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http://dx.doi.org/10.7841/ksbbj.2015.30.6.326

Anti-inflammatory Effect of Water Extract from Tuna Heart on Lipopolysaccharide-induced Inflammatory Responses in RAW 264.7 Cells  

Kim, Min-Ji (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)
Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University)
Park, Ji-Hye (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Park, Sun-Hee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Cho, Young-Je (School of Food Science of Biotechnology, Kyungpook National University)
Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Publication Information
KSBB Journal / v.30, no.6, 2015 , pp. 326-331 More about this Journal
Abstract
The anti-inflammatory effect of tuna heart water extract (THWE) was investigated using lipopolysaccharide-induced inflammatory response in this study. Anti-inflammatory effect was detected by the cell proliferation and the production levels of nitric oxide, pro-inflammatory cytokines such as interleukin-6 (IL-6), IL-$1{\beta}$, and tumor necrosis factor-alpha. As a result, there were no cytotoxic effects on proliferation of macrophages treated with THWE compared to the control. The production of pro-inflammatory cytokines was remarkably suppressed compared with that of the LPS only group. These results suggest that THWE exerts the anti-inflammatory property by inhibiting production of inflammatory factors and may be a potential material for anti-inflammatory therapy.
Keywords
Anti-inflammation; Pro-inflammatory cytokine; Nitric oxide; Tuna heart;
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