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KMID : 1134820180470090870
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 9 p.870 ~ p.875
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The Anti-Inflammatory Effect of Ethanol Extracts of Colored Rice Varieties against Lipopolysaccharide-Stimulated RAW 264.7 Cells
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Choi Eun-Young
Jang Young-Ah
Lee Jin-Tae
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Abstract
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This study was conducted to investigate the anti-inflammatory effects of ethanol extracts of Josaengheugchal (JE) and Shintoheug rice (SRE). To accomplish this, the expression of nitric oxide (NO), inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells was inhibited. To determine if the extracts were strong enough to inhibit NO production, cell viability was measured. Cells were not affected by JE or SRE, as indicated by a survival rate of 90% or more at a concentration of less than 50 μg/mL. The expression of iNOS and COX-2, which was expressed by inflammatory response when the extracts were treated with LPS-stimulated RAW 264.7 cells, was analyzed by western blotting and reverse transcription-polymerase chain reaction (RT-PCR). The results showed that NO, iNOS, and COX-2 were suppressed in a concentration-dependent manner in response to JE and SRE, indicating that these compounds have the potential for use as functional ingredients to inhibit inflammation by the cosmetic and food industries.
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KEYWORD
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anti-inflammatory, colored rice, COX-2, iNOS, NO
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