|
KMID : 1134820150440111612
|
|
Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 11 p.1612 ~ p.1620
|
|
|
Anti-Inflammatory Effect of Ethanol Extract from Onion (Allium cepa L.) Peel on Lipopolysaccharide-Induced Inflammatory Responses in RAW 264.7 Cells and Mice Ears
|
|
Ahn Na-Kyung
Kang Bo-Kyeong
Kim Koth-Bong-Woo-Ri
Kim Min-Ji
Bae Nan-Young
Park Ji-Hye
Park Sun-Hee
Ahn Dong-Hyun
|
|
|
Abstract
|
|
|
|
Inflammation is a complex process involving a variety of immune cells, which defend the body from harmful stimuli. However, pro-inflammatory cytokines and inflammatory mediators can also exacerbate diseases such as cancer. Onion peel contains several phenolic compounds, including quercetin at an amount 20 times greater in peel than edible flesh. Therefore, in this study, the anti-inflammatory effects of onion peel ethanol extract (OPEE) were investigated lipopolysaccharide-induced inflammatory response. In our results, NO production decreased in a dose-dependent manner. Secretion of IL-6, TNF-α, and IL-1β was suppressed by 44%, 53%, and 60% respectively, at 100 μg/mL. Moreover, OPEE also suppressed expression of COX-2, iNOS, NF-κB, and MAPKs in a dose-dependent manner. Formation of mice ear edema was reduced at the highest dose tested compared to the control, and reduction of ear thickness was observed in the histological analysis as well. In the acute toxicity test, no morality was observed in mice administered 5,000 mg/kg body weight of OPEE over a 2-week observation period. These results suggest that OPEE may have significant effects on inflammatory factors and be a potential anti-inflammatory material.
|
|
|
KEYWORD
|
|
|
anti-inflammatory effect, NF-κB, MAPKs, pro-inflammatory cytokines, onion peel
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|