Inhibitory Effect of Fig Wine on LPS‐induced NF‐kB Activation by Suppression of ERK1/2, p38, and JNK phosphorylation in RAW 264.7 Cells

Figs (Ficus carica L) have been used as a digestion promoter and a cure for ulcerative inflammation and eruption in Korea. Nuclear factor kB (NF‐kB) and mitogen‐activated protein kinases (MAPKs) are activated by lipopolysaccharide (LPS) and are important in the control of pro‐inflammatory mediators. We recently found that fig wine of F. carica reduced the productions of pro‐inflammatory mediators in RAW 264.7 cells stimulated with LPS. The inhibitory effects of fig wine on the activation of NF‐kB, the phosphorylation of IkB, and the activation of MAPKs such as p38 MAPK (p38), extracellular signal‐regulated kinases (ERK), and c‐Jun N‐terminal kinase (JNK) in RAW 264.7 cells stimulated with LPS was determined to investigate the inhibitory mechanism. Fig wine inhibited NF‐kB‐DNA complex, NF‐kB binding activity, and the phosphorylation of IkB in a dose dependent manner. It also inhibited the translocation of NF‐kB from cytosol to nucleus. Moreover, phosphorylation of p38, ERK, and JNK in the LPS‐stimulated RAW 264.7 cells was suppressed by fig wine in a dose dependent manner. These results suggest that fig wine may inhibit LPS‐induced NF‐kB activation via suppression of MAPKs (p38, ERK, and JNK) phosphorylation in RAW 264.7 cells and these properties may contribute to the anti‐inflammatory activity of the fig wine made of F. carica.