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산딸기 잎 추출물의 항염증 기능 탐색에 관한 연구 KCI 등재

Studies on Anti-inflammatory Effect of Ethanol Extract from Rubus crataegifolius Leaf

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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

A lot of research about applications of natural extracts to both food and medicine is in progress. In this paper, we tested the applicability of Rubus crataegifolius leaf extract in functional materials including its anti-inflammatory effects. We investigated the effects of Rubus crataegifolius leaf extract on the LPS-induced production of inflammatory cytokines and mediators in RAW264.7 macrophage cell line. The protein expression of COX-2, iNOS, IL- 4, TNF-α, and IFN-γ, phosphorylation of MAPKs (ERK, JNK, p38) and the activation of NF-κB with Rubus crataegifolius leaf extract were assayed in LPS-stimulated RAW264.7 cells. Pre-treatment with Rubus crataegifolius leaf extract significantly inhibited the protein expression of iNOS and COX-2 in a dose-dependent item and the secretion of inflammatory cytokines such as IL-4, TNF-α, and IFN-γ. Rubus crataegifolius leaf extract significantly reduced the phosphorylation of MAPKs. The NF-κB was strongly suppressed by extracts. Moreover, the pathological phenotypes of contact dermatitis such as erythema, edema, and scabs were significantly decreased in Rubus crataegifolius leaf extract-treated mice. These results indicated that Rubus crataegifolius leaf extract have an antiinflammatory effect, and that this might be used as a supplement for the functional materials.

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저자
  • 김대용(서원대학교 제약공학과) | Dae-Yong Kim
  • 조석철(서원대학교 식품공학과) | Seok-Cheol Cho Corresponding author