing Technology and Business University , Beijing 100048 , China., Luo XL; State Key Laboratory of Infectious Disease Prevention and Control, National Institute for Communicable Disease Control and Prevention, Collaborative Innovation Center for Diagnosis and Treatment of Infectious Disease , Chinese Center for Disease Control and Prevention , Beijing 102206 , China., Zhao MM; Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China.; School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China. |
| Abstrakt: |
4-Ethylguaiacol, a common aroma compound of baijiu (a traditional Chinese alcoholic beverage), was assessed for its potential anti-inflammatory effects in an LPS-induced THP-1 cell model. To characterize the effect of 4-ethylguaiacol on the LPS-induced inflammatory response, the mRNA and protein expression of the TLR4-MAPKs-NF-κB-IκBα-AP-1, Nrf2-HO-1, and AMPK-SIRT1 pathways were monitored by ELISA, real-time PCR, and Western blotting. On the basis of the result, 4-ethylguaiacol exerted anti-inflammatory effects at doses of 10, 100, and 500 μM (the concentration of 4-ethylguaiacol in gujinggong baijiu is in the range of 1044 ± 44 to 1661 ± 63 μg/L) and significantly mitigated LPS-induced inflammation via activation of the Nrf2-HO-1 and AMPK-SIRT1 pathways and inhibition of NF-κB and AP-1 activation, thereby markedly inhibiting the activation of inflammasomes and down-regulating the production of inflammatory cytokines. These results indicated that 4-ethylguaiacol could reverse LPS-induced inflammatory responses and is a natural, potent anti-inflammatory component in baijiu. |
