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ID 113271
Title Alternative
Sesamin catechol glucuronides exert anti-inflammatory effects by suppressing IFN-β and iNOS expression through the deconjugation in macrophage-like J774.1 cells
Author
Abe-Kanoh, Naomi Tokushima University
Kunimoto, Yumi Tokushima University
Takemoto, Daisuke Suntory Wellness
Ono, Yoshiko Suntory Wellness
Shibata, Hiroshi Suntory Wellness
Keywords
sesamin
deconjugation
macrophage
anti-inflammation
nitric oxide
Content Type
Journal Article
Description
Sesamin, a representative sesame lignan, has health-promoting activities. Sesamin is converted into catechol derivatives and further into their glucuronides or sulfates in vivo, whereas the biological activities of sesamin metabolites remain unclear. We examined the inhibitory effects of sesamin metabolites on the lipopolysaccharide (LPS)-induced NO production in mouse macrophage-like J774.1 cells and found that a mono-catechol derivative SC1, (7α,7'α,8α,8'α)-3,4-dihydroxy-3',4'-methylenedioxy-7,9':7',9-diepoxylignane, has a much higher activity than sesamin and other metabolites. The inhibitory effects of SC1 glucuronides were time-dependently enhanced, associated with the intracellular accumulation of SC1 and the methylated form. SC1 glucuronides and SC1 attenuated the expression of inducible NO synthase (iNOS) and upstream interferon-β (IFN-β) in the LPS-stimulated macrophages. The inhibitory effects of SC1 glucuronides against NO production were canceled by the β-glucuronidase inhibitor and enhanced by the catechol- O-methyltransferase inhibitor. Our results suggest that SC1 glucuronides exert the anti-inflammatory effects by inhibiting the IFN-β/iNOS signaling through macrophage-mediated deconjugation.
Journal Title
Journal of Agricultural and Food Chemistry
ISSN
00218561
15205118
NCID
AA00250794
AA12097129
Publisher
ACS Publications
Volume
67
Issue
27
Start Page
7640
End Page
7649
Published Date
2019-04-05
Rights
This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://doi.org/10.1021/acs.jafc.8b07227.
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DOI (Published Version)
URL ( Publisher's Version )
FullText File
language
eng
TextVersion
Author
departments
Medical Sciences