The Galloyl Group Enhances the Inhibitory Activity of Catechins against LPS-Triggered Inflammation in RAW264.7 Cells
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Cell Culture and Treatment
2.3. Cell Viability Assay
2.4. Determination of Pro-Inflammatory Cytokines
2.5. ROS Assay
2.6. Cell Cycle Analysis
2.7. Immunoblot Analysis
2.8. Molecular Docking
2.9. Statistical Analysis
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Peng, J.; Chen, G.; Guo, S.; Lin, Z.; Li, J.; Yang, W.; Xiao, G.; Wang, Q. The Galloyl Group Enhances the Inhibitory Activity of Catechins against LPS-Triggered Inflammation in RAW264.7 Cells. Foods 2024, 13, 2616. https://doi.org/10.3390/foods13162616
Peng J, Chen G, Guo S, Lin Z, Li J, Yang W, Xiao G, Wang Q. The Galloyl Group Enhances the Inhibitory Activity of Catechins against LPS-Triggered Inflammation in RAW264.7 Cells. Foods. 2024; 13(16):2616. https://doi.org/10.3390/foods13162616
Chicago/Turabian StylePeng, Jinming, Guangwei Chen, Shaoxin Guo, Ziyuan Lin, Jun Li, Wenhua Yang, Gengsheng Xiao, and Qin Wang. 2024. "The Galloyl Group Enhances the Inhibitory Activity of Catechins against LPS-Triggered Inflammation in RAW264.7 Cells" Foods 13, no. 16: 2616. https://doi.org/10.3390/foods13162616