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  1. National Taiwan Ocean University Research Hub
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  3. 食品安全與風險管理研究所
請用此 Handle URI 來引用此文件: http://scholars.ntou.edu.tw/handle/123456789/5059
DC 欄位值語言
dc.contributor.authorShun-Hsien Changen_US
dc.contributor.authorYi-Yung Linen_US
dc.contributor.authorGuan-James Wuen_US
dc.contributor.authorChung-Hsiung Huangen_US
dc.contributor.authorGuo-Jane Tsaien_US
dc.date.accessioned2020-11-19T05:52:30Z-
dc.date.available2020-11-19T05:52:30Z-
dc.date.issued2019-06-15-
dc.identifier.issn0141-8130-
dc.identifier.urihttp://scholars.ntou.edu.tw/handle/123456789/5059-
dc.description.abstractChitosan (300 kDa) was degraded by cellulase to chitosans with molecular weights (MWs) of 156, 72, 7.1, and 3.3 kDa and a chitooligosaccharide mixture (COS). Effects of these on NO secretion, cytokine production, and mitogen-activated protein kinase pathways in lipopolysaccharide (LPS)-induced murine RAW 264.7 macrophages were investigated. Larger chitosans (300, 156, 72 kDa) significantly inhibited NO production, whereas smaller chitosans (7.1 & 3.3 kDa, COS) increased NO production. The 156 and 72 kDa chitosans significantly inhibited TNF-α and IL-6 production, whereas the 7.1 kDa chitosan and COS significantly induced their production. The 156 and 72 kDa chitosans inhibited NF-κB activation and iNOS expression by binding to the CR3 (for 156 kDa chitosan), or CR3 and TLR4 receptor (for 72 kDa chitosan). The smaller chitosans (e.g. 7.1 kDa chitosan and COS) activated NF-κB and enhanced iNOS expression by binding to CD14, TLR4, and CR3 receptors to activate JNK signaling proteins.en_US
dc.language.isoen_USen_US
dc.publisherELSEVIERen_US
dc.relation.ispartofInternational Journal of Biological Macromoleculesen_US
dc.subjectChitosanen_US
dc.subjectRAW 264.7 macrophagesen_US
dc.subjectInflammationen_US
dc.subjectCytokinesen_US
dc.subjectMitogen-activated protein kinaseen_US
dc.titleEffect of chitosan molecular weight on anti-inflammatory activity in the RAW 264.7 macrophage modelen_US
dc.typejournal articleen_US
dc.identifier.doi10.1016/j.ijbiomac.2019.02.066-
dc.identifier.pmid30771390-
dc.identifier.isi000468252800020-
dc.relation.journalvolume131en_US
dc.relation.pages167-175en_US
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.languageiso639-1en_US-
item.fulltextno fulltext-
item.grantfulltextnone-
item.openairetypejournal article-
crisitem.author.deptCollege of Life Sciences-
crisitem.author.deptInstitute of Food Safety and Risk Management-
crisitem.author.deptNational Taiwan Ocean University,NTOU-
crisitem.author.deptCollege of Life Sciences-
crisitem.author.deptDepartment of Food Science-
crisitem.author.deptNational Taiwan Ocean University,NTOU-
crisitem.author.deptCollege of Life Sciences-
crisitem.author.deptDepartment of Food Science-
crisitem.author.deptNational Taiwan Ocean University,NTOU-
crisitem.author.orcid0000-0002-4044-9860-
crisitem.author.orcid0000-0002-2295-6412-
crisitem.author.parentorgNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgCollege of Life Sciences-
crisitem.author.parentorgNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgCollege of Life Sciences-
crisitem.author.parentorgNational Taiwan Ocean University,NTOU-
crisitem.author.parentorgCollege of Life Sciences-
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