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KMID : 1011620210370060457
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 6 p.457 ~ p.466
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Evaluation of Anti-Inflammatory Effect of Solanum melongena L. in LPS-Stimulated RAW 264.7 Cells Based on the Cooking Method
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Jang Kyeong-A
Park Yeon-Hee
Hwang Yu-Jin
Kim Haeng-Ran
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Abstract
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Purpose: This study was conducted to investigate the anti-inflammatory effects of Solanum melongena L. (SM) using 3 kinds of cooking methods.
Methods: To estimate the anti-inflammatory effect of SM, the production of nitric oxide (NO) and prostaglandin E2 (PGE2), gene expression of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2) and cytokines, and nuclear factor kappa B (NF-κ B) protein were measured.
Results: Compared to raw SM, there was a decrease in the production of NO and pro-inflammatory cytokine mRNA in the cooked SM. All samples (10, 20, 50 μg/mL) dose-dependently decreased the production of NO and PGE2. Roasted SM (RSM) and steamed SM (SSM) treatment down-regulated iNOS, COX-2 and cytokines mRNA expression, and p50 and IκBα phosphorylation compared to the vehicle. Specifically, SSM showed the greatest anti-inflammatory effect.
Conclusion: Thus, the cooking method may have a bearing on the anti-inflammatory effect of SM. This is presumed to be due to the change in the functional components during heating. However, further studies to identify the active compounds are required.
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KEYWORD
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eggplant, Solanum melongena, cooking method, anti-inflammatory effect
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