Accumulating evidence supports the notion that polyphenols from plant-based foods may produce protective effects against the development of various chronic diseases. The nature of polyphenols in Laminaria japonica, a widely consumed seaweed is poorly understood. This study was aimed to characterize the anti-inflammatory and anti-cancer potential of the polyphenol extracts of Laminaria japonica. Using a combination of different solvent extraction and chemical treatments such as alkaline hydrolysis, two major polyphenol fractions, namely free polyphenols (FP, extractable by organic solvents) and bound polyphenols (BP, non-extractable by organic solvents unless being released from fibers by alkaline hydrolysis first) were obtained. The anti-inflammatory and anti-cancer potential of the polyphenol fractions were determined in lipopolysaccharide (LPS)-treated RAW 264.7 macrophages and human colon cancer cells HCT 116, respectively. The results showed that the quantity and chemical nature of the FP and BP were largely different. Both FP and BP showed dose-dependent inhibition on the LPS-induced production of nitro oxide in macrophages, and also the growth of the human colon cancer cells, but with different inhibitory potency. These effects were associated with the inhibition of the inflammatory signaling and the induction of cellular apoptosis. Our results for the first time demonstrated the difference between FP and BP of Laminaria japonica in terms of their chemical nature and potential biological functions.

Anti-inflammatory and anti-cancer effects of free and bound polyphenols from Laminaria japonica, a widely consumed seaweed

2019 Fall National Meeting

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