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KMID : 1036720190520020129
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Journal of Nutrition and Health
2019 Volume.52 No. 2 p.129 ~ p.138
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Anti-inflammatory effects of fruit and leaf extracts of Lycium barbarum in lipopolysaccharide-stimulated RAW264.7 cells and animal model
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Bae Su-Mi
Kim Ji-Eun
Bae Eun-Young
Kim Kyung-Ah
Ly Sun-Yung
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Abstract
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Purpose: Medicinal herbs have recently attracted attention as health beneficial foods and source materials for drug development. Recent studies have demonstrated that extracts of Lycium's fruits and roots have a range of physiologically active substances. The extract of Lycium's leaves has been reported to have excellent anti-oxidant and anti-microbial activity, but its anti-inflammatory efficacy is not known. The chlorophyll present in the leaves can act as an anti-oxidant or pro-oxidant depending on the presence of light. Therefore, this study analyzed the anti-inflammatory effects of Lycium's fruit extract (LFE), leaf extract (LLE), and leaf extract with chlorophyll removal (LLE with CR).
Methods: This study examined the inhibitory effects of LFE, LLE, and LLE with CR on pro-inflammatory mediator production as well as on the expression of iNOS and COX-2 in lipopolysaccharide (LPS)-stimulated RAW264.7 cells and BALB/c mice.
Results: LFE, LLE, and LLE with CR inhibited the production of pro-inflammatory mediators (NO, TNF-α, IL-6, and IL-1β) and the expression of iNOS and COX-2 in LPS-stimulated RAW 264.7 cells in a dose-dependent manner. Furthermore, the administration of LLE and LLE with CR inhibited the serum pro-inflammatory cytokine levels and suppressed DNA damage in BALB/c mice. In particular, LLE with CR exhibited the highest anti-inflammatory activity.
Conclusion: These results suggest that the fruit and leaves of Lycium are potential therapeutic agents against inflammation.
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KEYWORD
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Lycium barbarum, chlorophyll removal, anti-inflammation
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