Effects of plant-based Korean food extracts on lipopolysaccharidestimulated production of inflammatory mediators in vitro
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BACKGROUND/OBJECTIVES: The traditional Korean diet is plant-based and rich in antioxidants. Previous studies have investigatedthe potential health benefits of individual nutrients of Korean foods. However, the cumulative effects of a Korean diet oninflammation remain poorly understood. Therefore, the aim of this study was to investigate the anti-inflammatory effects ofa plant-based Korean diet. MATERIALS/METHODS: Using data from the Fifth Korean National Health and Nutrition Examination Survey, 75 individual plantfood items were selected which represent over 1% of the total diet intake of the Korean diet. These items were classifiedinto ten different food groups, and the vegetable (Veg) and fruit (Fruit) groups were studied based on their high antioxidantcapacity. For comparison, a mixture of all ten groups (Mix) was prepared. To produce a model of inflammation with whichto test these Veg, Fruit, and Mix plant-based Korean food extracts (PKE), RAW264.7 macrophages were treated with lipopolysaccharide(LPS). RESULTS: Levels of nitric oxide (NO) and prostaglandin E2 (PGE2), as well as protein expression of inducible nitric oxide synthase(iNOS) and cyclooxygenase-2 (COX-2) were found to be lower following PKE treatment. Furthermore, PKE treatment was foundto suppress tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) via the nuclear transcription factor kappa-B (NF-κB) signalingpathway. Overall, the Mix group exhibited the greatest anti-inflammatory effects compared with Veg and Fruit PKE group. CONCLUSIONS: Inhibition of LPS-induced pro-inflammatory mediators by the PKE tested was found to involve an inhibitionof NF-kB activation. Moreover, PKE tested have the potential to ameliorate various inflammation-related diseases by limitingthe excessive production of pro-inflammatory mediators.
Abstract
BACKGROUND/OBJECTIVES: The traditional Korean diet is plant-based and rich in antioxidants. Previous studies have investigatedthe potential health benefits of individual nutrients of Korean foods. However, the cumulative effects of a Korean diet oninflammation remain poorly understood. Therefore, the aim of this study was to investigate the anti-inflammatory effects ofa plant-based Korean diet. MATERIALS/METHODS: Using data from the Fifth Korean National Health and Nutrition Examination Survey, 75 individual plantfood items were selected which represent over 1% of the total diet intake of the Korean diet. These items were classifiedinto ten different food groups, and the vegetable (Veg) and fruit (Fruit) groups were studied based on their high antioxidantcapacity. For comparison, a mixture of all ten groups (Mix) was prepared. To produce a model of inflammation with whichto test these Veg, Fruit, and Mix plant-based Korean food extracts (PKE), RAW264.7 macrophages were treated with lipopolysaccharide(LPS). RESULTS: Levels of nitric oxide (NO) and prostaglandin E2 (PGE2), as well as protein expression of inducible nitric oxide synthase(iNOS) and cyclooxygenase-2 (COX-2) were found to be lower following PKE treatment. Furthermore, PKE treatment was foundto suppress tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) via the nuclear transcription factor kappa-B (NF-κB) signalingpathway. Overall, the Mix group exhibited the greatest anti-inflammatory effects compared with Veg and Fruit PKE group. CONCLUSIONS: Inhibition of LPS-induced pro-inflammatory mediators by the PKE tested was found to involve an inhibitionof NF-kB activation. Moreover, PKE tested have the potential to ameliorate various inflammation-related diseases by limitingthe excessive production of pro-inflammatory mediators.
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