Gui-ling-gao inhibits Concanavalin A-induced inflammation by suppressing the expressions of iNOS and proinflammatory cytokines in mice isolated splenocytes

Huan Zhang, Min Yi Wu, De Jian Guo, Chun Wai Wan, Shun Wan Chan

Research output: Journal article publicationJournal articleAcademic researchpeer-review

1 Citation (Scopus)

Abstract

Gui-ling-gao (GLG), also known as turtle/tortoise jelly, has been traditionally used as a functional food in southern China, Singapore, and Malaysia to regulate the immune system. In the present study, the antiinflammatory effects of GLG against Concanavalin A (Con A)-induced inflammation in BALB/c mice isolated splenocytes were evaluated. GLG significantly (p <.05) inhibited Con A-induced splenocyte proliferation in a concentration-dependent manner. Con A-mediated increases in mRNA and protein expressions of inducible nitric oxide synthase (iNOS) and tumor necrosis factor-alpha (TNF-α) were suppressed by GLG treatment (p <.001). GLG decreased the upregulated mRNA expressions of interleukin-1β (IL-1β) (p <.05) and IL-15 (p <.001) induced by Con A. These findings suggest that GLG possesses potential antiinflammatory effects by inhibiting the expressions of iNOS and proinflammatory cytokines, such as TNF-α, IL-1β, and IL-15. Practical applications: The present study revealed that Gui-ling-gao (GLG) exhibited potential antiinflammatory effect. Thus, GLG could be employed as an effective health food for regulating immune system to cope with inflammation.

Original languageEnglish
Article numbere12367
JournalJournal of Food Biochemistry
Volume41
Issue number4
DOIs
Publication statusPublished - Aug 2017

Keywords

  • antiinflammatory
  • concanavalin A
  • immune cells
  • traditional Chinese functional food
  • tumour necrosis factor-alpha
  • turtle/tortoise jelly

ASJC Scopus subject areas

  • Food Science
  • Biophysics
  • Pharmacology
  • Cell Biology

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