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

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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.

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Authors and Affiliations

  1. Department of Foods and Nutrition, Kookmin University, Seoul, 136-702, Korea

    Ji Hye Lee & Jee-Young Imm

  2. Division of Biotechnology, Korea University, Seoul, 136-701, Korea

    Suk-Jun Lee, Han-Hyung Lee & Taehoon Chun

  3. Division of Food Bioscience and Technology, Korea University, Seoul, 136-701, Korea

    Seul Lee & Sae Hun Kim

Authors
  1. Suk-Jun Lee
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  2. Ji Hye Lee
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  3. Han-Hyung Lee
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  4. Seul Lee
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  5. Sae Hun Kim
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  6. Taehoon Chun
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  7. Jee-Young Imm
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Correspondence to Jee-Young Imm.

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Lee, SJ., Lee, J.H., Lee, HH. et al. Effect of mung bean ethanol extract on pro-inflammtory cytokines in LPS stimulated macrophages. Food Sci Biotechnol 20, 519–524 (2011). https://doi.org/10.1007/s10068-011-0072-z

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  • DOI: https://doi.org/10.1007/s10068-011-0072-z

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