학술논문
조리방법에 따른 가지(Solanum melongena L.)의 항염증 활성 평가
Evaluation of Anti-Inflammatory Effect of Solanum melongena L. in LPS-Stimulated RAW 264.7 Cells Based on the Cooking Method
Evaluation of Anti-Inflammatory Effect of Solanum melongena L. in LPS-Stimulated RAW 264.7 Cells Based on the Cooking Method
Document Type
Article
Author
Source
한국식품조리과학회지 / Korean Journal of Food and Cookery Science (Korean J Food Cook Sci). Dec 31, 2021 37(6):457
Subject
Language
Korean
ISSN
2287-1780
Abstract
Purpose: This study was conducted to investigate the anti-inflammatory effects of Solanum melongena L. (SM) using 3 kinds of cooking methods. Methods: To estimate the anti-inflammatory effect of SM, the production of nitric oxide (NO) and prostaglandin E2 (PGE2), gene expression of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2) and cytokines, and nuclear factor kappa B (NF-κ B) protein were measured. Results: Compared to raw SM, there was a decrease in the production of NO and pro-inflammatory cytokine mRNA in the cooked SM. All samples (10, 20, 50 μg/mL) dose-dependently decreased the production of NO and PGE2. Roasted SM (RSM) and steamed SM (SSM) treatment down-regulated iNOS, COX-2 and cytokines mRNA expression, and p50 and IκBα phosphorylation compared to the vehicle. Specifically, SSM showed the greatest anti-inflammatory effect. Conclusion: Thus, the cooking method may have a bearing on the anti-inflammatory effect of SM. This is presumed to be due to the change in the functional components during heating. However, further studies to identify the active compounds are required.