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Effects of blackberry and blueberry polyphenol extracts on NO, TNF‐α, and COX‐2 production in LPS‐stimulated RAW264.7 macrophages
Author(s) -
Feresin Rafaela G,
Zhang Jiyao,
Elam Marcus,
Hooshmand Shirin,
Kim Jeong-Su,
Arjmandi Bahram H.
Publication year - 2012
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.26.1_supplement.823.20
Subject(s) - polyphenol , gallic acid , chemistry , food science , in vivo , tumor necrosis factor alpha , biochemistry , biology , microbiology and biotechnology , antioxidant , immunology
Epidemiological studies have shown that populations who consume plant foods rich in polyphenols have lower incidence of chronic inflammatory diseases. These polyphenols have been shown to modulate the inflammatory response by inhibiting NO, TNF‐α, and COX‐2. The objective of this study is to investigate the extent to which blackberry and blueberry polyphenols modulate the production of NO, TNF‐α, and expression of COX‐2 in LPS‐stimulated RAW 264.7 macrophages. Berry polyphenols were extracted using ethanol and total phenolics were quantified by Folin‐Ciocalteu method. Macrophages were treated with different doses of polyphenols (0, 10, 100, 1000 μg/ml) 1 hr prior to stimulation with 10 ng/ml LPS for 6 hrs. Supernatants were collected to measure NO and TNF‐α production and cells were harvested to assess COX‐2 via western blot. Blackberry and blueberry polyphenol extracts contained 55.56 and 79.06 mg/g expressed as gallic acid equivalents, respectively. Blackberry polyphenol extract strongly inhibited NO production at doses of 10 and 100 μg/ml by 56 and 59%, respectively, without cytotoxicity whereas blueberry polyphenol extract had no effect on NO production. Thus far, these cell culture results indicate that polyphenol extracts from blackberry possess anti‐inflammatory properties; however, these findings need to be confirmed in in vivo models.