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http://dx.doi.org/10.3746/jkfn.2010.39.8.1097

Anti-Inflammatory Effects of Vegetable Soup in Murine Macrophage RAW 264.7 Cells  

Sim, Jae-Geun (Dept. of Oriental Pharmaceutical Development, Nambu University)
Lee, Jae-Hyeok (Dept. of Oriental Pharmaceutical Development, Nambu University)
Shin, Tae-Yong (College of Pharmacy, Woosuk University)
Shin, Hye-Young (Dept. of Molecular Science and Technology, Ajou University)
Jeong, Sook-Hee (Dept. of Cosmotology, Nambu University)
Kim, Mi-Hye (Dept. of Cosmotology, Nambu University)
Ku, Ho-Jun (Dept. of Alternative Medicine, Nambu University)
Park, Jeong-Suk (Dept. of Alternative Medicine, Nambu University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.39, no.8, 2010 , pp. 1097-1101 More about this Journal
Abstract
The aim of the present study is to investigate the anti-inflammatory effect of a vegetable soup (VS). The present study was designed to determine the effect of the vegetable soup on pro-inflammatory factors such as NO, iNOS and TNF-$\alpha$ in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. The cell toxicity was determined by MTS assay. To evaluate the anti-inflammatory effect of vegetable soup, amount of NO was measured using the NO detection kit and the iNOS expression was measured by reverse transcriptase polymerase chain reaction (RT-PCR). Also, proinflammatory cytokines were measured by ELISA kit. The results showed that the vegetable soup reduced NO, iNOS and TNF-$\alpha$ production without cytotoxicity. Our results suggest that the vegetable soup may have an anti-inflammatory property through suppressing inflammatory mediator productions and appears to be useful to develop the functional food realted to anti-inflammation.
Keywords
vegetable soup; anti-inflammatory; MTS assay; NO; iNOS;
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