Anti-inflammatory effect of fucoidan isolated from fermented Sargassum fusiforme in in vitro and in vivo models

Abstract

Fucoidans possess potent anti-inflammatory effects. In the present study, the anti-inflammatory effect of the fucoidan (SFF-PS-F5) isolated from fermented Sargassum fusiforme was evaluated in vitro in RAW 264.7 macrophages and in vivo in zebrafish. The in vitro test results demonstrate that SFF-PS-F5 effectively inhibited nitric oxide (NO) production induced by lipopolysaccharides (LPS) in RAW 264.7 cells. SFF-PS-F5 effectively and concentration-dependently improved the viability of LPS-stimulated RAW 264.7 cells, and reduced the level of prostaglandin E₂, interleukin-1 beta, tumor necrosis factor-alpha, and interleukin-6. Further results display that these effects were actioned by suppressing the expression of inducible nitric oxide synthase and cyclooxygenase-2 via regulating the nuclear factor kappa-B signaling pathway. The in vivo test results indicate that SFF-PS-F5 remarkably reduced reactive oxygen species, cell death, and NO levels in LPS-treated zebrafish. These results indicate that SFF-PS-F5 could inhibit both in vitro and in vivo inflammatory responses and suggest it is a functional ingredient in the functional food and cosmetic industries.

Keywords: Fucoidan; Inflammation; Sargassum fusiforme.