Anti-inflammatory effect of the taffy mu yeot , made from the Korean radish Raphanus sativus L. in a lipopolysaccharide-induced murine model of pulmonary inflammation
Article Category: Original Article
Published Online: Aug 31, 2017
Page range: 145 - 156
DOI: https://doi.org/10.5372/1905-7415.1102.546
Keywords
© 2017 Dan-Hee Kim, Sang-Yun Nam
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Background
Korean radish (
Objectives
To elucidate the anti-inflammatory effects of radish taffy on macrophages and a murine model of pulmonary inflammation, and to suggest the most likely candidate for the effects.
Methods
A macrophage cell line, RAW264.7, was used to examine effects of the radish taffy in vitro. Pulmonary inflammation was assessed 24 h after oral instillation of lipopolysaccharide in mice treated with radish taffy for 10 days. We determined the chemical components of radish taffy quantitatively using tandem HPLC mass spectroscopy.
Results
Radish taffy had no apparent effect on the RAW264.7 cells. Treatment of the mice with radish taffy significantly reduced the recruitment of neutrophils to the lung, and the level of myeloperoxidase in bronchoalveolar lavage fluid (BALF). ELISAs showed that the treatment significantly decreased the level of IL 6 in BALF induced by LPS, but not the levels of IFNγ, TNFα, IL 10, or IL 12. Nor did the taffy change the levels of those cytokines or NF-κB activation in lung homogenates. HPLC-MS suggested glycyrrhizin as the most likely candidate for the anti-inflammatory effects.
Conclusions
Radish taffy suppresses neutrophil recruitment to lungs of mice, possibly by reducing IL 6 levels, which may lead to reduced pulmonary inflammation.