Anti-inflammatory Effect of Water Extract from Tuna Heart on Lipopolysaccharide-induced Inflammatory Responses in RAW 264.7 Cells

Lipopolysaccharide로 유도된 RAW 264.7 세포에 대한 참치심장 물 추출물의 항염증 효과

  • Kim, Min-Ji (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Bae, Nan-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) ;
  • Park, Ji-Hye (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Sun-Hee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Cho, Young-Je (School of Food Science of Biotechnology, Kyungpook National University) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 김민지 (부경대학교 식품공학과/식품연구소) ;
  • 배난영 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 수산과학연구소) ;
  • 박지혜 (부경대학교 식품공학과/식품연구소) ;
  • 박선희 (부경대학교 식품공학과/식품연구소) ;
  • 조영제 (경북대학교 식품공학부) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2015.10.16
  • Accepted : 2015.12.17
  • Published : 2015.12.27


The anti-inflammatory effect of tuna heart water extract (THWE) was investigated using lipopolysaccharide-induced inflammatory response in this study. Anti-inflammatory effect was detected by the cell proliferation and the production levels of nitric oxide, pro-inflammatory cytokines such as interleukin-6 (IL-6), IL-$1{\beta}$, and tumor necrosis factor-alpha. As a result, there were no cytotoxic effects on proliferation of macrophages treated with THWE compared to the control. The production of pro-inflammatory cytokines was remarkably suppressed compared with that of the LPS only group. These results suggest that THWE exerts the anti-inflammatory property by inhibiting production of inflammatory factors and may be a potential material for anti-inflammatory therapy.


Grant : 수산가공부산물을 이용한 고부가가치 소재 및 식품 개발

Supported by : 한국해양과학기술진흥원


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