Anti-neuroinflammatory activity of Etlingera pavieana rhizomal extract in LPS-induced microglial cells
Keywords:
Anti-inflammatory activity, Etlingera pavieana, Microglial cell, Nitric oxide, Prostaglandins E2Abstract
Etlingera pavieana (Pierre ex Gagnep) R.M. Sm., a plant in family Zingiberaceae, has long been used as a spice and a traditional medicine in the East of Thailand. Previous studies have shown that E. pavieana rhizomes inhibited inflammatory response in mouse macrophage cells and human endothelial cells. However, the anti-inflammatory activity of E. pavieana rhizome in microglial cells is yet to be demonstrated. Thus, the aim of this study was to evaluate the anti-inflammatory effect of ethanol extract from E. pavieana rhizomes (EPE) in lipopolysaccharide (LPS)-induced BV2 microglial cells. Anti-inflammatory activity was evaluated by measurement of the production of inducible nitric oxide synthase (iNOS)-catalyzed nitric oxide (NO) and cyclooxygenase-2 (COX-2)-catalyzed prostaglandins E2 (PGE2). Cell viability was evaluated by MTT assay. The level of inflammation-responsive protein and mRNA was investigated by Western blot analysis and qRT-PCR, respectively. EPE at non-cytotoxic concentrations (25 to 100 µg/mL) reduced NO and PGE2 production in a concentration-dependent manner. Furthermore, EPE significantly inhibited the expression of iNOS and COX-2 at protein and mRNA levels. In addition, EPE suppressed the phosphorylation of inhibitor of nuclear factor-κB (NF-κB). Taken together, our results indicate that EPE exhibits the anti-inflammatory effect in microglial cells in part by inhibiting of the production of NO and PGE2 as well as the expression of iNOS and COX-2 via suppressing nuclear factor-κB activation. The ethanol extract from the E. pavieana rhizome has the potential to be used as a functional food ingredient and dietary supplements for preventing neuroinflammation-related diseases.
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