The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Anti-Inflammatory Effect of Chung-Dae in LPS-Treated RAW 264.7 Cells

LPS로 유도된 RAW 264.7 대식세포에서 청대의 항염증효과

  • Jang, Sou Jou (Institute of Health Industry, Hoseo University) ;
  • Kang, Soon Ah (Dept. of Convergence Engineering, Graduate School of Venture, Hoseo University)
  • 장수주 (호서대학교 보건산업연구소) ;
  • 강순아 (호서대학교 벤처대학원 융합공학과)
  • Received : 2022.01.15
  • Accepted : 2022.04.06
  • Published : 2022.04.30
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Abstract

The purpose of this study was to analyze the anti-inflammatory effect of Chung-Dae Indigo Pulverata Levis, indigo naturalis) produced during indigo dyeing. As a result of in vitro cytotoxicity experiments using RAW 264.7 cell, Chung-Dae extract did not inhibit cell proliferation in Raw 264.7 cells in the range of 1~32 ㎍/mL. NO production was significantly reduced when Chung-Dae extracts were treated at concentrations of 2, 8, and 32 ㎍/mL (p<0.05). The pro-inflammatory cytokines TNF-α, IL-6, IL-1β and IFN-γ significantly decreased when the Chung-Dae extract was treated at concentrations of 2, 8, and 32 ㎍/mL compared to the LPS group, and similarly, the TNFα and IL-6 mRNA levels also decreased. Additionally, the mRNA level of COX-2 was also suppressed. At the protein expression level, the expression of TNF-α, IL-6, iNOS and COX-2 were observed with LPS and Chung-Dae extract significantly decreased compared to the group treated with only LPS (p<0.05). From the above results, it shows that Chung-Dae extract, a plant-derived compound, inhibits the inflammatory response induced by LPS in RAW 264.7 cells. and in particular, regulates the inflammatory response by inhibiting the expression of pro-inflammatory cytokines and inflammation-related enzymes.

Keywords

References

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