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Article

Evaluation of the anti-inflammatory actions of various functional food materials including glucosamine on synovial cells

  • Authors:
    • Yoshie Yamagishi
    • Akimasa Someya
    • Kensuke Imai
    • Junji Nagao
    • Isao Nagaoka
  • View Affiliations / Copyright

    Affiliations: Department of Host Defense and Biochemical Research, Juntendo University, Graduate School of Medicine, Bunkyo‑ku, Tokyo 113‑8421, Japan, KOBAYASHI Pharmaceutical Co., Ltd., Ibaraki, Osaka 567‑0057, Japan
  • Pages: 1353-1359
    |
    Published online on: June 6, 2017
       https://doi.org/10.3892/mmr.2017.6691
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Abstract

The anti-inflammatory actions of glucosamine (GlcN) on arthritic disorders involve the suppression of inflammatory mediator production from synovial cells. GlcN has also been reported to inhibit the activation of the p38 mitogen-activated protein kinase (MAPK) pathway. The present study aimed to determine the cooperative and anti‑inflammatory actions of functional food materials and evaluated the production of interleukin (IL)‑8 and phosphorylation of p38 MAPK in IL-1β-activated synovial cells, incubated with the combination of GlcN and various functional food materials containing L‑methionine (Met), undenatured type II collagen (UC‑II), chondroitin sulfate (CS), methylsulfonylmethane (MSM) and agaro-oligosaccharide (AO). The results indicated that Met, UC‑II, CS, MSM and AO slightly or moderately suppressed the IL-1β-stimulated IL‑8 production by human synovial MH7A cells. The same compounds further decreased the IL‑8 level lowered by GlcN. Similarly, they slightly suppressed the phosphorylation level of p38 MAPK and further reduced the phosphorylation level lowered by GlcN. These observations suggest a possibility that these functional food materials exert an anti‑inflammatory action (inhibition of IL‑8 production) in combination with GlcN by cooperatively suppressing the p38 MAPK signaling (phosphorylation).
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Copy and paste a formatted citation
Spandidos Publications style
Yamagishi Y, Someya A, Imai K, Nagao J and Nagaoka I: Evaluation of the anti-inflammatory actions of various functional food materials including glucosamine on synovial cells. Mol Med Rep 16: 1353-1359, 2017.
APA
Yamagishi, Y., Someya, A., Imai, K., Nagao, J., & Nagaoka, I. (2017). Evaluation of the anti-inflammatory actions of various functional food materials including glucosamine on synovial cells. Molecular Medicine Reports, 16, 1353-1359. https://doi.org/10.3892/mmr.2017.6691
MLA
Yamagishi, Y., Someya, A., Imai, K., Nagao, J., Nagaoka, I."Evaluation of the anti-inflammatory actions of various functional food materials including glucosamine on synovial cells". Molecular Medicine Reports 16.2 (2017): 1353-1359.
Chicago
Yamagishi, Y., Someya, A., Imai, K., Nagao, J., Nagaoka, I."Evaluation of the anti-inflammatory actions of various functional food materials including glucosamine on synovial cells". Molecular Medicine Reports 16, no. 2 (2017): 1353-1359. https://doi.org/10.3892/mmr.2017.6691
Copy and paste a formatted citation
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Spandidos Publications style
Yamagishi Y, Someya A, Imai K, Nagao J and Nagaoka I: Evaluation of the anti-inflammatory actions of various functional food materials including glucosamine on synovial cells. Mol Med Rep 16: 1353-1359, 2017.
APA
Yamagishi, Y., Someya, A., Imai, K., Nagao, J., & Nagaoka, I. (2017). Evaluation of the anti-inflammatory actions of various functional food materials including glucosamine on synovial cells. Molecular Medicine Reports, 16, 1353-1359. https://doi.org/10.3892/mmr.2017.6691
MLA
Yamagishi, Y., Someya, A., Imai, K., Nagao, J., Nagaoka, I."Evaluation of the anti-inflammatory actions of various functional food materials including glucosamine on synovial cells". Molecular Medicine Reports 16.2 (2017): 1353-1359.
Chicago
Yamagishi, Y., Someya, A., Imai, K., Nagao, J., Nagaoka, I."Evaluation of the anti-inflammatory actions of various functional food materials including glucosamine on synovial cells". Molecular Medicine Reports 16, no. 2 (2017): 1353-1359. https://doi.org/10.3892/mmr.2017.6691
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