Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이수영 | * |
dc.date.accessioned | 2017-02-15T08:02:10Z | - |
dc.date.available | 2017-02-15T08:02:10Z | - |
dc.date.issued | 2016 | * |
dc.identifier.issn | 1096-620X | * |
dc.identifier.issn | 1557-7600 | * |
dc.identifier.other | OAK-20113 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/234542 | - |
dc.description.abstract | FlexPro MD (R) (FP-MD), a novel multi-ingredient dietary supplement formulation, has been demonstrated to relieve knee joint pain in humans. However, the mechanisms of action responsible for the activity of FP-MD have not been elucidated. In this study, we show the anti-inflammatory effects of FP-MD in RAW264.7 macrophage cells and mice challenged with lipopolysaccharide (LPS). FP-MD significantly inhibited the mRNA levels of pro-inflammatory cytokines, including interleukin-6 (IL-6), tumor necrosis factor-alpha (TNF-alpha), and IL-1 beta. In contrast, it elevated the mRNA levels of anti-inflammatory cytokine IL-10 in LPS-stimulated RAW264.7 cells. FP-MD markedly reduced LPS-induced phosphorylation levels of nuclear factor-kappa B (NF-kappa B) p65 and inhibitor of kappa B-alpha (I kappa B-alpha). Importantly, the anti-inflammatory effects of FP-MD were demonstrated in mice with LPS-induced inflammatory arthritis in which FP-MD significantly reduced the expression levels of pro-inflammatory cytokines and inflammatory markers. Thus, this study suggests that FP-MD has anti-inflammatory effects by inhibiting NF-kappa B that may offer a molecular basis for its pain relief property. | * |
dc.language | English | * |
dc.publisher | MARY ANN LIEBERT, INC | * |
dc.subject | astaxanthin | * |
dc.subject | cytokines | * |
dc.subject | NF-kappa B | * |
dc.title | FlexPro MD, a Mixture of Krill Oil, Astaxanthin, and Hyaluronic Acid, Suppresses Lipopolysaccharide-Induced Inflammatory Cytokine Production Through Inhibition of NF-kappa B | * |
dc.type | Article | * |
dc.relation.issue | 12 | * |
dc.relation.volume | 19 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 1196 | * |
dc.relation.lastpage | 1203 | * |
dc.relation.journaltitle | JOURNAL OF MEDICINAL FOOD | * |
dc.identifier.doi | 10.1089/jmf.2016.3787 | * |
dc.identifier.wosid | WOS:000391505500012 | * |
dc.identifier.scopusid | 2-s2.0-85006836480 | * |
dc.author.google | Park, Doo Ri | * |
dc.author.google | Ko, Ryeojin | * |
dc.author.google | Kwon, Suk Hyung | * |
dc.author.google | Min, Bokkee | * |
dc.author.google | Yun, Seong Ho | * |
dc.author.google | Kim, Manh Heun | * |
dc.author.google | Minatelli, John | * |
dc.author.google | Hill, Stephen | * |
dc.author.google | Lee, Soo Young | * |
dc.contributor.scopusid | 이수영(53980218900;7409697278) | * |
dc.date.modifydate | 20240415140424 | * |