stir-fry chicken with green curry suppresses inflammatory gene expression by lipopolysaccharide-induced murine macrophages炒鸡绿咖喱lipopolysaccharide-induced小鼠巨噬细胞抑制炎症基因的表达.pdf

Food and Nutrition Sciences, 2011, 2, 770-779 doi:10.4236/fns.2011.27106 Published Online September 2011 (http://www.SciRP.org/journal/fns) Stir-Fry Chicken with Green Curry Suppresses Inflammatory Gene Expression by Lipopolysaccharide-Induced Murine Macrophages 1 1 1 Somsri Charoenkiatkul , Channarong Muangnoi , Pimjai Chingsuwanrote , Phawachaya 1 1 2,3 Praengamthanachoti , Siriporn Tuntipopipat , Saovaros Svasti 1Institute of Nutrition, Mahidol University, Nakhon Pathom, Thailand; 2Thalassemia Research Center, Institute of Molecular Biosci- ences, Mahidol University, Nakhon Pathom, Thailand; 3Department of Biochemistry, Faculty of Science, Mahidol University, Bangkok, Thailand. Email: stuntipopipat@, nustt@mahidol.ac.th Received June 6th, 2011; revised July 27th, 2011; accepted August 4th, 2011. ABSTRACT Inflammatory mediators produced during inflammatory response play an important role on pathological development of several chronic diseases. Although several dietary plants exhibited anti-inflammatory property, their impacts as a whole food has been rarely reported. The aim of the present study is to assess anti-inflammatory activity of an ethanol extract from a whole food namely “ready to eat stir-fry chicken with green curry” consisting of green curry paste, big egg plant, pea egg plant, red chili, kaffer lime and sweet basil as plant-based ingredients. The food extract at 55 - 220 μg/ml was incubated with RAW264.7 murine macrophage cells prior to stimulation with lipopolysaccharide (LPS) for 24 h. Inflammatory mediators [(inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), tumor necrosis fac- tor (TNF-) and interleukine-6 (IL-6)] mRNA and protein were determined by RT-PCR, immunoblot and ELISA respec- tively. The modulatio