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KMID : 1007520110200041125
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Food Science and Biotechnology
2011 Volume.20 No. 4 p.1125 ~ p.1131
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Red Bean Extract Reduces Inflammation and Increases Survival in a Murine Sepsis Model
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Park Si-woo
Choi Ki-Choon
Fang Ming-hao
Lim Yung-Chul
Jeon Young-Mi
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Abstract
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This study used in vitro and in vivo experimental models to investigate the anti-inflammatory potential of the butanol fraction of red bean ethanol extract (BF-RBEE), which contains the biologically active molecule catechin-7- β-D-glucopyranoside. Treatment with BF-RBEE inhibited nitric oxide production in lipopolysaccharide (LPS)-stimulated macrophages through suppression of extracellular signalregulated kinase and IκBα activation. In an in vivo murine sepsis model, oral administration of BF-RBEE improved mouse survival. Specifically, the survival rate of mice injected with LPS was 0 and 40% in ICR and BALB/c mice, respectively, whereas the survival of mice co-treated with BF-RBEE was 100% in both mouse types. This increase in survival with the BF-RBEE administration was correlated with decreased tumor-necrosis factor-α and interferon-γ and increased interleukin-10. Oral administration of BF-RBEE also inhibited total and ovalbumin-specific IgE production in experimental mice. These results suggest the possible usefulness of red beans in the treatment of inflammatory diseases.
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KEYWORD
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red bean, sepsis, lipopolysaccharide, ovalbumin, IgE
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