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標題: Effects of lotus plumule supplementation before and following systemic administration of lipopolysaccharide on the splenocyte responses of BALB/c mice
作者: Lin, J.Y.
Lai, Y.S.
Liu, C.J.
Wu, A.R.
關鍵字: lotus plumule;lipopolysaccharide;IL-6;IL-10;splenocytes;BALB/c mice;mouse peritoneal-macrophages;blood mononuclear-cells;inflammatory;response;tnf-alpha;nitric-oxide;septic mice;in-vitro;cytokine;expression;model
Project: Food and Chemical Toxicology
期刊/報告no:: Food and Chemical Toxicology, Volume 45, Issue 3, Page(s) 486-493.
To determine whether lotus plumule supplementation alleviates acute systemic inflammation in vivo, the BALB/c mice were continuously supplemented with lotus plumule for 3 weeks, following administration with an intraperitoneal (i.p.) injection of lipopolysaccharide (LPS) at a concentration of 10 mg/kg body weight (BW) to induce acute systemic inflammation. At 24 h after injection of LPS, the mice were sacrificed and the visceral organ weight and splenocyte responses were measured. The results showed that lotus plumule supplementation did not significantly affect body weights and IL-6 secretion of splenocyte cultures from BALB/c mice. LPS challenge significantly increased the relative organ weights of the lungs, liver, and spleen, however low dose supplementation (40 mg/kg BW/ day) with lotus plumule significantly decreased the relative organ weights of the inflammatory liver, spleen and kidney. Low dose supplementation with lotus plumule significantly increased IL-10 production of splenocyte cultures, however high dose supplementation (800 mg/kg BW/day) significantly decreased IL-10 production. These results suggest that low dose and 3-week supplementation of lotus plumule might alleviate acute systemic inflammation in vivo via decreasing the visceral organ inflammation and increasing the production of anti-inflammatory cytokine IL-10 from splenocytes. These results are valuable for developing future nutraceuticals and anti-inflammatory agents from traditional medicinal foods. (c) 2006 Elsevier Ltd. All rights reserved.
ISSN: 0278-6915
DOI: 10.1016/j.fct.2006.09.012
Appears in Collections:食品暨應用生物科技學系

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