2. Academic Validation
  3. Egg yolk oils exert anti-inflammatory effect via regulating Nrf2/NF-κB pathway

Egg yolk oils exert anti-inflammatory effect via regulating Nrf2/NF-κB pathway

  • J Ethnopharmacol. 2021 Jun 28:274:114070. doi: 10.1016/j.jep.2021.114070.
Nanhai Xiao 1,  Yan Zhao 2,  Wen He 1,  Yao Yao 1,  Na Wu 1,  Mingsheng Xu 1,  Huaying Du 1,  Yonggang Tu 3
Affiliations

Affiliations

  • 1 Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China.
  • 2 Engineering Research Center of Biomass Conversion, Ministry of Education, Nanchang University, Nanchang, 330047, China; State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China. Electronic address: [email protected].
  • 3 Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China. Electronic address: [email protected].
PMID: 33785356 DOI: 10.1016/j.jep.2021.114070
Abstract

Ethnopharmacological relevance: Egg yolk oils (EYO) is a traditional Chinese medicine obtained from Gallus gallus domesticus Brisson, which has been used to treat inflammatory related diseases such as cheilitis, ulceration and acute anal fissure. However, the detailed anti-inflammatory mechanism of EYO is still unknown.

Aim of the study: The anti-inflammatory activity and mechanism of EYO were investigated in tumor necrosis factor (TNF)-α induced Caco-2 cells.

Materials and methods: EYO was obtained by direct-heat extraction (HE), ethanol extraction (EE) and petroleum ether extraction (PE), respectively. Fatty acid compositions of three EYO were measured by gas chromatography (GC). Cell viability, enzyme-linked immunosorbent assay (ELISA), transcriptome, RT-PCR and Western blotting were also performed.

Results: Fatty acid compositions of three EYO were different with varied extraction methods. EYO significantly reduced interleukin (IL)-8 secretion. EYO exerted anti-inflammatory effect via coordinating regulation of Nrf2/NF-κB pathways based on the results of transcriptome, Q-PCR and Western blotting. In detail, PE and HE inhibited the NF-κB pathway, whereas EE exerted anti-inflammatory activity via the Nrf2/NF-κB pathways.

Conclusions: The aforementioned results showed the anti-inflammatory mechanism of EYO. These findings might be beneficial to clinical applications of EYO.

Keywords

Anti-inflammatory activity; Egg yolk oils; Fatty acids; Signaling pathway; Transcriptome.

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