Increased anti-inflammatory effects of processed curly dock (Rumex crispus l.) in ex vivo LPS-induced mice splenocytes

Eui Seong Park, Gyl Hoon Song, Seung Min Lee, Tae Young Kim, Kun Young Park

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Ex vivo anti-inflammatory effects of curly dock (Rumex crispus L.) with Beopje (processed) in LPS-induced mice splenocytes were studied. We formed six experimental groups: no treatment, CD (curly dock), CD-B (curly dock with Beopje), LPS (induced lipopolysaccharide), LPS+CD (LPS+curly dock), and LPS+CD-B (LPS+curly dock with Beopje). LPS increased nitric oxide (NO) production, pro-inflammatory cytokines (TNF-α, IFN-γ, IL-1β, and IL-6), and inflammation related genes (iNOS and COX-2) in mice splenocytes. LPS+CD and LPS+CD-B showed significantly decreased NO production, expression of TNF-α, IFN-γ, IL-1β, and IL-6, and mRNA expression of iNOS and COX-2 compared to the LPS group (P<0.05). Especially, LPS+CD-B showed reduced NO production and mRNA expression of COX-2 at 48 hours and levels of IFN-γ, IL-1β, and IL-6 at 72 hours compared to LPS+CD in mice splenocytes. From the results above, CD-B exhibited the highest anti-inflammatory effects by inhibiting NO production, by regulating pro-inflammatory cytokines and inflammation related genes. These results might be due to the fact that curly dock contains polyphenols, flavonoids, saponin, chrysophanol, emodin, and anthraquinone, and Beopje processing might increase several active compounds and decrease anti-nutritional factors in curly dock.

Original languageEnglish
Pages (from-to)599-604
Number of pages6
JournalJournal of the Korean Society of Food Science and Nutrition
Volume47
Issue number5
DOIs
Publication statusPublished - 2018 May

All Science Journal Classification (ASJC) codes

  • Food Science
  • Nutrition and Dietetics

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