4'-Methoxyflavone
4'-Methoxyflavone can inhibit the modulation of the chemiluminescent capacity of macrophages.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
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Arzneimittel Forschung, 1995, 45(7):815-8.
Modulation of luminol-dependent chemiluminescence of murine macrophages by flavone and its synthetic derivatives.[Reference:
WebLink]
The effect of flavone (CAS 525-82-6, 2-phenylbenzopyran-4-one, 1), flavone-8-acetic acid (CSA 87626-55-9, FAA, 2) and 10 substituted flavones on the luminol-dependent chemiluminescence of murine macrophages was studied in vitro.
METHODS AND RESULTS:
The synthetic derivatives were variously substituted with halo, nitro, amino, hydroxy and methoxy substituents in the 3' and 4' positions. Chemiluminescence was used in this study as an indicator for the production of reactive oxygen species by macrophages, stimulated in vitro by phorbol myristate acetate (PMA). All flavones except FAA (2) showed more than 20% inhibition at 10 mumol/l or 100 mumol/l. 3'-Amino-4'-hydroxyflavone (8) was the most potent inhibitor. The IC50s for inhibition of chemiluminescence were 4.2 +/- 1.1 mumol/l, 5.0 +/- 1.0 mumol/l and 3.3 +/- 1.4 mumol/l for resident, elicited and LPS-Poly I:C-primed macrophages, respectively. Small but statistically significant enhancements of chemiluminescence were caused by low concentrations of flavone (1), FAA (2) and 4'-Methoxyflavone (6).
CONCLUSIONS:
These results suggest that modulation of the chemiluminescent capacity of macrophages depends on the nature of the substituents and the concentration of the flavones.
