Journal Article
Anti-Inflammatory Effects of Vegetable Soup in Murine Macrophage RAW 264.7 Cells
[2010]
Sim, J.G., Nambu University, Gwangju, Republic of Korea;
Lee, J.H., Nambu University, Gwangju, Republic of Korea;
Shin, T.Y., Woosuk University, Wanju, Republic of Korea;
Shin, H.Y., Ajou University, Suwon, Republic of Korea;
et al.
Anti-Inflammatory Effects of Vegetable Soup in Murine Macrophage RAW 264.7 Cells
2010
Sim, J.G., Nambu University, Gwangju; Lee, J.H., Nambu University, Gwangju; Shin, T.Y., Woosuk University, Wanju; Shin, H.Y., Ajou University, Suwon; Jeong, S.H., Nambu University, Gwangju; Kim, M.H., Nambu University, Gwangju; Ku, H.J., Nambu University, Gwangju; Park, J.S., Nambu University, Gwangju
The aim of the present study is to investigate the anti-inflammatory effect of a vegetable soup (VS). The present study was designed to determine the effect of the vegetable soup on pro-inflammatory factors such as NO, iNOS and TNF-α in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. The cell toxicity was determined by MTS assay. To evaluate the anti-inflammatory effect of vegetable soup, amount of NO was measured using the NO detection kit and the iNOS expression was measured by reverse transcriptase polymerase chain reaction (RT-PCR). Also, proinflammatory cytokines were measured by ELISA kit. The results showed that the vegetable soup reduced NO, iNOS and TNF-α production without cytotoxicity. Our results suggest that the vegetable soup may have an anti-inflammatory property through suppressing inflammatory mediator productions and appears to be useful to develop the functional food realted to anti-inflammation.
[Journal of The Korean Society of Food Science and Nutrition]
2011/KR/KR2011_0.rdf
The aim of the present study is to investigate the anti-inflammatory effect of a vegetable soup (VS). The present study was designed to determine the effect of the vegetable soup on pro-inflammatory factors such as NO, iNOS and TNF-α in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages. The cell toxicity was determined by MTS assay. To evaluate the anti-inflammatory effect of vegetable soup, amount of NO was measured using the NO detection kit and the iNOS expression was measured by reverse transcriptase polymerase chain reaction (RT-PCR). Also, proinflammatory cytokines were measured by ELISA kit. The results showed that the vegetable soup reduced NO, iNOS and TNF-α production without cytotoxicity. Our results suggest that the vegetable soup may have an anti-inflammatory property through suppressing inflammatory mediator productions and appears to be useful to develop the functional food realted to anti-inflammation.
