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KMID : 0665220200330060732
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Korean Journal of Food and Nutrition
2020 Volume.33 No. 6 p.732 ~ p.736
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Effect of Theobroma cacao L. Extracts on Mouse Spleen Immune Cells Activation
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Ryu Hye-Sook
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Abstract
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Theobroma cacao L., a fruit of cacao trees, is a perennial plant, which belongs to Sterculiaceae, and is native to the Amazon in South Africa. It also has been known for its various biologically active effects, such as anti-oxidation, anti-cancer, and anti-bacterial.
The spleen cell proliferations of mice were measured at 48 hours after treatment of Theobroma cacao L. water extracts in seven concentrations(0, 5, 10, 50, 100, 250, 500 and 1,000 μg/mL) an ELISA assay. The production of cytokine (IL-1β, TNF-α, IFN-γ), is secreted by macrophages stimulated with LPS, was detected by ELISA assay using the cytokine kit. From the results of in vitro study, both splenocytes and cytokine production activated by peritoneal macrophages have increased when water extracts were supplemented in the range between 250 and 500 μg/mL concentration. Notably, splenocytes production has a signigicant proliferation at 500 μg/mL concentration. The result from this research suggests that supplementation with Theobroma cacao L. water extracts may enhance the immune function by stimulating the splenocyte proliferation and improving the cytokine production activating macrophage in vitro. Key words: splenocytes proliferation, Theobroma cacao L., cytokine, immune
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KEYWORD
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splenocytes proliferation, Theobroma cacao L., cytokine, immune
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