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KMID : 0380620190510060565
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 6 p.565 ~ p.575
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Anti-inflammatory effects of seed ethanolic extracts of the common buckwheat and tartary buckwheat are mediated through the suppression of inducible nitric oxide synthase and pro-inflammatory cytokines in LPS-induced RAW 264.7 macrophage cells
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Kim Su-Jeong
Sohn Hwang-Bae
Lee Kyung-Tae
Shin Ji-Sun
Kim Su-Yeon
Nam Jung-Hwan
Hong Su-Young
Suh Jong-Taek
Chang Dong-Chil
Kim Yul-Ho
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Abstract
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The ethanolic seed extracts of the common buckwheat (CB) and tartary buckwheat (TB) were examined for their anti-oxidant and anti-inflammatory effects on lipopolysaccharide (LPS)-induced RAW 264.7 cells. In this study, it was observed that the rutin content of TB extracts was 65-78 times higher than the CB extracts, while quercetin was only detected in the TB extracts. In addition, TB extracts were observed to have 1.8-2.0 times higher flavonoid and polyphenolic content than the CB extracts. Cytotoxicity was not observed when both the buckwheat extracts were evaluated at concentrations in the range of 6.25-400 μg/mL. The treatment with TB extracts significantly suppressed the LPS-induced nitric oxide (NO) production and inducible nitric oxide synthase (iNOS) expression at the protein and mRNA levels. The TB extracts more potently inhibited the LPS-induced production of tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6 than the CB extracts. The mRNA levels of TNF-α, IL-1β, and IL-6 were also significantly inhibited both by the TB and CB extracts in a pattern similar to their production.
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KEYWORD
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Anti-inflammatory, cytokinin, lipopolysaccharide, rutin, quercetin
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