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Algae > Volume 29(4); 2014 > Article
Algae 2014;29(4): 333-341. doi: https://doi.org/10.4490/algae.2014.29.4.333
5β-Hydroxypalisadin B isolated from red alga Laurencia snackeyi attenuates inflammatory response in lipopolysaccharide-stimulated RAW 264.7 macrophages
W. A. J. P. Wijesinghe1, Min-Cheol Kang2, Won-Woo Lee2, Hyi-Seung Lee3, Takashi Kamada4, Charles S. Vairappan4 and You-Jin Jeon2,*

1Department of Export Agriculture, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka
2School of Marine Biomedical Sciences, Jeju National University, Jeju 690-756, Korea
3Marine Natural Products Laboratory, Korea Ocean Research & Development Institute, Ansan 426-744, Korea
4Laboratory of Natural Products Chemistry, Institute for Tropical Biology and Conservation, University Malaysia Sabah, Kota Kinabalu, Sabah 88440, Malaysia
*Corresponding Author  Email: youjin2014@gmail.com
In this study, four compounds isolated from the red alga Laurencia snackeyi were evaluated for their potential antiinflammatory effect in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. These compounds were tested for their inhibitory effects on nitric oxide (NO) production in LPS-stimulated RAW 264.7 cells. Since 5β-hydroxypalisadin B showed the best activity it was further tested for the production of prostaglandin-E2 (PGE2), expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2), the release of pro-inflammatory cytokines tumor necrotic factor-alpha (TNF-α), interleukin-1β (IL-1β), and interleukin-6 (IL-6). 5β-Hydroxypalisadin B significantly reduced the PGE2 release and suppressed the iNOS and COX-2 expression in LPS-stimulated RAW 264.7 cells. It also significantly reduced the release of pro-inflammatory cytokines TNF-α, IL-1β, and IL-6. These findings provide the first evidence of antiinflammatory potential of 5β-hydroxypalisadin B isolated from the red alga L. snackeyi and hence, it could be exploited as an active ingredient in pharmaceutical, nutraceutical and functional food applications.
Key words: anti-inflammation; bioactive; functional ingredient; Laurencia snackeyi; macrophage; secondary metabolite

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