Preventive effect of Ligularia fischeri on inhibition of nitric oxide in lipopolysaccharide-stimulated RAW 264. 7 macrophages depending on cooking method
Biol. Res
; 47: 1-6, 2014. graf, tab
Article
de En
| LILACS
| ID: biblio-950765
Bibliothèque responsable:
CL1.1
ABSTRACT
BACKGROUND:
Ligularia fischeri (common name Gomchwi) is known for its pharmaceutical properties and used in the treatment of jaundice, scarlet-fever, rheumatoidal arthritis, and hepatic diseases; however, little is known about its anti-inflammatory effect. In this study the influence of blanching and pan-frying on the anti-inflammatory activity of Ligularia fischeri (LF) was evaluated.RESULTS:
Fresh LF and cooked LF showed no significant effect on the viability of macrophages after 24 h incubation. Fresh LF was found to be the most potent inhibitor of nitric oxide (NO) production at 100 µg/ml, while pan-fried LF showed little inhibitory effect on lipoloysaccharide (LPS) stimulated murine machrophage RAW264.7 cells. In contrast with its effect on NO production, pan-fried LF showed significant attenuation of the expression of inducible nitiric oxide synthase (iNOS) compared with fresh LF. In the cooking method of LF, PGE2 production was not affected in the LPS-induced RAW 264.7 cells. In LPS-induced RAW 264.7 cells, pretreatment by fresh and cooked LF increased COX2 mRNA expression. The 3-O-caffeoylquinic acid content of blanching and pan-frying LF increased by 4.92 and 9.7 fold with blanching and pan-frying respectively in comparison with uncooked LF.CONCLUSIONS:
Regardless of the cooking method, Ligularia fischeri exhibited potent inhibition of NO production through expression of iNOS in LPS-induced RAW264.7 cells.Mots clés
Texte intégral:
1
Indice:
LILACS
Sujet Principal:
Cuisine (activité)
/
Asteraceae
/
Préparations à base de plantes
/
Nitric oxide synthase type II
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Macrophages
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Monoxyde d'azote
Limites du sujet:
Animals
langue:
En
Texte intégral:
Biol. Res
Thème du journal:
BIOLOGIA
Année:
2014
Type:
Article