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KMID : 1024620150350030293
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Food Science of Animal Resources
2015 Volume.35 No. 3 p.293 ~ p.298
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Enhanced Anti-inflammatory Effects of γ-irradiated Pig Placenta Extracts
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Kim Kang-Chang
Heo Jae-Hyeok
Yoon Jong-Kwang
Jang Yu-Yeon
Kim Youn-Kyu
Kim Chang-Kyu
Oh Yu-Kyung
Kim Young-Bong
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Abstract
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Porcine placenta extract (PPE) is known to possess anti-inflammatory properties owing to its high concentration of bioactive substances. However, the need to eliminate blood-borne infectious agents while maintaining biological efficacy raises concerns about the optimal method for sterilizing PPE. Therefore, the objective of this study was to compare the effects of the standard pressurized heat (autoclaving) method of sterilization with γ-irradiation on the anti-inflammatory effects of PPE. The anti-inflammatory actions of these two preparations of PPE were evaluated by measuring their inhibitory effects on the production of NO, the expression of iNOS protein, and the expression of iNOS, COX2, TNF-α, IL-1β, and IL-6 mRNA in lipopolysaccharide-stimulated RAW 264.7 cells. Compared with autoclaved PPE, γ-irradiated PPE showed significantly greater inhibition of NO production and iNOS protein expression, and produced a greater reduction in the expression of iNOS, COX2, TNF-α, IL-1β, and IL-6 mRNA. These results provide evidence that the sterilization process is crucial in determining the biological activity of PPE, especially its anti-inflammatory activity. Collectively, our data suggest that γ-irradiated PPE acts at the transcriptional level to effectively and potently suppresses the production of NO and the expression of pro-inflammatory cytokines.
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KEYWORD
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porcine placenta, anti-inflammation, pro-inflammatory cytokine, gamma irradiation
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