Study on the Anti-Inflammatory and Antifungal Effects of Taste-Masked Lithospermum Safflower Emulsion

OBJECTIVE To explore the anti-inflammatory and antifungal action mechanism of taste-masked Lithospermum Safflower emulsion in vivo and in vitro.

METHODS In vitro, the anti-inflammatory effect was detected by MTT assay, qPCR and ELISA.The anti-fungal effect of the product was investigated by broth dilution experiment, bactericidal kinetics, germ tube inhibition and XTT reduction test.In vivo, the effect was evaluated and the mechanism was investigated on the skin disease model of Candida albicans in mice.

RESULTS Lithospermum in taste-masked Lithospermum Safflower emulsion had a significant inhibitory effect on the proliferation of RAW264.7 cells, and Safflower inhibited the production of IL-6 induced by LPS in a dose-dependent manner.Lithospermum significantly inhibited the activity of Candida albicans, and its bactericidal mode is time-and concentration-dependent; Lithospermum significantly reduced the formation of Candida albicans germ tubes and destroyed its biofilm; Safflower had no direct killing effect on Candida albicans, was not able to inhibit its biofilm formation, but significantly reduced the hyphal growth of Candida albicans and increased its ROS level.

CONCLUSION The combination of Lithospermum and Safflower in the taste-masked Lithospermum Safflower emulsion can work synergistically to reduce inflammatory damage and treat Candida albicans infection of the skin.