Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Anti-inflammatory Activity of Perilla frutescens Britton Seed in RAW 264.7 Macrophages and an Ulcerative Colitis Mouse Model

RAW 264.7 대식세포와 궤양성 대장염 마우스 모델에서의 들깨의 항염증 효과

  • Lee, Yuna (Department of Food and Nutrition, Chungbuk National University) ;
  • Song, Boram (Department of Food and Nutrition, Chungbuk National University) ;
  • Ju, Jihyeung (Department of Food and Nutrition, Chungbuk National University)
  • 이유나 (충북대학교 식품영양학과) ;
  • 송보람 (충북대학교 식품영양학과) ;
  • 주지형 (충북대학교 식품영양학과)
  • Received : 2013.05.22
  • Accepted : 2013.10.27
  • Published : 2014.02.28
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Abstract

This study aimed to investigate the anti-inflammatory activities of raw (P) and roasted (RP) Perilla frutescens Britton (perilla) seeds in RAW 264.7 macrophages and an ulcerative colitis mouse model. In lipopolysaccharide-treated RAW 264.7 cells, treatment with ethanol extract of P at the concentrations of 75 and $150{\mu}g/mL$ decreased nitric oxide (NO), interleukin-6 (IL-6), and tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) levels to 48-85% of the control (p<0.01). Treatment with RP extract exhibited similar effects on NO, IL-6, and TNF-${\alpha}$, decreasing those levels to 51-84% of the control (p<0.01). In dextran sulfate sodium-treated ulcerative colitis mice, dietary treatment with 1% RP for 7 days decreased the colonic levels of prostaglandin $E_2$ and leukotriene $B_4$ to 34% and 58% of the control, respectively (p<0.05). Dietary P treatment, however, did not decrease those levels significantly. These results indicate that roasted perilla seed exerts anti-inflammatory activity both in vitro and in vivo.

본 연구에서는 생 들깨와 볶은 들깨의 염증매개물질 감소 효과를 RAW 264.7 대식 세포와 궤양성 대장염이 유도된 마우스를 이용하여 비교 분석하고자 하였다. LPS 처리에 의해 활성화된 RAW 264.7 대식세포에서 들깨의 에탄올 추출물은 볶음 여부와는 관계없이 NO, IL-6, TNF-${\alpha}$와 같은 염증매개물질 수준을 유의적으로 감소시키는 효과(대조군 대비 45-85% 수준)가 있었다. 반면 DSS 처리에 의해 궤양성 대장염이 유도된 마우스 모델에서는, 볶은 들깨 식이(1%)만이 대장의 $PGE_2$, $LTB_4$와 같은 염증매개물질 수준을 유의적으로 감소시키는 효과(각각 대조군 대비 34%, 58% 수준)가 있었다. 이와 같은 연구 결과를 종합하여 보면, 볶은 들깨는 in vitro 항염성 뿐 아니라 in vivo 항염성을 가지는 것으로 판단된다. 앞으로 들깨의 볶음 과정에서 생성된 항염 기능 성분들을 분리 동정하는 연구와 볶은 들깨의 항염성과 관련된 기전에 관한 후속 연구가 지속적으로 이루어진다면 볶은 들깨가 대장염을 포함한 여러 염증관련 질병 예방에 유용한 소재로 이용될 수 있을 것으로 기대된다.

Keywords

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