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Effect of mung bean ethanol extract on pro-inflammtory cytokines in LPS stimulated macrophages
- Authors
- Lee, Suk-Jun; Lee, Ji Hye; Lee, Han-Hyung; Lee, Seul; Kim, Sae Hun; Chun, Taehoon; Imm, Jee-Young
- Issue Date
- Apr-2011
- Publisher
- SPRINGER
- Keywords
- mung bean ethanol extract; inflammation; macrophage; pro-inflammatory cytokine
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.20, no.2, pp.519 - 524
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 20
- Number
- 2
- Start Page
- 519
- End Page
- 524
- ISSN
- 1226-7708
- Abstract
- The anti-inflammatory effect of mung bean ethanol extract on lipopolysaccharide (LPS) stimulated macrophages (J774) was evaluated. The mung bean extract was separated into 5 fractions by normal phase silica gel column chromatography and the mRNA expressions of pro-inflammatory cytokines were examined after incubation with each fraction in LPS stimulated macrophages. All pro-inflammatory cytokines including interleukin (IL)-1 beta, IL-6, IL-12 beta, tumor necrosis factor (TNF)-alpha, and inducible NO synthase (iNOS) were remarkably decreased in the cells treated with 3.7 mg/mL of F3 fraction. The active F3 fraction did not show any cytotoxcity according to propidium iodide staining and no inhibitory effects on J774 cell proliferation were observed by MTT assay. The active fraction contained gallic acid, vitexin, and isovitexin as major components.
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Related Researcher
- Kim, Sae Hun
- Department of Biotechnology