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Anti-allergic and anti-inflammatory activity of Phellinus linteus grown on Panax ginseng

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dc.contributor.authorPark, Hye-Jin-
dc.date.available2020-02-27T19:41:39Z-
dc.date.created2020-02-06-
dc.date.issued2017-04-
dc.identifier.issn1226-7708-
dc.identifier.urihttps://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/6272-
dc.description.abstractPanax ginseng (PG) or Phellinus linteus (PL) have been widely used as traditional medicine owing to their many biological activities, including anti-inflammatory and anti-allergic activities. Previously, our group produced PL that was grown on PG media (PGP) to enhance anti-cancer activities of PGP. Here we studied the anti-allergic activity of PGP and its mechanism of action. The ethyl acetate fraction of PGP exhibited the anti-allergic activity by suppressing beta-hexosaminidase release, a marker of degranulation, from antigen/immunoglobulin E (IgE)-stimulated RBL-2H3 cells. Exposure to PGP inhibited the level of antigen/IgE-induced TNF-alpha in RBL-2H3 cells. It markedly suppressed the phosphorylation of spleen associated tyrosine kinase, GRB2-associated-binding protein 2 (Gab2) and extracellular signal-regulated kinases proteins, which are required for the degranulation and production of pro-inflammatory cytokines. Its anti-inflammatory activity was observed in lipopolysaccharide-stimulated RAW 264.7 cells. In addition, PGP contained higher contents of Rg1 than PG. Our findings suggest that PGP might be developed as a therapeutic agent for IgE-mediated allergic diseases.-
dc.language영어-
dc.language.isoen-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.relation.isPartOfFOOD SCIENCE AND BIOTECHNOLOGY-
dc.subjectNF-KAPPA-B-
dc.subjectINHIBITS INFLAMMATORY MEDIATORS-
dc.subjectETHYL-ACETATE EXTRACT-
dc.subjectMAST-CELLS-
dc.subjectALLERGIC RESPONSES-
dc.subjectACTIVATION-
dc.subjectMICE-
dc.subjectANAPHYLAXIS-
dc.subjectMACROPHAGES-
dc.subjectAGENTS-
dc.titleAnti-allergic and anti-inflammatory activity of Phellinus linteus grown on Panax ginseng-
dc.typeArticle-
dc.type.rimsART-
dc.description.journalClass1-
dc.identifier.wosid000399818200024-
dc.identifier.doi10.1007/s10068-017-0064-8-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.26, no.2, pp.467 - 472-
dc.identifier.kciidART002216879-
dc.identifier.scopusid2-s2.0-85018512261-
dc.citation.endPage472-
dc.citation.startPage467-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume26-
dc.citation.number2-
dc.contributor.affiliatedAuthorPark, Hye-Jin-
dc.type.docTypeArticle-
dc.subject.keywordAuthorPGP-
dc.subject.keywordAuthoranti-allergic activity-
dc.subject.keywordAuthoranti-inflammatory activity-
dc.subject.keywordPlusNF-KAPPA-B-
dc.subject.keywordPlusINHIBITS INFLAMMATORY MEDIATORS-
dc.subject.keywordPlusETHYL-ACETATE EXTRACT-
dc.subject.keywordPlusMAST-CELLS-
dc.subject.keywordPlusALLERGIC RESPONSES-
dc.subject.keywordPlusACTIVATION-
dc.subject.keywordPlusMICE-
dc.subject.keywordPlusANAPHYLAXIS-
dc.subject.keywordPlusMACROPHAGES-
dc.subject.keywordPlusAGENTS-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
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