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KMID : 0665420150300060797
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Korean Journal of Food Culture
2015 Volume.30 No. 6 p.797 ~ p.803
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Evaluation for Anti-Inflammatory Activities of Rice and Rice Snack Extracts: An In-vitro Study
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Baek Hyun-Hwa
Yu Ok-Kyeong
Byun Moon-Sun
Cha Youn-Soo
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Abstract
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Atopic dermatitis (AD) is usually caused by foods such as wheat, egg, milk, and peanuts, leading to common health
problems in early childhood with complications like urtication. The aim of this study was to evaluate ethanol extracts of rice and rice snacks concentrated until the ethanol was completely eliminated and hot-air dried. In vitro analyses were carried out using murine macrophage RAW 264.7 cells. We measured cytotoxicity, nitric oxide (NO) production, and inflammatory cytokine level. The NO level of the cells exposed to lipopolysaccharide (LPS) was significantly reduced by rice and rice snack extracts. TNF-α level decreased in contrast to the LPS group, although a significant difference was not observed. On the other hand, IL-6 significantly decreased in both rice and rice snack extracts in a dose-dependent manner. The results of the present study suggest that rice and rice snack decreased NO and inflammatory cytokine levels. Therefore, rice could be useful as a raw material for relieving child atopic dermatitis caused by snacks made from wheat.
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KEYWORD
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Rice, rice snack, NO, TNF-α, IL-6
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