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Choi, Dong-Kug,Lee, Heasuk,Jeong, Jaeyoon,Lim, Beongou,Suk, Kyoungho Wiley Subscription Services, Inc., A Wiley Company 2005 Journal of neuroscience research Vol.82 No.2
<P>Although the pathogenic effects of alcohol abuse on brain are well established, its specific effects on the intracellular signal transduction pathways of glial cells in the central nervous system (CNS) are poorly understood. In this study, we evaluated how ethanol affects the glial signal transduction associated with inflammatory activation. Lipopolysaccharide (LPS), gangliosides, and interferon (IFN)-γ induced the inflammatory activation of glia, which was differentially influenced by ethanol: 1) ethanol inhibited LPS- or gangliosides-induced, but not IFNγ-induced, glial activation as demonstrated by the production of nitric oxide and the expression of inflammatory genes such as interleukin-1β, tumor necrosis factor-α, IP-10, and CD86; 2) nuclear factor (NF)-κB or JAK/STAT1 pathway was necessary for LPS- or IFNγ-induced glial activation, respectively; 3) ethanol inhibited LPS-induced NF-κB activation; and 4) ethanol did not significantly affect IFNγ-induced STAT1/IRF-1 activation. Based on these results, ethanol seems to inhibit selectively some parts of the glial signal transduction pathways that are associated with inflammatory activation, which may lead to the deregulation of CNS inflammatory responses. © 2005 Wiley-Liss, Inc.</P>
Chaewon Park,Dahee Kim,Sooah Jeong,Beongou Lim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Sargassum fulvellum (SF) is a marine plant that grows in Southeast Asia and is known to have various physiologically active effects such as antioxidant, anti-inflammatory. Many natural product are reported to have increased antioxidant activity due to the fermentation of lactobacillus. Therefore, we investigated that the antioxidant activity of SF and two species of Lactobacillus fermentation extracts. Two species of Lactobacillus used for fermentation were Lactobacillus plantarum (SFP) and Lactobacillus casei (SFC), each was fermented for 24 hours and then extracted with 70% ethanol for 24 hours, 3 times. The extracts were used after filtration and concentration, and then freeze-dried. Antioxidant activity was evaluated through DPPH radical scavenging, ABTS radical scavenging, Total polyphenol and flavonoid contents, Reducing power, and DNA break repair experiments. As a result, All samples showed increased antioxidant activity in a concentration-dependent manner. From the above results, the fermented SF extract has improved antioxidant effects than SF. We suggest that the fermanted SF will become a strong natural antioxidant drug.