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KMID : 0613820180280050569
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Journal of Life Science
2018 Volume.28 No. 5 p.569 ~ p.576
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Anti-inflammatory Effects of Black Cherry Tomato (Lycopersicon esculentum M.) Juice on LPS-induced RAW 264.7 Cells
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Jung Kyong-Im
Ha Na-Yeon
Choi Young-Ju
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Abstract
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This study was carried out to investigate the antioxidative, nitrite-scavenging, alcohol-metabolizing, and anti-inflammatory effects of black-cherry tomato juice (BCTJ) on LPS-induced RAW 264.7 cells. The total phenol content of the BCTJ was 156.83 μg tannic-acid-equivalent/ml. The antioxidative effects of BCTJ were measured using DPPH radical-scavenging activity and SOD-like assay. DPPH radical-scavenging activity of BCTJ was increased in a dose-dependent manner (p<0.05) and was 83.39% at 40%. SOD-like activity of BCTJ was 22.01% at 100%. The effects of BCTJ on alcohol-metabolism were determined by measuring generations of reduced nicotinamide adenine dinucleotides (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities were 198.87% and 181.89% at 40%, respectively. Nitric scavenging activities of BCTJ were 85.06%, 58.25%, and 43.68% at pH values 1.2, 3.0, and 6.0, respectively, at 50%. Anti-inflammatory effects were examined in LPS-stimulated RAW 264.7 cells. Nitric-oxide production was reduced to 83.55% by the addition of BCTJ at 10%. These results suggest that black-cherry tomato juice has great potential as a resource for natural health products.
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KEYWORD
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Alcohol dehydrogenase, anti-inflammatory, anti-oxidant, tomato (Lycopersicon esculentum M.)
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