Anti-inflammatory Effect of Portulacae Herba Water Extract on Lipopolysaccharide-activated RAW 264.7 Macrophages

마치현(馬齒莧) 물추출물의 항염효능에 관한 연구

Joo, Jai-Kong;Han, Hyo-Sang;Lee, Young-Jong

  • Received : 2015.10.22
  • Accepted : 2016.01.14
  • Published : 2016.01.30


Objectives : The present study aimed to investigate the anti-inflammatory effects of the water extracts of Portulacae Herba (PH).Methods : We measured the effects of the water extracts of Portulacae Herba (PH) on the cell viability of mouse macrophage RAW 264.7 cells, the intracellular calcium production, and the proinflammatory mediators including nitric oxide (NO), vascular endothelial growth factor (VEGF), platelet-derived growth factor (PDGF)-BB, which are induced by the lipopolysaccharides (LPS), and obtained the results shown below.Results : After the cultivation of the PH extracts along with the mouse macrophages, the cell survival rate did not decrease with the MTT assay. However, the PH extracts did significantly suppress the production of NO by the mouse macrophages induced by LPS at the concentrations of 25, 50 and 100 ㎍/mL. The PH extract also significantly suppressed the VEGF, PDGF-BB and intracellular calcium production of the mouse macrophages by LPS at concentrations of 25, 50 and 100 ㎍/mL. As shown in the results above, the PH extracts do not have a toxic effect on the macrophages, but still have an anti-inflammatory effect that significantly reduces the intracellular calcium production as well as the production of NO, VEGF and PDGF-BB at concentrations above 25 ㎍/mL.Conclusions : In conclusion, the inhibitory anti-inflammatory effects of the PH extract can be used for a new treatment of anti-inflammatory diseases.


Portulacae Herba;macrophages;inflammation;proinflammatory mediators;cytokine


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