숙성 마늘 추출물의 LPS로 유도된 RAW 264.7에서의 항염증 활성

Abstract

The study was to investigate the anti-inflammatory effects of water, 50% ethanol, and 100% ethanol extracts of aged garlic on LPS-stimulated RAW 264.7 macrophages. Total polyphenol content was determined using a colorimetric assay. Active compounds were quantified using HPLC- MS/MS. The production of nitric oxide (NO) was quantified in the culture medium through the Griess reaction. The levels of pro-inflammatory cytokines, including IL-1β, IL-6, and TNF-α, were quantified using an ELISA kit. Total polyphenol content of water, 50% ethanol, and 100% ethanol extracts were determined to be 356.31±1.74, 334.41±2.27, and 2,569.02±21.30 mg/100 g dry basis, respectively. The highest contents of S-allyl cysteine and S-1-propenyl-L-cysteine were observed in the 100% ethanol extract, while the highest contents of γ-glutamyl-S-allyl-L-cysteine and γ-glutamyl- S-1-propenyl-L-cysteine were observed in water and 50% ethanol extracts, with a similar trend except for 100% ethanol extract. The 100% ethanol extract demonstrated significant inhibitory effects on LPS-induced NO production and the production of pro-inflammatory cytokines, including IL-1β, IL-6, and TNF-α, at non-cytotoxic concentrations. Additionally, 100% ethanol extract demonstrated the ability to inhibit phosphorylation of p38 and ERK, key signaling molecules implicated in the inflammatory response, in LPS-stimulated RAW 264.7 cells. These findings suggest that 100% ethanol extract of aged garlic has the potential to be used as a functional food material for preventing inflammatory diseases.