Perilla Seed Hulls Polyphenol Extract: Molecular Characterization and Suppression of LPS‐Induced Inflammation in RAW 264.7 Cells via NF‐κB Signaling Pathway

As a dual‐purpose medicinal and edible resource, Perilla seeds are rich in bioactive compounds. There are very few studies on the by‐product of perilla seed hells. Moreover, there is a lack of systematic research on the chemical composition and biological activity of perilla seed hell polyphenols. We employed ultrasound‐assisted extraction (60% ethanol, 410 W power, 30 min, liquid–solid ratio 30:1 mL/g) to obtain polyphenols from PSH, yielding perilla seed hulls polyphenol crude extraction (PSH‐C), and further verified the presence of polyphenolic compounds using Fourier transform infrared spectroscopy (FT‐IR). Subsequently, PSH‐C was further separated and purified using HPD600 macroporous resin to obtain a purified perilla seed hulls polyphenol extract (PSH‐P). The polyphenolic composition of PSH‐P was characterized by UPLC‐MS/MS, and the major polyphenols were quantitatively analyzed using authentic standards. Antioxidant assays demonstrated that PSH‐P could effectively scavenge free radicals. PSH‐P significantly inhibited nitric oxide (NO) production, suppressed the production of inflammatory factors, and downregulated the transcription of iNOS and COX‐2. PSH‐P likely exerts anti‐inflammatory effects by suppressing LPS‐induced nuclear translocation of NF‐κB (p65) and inhibiting the expression of P‐p65 and P‐IκBα, thereby blocking NF‐κB signaling pathway activation. PSH‐P likely exerts its anti‐inflammatory effects by blocking NF‐κB pathway activation through suppression of LPS‐induced nuclear translocation of p65 and inhibition of P‐p65 and P‐IκBα expression.