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

  • Suk-Jun Lee
  • Ji Hye Lee
  • Han-Hyung Lee
  • Seul Lee
  • Sae Hun Kim
  • Taehoon Chun
  • Jee-Young Imm
Research Article

DOI: 10.1007/s10068-011-0072-z

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

Copyright information

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

Authors and Affiliations

  • Suk-Jun Lee
    • 2
  • Ji Hye Lee
    • 1
  • Han-Hyung Lee
    • 2
  • Seul Lee
    • 3
  • Sae Hun Kim
    • 3
  • Taehoon Chun
    • 2
  • Jee-Young Imm
    • 1
  1. 1.Department of Foods and NutritionKookmin UniversitySeoulKorea
  2. 2.Division of BiotechnologyKorea UniversitySeoulKorea
  3. 3.Division of Food Bioscience and TechnologyKorea UniversitySeoulKorea