Skip to main content
padlock icon - secure page this page is secure

Anti-inflammatory activity of lansais from endophytic Streptomyces sp. SUC1 in LPS-induced RAW 264.7 cells

Buy Article:

$63.00 + tax (Refund Policy)

This research was undertaken to find the in vitro inflammatory action of lansai A-D produced by Streptomyces sp. SUC1. We investigated the effects of lansai C not only on the formation of nitric oxide (NO), prostaglandin E2 (PGE2), tumour necrosis factor (TNF-α), interleukin (IL)-1α, IL-6 and IL-10, but also on inducible NO synthase and cyclooxygenase-2 (COX-2) in lipopolysaccharide (LPS)-induced murine macrophage RAW 264.7 cells. The data obtained were consistent with the modulation of inducible nitric oxide synthase enzyme expression. A similar fashion was also observed when LPS-induced PGE2 release and COX-2 expression were tested. The significant inhibitory effects were shown in concentration-dependent manners. In addition, lansai C also mildly but significantly reduced the formation of TNF-α. These findings support the application of lansai C as anti-inflammatory agent.
No Reference information available - sign in for access.
No Citation information available - sign in for access.
No Supplementary Data.
No Article Media
No Metrics

Keywords: RAW 264.7 cells; anti-inflammatory activity; endophytic Streptomyces; lansai C

Document Type: Research Article

Affiliations: 1: Department of Microbiology, Silpakorn University, Nakorn Pathom, Thailand 2: Department of Chemistry, Silpakorn University, Nakorn Pathom, Thailand 3: Kunming Institute of Botany (KIB), The Chinese Academy of Sciences, Kunming, China

Publication date: March 1, 2009

More about this publication?
  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more