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Anti-Inflammatory Effects of Beopje Processed Curly Dock (Rumex crispus L.) in LPS-Induced Murine RAW 264.7 Cell Lines

LPS로 유도된 RAW264.7 세포주 염증모델에서 소리쟁이의 법제처리에 따른 항염증 효과

  • Kim, Seung-Hee (Dept. of Convergence Science and Technology, Graduate School of Venture, Hoseo University) ;
  • Kang, Soon Ah (Dept. of Convergence Science and Technology, Graduate School of Venture, Hoseo University)
  • 김승희 (호서대학교 벤처대학원 융합과학기술학과) ;
  • 강순아 (호서대학교 벤처대학원 융합과학기술학과)
  • Received : 2019.07.23
  • Accepted : 2019.08.16
  • Published : 2019.10.31

Abstract

This study investigated the anti-inflammatory effects of processed (Beopje) curly dock (Rumex crispus L.) in LPS (lipopolysaccharide)-stimulated murine RAW 264.7 cells. The experimental group was classified into five groups : LPS no treatment, CD (curly dock), CD-B (CD processed through Beopje), LPS, LPS+CD-B (LPS+CD processed through Beopje) and LPS+CD (LPS+CD). Treatment of the Raw 264.7 cell lines using LPS led to a significant increase in NO production, pro-inflammatory cytokines ($TNF-{\alpha}$, IL-6 and $IL-1{\beta}$), and inflammation related genes (COX-2 and iNOS). Investigation of the inhibitory effects of CD and processed CD on NO production and expression of iNOS and COX-2 was done in LPS-induced RAW 264.7 cells. There was significant inhibition of NO production by LPS+CD and LPS+CD-B in a dose-dependent manner (p<0.05). Particularly, LPS+CD-B exhibited reduced mRNA expression of iNOS and COX-2 and NO production as compared to LPS+CD in Raw 264.7 cell lines (p<0.05). These results may explain some known biological activities of curly dock including the anti-inflammatory effects. CD-B in particular exhibited the highest anti-inflammatory effects of inhibiting production of NO, through the regulation of inflammatory related genes and pro-inflammatory cytokines. These results of Beopje processing might help decrease the anti-biological effects and increase several active substances of curly dock.

Keywords

curley dock;LPS;Beopje processed;anti-inflammatory effect

Acknowledgement

Supported by : 농림수산식품기술기획평가원

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