Anti-inflammatory effects of green soybean extract irradiated with visible light.

Anti-inflammatory effects of green soybean extract irradiated with visible light.
复制标题

DOI:
10.1038/srep04732
复制
发表时间:
2014-04-22
期刊:
影响因子:
4.6
通讯作者:
Imai S
Imai S
中科院分区:
综合性期刊3区
文献类型:
--
作者:
Tanaka K;Ohgo Y;Katayanagi Y;Yasui K;Hiramoto S;Ikemoto H;Nakata Y;Miyoshi N;Isemura M;Ohashi N;Imai S

文献摘要

参考文献

被引文献

相似文献

我们初步研究了可见光照射对植物提取物的影响,观察到可见光照射绿大豆乙醇提取物(LIEGS)对Jurkat细胞的c-jun氨基末端激酶(JNK)磷酸化有很强的抑制作用,对IL-2的表达有强烈的抑制作用。这种效果只由绿色大豆(Glyine Max)的提取物产生,而不是其他颜色的大豆。LIEGS以浓度依赖的方式抑制内毒素诱导的人单核细胞THP-1细胞IL-6、IL-12和肿瘤坏死因子-α的表达水平。将LIEGS应用于NC/NGA小鼠8周。LIEGS可抑制特应性皮炎(AD)样皮肤病变的发展,并降低皮炎评分。光照改变了提取物中各种类型的小分子化合物。叶绿素b对大豆苷元进行可见光照射,诱导大豆苷元产生一种新的氧化产物。该产物抑制Jurkat细胞中IL-2的表达。
We conducted a preliminary investigation of the effects of visible light irradiation on plant extracts, and we observed a strong suppressive effect on interleukin (IL) 2 expression with the inhibition of c-Jun amino-terminal kinase (JNK) phosphorylation in Jurkat cells by visible light irradiation to ethanol extract from green soybeans (LIEGS). This effect was produced only by extracts from green soybeans (Glycine max) and not other-color soybeans. LIEGS suppressed the lipopolysaccharide-induced IL-6, IL-12 and TNF-α expression levels in human monocyte THP-1 cells in a concentration-dependent manner. LIEGS was applied for 8 weeks to NC/Nga mice. LIEGS suppressed the development of atopic dermatitis (AD)-like skin lesions and reduced the dermatitis scores of the mice. The light irradiation changed the various types of small-molecule compounds in extracts. Visible light irradiation to daidzein with chlorophyll b induced a novel oxidative product of daidzein. This product suppressed IL-2 expression in Jurkat cells.
DOI: 10.1093/ajcn.83.3.592
发表时间: 2006-03-01
影响因子: 7.1
作者:
Hall, WL;Vafeiadou, K;Williams, CM
通讯作者: Williams, CM
DOI: 10.1021/jf010307x
发表时间: 2001-12-01
影响因子: 6.1
作者:
Takahata, Y;Ohnishi-Kameyama, M;Suda, I
通讯作者: Suda, I
DOI: 10.1016/s0197-0186(96)00086-1
发表时间: 1997-04-01
影响因子: 4.2
作者:
Kong, LY;Lai, C;Hong, JS
通讯作者: Hong, JS
DOI: 10.1021/jf048062m
发表时间: 2005-06-01
影响因子: 6.1
作者:
Takahashi, R;Ohmori, R;Kondo, K
通讯作者: Kondo, K
DOI: 10.1016/j.foodchem.2012.12.014
发表时间: 2013-06-15
期刊: FOOD CHEMISTRY
影响因子: 8.8
作者:
Katayanagi, Yuki;Yasui, Kensuke;Imai, Shinjiro
通讯作者: Imai, Shinjiro