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http://dx.doi.org/10.7841/ksbbj.2013.28.1.13

Anti-Inflammatory Effect of Chloroform Extract from Potentilla chinensis  

Kang, Chang-Ho (Department of Biological Engineering, Inha University)
Han, Sang-Hyun (Department of Biological Engineering, Inha University)
So, Jae-Seong (Department of Biological Engineering, Inha University)
Publication Information
KSBB Journal / v.28, no.1, 2013 , pp. 13-17 More about this Journal
Abstract
In this study, we investigated the anti-inflammation effect of Potentilla chinensis (PC) on Raw264.7 macrophage cells. Ethanol extract of PC decreased the production of nitric oxide (NO) in LPS-stimulated RAW264.7 cells. Ethanol extract was fractioned by n-hexane, chloroform, ethyl acetate, n-butanol, water and each fraction was tested for inhibitory effects on inflammation. Among the sequential solvent fractions, PC chloroform extracts (50, 100, 300, and 500 ${\mu}g/mL$) significantly suppressed LPS-stimulated production of NO. During the entire experimental period, 200 and 300 ${\mu}g/mL$ of PC chloroform extracts had no cytotoxicity. LPS-induced NO and prostaglandin $E_2$ ($PGE_2$) production were inhibited by PC chloroform extracts up to 50% and 90% of these productions, respectively. PC chloroform extracts reduced the expression of iNOS and COX-2 gene. These results suggest that PC chloroform extracts exhibit strong effects of anti-inflammation and can be a potential candidate in the treatment of acute and chronic inflammatory diseases.
Keywords
Potentilla chinensis; Nitric oxide; Prostaglandin $E_2$; iNOS; COX-2;
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