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Anti‐Oxidant and Anti‐Inflammatory Properties of Purple Sweet Potato Phenolics
Author(s) -
Cohen Sara D,
Summers Caroline R,
Watkins Ruth H,
Huang Zhengyue,
Truong Van den,
Harris Gabriel K
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.899.6
Subject(s) - chemistry , blot , trypan blue , anti inflammatory , phenols , food science , phenol , mtt assay , ethanol , viability assay , biochemistry , traditional medicine , biology , cell growth , pharmacology , in vitro , medicine , organic chemistry , gene
Purple sweet potatoes (PSP) are widely consumed in Asia and are growing in popularity in the US. Past research has shown that PSP contain high phenolic content. Phenols in purple sweet potato extracts (PSPX) are thought to be anti‐inflammatory agents. The PSPX were extracted using freeze dried purple sweet potatoes and an acidified water‐ethanol extract. Determination of the total phenol concentration of the PSPX was performed using the Folin‐Ciocalteau method. The PSPX treated cells were tested for viability using the MTT assay and Trypan Blue assay. The BCA assay was done to determine protein concentration for Western Blotting. Western Blotting tested for the amount of cyclooxygenase‐2 (COX‐2) in the samples. ELISA was used to test for PGE 2 , a downstream product of the COX‐2 enzyme. We hypothesize that increasing concentrations of purple sweet potato phenolics will demonstrate enhanced anti‐oxidant and anti‐inflammatory effects during LPS‐induced inflammation of RAW 264.7 mouse macrophage cells. Preliminary results show that PSPX stimulated PGE 2 production in the cells. This project was funded by the state of North Carolina.