Hepatoprotective and anti-inflammatory profile of sokeikakketsuto and makyoyokukanto in primary cultured rat hepatocytes | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 2 (2022): February 2022 / Research Articles Hepatoprotective and anti-inflammatory profile of sokeikakketsuto and makyoyokukanto in primary cultured rat hepatocytes Authors Tatsuma Sakaguchi Kansai Medical University, Department of Surgery Tetsuya Okuyama Kansai Medical University, Department of Surgery Masaya Kotsuka Kansai Medical University, Department of Surgery Terufumi Yoshida Kansai Medical University, Department of Surgery Tadayoshi Okumura Kansai Medical University, Department of Surgery, Research Organization of Science and Technology, Ritsumeikan University Mikio Nishizawa Department of Biomedical Sciences, College of Life Sciences, Ritsumeikan University, Kusatsu, Japan Masaki Kaibori Kansai Medical University, Department of Surgery Mitsugu Sekimoto Kansai Medical University, Department of Surgery DOI: https://doi.org/10.31989/ffhd.v12i2.887 Abstract Background: Sokeikakketsuto (SOK) is a Kampo medicine that can mitigate several types of pain, including arthralgia, neuralgia, low back pain, and myalgia, which may be introduced for the treatment of neuropathic pain in anti-cancer therapy. Considering that several Kampo medicines are known to have hepatoprotective and anti-inflammatory effects, we investigated the pharmacological mechanism of SOK in hepatocytes. Additionally, we examined another Kampo medicine, makyoyokukanto (MAK), as a reference as it has been reported to have similar efficacy for neuropathic pain. Methods: SOK or MAK was incubated with rat primary cultured hepatocytes treated with interleukin (IL)-1β. The induction of inducible nitric oxide synthase (iNOS), nitric oxide (NO) production, iNOS signaling pathways, and the expression of other inflammatory mediators was investigated. Results: IL-1β activated iNOS induction, followed by NO production. SOK and MAK reduced the expression of iNOS mRNA and its protein and decreased NO production. SOK and MAK also decreased the levels of tumor necrosis factor (TNF)-α and increased the levels of IL-6 and IL-1β. Transfection experiments with iNOS promoter-luciferase constructs revealed that MAK reduced iNOS mRNA synthesis and stability; however, SOK only reduced mRNA synthesis. Both medicines suppressed the activation of nuclear factor (NF)-κB but did not block the upregulation of type I IL-1 receptor in two essential signaling pathways. Conclusions: SOK and MAK could prevent NO production by inhibiting iNOS gene expression, partly through NF-κB activation, in inflamed hepatocytes. However, both medicines may have different mechanisms of action in the treatment of injured organs. Keywords: Kampo medicine, sokeikakketsuto, makyoyokukanto, inducible nitric oxide synthase, cultured hepatocytes Downloads [Abstract] [Full Article] Published 2022-02-15 Issue Vol. 12 No. 2 (2022): February 2022 Section Research Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com