Establishment of in vitro gut inflammatory model and search and mechanism of food factor possessing anti-inflammatory activit y

通过建立肠上皮Caco-2细胞(顶端)和巨噬细胞RAW264的共培养体系，建立了评价食物因子抗炎效果的系统。7细胞(基底外侧)，内毒素刺激。姜黄素和木犀草素为多酚，岩藻糖胶和香菇多糖为多糖，具有抗炎活性。特别是，研究表明岩藻糖胶是通过从Caco-2细胞产生过氧化氢来显示其活性的。

A system for assessing the anti-inflammatory effect of food factors has been developed by establishing a co-culture system with intestinal epithelial Caco-2 cells(apical side) and macrophage RAW264. 7 cells(basolateral side) stimulated with lipopolysaccharide. Curcumin and luteolin as polyphenols, fucoidan and lentinan as polysaccharide shows the anti-inflammatory activity in this system. Particularly, it was demonstrated that fucoidan indicated its activity by producing hydrogen peroxide from Caco-2 cells.