Nitric Oxide Formation by Macrophages Stimulated with Water Extracts from Meats and Offals | Zendy

M. Miwa | Zendy; Kiyohiro Shibata | Zendy; Kiyomi NAGAYAMA | Zendy; Katuhiro Aikawa | Zendy

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Nitric Oxide Formation by Macrophages Stimulated with Water Extracts from Meats and Offals

Author(s) -

M. Miwa,

Kiyohiro Shibata,

Kiyomi NAGAYAMA,

Katuhiro Aikawa

Publication year - 1997

Publication title -

bioscience biotechnology and biochemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.509

H-Index - 116

eISSN - 1347-6947

pISSN - 0916-8451

DOI - 10.1271/bbb.61.1953

Subject(s) - macrophage , gizzard , food science , nitrite , nitric oxide , stomach , biology , chemistry , biochemistry , zoology , ecology , endocrinology , in vitro , nitrate

Water extracts from meats and offals were incubated with a macrophage cell line (RAW 264.7), and nitrite in the medium was measured as an index of the macrophage stimulating activity. Ten of 38 water extracts had macrophage stimulants and chicken meat, chicken gizzard, cattle reticulorumen, swine stomach, and swine cerebrum had high activities.

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