RAW 264.7 큰포식세포에서 상백피 및 상지 에탄올 추출물의 항염증 활성 비교

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 49; no. 3; pp. 343 - 348
• Main Authors: 김윤영(Yunyoung Kim ), 양윤경(Yoon Kyoung Yang), 김동민(Dongmin Kim), 김지연(Ji Yeon Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.06.2017; Korean Society of Food Science & Technology
• Subjects: Cyclooxygenase-2; Ethanol; Functional foods & nutraceuticals; Gene expression; Inflammation; Interleukin 6; Interleukins; Lipopolysaccharides; Macrophages; mRNA; Nitric oxide; Nitric-oxide synthase; Prostaglandin E2; Reactive oxygen species; 식품과학; anti-inflammatory; root peel of Mulberry ethanol extract; RAW 264.7 cell; spear of Mulberry ethanol extract; RAW 264; 7 cell
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2017.49.3.343

The aim of this study was to compare the anti-inflammatory effects of ethanol extracts of root peel and spear of mulberry (RME and SME, respectively) in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. Both extracts significantly inhibited the production of reactive oxygen species (ROS), nitric oxide (NO), and interleukin-6 (IL-6). However, prostaglandin E2 (PGE2) levels decreased in LPS-stimulated RAW 264.7 cells treated with SME. Additionally, the extracts reduced inducible NO synthase (iNOS) expression and cyclooxygenase-2 (COX-2) in mRNA levels. Although ROS production was lower in the RME-treated cells than in the SME-treated cells, the levels of other inflammatory parameters, including IL-6 and PGE2, and mRNA levels of iNOS and COX-2 reduced more in the SME-treated cells. These results indicate that SME showed higher anti-inflammatory activities than RME. Therefore, SME can be used as a functional food ingredient to enhance health.