Royal Jelly Attenuates LPS-Induced Inflammation in BV-2 Microglial Cells through Modulating NF-kappa B and p38/JNK Signaling Pathways

文献类型： 外文期刊

第一作者： You, Meng-Meng

作者： You, Meng-Meng;Chen, Yi-Fan;Pan, Yong-Ming;Liu, Yi-Chen;Hu, Fu-Liang;Pan, Yong-Ming;Tu, Jue;Wang, Kai

作者机构：

期刊名称：MEDIATORS OF INFLAMMATION （ 影响因子：4.711； 五年影响因子：5.34 ）

ISSN： 0962-9351

年卷期： 2018 年

页码：

收录情况： SCI

摘要： Royal jelly (RJ), a hive product with versatile pharmacological activities, has been used as a traditional functional food to prevent or treat inflammatory diseases. However, little is known about the anti-inflammatory effect of RJ in microglial cells. The aim of this study is to assess the anti-inflammatory effects of RJ in lipopolysaccharide-(LPS-) induced murine immortalized BV-2 cells and to explore the underlying molecular mechanisms. Our results showed that in LPS-stimulated BV-2 cells, RJ significantly inhibited iNOS and COX-2 expression at mRNA and protein levels. The mRNA expression of IL-6, IL-1 beta, and TNF-alpha was also downregulated by RJ in a concentration-dependent manner. Additionally, RJ protected BV-2 cells against oxidative stress by upregulating heme oxygenase-1 (HO-1) expression and by reducing reactive oxygen species (ROS) and nitric oxide (NO) production. Mechanistically, we found that RJ could alleviate inflammatory response in microglia by suppressing the phosphorylation of I kappa B alpha, p38, and JNK and by inhibiting the nucleus translocation of NF-kappa B p65. These findings suggest that RJ might be a promising functional food to delay inflammatory progress by influencing the microglia function.

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