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http://dx.doi.org/10.9721/KJFST.2011.43.1.065

Anti-inflammatory Effect of Ethanol Extract from Eupatorium japonicum  

Lee, Han-Na (Department of Food Science and Nutrition)
Lim, Do-Young (Department of Food Science and Nutrition)
Lim, Soon-Sung (Department of Food Science and Nutrition)
Kim, Jong-Dai (Department of Food Science and Biotechnology, Kangwon National University)
Yoon, Jung-Han (Department of Food Science and Nutrition)
Publication Information
Korean Journal of Food Science and Technology / v.43, no.1, 2011 , pp. 65-71 More about this Journal
Abstract
Eupatorium japonicum belongs to a family of Asteraceae plants and flowers of E. japonicum have been consumed as a tea. In this study, we investigated whether E. japonicum extract inhibits lipopolysaccharide (LPS)-induced inflammatory responses in Raw264.7 macrophages. The cells were treated with various concentrations (0, 1, 2.5, 5, or 10 mg/L) of 70% ethanol extract from E. japonicum flowers (EJE) in Raw264.7 cells. LPS-induced nitric oxide (NO) and prostaglandin $E_2$ ($PGE_2$) production were inhibited by EJE up to 67% and 49% of these productions, respectively without any reduction of viable cell numbers. EJE reduced LPS-induced expression of inducible NO synthase (iNOS) and cyclooxygenase (COX)-2 proteins and their corresponding mRNA levels. Additionally, EJE decreased the levels of interleukin (IL)-6, IL-1${\beta}$, and tumor necrosis factor (TNF)-${\alpha}$ mRNA. EJE was further fractionated with water, butanol, ethylacetate (EA), hexane, or methylene chloride (MC). Among the resulting five fractions, EA and MC, respectively from EJE significantly inhibited LPS-induced NO production (each inhibition rate was 85.3% of 10 mg/L EA fraction and 97.2% of 10 mg/L MC fraction) without significant cytotoxicity in Raw264.7 cells. These results indicate that EJE exhibits powerful effects of anti-inflammation and can be developed as a potential anti-inflammatory agent.
Keywords
Eupatorium japonicum; NO; iNOS; COX-2; pro-inflammatory cytokine;
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