Research Article

Food Science and Biotechnology

, Volume 20, Issue 2, pp 519-524

First online:

Effect of mung bean ethanol extract on pro-inflammtory cytokines in LPS stimulated macrophages

  • Suk-Jun LeeAffiliated withDivision of Biotechnology, Korea University
  • , Ji Hye LeeAffiliated withDepartment of Foods and Nutrition, Kookmin University
  • , Han-Hyung LeeAffiliated withDivision of Biotechnology, Korea University
  • , Seul LeeAffiliated withDivision of Food Bioscience and Technology, Korea University
  • , Sae Hun KimAffiliated withDivision of Food Bioscience and Technology, Korea University
  • , Taehoon ChunAffiliated withDivision of Biotechnology, Korea University
  • , Jee-Young ImmAffiliated withDepartment of Foods and Nutrition, Kookmin University Email author 

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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)-1β, IL-6, IL-12β, tumor necrosis factor (TNF)-α, 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.

Keywords

mung bean ethanol extract inflammation macrophage pro-inflammatory cytokine