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Anti‐inflammatory properties of high pressure‐assisted extracts of Grifola frondosa in lipopolysaccharide‐activated RAW 264.7 macrophages

Wu, Sz‐Jie, Chen, Ying‐Wei, Wang, Chung‐Yi, Shyu, Yuan‐Tay
International journal of food science & technology 2017 v.52 no.3 pp. 671-678
Grifola frondosa, anti-inflammatory activity, anti-inflammatory agents, beta-glucans, cell viability, dose response, interleukin-1beta, interleukin-6, macrophages, models, mycelium, nitric oxide, transcription factor NF-kappa B, tumor necrosis factor-alpha
The aim of this study was to determine the in vitro anti‐inflammatory properties of the shake extract (SE) and the high pressure‐assisted extract (PE) of the mycelia of Grifola frondosa in a lipopolysaccharide‐stimulated RAW 264.7 macrophage model. The content of total polysaccharides and β‐glucans of PE at 600 MPa (PE‐600) was 41.2 and 6.2 mg g⁻¹ dry weight, respectively, which were significantly higher than SE extracts. The results showed that treatment with 500 μg mL⁻¹ of PE by 600 MPa (PE‐600) did not reduce RAW 264.7 cell viability but did significantly inhibit the production of LPS‐induced NO, PGE₂ and intracellular ROS. The PE‐600 inhibited the activation of NF‐kB and then reduced the production of LPS‐induced TNF‐α, IL‐6 and IL‐1β in a dose‐dependent manner. Thus, the PE could be used as an alternative extraction method for improving the extraction efficacy of G. frondosa and serve as an alternative source of anti‐inflammatory agents.