IMMUNOMODULATORY AND ANTI-INFLAMMATORY ACTIVITIES OF ALGERIAN ULVA LACTUCA
Journal Title: World Journal of Pharmaceutical Research - Year 2017, Vol 6, Issue 9
Abstract
Background: Secondary metabolites such as polysaccharides and lectins from seaweeds were characterized by a broad spectrum of immunomodulatory and anti-inflammatory effect. There are few studies in the literature about the bioactivities of Algerian Ulva lactuca marine algae extracts; that remain largely unexploited, thus this study aimed to examine whether polysaccharide or lectine fraction from Algerian U. lactuca are believed to promote anti-inflammatory and immunomodulatory properties. Methods: the polysaccharide or lectine fraction extracted from Algerian U. lactuca were evaluated in vivo by testing the carrageenan induced acute inflammatory in Wistar rats and the in vivo immunomodulatory effect. The U. lactuca metabolites were also examined for their capacity to inhibit the synthesis of TNF-𝛼, and the release of NO in mouse macrophages RAW 264.7 stimulated with LPS. Results: The results showed that the both U. lactuca polysachrides (ULPF) and lectines (ULLF) phases at 100 mg/kg proved a significant anti-edema effect. The ULPF phase was significantly more effective in decreasing MPO activity and MDA level in rat paw than ULLF phase. Both ULPF and ULLF phases enhanced the in vivo macrophage phagocytic activity, this effect is more pronounced in the ULLF-group than that in ULPF-group. At 60 μg/mL both ULPF or ULLF fraction from U. lactuca were weakly cytotoxic on RAW cells. Both ULPF or ULLF fraction from U. lactuca exerted a protection from LPS-mediated inflammation in RAW264 and revealed a significant dose-dependently down regulating of macrophage production of NO and for TNF-α release, these effects were more pronounced in the case of ULPF fraction. Conclusion: The results of this study indicate that Algerian U. lactuca may be non-toxic; may have immunomodulatory value, especially ULLF fraction and anti-inflammatory effect, especially ULPF fraction extract, thus the Algerian U. lactuca properties could be due to the synergistic effect of its constituents, including the lectins and polysaccharides.
Authors and Affiliations
Souad Ameddah
Keywords
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