The anti-inflammatory activity of Glycyrrhizin in LPS-stimulated Raw264.7 macrophage cell line | ||
| Mansoura Journal of Chemistry | ||
| Volume 61, Issue 3, May 2023, Pages 34-37 PDF (944.33 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/mjcc.2023.411552 | ||
| Authors | ||
| Alaa Abed* 1; Fardous F. El-Senduny1; Farid Badria2; OmAli Y Elkhawaga3 | ||
| 1Faculty of science, Chemistry department, Biochemistry division, Mansoura university | ||
| 2Faculty of Pharmacy, Pharmacognosy Department Mansoura University, Dakahlyia, Egypt | ||
| 3, Chemistry Department, Faculty of Science, Mansoura University, Mansoura | ||
| Abstract | ||
| The main sweet-tasting bioactive component of licorice (the root of Glycyrrhiza glabra) is glycyrrhizin (GL), which has poor oral absorption. Gut microbes convert GL to glycyrrhetinic acid (GA), which has a variety of pharmacological effects. The aim of this study was to investigate the potential anti-inflammatory effects of glycyrrhizic acid (GA), which is found in licorice roots and rhizomes, on macrophages that were stimulated by lipopolysaccharide (LPS). The results indicated that GA reduced the levels of two specific proteins (STAT3 and NF-κB) in LPS-induced macrophages, and suppressed the expression of pro-inflammatory genes, including TNF-α and INF-γ. These findings suggest that GA has anti-inflammatory properties and may be beneficial in treating inflammatory diseases by inhibiting the activity of STAT3 and NF-κB | ||
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