Tea Polyphenols Reducing Lipopolysaccharide-induced Inflammatory Responses in RAW264.7 Macrophages via NF-κB Pathway

• 来源期刊: 高等学校化学研究（英文版）
• 年，卷（期）: 2019,（6）
• 页码范围: 1105-1110
• 页数: 6页
• 语种: 英文
• DOI: 10.1007/s40242-019-8376-2

摘要

The anti-inflammatory activity of tea polyphenols(TPs) in RAW264.7 macrophages stimulated by lipopolysaccharide(LPS) was investigated in this paper.RAW264.7 macrophages were treated with different concentrations of TP(0,12.5,25,50,100,and 200 μg/mL) and then stimulated by LPS.Another blank control group was set up.The expression of pro-inflammatory cytokines associated with the nuclear factor-kappa B(NF-κB) signaling pathway was investigated before and after TP treatment.Pretreatment of RAW264.7 cells with TP decreased the expression of tumor necrosis factor-α(TNF-α),interleukin-6(IL-6) and interleukin 1 beta(IL-1β) pro-inflammatory cytokines.In addition,TP inhibited the phosphorylation of p65 and IκB by blocking the phosphorylation and the degradation of NF-rB inhibitor protein.In conclusion,TP exerts anti-inflammatory effects by regulating the release of inflammatory mediators via the NF-κB signaling pathway.