Anti-Inflammatory Activity of Citric Acid-Treated Wheat Germ Extract in Lipopolysaccharide-Stimulated Macrophages.
Nutrients
; 9(7)2017 Jul 10.
Article
en En
| MEDLINE
| ID: mdl-28698513
ABSTRACT
Until recently, fermentation was the only processing used to improve the functionality of wheat germ. The release of 2,6-dimethoxy-1,4-benzoquinone (DMBQ) from hydroquinone glycosides during the fermentation process is considered a marker of quality control. Here, we treated wheat germ extract with citric acid (CWG) to release DMBQ and examined the anti-inflammatory activity of this extract using a lipopolysaccharide-activated macrophage model. Treatment of wheat germ with citric acid resulted in detectable release of DMBQ but reduced total phenolic and total flavonoid contents compared with untreated wheat germ extract (UWG). CWG inhibited secretion of the pro-inflammatory cytokines tumor necrosis factor-α, interleukin (IL)-6, and IL-12 and the synthesis of cyclooxygenase-2, while UWG only decreased IL-12 production. CWG and UWG induced high levels of anti-inflammatory IL-10 and heme oxygenase-1. CWG specifically inhibited phosphorylation of NF-κB p65 and p38 kinase at 15 min after LPS stimulation. Our study showed that citric acid treatment enhanced the anti-inflammatory activity of wheat germ extract.
Palabras clave
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Triticum
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Extractos Vegetales
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Supervivencia Celular
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Macrófagos Peritoneales
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Ácido Cítrico
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Antiinflamatorios
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
Nutrients
Año:
2017
Tipo del documento:
Article