Stir-Fry Chicken with Green Curry Suppresses Inflammatory Gene Expression by Lipopolysaccharide-Induced Murine Macrophages

DOI: 10.4236/fns.2011.27106   PDF   HTML   XML   3,462 Downloads   7,022 Views   Citations


Inflammatory mediators produced during inflammatory response play an important role on pathological development of several chronic diseases. Although several dietary plants exhibited anti-inflammatory property, their impacts as a whole food has been rarely reported. The aim of the present study is to assess anti-inflammatory activity of an ethanol extract from a whole food namely “ready to eat stir-fry chicken with green curry” consisting of green curry paste, big egg plant, pea egg plant, red chili, kaffer lime and sweet basil as plant-based ingredients. The food extract at 55 - 220 μg/ml was incubated with RAW264.7 murine macrophage cells prior to stimulation with lipopolysaccharide (LPS) for 24 h. Inflammatory mediators [(inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), tumor necrosis factor (TNF-α) and interleukine-6 (IL-6)] mRNA and protein were determined by RT-PCR, immunoblot and ELISA respectively. The modulation mechanism by the food extract was observed by measuring the phosphorylated form of mitogen activated protein kinases (MAPKs) and inhibitor kappa B alpha (IκB-α). The ready to eat stir-fry chicken with green curry extract significantly suppressed LPS-induced iNOS, COX-2, IL-6 and TNF-α gene expression in a dose-depend- ent manner without cytotoxicity. The suppressive effect was modulated partly by inhibiting phosphorylation of MAPKs and IκB-α. These results indicate that spices and vegetables in a complex diet still possess strong anti-inflammatory activities which warrant confirming such activities to ameliorate the pathogenesis of inflammatory-associated chronic diseases in vivo.

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S. Charoenkiatkul, C. Muangnoi, P. Chingsuwanrote, P. Praengamthanachoti, S. Tuntipopipat and S. Svasti, "Stir-Fry Chicken with Green Curry Suppresses Inflammatory Gene Expression by Lipopolysaccharide-Induced Murine Macrophages," Food and Nutrition Sciences, Vol. 2 No. 7, 2011, pp. 770-779. doi: 10.4236/fns.2011.27106.

Conflicts of Interest

The authors declare no conflicts of interest.


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