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標題: Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes
作者: Lin, J.Y.
Li, C.Y.
Hwang, I.F.
關鍵字: red cabbage;Brassica oleracea L.;phenolics;flavonoids;anthocyanins;malvidin;interleukin (IL)-6;IL-10;lipopolysaccharide (LPS)-stimulated;splenocytes;molecular-mechanisms;anthocyanin pigments;flower color;cell-growth;inflammation;fruit;cancer;identification;macrophages;inhibition
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 109, Issue 4, Page(s) 771-781.
To determine anti-inflammatory effects of pigments from red cabbage, red cabbage (Brassica oleracea L. var.) juice was prepared, characterized by UV-vis absorption spectra, partially purified by Sephadex LH-20 column, analyzed by HPLC, and administered to lipopolysaccharide (LPS)-stimulated murine splenocyte cultures. The study showed that red cabbage juice (RC) exhibited anti-inflammatory effects against LPS-induced inflammation of splenocytes via increasing anti-inflammatory cytokine interleukin (IL)-10 and decreasing pro-inflammatory cytokine IL-6 secretions. The maximum absorption peaks of RC and its heated products, but not activated charcoal-adsorbed products, appeared at 280 nm with a small shoulder around 310-330 nm while there existed a minor peak at 560 nm (range from 480 to 630 nm), reflecting red cabbage juice included phenolics, flavonoids, and anthocyanins. The lyophilized powder of chromatographic fractions F2, F3, and F4 through Sephadex LH-20 column were rich in phenolics (5.9 +/- 0.2%, 4.4 +/- 0.0%, and 3.9 +/- 0.0%, respectively) and flavonoids (1.8 +/- 0.3%, 1.8 +/- 0.3%, and 1.1 +/- 0.3%, respectively). The results suggest that anti-inflammatory pigment compounds in red cabbage juice were heat stable. Further analysis of chromatograms from H PLC suggests malvidin glycosides including malvidin 3-glucoside (oenin), malvidin 5-glucoside and malvidin 3,5-diglucoside in red cabbage juice could inhibit IL-6 secretion of LPS-stimulated splenocytes. (c) 2008 Elsevier Ltd. All rights reserved.
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2008.01.039
Appears in Collections:食品暨應用生物科技學系

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