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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Anti-Inflammatory Effect of Chloroform Extract from Potentilla chinensis

딱지꽃 (Potentilla chinensis) 추출물의 항염증 효과

  • Received : 2013.01.14
  • Accepted : 2013.02.24
  • Published : 2013.02.27
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Abstract

In this study, we investigated the anti-inflammation effect of Potentilla chinensis (PC) on Raw264.7 macrophage cells. Ethanol extract of PC decreased the production of nitric oxide (NO) in LPS-stimulated RAW264.7 cells. Ethanol extract was fractioned by n-hexane, chloroform, ethyl acetate, n-butanol, water and each fraction was tested for inhibitory effects on inflammation. Among the sequential solvent fractions, PC chloroform extracts (50, 100, 300, and 500 ${\mu}g/mL$) significantly suppressed LPS-stimulated production of NO. During the entire experimental period, 200 and 300 ${\mu}g/mL$ of PC chloroform extracts had no cytotoxicity. LPS-induced NO and prostaglandin $E_2$ ($PGE_2$) production were inhibited by PC chloroform extracts up to 50% and 90% of these productions, respectively. PC chloroform extracts reduced the expression of iNOS and COX-2 gene. These results suggest that PC chloroform extracts exhibit strong effects of anti-inflammation and can be a potential candidate in the treatment of acute and chronic inflammatory diseases.

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References

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