|
KMID : 0380620170490030343
|
|
Korean Journal of Food Science and Technology
2017 Volume.49 No. 3 p.343 ~ p.348
|
|
|
Anti-inflammatory effects of ethanolic mulberry extract on the murine macrophage cell line, RAW 264.7
|
|
Kim Yun-Young
Yang Yoon-Kyoung
Kim Dong-Min
Kim Ji-Yeon
|
|
|
Abstract
|
|
|
|
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.
|
|
|
KEYWORD
|
|
|
root peel of Mulberry ethanol extract, spear of Mulberry ethanol extract, anti-inflammatory, RAW 264.7 cell
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|