Effect of mung bean ethanol extract on pro-inflammtory cytokines in LPS stimulated macrophages
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.
Keywordsmung bean ethanol extract inflammation macrophage pro-inflammatory cytokine
Unable to display preview. Download preview PDF.
- 3.Jang KI, Han HJ, Lee KY, Bae IY, Lee JY, Kim MK, Lee HG. Physicochemical properties of mung bean starch paste, a main ingredient of omija-eui. Food Sci. Biotechnol. 18: 991–995 (2009)Google Scholar
- 7.Blok WL, Katan MB, van der Meer JWM. Modulation of inflammation and cytokine production by dietary (n-3) fatty acids. J. Nutr. 126: 1515–1533 (1996)Google Scholar
- 13.Johnson RW. Inhibition of growth by pro-inflammatory cytokines: An integrated view. J. Anim. Sci. 75: 1244–1255 (1997)Google Scholar
- 20.Kwon ES, Kim H, Kwon H. Inhibitory effects on the enzymes involved in the inflammation by the ethanol extracts of plant foodstuffs. Korean J. Food Sci. Technol. 39: 348–352 (2007)Google Scholar
- 27.Kim DK, CHon SU, Lee KD, Kim JB, Rim YS. Variation of flavonids contents in plant parts of mung bean. Korean J. Crop Sci. 53: 279–284 (2008)Google Scholar