Kim, Eun Ok Min, Kyoung Jin Kwon, Taeg Kyu Um, Byung Hun Moreau, Robert A. Choi, Sang Won 2024-01-20T15:01:32Z 2024-01-20T15:01:32Z 2021-09-05 2012-05 0278-6915 https://pubs.kist.re.kr/handle/201004/129307 In this study, the effect of the 80% ethanolic extract of corn bran (EECB) on inhibition of nitric oxide (NO) production and inducible nitric oxide synthase (iNOS) expression in lipopolysaccharide (LPS)-stimulated Raw 264.7 cells was investigated. The EECB inhibited LPS-induced NO production and iNOS expression in a dose-dependent manner. Four hydroxycinnamic acid derivatives (HADs), including two free cinnamic acids, p-coumaric acid (CA) and ferulic acid (FA), and their conjugate phenolic amides, p-dicoumaroylputrescine (DCP) and diferuloylputrescine (OFF), were found to be present in the EECB by LC-MS analysis, and DFP (378.66 mu g/g) was the predominant phenolic compound, followed by DCP (7.83 mu g/g) > CA (5.58 mu g/g) > FA (1.84 mu g/g). The four HADs significantly inhibited NO production and iNOS expression in a dose-dependent manner. Among the four HADs tested, DFP showed the most potent inhibition on NO production and iNOS mRNA and protein expression, followed by DCP > FA >= CA. DFP also exhibited the strongest inhibition on LPS-induced iNOS and NF-kappa B luciferase activity, which was followed by DCP >= FA (CA) > CA (FA). Thus, these results suggest that phenolic amides in the corn bran may be a potential source of natural anti-inflammatory agents. (C) 2012 Elsevier Ltd. All rights reserved. English PERGAMON-ELSEVIER SCIENCE LTD NF-KAPPA-B NITRIC-OXIDE PRODUCTION FERULIC ACID INFLAMMATION POLYPHENOLS INOS AVENANTHRAMIDES ACTIVATION EXPRESSION COMPONENTS Anti-inflammatory activity of hydroxycinnamic acid derivatives isolated from corn bran in lipopolysaccharide-stimulated Raw 264.7 macrophages Article 10.1016/j.fct.2012.02.011 1 FOOD AND CHEMICAL TOXICOLOGY, v.50, no.5, pp.1309 - 1316 FOOD AND CHEMICAL TOXICOLOGY 50 5 1309 1316 scie scopus 000304572000018 2-s2.0-84862796420 Food Science & Technology Toxicology Food Science & Technology Toxicology Article NF-KAPPA-B NITRIC-OXIDE PRODUCTION FERULIC ACID INFLAMMATION POLYPHENOLS INOS AVENANTHRAMIDES ACTIVATION EXPRESSION COMPONENTS Corn bran HADs Cinnamic acids Phenolic amides NO iNOS