Exploration of Active Ingredients and Anti-Inflammatory Mechanisms of Caulerpa Lentillifera Extracted by Enzyme Method

This article deeply studied the active ingredients in Caulerpa lentillifera (known as “sea grapes”) through enzymatic extraction technology, and explored its anti-inflammatory mechanism. In the study, the extraction conditions were optimized, including enzyme type, concentration, reaction temperature, time, and pH value, successfully improving the extraction efficiency. Tests have shown that under the conditions of ۰.۵% w/w cellulase and pectinase, at a reaction temperature of ۵۰ °C and an extraction time of ۳ hours, with a pH value of ۵, the content of polyphenols and flavonoids in Caulerpa lentillifera is the highest, reaching ۲۲ mg/g and ۱۲.۲ mg/g, respectively. Through in vitro cell culture experiments, it was found that Caulerpa lentillifera extract can effectively reduce the levels of inflammatory factors IL-۶ and TNF-α. Among them, IL-۶ and TNF-α levels treated with ۱۰۰μg/mL extract were reduced to ۶۵±۸ pg/mL and ۷۵±۹ pg/mL, respectively, demonstrating good anti-inflammatory effects. In vivo experiments have also confirmed the anti-inflammatory effect of Caulerpa lentillifera extract, significantly reducing the levels of inflammatory factors in LPS (Lipopolysaccharide) induced acute inflammation mouse models and improving liver and kidney function indicators. Molecular mechanism experiments have shown that Caulerpa lentillifera extract inhibits inflammatory responses by downregulating the activity of inflammatory factors and the NF-KB (Nuclear Factor kappa B) signaling pathway. These data not only demonstrate the efficient extraction method of active ingredients from Caulerpa lentillifera but also reveal their potential application value in anti-inflammatory therapy.

کلیدواژه ها:

Enzyme Extraction ، Caulerpa Lentillifera ، Active ingredients ، Mechanisms of Anti-inflammatory Action ، nuclear factor kappa B