Effects of an aqueous extract of cocoa on nitric oxide production of macrophages activated by lipopolysaccharide and interferon-gamma.
Nutrition
; 19(7-8): 681-5, 2003.
Article
em En
| MEDLINE
| ID: mdl-12831959
OBJECTIVE: Macrophages are the primary targets of bacterial lipopolysaccharide (LPS). The effects of cocoa extract on production of nitric oxide (NO) by murine J774.1 macrophages activated by LPS and interferon-gamma (IFN-gamma) were examined. METHODS: Cocoa was suspended in heated water and centrifuged, and the supernatant was then filtered. Nitrite was measured as a quantitative indicator of NO by spectrophotometry. LPS (1.0 mg/mL) and IFN-gamma (100 U/mL) were added to cultured macrophages with 0.05% cocoa extract, 0.25% cocoa extract, or pure water. NO synthesis by macrophages was significantly inhibited by cocoa extract (P < 0.01). RESULTS: The inhibitory effect increased with concentration of the extract (P < 0.01). IFN-gamma (100 U/mL) and, later, LPS (100 microgram/mL) were added, together with 2.0% cocoa or pure water, to cultured macrophages. An inhibitory effect on NO production was observed on addition of only IFN-gamma, but more significant effects were obtained with addition of LPS (P < 0.01) and addition of both was most effective (P < 0.01). CONCLUSIONS: These data suggested that cocoa extract contains a suppressor of NO production in murine macrophages activated by LPS and IFN-gamma. This effect does not appear to be caused merely by neutralization of LPS.
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Base de dados:
MEDLINE
Assunto principal:
Cacau
/
Lipopolissacarídeos
/
Interferon gama
/
Macrófagos
/
Óxido Nítrico
Idioma:
En
Revista:
Nutrition
Ano de publicação:
2003
Tipo de documento:
Article
País de afiliação:
Japão