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Modulation of Inflammatory Responses by Green and Black Tea Extracts in LPS‐Induced RAW 264.7 Cells
Author(s) -
Summers Caroline,
Cohen Sara,
Watkins Ruth,
Huang Zhengyue,
Harris Gabriel
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.899.5
Subject(s) - camellia sinensis , chemistry , lipopolysaccharide , polyphenol , blot , anti inflammatory , viability assay , trypan blue , inflammation , green tea , food science , prostaglandin e2 , mtt assay , biochemistry , pharmacology , botany , cell growth , cell , biology , immunology , endocrinology , antioxidant , gene
Tea is produced from the leaves of the Camellia sinensis plant and is one of the most popular beverages in the world. Tea polyphenols are thought to have chemopreventive and cardioprotective effects due to their ability to suppress inflammation. The goal of this study is to measure markers of inflammation in lipopolysaccharide (LPS) ‐ stimulated RAW 264.7 mouse macrophage cells in the presence or absence of varying concentrations of green tea (GT) and black tea (BT) to determine their effects on the inflammatory response. Tea phenolic contents were measured using the Folin‐Ciocalteu reagent (GT had a higher total phenol content than BT). Cell viability was assessed using the Trypan Blue and MTT assays. Prostaglandin E 2 (PGE 2 ) concentration was determined by ELISA (GT and BT increased PGE 2 formation relative to controls.). The BCA assay was done to determine total protein concentration for Western blotting. The presence of cyclooxygenase‐2 (COX‐2) will be detected with Western Blotting. Based on preliminary data, we predict that the teas will modify the inflammatory response, and that GT will have a greater effect than BT due to differences in tea composition. This project was supported by the State of North Carolina.