Antiinflammatory Effect of Aqueous Extract from Red Pepper on Lipopolysaccharide Induced Inflammatory Responses in Murine Macrophages

Kwon, Hyuck-Se; Shin, Hyun‐Kyung; Kwon, Sang-O; Yeo, Kyung-Mok; Kim, Sang-Moo; Kim, Bok-Nam; Kim, Jin‐Kyung

doi:10.3746/jkfn.2009.38.10.1289

Cited by 4 publications

(1 citation statement)

References 18 publications

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“…Therefore, it is necessary to develop nature-derived drugs that are safer and more effective than the existing drugs. Many attempts have actively been made to develop drugs for the treatment of various inflammatory diseases using food with antiinflammatory activities and herbal extracts in recent years [11,14].…”

Section: Introductionmentioning

confidence: 99%

Anti-Inflammatory Activity of Ethanolic Extract of Sargassum micracanthum

Jeong

Kim²,

Kim³

et al. 2013

Journal of Microbiology and Biotechnology

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The anti-inflammatory effects of Sargassum micracanthum ethanol extract (SMEE) was investigated using LPS-induced inflammatory response in this study. As a result, there was no cytotoxicity in the macrophage proliferation treated with SMEE compared with the control. SMEE inhibited production of nitric oxide and cytokines (IL-6, TNF-α, and IL-1β) in a dose-dependent manner. In addition, the expression of inducible nitric oxide synthase and cyclooxygenase 2 were suppressed via inhibition of nuclear factor κB p65 expression by SMEE treatment. The formation of edema in the mouse ear was reduced at the highest dose tested compared with that in the control, and reduction of ear thickness was observed in histological analysis. Moreover, in an acute toxicity test, no mortalities occurred in mice administered 5,000 mg/kg body weight of SMEE over a 2-week observation period. These results suggest that SMEE may have significant effects on inflammatory mediators and be a potential antiinflammatory therapeutic material.

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Section: Introductionmentioning

confidence: 99%

Anti-Inflammatory Activity of Ethanolic Extract of Sargassum micracanthum

Jeong

Kim²,

Kim³

et al. 2013

Journal of Microbiology and Biotechnology

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Anti-Inflammatory Effects of Volatile Flavor Extracts from Cnidium officinale and Angelica gigas

최상원

김은옥²,

임현희³

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

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The effects of volatile flavor extracts of eight different herbal medicines, Juniperus rigida (JR), Saussurea lappa SL), Cnidium officinale (CO), Angelica gigas (AG), Eugenia caryophyllata (EC), Angelica tenuissima (AT), Mentha arvense (MA), and Artemisiae argyi (AA), were investigated on LPS-stimulated inflammation using Raw 264.7 cells. The volatile flavor extracts of CO and AG considerably inhibited LPS-stimulated NO, PGE2, IL-6, and TNF-α (except AG) production, as well as iNOS expression. Major volatile components of CO were identified as ligustilide and of β-eudesmol as AG by GC-MS analysis. Thus, these results suggest that the volatile extracts of CO and AG may be useful as potential therapeutic agents for inflammation-associated disorders.

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Identification of Spices Promoting the Growth of Lactic Acid Bacteria and Modulation of Tight Junction Protein at mRNA Level by the Fermented Product of Red Pepper (Capsicum annuum L.) in HT-29 Cell

Kim

Shin

Chung

et al. 2021

JKFN

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Spices are known to possess antibacterial activity against pathogens. In contrast, they also promote probiotic bacterial growth, such as Lactobacillus and Bifidobacterium. In the current study, 10 strains isolated from Korean human feces and kimchi were screened for bacterial growth in the presence of spices mainly used in Korean foods, including garlic, onion, ginger, red pepper, and Chungyang pepper. Majority of the strains showed maximum growth in red pepper. In order to investigate properties of the candidate strains as probiotics, we evaluated the adhesion ability to intestinal epithelial HT-29 cells, acid and bile tolerance, and inhibition activity of gelatinase and urease. The functionality of the fermented product was subsequently studied, as most strains grew well in the presence of spices. The antioxidant activity was determined using DPPH (1,1-diphenyl-2-picrylhydrazyl). Fermented products of ginger and red pepper with strains showed higher free radical scavenging activity than the spices themselves. In addition, subsequent to lipopolysaccharides-induced impairment, the fermented products of red pepper with selected strains also exhibited increased mRNA expression of tight junction protein in HT-29 cells. Taken together, the results of this study indicate that strains isolated from Korean human feces and kimchi have a high growth rate in the presence of spices, and their fermented products exert increased anti-oxidant activity, thereby indicating the potential functionality in improving gut barrier functions.

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Antiinflammatory Effect of Aqueous Extract from Red Pepper on Lipopolysaccharide Induced Inflammatory Responses in Murine Macrophages

Cited by 4 publications

References 18 publications

Anti-Inflammatory Activity of Ethanolic Extract of Sargassum micracanthum

Anti-Inflammatory Activity of Ethanolic Extract of Sargassum micracanthum

Anti-Inflammatory Effects of Volatile Flavor Extracts from Cnidium officinale and Angelica gigas

Identification of Spices Promoting the Growth of Lactic Acid Bacteria and Modulation of Tight Junction Protein at mRNA Level by the Fermented Product of Red Pepper (Capsicum annuum L.) in HT-29 Cell

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