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http://dx.doi.org/10.9721/KJFST.2017.49.3.343

Anti-inflammatory effects of ethanolic mulberry extract on the murine macrophage cell line, RAW 264.7  

Kim, Yunyoung (Department of Food Science and Technology, Seoul National University of Science and Technology)
Yang, Yoon Kyoung (Department of Nutritional Science and Food Management, Soongeui Women's College)
Kim, Dongmin (Department of Food Science and Technology, Seoul National University of Science and Technology)
Kim, Ji Yeon (Department of Food Science and Technology, Seoul National University of Science and Technology)
Publication Information
Korean Journal of Food Science and Technology / v.49, no.3, 2017 , pp. 343-348 More about this Journal
Abstract
The aim of this study was to compare the anti-inflammatory effects of ethanol extracts of root peel and spear of mulberry (RME and SME, respectively) in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. Both extracts significantly inhibited the production of reactive oxygen species (ROS), nitric oxide (NO), and interleukin-6 (IL-6). However, prostaglandin $E_2$ ($PGE_2$) levels decreased in LPS-stimulated RAW 264.7 cells treated with SME. Additionally, the extracts reduced inducible NO synthase (iNOS) expression and cyclooxygenase-2 (COX-2) in mRNA levels. Although ROS production was lower in the RME-treated cells than in the SME-treated cells, the levels of other inflammatory parameters, including IL-6 and $PGE_2$, and mRNA levels of iNOS and COX-2 reduced more in the SME-treated cells. These results indicate that SME showed higher anti-inflammatory activities than RME. Therefore, SME can be used as a functional food ingredient to enhance health.
Keywords
root peel of Mulberry ethanol extract; spear of Mulberry ethanol extract; anti-inflammatory; RAW 264.7 cell;
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Times Cited By KSCI : 5  (Citation Analysis)
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