Inhibition of wild herb Rhaponticum uniflorum on synthesis of inflammatory mediators in macrophage cells

• Published in: Food science and biotechnology Vol. 22; no. 2; pp. 567 - 572
• Main Authors: Lee, Je-Hyuk, Hwang, Keum Hee, Kim, Gun Hee
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.04.2013; 한국식품과학회
• Subjects: Acetic acid; Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Note; 식품과학; anti-inflammation; antioxidant activity; prostaglandin E; inducible nitric oxide synthase
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-013-0115-8

The root cortex of Rhaponticum uniflorum ( nuro , Rhapontici radix, RR) has been used as a food material and folk medicine. Nuro hexaneand chloroform-fraction showed the inhibitory effect on nitrite production from LPS-induced macrophage cells. Nuro -extract fractions scavenged partly NO free radicals to 11–29% in the cell-free system and inhibited partly iNOS mRNA transcription from LPS-induced macrophage cells. Additionally, n -butanol and ethyl acetate fraction of RR diminished PGE 2 synthesis with a significant difference, and the hexane- and ethyl acetate-fraction of RR suppressed interleukin-1β (IL-1β) level to the basal level.