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KMID : 0665220190320050408
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 5 p.408 ~ p.416
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Anti-Inflammatory Effects of Beopje Processed Curly Dock (Rumex crispus L.) in LPS-Induced Murine RAW 264.7 Cell Lines
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Kim Seung-Hee
Kang Soon-Ah
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Abstract
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This study investigated the anti-inflammatory effects of processed (Beopje) curly dock (Rumex crispus L.) in LPS (lipopolysaccharide)-stimulated murine RAW 264.7 cells. The experimental group was classified into five groups : LPS no treatment, CD (curly dock), CD-B (CD processed through Beopje), LPS, LPS+CD-B (LPS+CD processed through Beopje) and LPS+CD (LPS+CD). Treatment of the Raw 264.7 cell lines using LPS led to a significant increase in NO production, pro-inflammatory cytokines (TNF-α, IL-6 and IL-1β), and inflammation related genes (COX-2 and iNOS). Investigation of the inhibitory effects of CD and processed CD on NO production and expression of iNOS and COX-2 was done in LPS-induced RAW 264.7 cells. There was significant inhibition of NO production by LPS+CD and LPS+CD-B in a dose-dependent manner (p<0.05). Particularly, LPS+CD-B exhibited reduced mRNA expression of iNOS and COX-2 and NO production as compared to LPS+CD in Raw 264.7 cell lines (p<0.05). These results may explain some known biological activities of curly dock including the anti-inflammatory effects. CD-B in particular exhibited the highest anti-inflammatory effects of inhibiting production of NO, through the regulation of inflammatory related genes and pro-inflammatory cytokines.
These results of Beopje processing might help decrease the anti-biological effects and increase several active substances of curly dock.
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KEYWORD
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curley dock, LPS, Beopje processed, anti-inflammatory effect
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