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http://dx.doi.org/10.5352/JLS.2018.28.5.569

Anti-inflammatory Effects of Black Cherry Tomato (Lycopersicon esculentum M.) Juice on LPS-induced RAW 264.7 Cells  

Jung, Kyung Im (Department of Food & Nutrition, Silla University)
Ha, Nayeon (Korea Tradition Fermentation Culture Researcher)
Choi, Young Ju (Department of Food & Nutrition, Silla University)
Publication Information
Journal of Life Science / v.28, no.5, 2018 , pp. 569-576 More about this Journal
Abstract
This study was carried out to investigate the antioxidative, nitrite-scavenging, alcohol-metabolizing, and anti-inflammatory effects of black-cherry tomato juice (BCTJ) on LPS-induced RAW 264.7 cells. The total phenol content of the BCTJ was $156.83{\mu}g\;tannic-acid-equivalent/ml$. The antioxidative effects of BCTJ were measured using DPPH radical-scavenging activity and SOD-like assay. DPPH radical-scavenging activity of BCTJ was increased in a dose-dependent manner (p<0.05) and was 83.39% at 40%. SOD-like activity of BCTJ was 22.01% at 100%. The effects of BCTJ on alcohol-metabolism were determined by measuring generations of reduced nicotinamide adenine dinucleotides (NADH) by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). ADH and ALDH activities were 198.87% and 181.89% at 40%, respectively. Nitric scavenging activities of BCTJ were 85.06%, 58.25%, and 43.68% at pH values 1.2, 3.0, and 6.0, respectively, at 50%. Anti-inflammatory effects were examined in LPS-stimulated RAW 264.7 cells. Nitric-oxide production was reduced to 83.55% by the addition of BCTJ at 10%. These results suggest that black-cherry tomato juice has great potential as a resource for natural health products.
Keywords
Alcohol dehydrogenase; anti-inflammatory; anti-oxidant; tomato (Lycopersicon esculentum M.);
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