Food Science and Biotechnology

, Volume 20, Issue 2, pp 519–524

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

Authors

  • Suk-Jun Lee
    • Division of BiotechnologyKorea University
  • Ji Hye Lee
    • Department of Foods and NutritionKookmin University
  • Han-Hyung Lee
    • Division of BiotechnologyKorea University
  • Seul Lee
    • Division of Food Bioscience and TechnologyKorea University
  • Sae Hun Kim
    • Division of Food Bioscience and TechnologyKorea University
  • Taehoon Chun
    • Division of BiotechnologyKorea University
    • Department of Foods and NutritionKookmin University
Research Article

DOI: 10.1007/s10068-011-0072-z

Cite this article as:
Lee, S., Lee, J.H., Lee, H. et al. Food Sci Biotechnol (2011) 20: 519. doi:10.1007/s10068-011-0072-z

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 extractinflammationmacrophagepro-inflammatory cytokine

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2011