Anti-inflammatory Effect of Ethanol Extract of Belamcandae Chinensis (L.) in Lipopolysaccharide-stimulated RAW264.7 Macrophages by Suppressing NF- κB Activation

The medicinal herb Belamcanda chinensis (L.) is utilized in traditional medicine for its diverse effects on inflammatory conditions. Nevertheless, experimental data are scarce regarding the anti-inflammatory properties of extracts derived from various parts of Belamcanda chinensis. This research was conducted to explore the anti-inflammatory effects and possible molecular mechanisms of ethanol extracts from the aerial parts (ML1) and rhizomes (MT1) in lipopolysaccharide-stimulated (LPS) RAW264.7 macrophages. The extracts of Belamcanda chinensis demonstrated a concentration-dependent inhibition of NO production in LPS-stimulated RAW264.7 macrophages. Notably, the MT1 extract exhibited a more pronounced reduction in NO production compared to the ML1 extract. Further investigation of the molecular mechanisms underlying the anti-inflammatory effects revealed that MT1 reduced NF-κB expression, as shown by Western blot analysis. These findings imply that the anti-inflammatory action of the ethanol extract from Belamcanda chinensis is associated with the suppression of NO production via the downregulation of NF-κB activity in LPS-stimulated RAW264.7 macrophages.