caa a22 4500 445885572 CHVBK 20180317145558.0 cr unu---uuuuu 170323e20111001xx s 000 0 eng 10.1007/s00011-011-0351-4 doi (NATIONALLICENCE)springer-10.1007/s00011-011-0351-4 Anti-inflammatory effects of glyceollins derived from soybean by elicitation with Aspergillus sojae [Elektronische Daten] [Hyo Kim, Mi-Kyung Sung, Jong-Sang Kim] Objective: Given the preventive effect of soy intake against several chronic diseases, this study was conducted to investigate the inhibitory activity against inflammatory response of phytoalexins glyceollins derived from soybean isoflavones by treatment with a biotic elicitor. Methods: Using RAW264.7 cells, we examined the effects of glyceollins on production of nitric oxide (NO) and inflammatory cytokines, expression of inducible nitric oxide synthase (iNOS) and cyclo-oxygenase (COX)-2, and activation of NF-кB, induced by lipopolysaccharide (LPS). Results: Our data showed that glyceollins effectively inhibited NO production, IL-6 release, and expression of iNOS and COX-2 induced by LPS. In particular, glyceollins suppressed the LPS-induced phosphorylation of NF-кB p65, suggesting that the compounds inhibit the production of NO and transcriptional activation of COX-2 by regulating NF-кB activity. In another experiment we found that glyceollins enhanced the expression of heme oxygenase 1 in LPS-treated RAW264.7 cells. Glyceollins also reduced TPA-induced skin inflammation in a mouse model, confirming the anti-inflammatory activity of glyceollins in an in-vivo system as well as in a cell culture system. Conclusion: Glyceollins exert an anti-inflammatory effect, which is mediated through the inhibition of NF-κB activation in LPS-activated murine RAW264.7 cells. Glyceollins merit further study as potential therapeutic agents for inflammatory disorders. Springer Basel AG, 2011 Glyceollins nationallicence Inflammation nationallicence Nitric oxide nationallicence NF-κB nationallicence Kim Hyo School of Applied Bioscience and Food Science and Biotechology and BK21 Research Team for Developing Functional Health Food Materials, Kyungpook National University, 702-701, Deagu, Republic of Korea aut Sung Mi-Kyung Department of Food and Nutrition, Sookmyung Women's University, 140-742, Seoul, Republic of Korea aut Kim Jong-Sang School of Applied Bioscience and Food Science and Biotechology and BK21 Research Team for Developing Functional Health Food Materials, Kyungpook National University, 702-701, Deagu, Republic of Korea aut Inflammation Research SP Birkhäuser Verlag Basel 60/10(2011-10-01), 909-917 1023-3830 60:10<909 2011 60 11 https://doi.org/10.1007/s00011-011-0351-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00011-011-0351-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kim Hyo School of Applied Bioscience and Food Science and Biotechology and BK21 Research Team for Developing Functional Health Food Materials, Kyungpook National University, 702-701, Deagu, Republic of Korea aut NATIONALLICENCE 700 1- Sung Mi-Kyung Department of Food and Nutrition, Sookmyung Women's University, 140-742, Seoul, Republic of Korea aut NATIONALLICENCE 700 1- Kim Jong-Sang School of Applied Bioscience and Food Science and Biotechology and BK21 Research Team for Developing Functional Health Food Materials, Kyungpook National University, 702-701, Deagu, Republic of Korea aut NATIONALLICENCE 773 0- Inflammation Research SP Birkhäuser Verlag Basel 60/10(2011-10-01), 909-917 1023-3830 60:10<909 2011 60 11 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer