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Comparison of Immuno-Suppressive Activities of Pinitol Isolated from Soybean  

Park, Chul-Hong (Department, of Food Science & Technology, Kyungpook National University)
Heo, Jin-Chul (Department, of Food Science & Technology, Kyungpook National University)
Nam, Dong-Yun (Department, of Food Science & Technology, Kyungpook National University)
Lee, Si-Rim (Department, of Food Science & Technology, Kyungpook National University)
Nam, So-Hyun (Department, of Food Science & Technology, Kyungpook National University)
Son, Min-Sik (Department, of Food Science & Technology, Kyungpook National University)
Hwang, Young-Hyun (Department of Agronomy, Kyungpook National University)
Lee, Sang-Han (Department, of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 449-453 More about this Journal
Abstract
The experiment was conducted to validate anti-inflammatory effects of pinitol from bean. It was evaluated for some molecule targets by wound healing assay and RT-PCR. The results of wound healing assay was shown dose-dependent inhibition of cell migration in cancer cells and inhibited RNA expression of ICAM-1, CD 44, MMP-17, MMP-14 and ARF2. Immune suppression activity in a mouse provoked by DNFB observed that inflammatory reaction with pinitol were reduced ear swelling and inflammatory cells infiltration in mouse atopic models. The result confirmed that pinitol have the effect of dose-dependent immune suppression activity.
Keywords
pinitol; anti-cancer; anti-inflammation; wound assay; atopic induction animal model;
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