2017 Fiscal Year Final Research Report
Anti-inflammatory effect of hen egg white lysozyme
| Project/Area Number |
15K07432
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Ehime University |
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Principal Investigator |
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Keywords | リゾチーム / 抗炎症 / TNF-α / インターロイキン6 / マクロファージ / 炎症性サイトカイン / 貪食活性 / 全身性炎症モデルマウス |
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| Outline of Final Research Achievements |
Lysozyme is widely distributed in various biological fluids and tissues. The effect of lysozyme on macrophages involved in inflammatory responses was examined. Lysozyme significantly suppressed the production of TNF-α and IL-6 by LPS-treated mouse macrophage cell line RAW264.7 cells and mouse peritoneal macrophages in a dose-dependent manner due to suppression of the gene expression levels of these cytokines. Zymosan A-mediated phagocytosis activity was not affected by lysozyme, suggesting that lysozyme shows the anti-inflammatory effect without inhibiting the phagocytotic response of macrophages. In addition, lysozyme inhibited phosphorylation of c-Jun N-terminal kinase (JNK). It is suggested that lysozyme intracellularly suppresses LPS-induced inflammatory response by inhibiting JNK phosphorylation in macrophages. Oral administration of lysozyme significantly suppressed the serum IL-6 and TNF-α levels in LPS-induced inflammation model mice.
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| Free Research Field |
食品機能学
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