Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Suppressive Effect of Chlorella Methanol Extract on Oxidative Stress and NFkB Activation in RAW 264.7 Macrophages

  • Park, Ji-Young (School of Food Life Science and Biohealth Product Research Center, Inje University) ;
  • Lee, Hyo-Sun (School of Food Life Science and Biohealth Product Research Center, Inje University) ;
  • Song, Young-Sun (School of Food Life Science and Biohealth Product Research Center, Inje University)
  • Published : 2003.06.01
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Abstract

This study was designed to investigate whether a methanol extract of chlorella can suppress oxidative stress and nuclear factor kB (NFkB) activation in lipopolysaccharide (LPS)-stimulated RAW 264.7 murine macrophage cells. Treatment of RAW 264.7 cells with chlorella methanol extract (25, 50, and 100 $\mu$g/mL) significantly reduced LPS-stimulated nitric oxide production in a dose-dependent manner. Treatments with chlorella methanol extract at all concentrations also reduced thiobarbituric acid-reactive substances accumulation and enhanced glutathione level at 50 and 100 $\mu$g/mL levels. The specific DNA binding activities of NFkB on nuclear extracts in cells treated with 50 $\mu$g/mL and 100 $\mu$g/mL chlorella methanol extracts were significantly suppressed. These results suggest that chlorella methanol extract has mild antioxidative activity and the ability to suppress intracellular oxidative stress and NFkB activation.

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References

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