The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-kappa B and MAPK activation

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dc.contributor.authorMiao, Lingchao
dc.contributor.authorTao, Hongxun
dc.contributor.authorPeng, Yu
dc.contributor.authorWang, Shengpeng
dc.contributor.authorZhong, Zhangfeng
dc.contributor.authorEl-Seedi, Hesham
dc.contributor.authorDragan, Simona
dc.contributor.authorZengin, Gökhan
dc.contributor.authorCheang, Wai San
dc.contributor.authorWang, Yitao
dc.contributor.authorXiao, Jianbo
dc.date.accessioned2020-03-26T20:19:21Z
dc.date.available2020-03-26T20:19:21Z
dc.date.issued2019
dc.departmentSelçuk Üniversitesi, Fen Fakültesi, Biyoloji Bölümüen_US
dc.description.abstractPortulaca oleracea L. (Purslane) has great potential as food and traditional drugs in several countries. The purpose of this study was to evaluate the anti-inflammatory effects of purslane extract on lipopolysaccharide (LPS)stimulated RAW 264.7 cells. Purslane extracts significantly reduced LPS-induced synthesis of NO in a dose-dependent manner, as well as the expression levels of iNOS and COX-2. The productions of TNF-alpha and IL-6 were also significantly reduced at the higher dose of 400 mu g/ml. Meanwhile, the expression levels of P65, p-P65, p-MEK and p-I kappa B-alpha were inhibited dose-dependently. The nuclear translocation of P65 was partially prevented by the extract, which explained the inhibition of NF-kappa B pathway. In addition, three reported flavonoids, named luteolin, kaempferol and quercitrin, were identified in the extract, which might be responsible for its anti-inflammatory effects. Above all, our research has partially proved that purslane could be considered as a natural anti-inflammatory agent in further applications.en_US
dc.description.sponsorshipMulti-Year Research Grant of University of Macau [MYRG2018-00169-ICMS]en_US
dc.description.sponsorshipThis study was supported by Multi-Year Research Grant of University of Macau (MYRG2018-00169-ICMS). The authors also thank Ms. Conghui Liu and Mr. Jason Kuang for their valuable assistance.en_US
dc.identifier.citationMiao, L., Tao, H., Peng, Y., Wang, S., Zhong, Z., El-Seedi, H., Dragan, S., Zengin, G., Cheang, W. S., Wang, Y., Xiao, J. (2019). The Anti-İnflammatory Potential Of Portulaca Oleracea L. (Purslane) Extract By Partial Suppression On NF-Kappa B And MAPK Activation. Food Chemıstry, 290, 239-245.
dc.identifier.doi10.1016/j.foodchem.2019.04.005en_US
dc.identifier.endpage245en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.pmid31000042en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage239en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2019.04.005
dc.identifier.urihttps://hdl.handle.net/20.500.12395/38227
dc.identifier.volume290en_US
dc.identifier.wosWOS:000464920800030en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofFOOD CHEMISTRYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectPortulaca oleracea L.en_US
dc.subjectFlavonoidsen_US
dc.subjectLipopolysaccharideen_US
dc.subjectAnti-inflammatory effectsen_US
dc.subjectNF-kappa Ben_US
dc.subjectMAPKen_US
dc.titleThe anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-kappa B and MAPK activationen_US
dc.typeArticleen_US

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