Volume 84, Issue 7 p. 1920-1928
Health, Nutrition, & Food

Elucidation of The Anti-Inflammatory Effect of Vanillin In Lps-Activated THP-1 Cells

Dongrui Zhao

Dongrui Zhao

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univ., 100048 Beijing, China

School of Food Science and Engineering, South China Univ. of Technology, 510640 Guangzhou, China

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business Univ., 100048 Beijing, China

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Yunsong Jiang

Yunsong Jiang

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business Univ., 100048 Beijing, China

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Jinyuan Sun

Corresponding Author

Jinyuan Sun

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univ., 100048 Beijing, China

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business Univ., 100048 Beijing, China

Direct inquiries to author Sun (E-mail: [email protected]).Search for more papers by this author
Hehe Li

Hehe Li

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univ., 100048 Beijing, China

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business Univ., 100048 Beijing, China

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Mingquan Huang

Mingquan Huang

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univ., 100048 Beijing, China

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business Univ., 100048 Beijing, China

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Xiaotao Sun

Xiaotao Sun

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univ., 100048 Beijing, China

Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business Univ., 100048 Beijing, China

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Mouming Zhao

Mouming Zhao

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business Univ., 100048 Beijing, China

School of Food Science and Engineering, South China Univ. of Technology, 510640 Guangzhou, China

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First published: 02 July 2019
Citations: 26

Abstract

Vanillin, a kind of phenolic compound, is naturally found in food and beverage and widely used as a flavoring agent. In view of the safety and universality of vanillin, exploring the functions of vanillin on human is of great value. Thus, lipopolysaccharide (LPS)-activated THP-1 cells were selected as the cell model to evaluate the anti-inflammatory effect of vanillin in this study. On the basis of the results, vanillin markedly suppressed the expression of inflammatory cytokines (that is, TNF-α, IL-1β, IL-6, and IL-8), mediators (NO, iNOS, PGE2, and COX-2), and NLRP3 inflammasome (that is, NLRP3, ASC, and caspase-1), blocked the LPS-induced activation of the NF-κB/IκBα/AP-1 signaling pathway, and activated the gene expression of the Nrf2/HO-1 signaling pathway. In addition, it was confirmed that vanillin was unable to react with LPS due to the results of quantification by HS-SPME-GC-MS. Hence, vanillin could effectively attenuate LPS-induced inflammatory response by regulating the expression of intracellular signaling pathways in THP-1 cells. It is a potent anti-inflammatory component found in food and beverage. These findings might contribute to the overall understanding of the potential health benefits of vanillin for food application.

Practical Application

In this study, the anti-inflammatory effect of vanillin (VA) was evaluated by ELISA, real-time PCR, and western blot in LPS-induced THP-1 cells. The hypothesis that VA could react with LPS was excluded due to the results of quantification by HS-SPME-GC-MS. On the basis of the result, vanillin could effectively attenuate LPS-induced inflammatory response in THP-1 cells and was a potent anti-inflammatory component natural in food and beverage. These findings might contribute to the overall understanding of the potential health benefits of vanillin for food application.

Conflicts of interest

The authors declare no potential conflicts of interest.