Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Antioxidant and Anti-inflammatory Activities of Broccoli Florets in LPS-stimulated RAW 264.7 Cells

  • Hwang, Joon-Ho (Department of Biology, Jeju National University) ;
  • Lim, Sang-Bin (Department of Biotechnology Regional Innovation Center, Jeju National University)
  • Received : 2014.04.23
  • Accepted : 2014.06.12
  • Published : 2014.06.30
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Abstract

Broccoli (Brassica oleracea var. italia) florets were extracted with 80% methanol and the extract was sequentially fractionated with n-hexane, ethyl acetate, n-butanol, and distilled water. The extract and the fractions were evaluated for total phenolic content, sulforaphane content, antioxidant activity, and anti-inflammatory activity in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. The total phenolic content and sulforaphane content of the ethyl acetate fraction (EF) were 35.5 mg gallic acid equivalents/g and $620.2{\mu}g/g$, respectively. These values were higher than those of the 80% methanol extract and organic solvent fractions. The oxygen radical absorbance capacity of the EF [$1,588.7{\mu}M$ Trolox equivalents (TE)/mg] was 11-fold higher than that of the distilled water fraction ($143.7{\mu}M\;TE/mg$). The EF inhibited nitric oxide release from LPS-stimulated RAW 264.7 cells in a dose-dependent manner and inhibited $I{\kappa}B-{\alpha}$ degradation and nuclear factor-${\kappa}B$ activation in LPS-stimulated RAW 264.7 cells. In conclusion, the EF of broccoli florets exerted potent antioxidant and anti-inflammatory effects.

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References

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