Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Anti-inflammatory Activity of an Ethanol Extract of Caesalpinia sappan L. in LPS-induced RAW 264.7 Cells

  • Jeong, Il-Yun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Jin, Chang-Hyun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Yong-Dae (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Hyo-Jung (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Dae-Seong (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Yeung-Ji (Division of Food Beverage & Culinary Art, Yeungnam College of Science & Technology)
  • Published : 2008.12.31
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Abstract

The anti-inflammatory activities of an ethanol extract of Caesalpinia sappan L. (CS) were investigated in LPS-induced RAW 264.7 cells. Result indicated that CS inhibited the LPS-induced NO production in a dose-dependent manner with an $IC_{50}$ of $10.9\;{\mu}g/mL$. In addition, CS attenuated the iNOS mRNA and protein expression by inhibiting NF-${\kappa}B$ activation. CS also suppressed the productions of IL-6 and MCP-1 in a dose-dependent manner, with $IC_{50}$ values of $15.9\;{\mu}g/mL$ and $5.47\;{\mu}g/mL$, respectively. In addition to the anti-inflammatory activities, CS decreased intracellular ROS formation in the same cells. In conclusion, CS inhibited the production of NO, IL-6 and MCP-1 via a suppression of the NF-${\kappa}B$ activation and intracellular ROS generation.

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References

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