Effects of Roasted Schisandra Chinensis (Turcz.) Baill and Lycium Chinense Mill. and Their Combinational Extracts on Antioxidant and Anti-Inflammatory Activities in RAW 264.7 Cells and in Alcohol-Induced Liver Damage Mice Model

Figure 2

The effect of raw or roasted SC, LC, or SL on the production of proinflammatory factors and NF-κB and MAPKs signaling in LPS-induced RAW264.7 cells. Cells were seeded in 6-well plates and the indicated samples were pretreated at 500 μg/mL for 1 h and then stimulated with LPS (1 μg/mL) for 18 h. The concentrations of (a) TNF-α and (b) IL-1β in the culture medium were measured by ELISA. Cell lysates were analyzed by western blotting to determine the protein levels. (c) Phospho-NF-κB and -IκB levels. (d) Phospho-ERK1/2, -JNK, and -p38 levels. The total NF-κB, IκB, ERK1/2, JNK, or p38 staining is shown as a loading control, respectively. The quantitative results are depicted. The densitometry data represented are shown as the relative density of protein bands normalized to β-actin level. vs. B; , , vs. C ^ǂ vs. RSC, RLC, or SL. Values are the mean ± SEM of three independent experiments.

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