KSBB Journal

  • 제30권4호
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  • Pages.148-154
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  • 2015
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  • 1225-7117(pISSN)
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  • 2288-8268(eISSN)
한국생물공학회 (The Korean Society for Biotechnology and Bioengineering)
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양파껍질 열수추출물의 in vitro 및 in vivo 항염증 효과

Anti-inflammatory Effect of Onion (Allium cepa) Peel Hot Water Extract in vitro and in vivo

  • 강보경 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 수산과학연구소) ;
  • 안나경 (부경대학교 식품공학과/식품연구소) ;
  • 최연욱 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 수산과학연구소) ;
  • 박시우 (부경대학교 식품공학과/식품연구소) ;
  • 박원민 (부경대학교 식품공학과/식품연구소) ;
  • 김보람 (부경대학교 식품공학과/식품연구소) ;
  • 박지혜 (부경대학교 식품공학과/식품연구소) ;
  • 배난영 (부경대학교 식품공학과/식품연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Kang, Bo-Kyeong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) ;
  • Ahn, Na-Kyung (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Yeon-Uk (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Min-ji (Institute of Fisheries Sciences, Pukyong National University) ;
  • Bark, Si-Woo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Pak, Won-Min (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Bo-Ram (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Ji-Hye (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Bae, Nan-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 투고 : 2014.11.24
  • 심사 : 2015.04.02
  • 발행 : 2015.08.27
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초록

Onion (Allium cepa) is one of the flavonoids-rich materials in human diet and onion peel, which is the onion by-products, contains over 20 times more quercetin than the flesh. In this study, to examine the anti-inflammatory effects of onion peel hot water extract (OPHWE), the cell viability, nitric oxide (NO), pro-inflammatory cytokines, such as interluekin-6 (IL-6), tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), and IL-$1{\beta}$, were measured using the murine macrophage cell line RAW 264.7 cells. The Balb/c mice were used for an in vivo acute toxicity test and ICR mice were used for measurement of inhibition effects of croton oil-induced mouse ear edema. As a result, NO levels decreased in a dose-dependent manner. The production of IL-6, TNF-${\alpha}$, and IL-$1{\beta}$ was suppressed by 38%, 41%, and 34% respectively, compared with that of the LPS only group, without any cytotoxicity. The edema formation in the ICR mouse ear was also reduced compared to that in control. Moreover, there were no mortalities occurred in mice administered 5,000 mg/kg body weight of OPHWE. These results suggest that OPHWE has considerable anti-inflammatory activities and can be regarded as a potent candidate material to treat inflammatory diseases.

키워드

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피인용 문헌

  1. A review of anti-inflammatory, antioxidant, and immunomodulatory effects of Allium cepa and its main constituents vol.59, pp.1, 2015, https://doi.org/10.1080/13880209.2021.1874028
  2. Effects of Allium cepa and Its Constituents on Respiratory and Allergic Disorders: A Comprehensive Review of Experimental and Clinical Evidence vol.2021, pp.None, 2015, https://doi.org/10.1155/2021/5554259
  3. Effects of Onion (Allium cepa) in diets of Oreochromis niloticus: Growth improvement, antioxidant, anti‐inflammatory and disease resistance perspectives vol.52, pp.5, 2021, https://doi.org/10.1111/are.15084