지질다당체와 펩티도글라이칸 공동 자극으로 유발되는 대식세포의 하이드로겐 퍼록사이드 생성증가에 미치는 바이칼레인의 작용 고찰 (Effects of baicalein on hydrogen peroxide productions in mouse macrophages stimulated by lipopolysaccharide and peptidoglycan)

서지정보

· 발행기관 : 대한본초학회
· 수록지 정보 : 대한본초학회지 / 38권 / 6호 / 45 ~ 52페이지
· 저자명 : 박완수

초록

Objectives : Effects of baicalein (BA) on oxidative stress in RAW 264.7 mouse macrophages stimulated with peptidoglycan (PG) and lipopolysaccharide (LPS) were investigated.
Methods : RAW 264.7 co-stimulated with LPS and PG were incubated with BA at concentrations of 25 and 50 μM.
Incubation time was 18 h, 20 h, 22 h, 24 h, and 26 h. After incubation, the production of hydrogen peroxide in RAW 264.7 was measured with dihydrorhodamine 123 assay. Additionally, RAW 264.7 stimulated with PG were incubated with BA at concentrations of 25 and 50 μM for 24 h. After incubation, NO production was evaluated by griess reagent assay.
Results : BA significantly inhibited hydrogen peroxide productions (p <0.05). In details, production of hydrogen peroxide in ‘LPS and PG’-stimulated RAW 264.7 treated for 18 h with BA at concentrations of 25 and 50 μM was 91.27% and 89.22% of the control group treated with LPS and PG only, respectively; the production of hydrogen peroxide for 20 h was 92.19% and 90.58%, respectively; production of hydrogen peroxide for 22 h was 91.69% and 89.89%, respectively; production of hydrogen peroxide for 24 h was 92.4% and 90.19%, respectively; production of hydrogen peroxide for 26 h was 91.7% and 89.04%, respectively. Additionally, BA at the concentration of 50 and 100 μM significantly inhibited NO production in PG-induced RAW 264.7 (p <0.05).
Conclusions : BA might have anti-oxidative activity related to its inhibition of hydrogen peroxide production in ‘LPS and PG’-stimulated RAW 264.7 macrophages.

영어초록

Objectives : Effects of baicalein (BA) on oxidative stress in RAW 264.7 mouse macrophages stimulated with peptidoglycan (PG) and lipopolysaccharide (LPS) were investigated.
Methods : RAW 264.7 co-stimulated with LPS and PG were incubated with BA at concentrations of 25 and 50 μM.
Incubation time was 18 h, 20 h, 22 h, 24 h, and 26 h. After incubation, the production of hydrogen peroxide in RAW 264.7 was measured with dihydrorhodamine 123 assay. Additionally, RAW 264.7 stimulated with PG were incubated with BA at concentrations of 25 and 50 μM for 24 h. After incubation, NO production was evaluated by griess reagent assay.
Results : BA significantly inhibited hydrogen peroxide productions (p <0.05). In details, production of hydrogen peroxide in ‘LPS and PG’-stimulated RAW 264.7 treated for 18 h with BA at concentrations of 25 and 50 μM was 91.27% and 89.22% of the control group treated with LPS and PG only, respectively; the production of hydrogen peroxide for 20 h was 92.19% and 90.58%, respectively; production of hydrogen peroxide for 22 h was 91.69% and 89.89%, respectively; production of hydrogen peroxide for 24 h was 92.4% and 90.19%, respectively; production of hydrogen peroxide for 26 h was 91.7% and 89.04%, respectively. Additionally, BA at the concentration of 50 and 100 μM significantly inhibited NO production in PG-induced RAW 264.7 (p <0.05).
Conclusions : BA might have anti-oxidative activity related to its inhibition of hydrogen peroxide production in ‘LPS and PG’-stimulated RAW 264.7 macrophages.

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