Anti-inflammatory effect of grape (Vitis vinifera L.) seed extract through the downregulation of NF-κB and MAPK pathways in LPS-induced RAW264.7 macrophages

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The aim of this study was to enhance the anti-inflammatory potential of grape (Vitis vinifera L.) seed extract (GSE) in lipopolysaccharide (LPS) activated murine macrophage RAW264.7 cells. The total phenol content of GSE was 112.66 mg GAE/g in Carignan, 142.33 mg GAE/g in Merlot and 161.66 mg GAE/g in Syrah. GSE contained 12 phenol compounds including 8 flavan-3-ols (catechin, epigallocatechin gallate, epicatechin, procyanidin b1, procyanidin b4, procyanidin b2), 3 flavonols (kaempferol, myricitrinand quercetin) and only 1 phenolic acid (gallic acid). GSE significantly suppressed the gene expression and protein secretion of tumor necrosis factor-α (TNF-α), interleukin (IL-6), inducible isoform of nitric oxide synthase (iNOS) and nitric oxide (NO) in LPS stimulated RAW 264.7 cells. This decrease was correlated with the down-regulation of inflammatory cascade such as nuclear factor kappa B (NF-κB) and mitogen activated protein kinase (MAPKs). As GSE could be applied for the development of new anti-inflammatory drug, further researches must be performed to isolate the specific components of GAE that contribute against inflammation.