BV-2 미세교세포 활성화에 미치는 resveratrol과 EGCG의 효과

Abstract

Parkinson's disease is a common, progressive neurodegenerative disorder caused by the loss of dopaminergic neurons in the substantia nigra. Neuroinflammation plays a role in the pathophysiology of many neurodegenerative diseases including PD. Microglia activation and neuroinflammation have been associated with the pathogenesis of PD. Indeed, cytokines have been proposed as candidates that mediate the apoptotic cell death of dopaminergic neurons in PD. Previous studies suggested that LPS induced the release of nitric oxide and proinflammatory molecules such as TNF-α, IL-1β and IL-6. Activated microglia can induce expression of iNOS and release significant amounts of cytokines. However, treatment with natural polyphenols, such as resveratrol and EGCG, strongly attenuated those proinflammatory cytokines and nitric oxide production in BV-2 microglial cells. In this study, we have examined the effect of natural polyphenols, resveratrol and EGCG on LPS-induced BV-2 microglial cell activation. Our results showed that resveratrol and EGCG significantly decreased the production of NO, TNF-α, IL-1β, IL-6 in BV-2 microglial cell. Resveratrol and EGCG was neuroprotective as the drug reduced microglia-mediated dopaminergic neuronal cell death in treatment with bv-2 microglia conditioned media. These results suggest that resveratrol and EGCG may inhibit the neuroinflammation and subsequent dopaminergic neuronal cell death. Moreover, natural polyphenols may possess therapeutic potential against inflammation-related neurodegenerative diseases.