Polyphenols Extracted from Shanxi-Aged Vinegar Inhibit Inflammation in LPS-Induced RAW264.7 Macrophages and ICR Mice via the Suppression of MAPK/NF-κB Pathway Activation

Abstract

Shanxi-aged vinegar, a traditional Chinese grain-fermented food that is rich in polyphenols, has been shown to have therapeutic effects on a variety of diseases. However, there has been no comprehensive evaluation of the anti-inflammatory activity of polyphenols extracted from Shanxi-aged vinegar (SAVEP) to date. The anti-inflammatory activities of SAVEP, both in RAW 264.7 macrophages and mice, were extensively investigated for the potential application of SAVEP as a novel anti-inflammatory agent. In order to confirm the notion that polyphenols could improve inflammatory symptoms, SAVEP was firstly detected by gas chromatography mass spectrometry (GC-MS). In total, 19 polyphenols were detected, including 12 phenolic acids. The study further investigated the protective effect of SAVEP on lipopolysaccharide-induced inflammation in RAW264.7 macrophages and ICR mice. The results showed that compared with those of the model group, SAVEP could remarkably recover the inflammation of macrophage RAW264.7 and ICR mice. SAVEP can normalise the expression of related proteins via the suppression of MAPK/NF-κB pathway activation, inhibiting the expression of iNOS and COX-2 proteins, and consequently the production of inflammatory factors, thus alleviating inflammatory stress. These results suggest that SAVEP may have a potential function against inflammation.

Polyphenols extracted from Shanxi‐aged vinegar exert hypolipidemic effects on OA‐induced HepG2 cells via the PPARα‐LXRα‐ABCA1 pathway

“…Combined with the results of our previous study, the extraction rate of polyphenols was calculated to be 17.89% (Du et al, 2020). We previously determined SAVEP using GC-MS, and the main components of the polyphenols extracted from SAVEP were shown in (Du et al, 2021).…”

“…Refer to our previous method of handling raw materials and adjust it appropriately (Du et al, 2021). Each 10 ml of SAV was filtered through an ultrafiltration membrane with a pore size of 10 kDa.…”

“…Ten microliters of CCK-8 solution was added to each well and incubated for 3-4 hr at 37°C in an incubator protected from light. The absorbance values of each well were measured at 450 nm with a full wavelength ELISA, and the results were recorded to plot the cell growth curve (Du et al, 2021;Zeng et al, 2020). Cell viability was calculated as shown below:…”

“…Proteins were extracted and incubated from HepG2 cells as described by these references (Bi et al, 2021;Du et al, 2021;Ma et al, 2015). Briefly, RIPA lysate (100 μl), PMSF (1 μl) were added and lysed on ice for 30 min with vortex mixing every 10 min.…”

“…In addition, it has been found that polyphenols can inhibit reactive oxygen species (ROS) production, downregulate the expression of p47phox SOCS-3 and NF-κB proteins (Zhu et al, 2019), and attenuate the inflammatory response. Our previous work was a comprehensive evaluation of the anti-inflammatory activity of polyphenols (SAVEP) extracted from Shanxi-aged vinegar (Du et al, 2021). Polyphenols also induce the expression of key antioxidant transcription factor Nrf-2 and its gene targets NQO-1 and GST-1P, enhancing the antioxidant capacity of the body (Wang et al, 2015).…”