Camellia japonica L. Seed Cake Protects Inflammatory Response in Lipopolysaccharide‐Induced Macrophages and Mice.
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| Title: | Camellia japonica L. Seed Cake Protects Inflammatory Response in Lipopolysaccharide‐Induced Macrophages and Mice. |
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| Authors: | Baek, Kyung-Wan1 (AUTHOR), He, Mei Tong2 (AUTHOR), Park, Weon Pho3 (AUTHOR), Jeong, Yu Ri4 (AUTHOR), Xiang, Ying-Ying5 (AUTHOR), Won, Jong-Hwa5 (AUTHOR), Choi, Jine Shang3,6 (AUTHOR) jschoi@gnu.ac.kr, Kim, Ji Hyun3,4 (AUTHOR) jihyunkim@gnu.ac.kr, Bose, Anupama (AUTHOR) abose@wiley.com |
| Source: | Journal of Food Biochemistry. 11/16/2025, Vol. 2025, p1-13. 13p. |
| Subjects: | Anti-inflammatory agents, Macrophages, Tandem mass spectrometry, Camellias, Flavonoids, Lipopolysaccharides, NF-kappa B |
| Abstract: | Camellia japonica L. seed oil has been widely studied and utilized for its skincare, antioxidant, and anti‐inflammatory effects. However, the anti‐inflammatory activity of the seed cake—a by‐product obtained after oil extraction from C. japonica L. seeds—has not yet been investigated. This study explored the anti‐inflammatory properties and underlying mechanisms of the butanol fraction derived from defatted C. japonica L. seed cake (BFCJ). To induce inflammation, RAW 264.7 macrophages were treated and mice were injected with lipopolysaccharide (LPS). The effects of BFCJ on inflammation were measured using nitric oxide (NO) production, ELISA, histopathological analysis, western blotting, serum biochemical analysis, and PCR. Ultraperformance liquid chromatography coupled with quadrupole time‐of‐flight tandem mass spectrometry (UPLC‐QTOF MS/MS) was used to characterize the constituents of BFCJ. BFCJ treatment at 5–50 μg/mL dose‐dependently decreased NO production and inflammatory cytokine levels including tumor necrosis factor‐α, interleukin (IL)‐6, and IL‐1β in RAW 264.7 cells induced by LPS. BFCJ also downregulated the levels of nuclear factor kappa B (NF‐κB) pathway‐related proteins, such as phosphorylated NF‐κB, inducible nitric oxide synthase, and cyclooxygenase‐2. Furthermore, administration of 50 mg/kg/day BFCJ for 14 days attenuated hepatotoxicity, as observed in the histopathological analysis. Compared to LPS treatment in mice, BFCJ significantly lowered inflammatory cytokine and protein levels during NF‐κB signaling. Furthermore, UPLC‐QTOF MS/MS analysis identified four flavonoids, including kaempferol glycosides, in BFCJ. This study suggests that BFCJ, which contains flavonoids, is a potential anti‐inflammatory agent. Identifying and characterizing the functional properties of this seed cake will provide a scientific basis for its development and application as a functional ingredient in food and pharmaceutical products. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 189364818 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Camellia japonica L. Seed Cake Protects Inflammatory Response in Lipopolysaccharide‐Induced Macrophages and Mice. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Baek%2C+Kyung-Wan%22">Baek, Kyung-Wan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22He%2C+Mei+Tong%22">He, Mei Tong</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Park%2C+Weon+Pho%22">Park, Weon Pho</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Jeong%2C+Yu+Ri%22">Jeong, Yu Ri</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Xiang%2C+Ying-Ying%22">Xiang, Ying-Ying</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Won%2C+Jong-Hwa%22">Won, Jong-Hwa</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Choi%2C+Jine+Shang%22">Choi, Jine Shang</searchLink><relatesTo>3,6</relatesTo> (AUTHOR)<i> jschoi@gnu.ac.kr</i><br /><searchLink fieldCode="AR" term="%22Kim%2C+Ji+Hyun%22">Kim, Ji Hyun</searchLink><relatesTo>3,4</relatesTo> (AUTHOR)<i> jihyunkim@gnu.ac.kr</i><br /><searchLink fieldCode="AR" term="%22Bose%2C+Anupama%22">Bose, Anupama</searchLink> (AUTHOR)<i> abose@wiley.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Biochemistry%22">Journal of Food Biochemistry</searchLink>. 11/16/2025, Vol. 2025, p1-13. 13p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Anti-inflammatory+agents%22">Anti-inflammatory agents</searchLink><br /><searchLink fieldCode="DE" term="%22Macrophages%22">Macrophages</searchLink><br /><searchLink fieldCode="DE" term="%22Tandem+mass+spectrometry%22">Tandem mass spectrometry</searchLink><br /><searchLink fieldCode="DE" term="%22Camellias%22">Camellias</searchLink><br /><searchLink fieldCode="DE" term="%22Flavonoids%22">Flavonoids</searchLink><br /><searchLink fieldCode="DE" term="%22Lipopolysaccharides%22">Lipopolysaccharides</searchLink><br /><searchLink fieldCode="DE" term="%22NF-kappa+B%22">NF-kappa B</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Camellia japonica L. seed oil has been widely studied and utilized for its skincare, antioxidant, and anti‐inflammatory effects. However, the anti‐inflammatory activity of the seed cake—a by‐product obtained after oil extraction from C. japonica L. seeds—has not yet been investigated. This study explored the anti‐inflammatory properties and underlying mechanisms of the butanol fraction derived from defatted C. japonica L. seed cake (BFCJ). To induce inflammation, RAW 264.7 macrophages were treated and mice were injected with lipopolysaccharide (LPS). The effects of BFCJ on inflammation were measured using nitric oxide (NO) production, ELISA, histopathological analysis, western blotting, serum biochemical analysis, and PCR. Ultraperformance liquid chromatography coupled with quadrupole time‐of‐flight tandem mass spectrometry (UPLC‐QTOF MS/MS) was used to characterize the constituents of BFCJ. BFCJ treatment at 5–50 μg/mL dose‐dependently decreased NO production and inflammatory cytokine levels including tumor necrosis factor‐α, interleukin (IL)‐6, and IL‐1β in RAW 264.7 cells induced by LPS. BFCJ also downregulated the levels of nuclear factor kappa B (NF‐κB) pathway‐related proteins, such as phosphorylated NF‐κB, inducible nitric oxide synthase, and cyclooxygenase‐2. Furthermore, administration of 50 mg/kg/day BFCJ for 14 days attenuated hepatotoxicity, as observed in the histopathological analysis. Compared to LPS treatment in mice, BFCJ significantly lowered inflammatory cytokine and protein levels during NF‐κB signaling. Furthermore, UPLC‐QTOF MS/MS analysis identified four flavonoids, including kaempferol glycosides, in BFCJ. This study suggests that BFCJ, which contains flavonoids, is a potential anti‐inflammatory agent. Identifying and characterizing the functional properties of this seed cake will provide a scientific basis for its development and application as a functional ingredient in food and pharmaceutical products. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=189364818 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1155/jfbc/8850047 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 13 StartPage: 1 Subjects: – SubjectFull: Anti-inflammatory agents Type: general – SubjectFull: Macrophages Type: general – SubjectFull: Tandem mass spectrometry Type: general – SubjectFull: Camellias Type: general – SubjectFull: Flavonoids Type: general – SubjectFull: Lipopolysaccharides Type: general – SubjectFull: NF-kappa B Type: general Titles: – TitleFull: Camellia japonica L. Seed Cake Protects Inflammatory Response in Lipopolysaccharide‐Induced Macrophages and Mice. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Baek, Kyung-Wan – PersonEntity: Name: NameFull: He, Mei Tong – PersonEntity: Name: NameFull: Park, Weon Pho – PersonEntity: Name: NameFull: Jeong, Yu Ri – PersonEntity: Name: NameFull: Xiang, Ying-Ying – PersonEntity: Name: NameFull: Won, Jong-Hwa – PersonEntity: Name: NameFull: Choi, Jine Shang – PersonEntity: Name: NameFull: Kim, Ji Hyun – PersonEntity: Name: NameFull: Bose, Anupama IsPartOfRelationships: – BibEntity: Dates: – D: 16 M: 11 Text: 11/16/2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 01458884 Numbering: – Type: volume Value: 2025 Titles: – TitleFull: Journal of Food Biochemistry Type: main |
| ResultId | 1 |
