The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of Zingiber officinale and Hizikia fusiforme Water Extracts on NO Production in Macrophage of Mice

생강과 톳 추출물이 마우스의 대식 세포에서 Nitric Oxide(NO) 생성에 미치는 영향

  • Ryu, Hye-Sook (Department of Food and Nutrition, Sangji University) ;
  • Kim, Hyun-Sook (Major in Food & Nutrition, Sookmyung Women's University)
  • 류혜숙 (상지대학교 이공대학 식품영양학과) ;
  • 김현숙 (숙명여자대학교 생활과학대학 식품영양학과)
  • Published : 2006.09.30
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Abstract

Zingiber officinale and Hizikia fusiforme(sea weed fusiforme) have long been used for food sources in Korea. The present study was performed to investigate the ex vivo effect of Zingiber officinale and Hizikia fusiforme on NO production in macrophage of mice. Seven to eight week old mices(Balb/c) were fed chew diet ad libitum and water extract of Zingiber officinale and Hizikia fusiforme was administrated orally at two different concentrations (50 and 500 mg/kg B.W.). every other day for two or four weeks NO(nitric oxide) production by activated macrophage was assessed by measuring nitrite, the stable NO metabolite, using Griess reaction assay. NO production were significantly enhanced in Zingiber officinale group at 500 mg/kg B.W. and in Hizikia fusiforme group at 50 mg/kg B.W. compared to the coresponding control groups. In conclusion, this study may suggest that Zingiber officinale and Hizikia fusiforme(sea weed fusiforme) extracts enhance the immune function by regulating NO production in macrophages of mice.

Keywords

References

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