title: Effects of plant-based Korean food extracts on lipopolysaccharide-stimulated production of inflammatory mediators in vitro.
abstract: OBJECTIVE
  The traditional Korean diet is plant-based and rich in antioxidants. Previous studies have investigated the potential health benefits of individual nutrients of Korean foods. However, the cumulative effects of a Korean diet on inflammation remain poorly understood. Therefore, the aim of this study was to investigate the anti-inflammatory effects of a plant-based Korean diet.
  
  
  METHODS
  Using data from the Fifth Korean National Health and Nutrition Examination Survey, 75 individual plant food items were selected which represent over 1% of the total diet intake of the Korean diet. These items were classified into ten different food groups, and the vegetable (Veg) and fruit (Fruit) groups were studied based on their high antioxidant capacity. For comparison, a mixture of all ten groups (Mix) was prepared. To produce a model of inflammation with which to test these Veg, Fruit, and Mix plant-based Korean food extracts (PKE), RAW264.7 macrophages were treated with lipopolysaccharide (LPS).
  
  
  RESULTS
  Levels of nitric oxide (NO) and prostaglandin E2 (PGE2), as well as protein expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) were found to be lower following PKE treatment. Furthermore, PKE treatment was found to suppress tumor necrosis factor-α (TNF-α) and interleukin-6 (IL-6) via the nuclear transcription factor kappa-B (NF-κB) signaling pathway. Overall, the Mix group exhibited the greatest anti-inflammatory effects compared with Veg and Fruit PKE group.
  
  
  CONCLUSIONS
  Inhibition of LPS-induced pro-inflammatory mediators by the PKE tested was found to involve an inhibition of NF-kB activation. Moreover, PKE tested have the potential to ameliorate various inflammation-related diseases by limiting the excessive production of pro-inflammatory mediators.
authors.affiliation: Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea.
authors.forename: Sun Young
authors.initials: SY
authors.lastname: Lee
authors.affiliation: Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea.
authors.forename: Yoo-Sun
authors.initials: YS
authors.lastname: Kim
authors.affiliation: Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea.
authors.forename: Ji Ye
authors.initials: JY
authors.lastname: Lim
authors.affiliation: Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea.
authors.forename: Namsoo
authors.initials: N
authors.lastname: Chang
authors.affiliation: Department of Food and Nutrition, Hannam University, Daedeok Valley Campus, Daejeon 305-811, Korea.
authors.forename: Myung-Hee
authors.initials: MH
authors.lastname: Kang
authors.affiliation: Department of Food and Nutrition, Kyung Hee University, Seoul 130-701, Korea.
authors.forename: Se-Young
authors.initials: SY
authors.lastname: Oh
authors.affiliation: Department of Food and Nutrition, Hannam University, Daedeok Valley Campus, Daejeon 305-811, Korea.
authors.forename: He-Jin
authors.initials: HJ
authors.lastname: Lee
authors.affiliation: Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea.
authors.forename: Hyesook
authors.initials: H
authors.lastname: Kim
authors.affiliation: Department of Nutritional Science and Food Management, Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul 120-750, Korea.
authors.forename: Yuri
authors.initials: Y
authors.lastname: Kim
keywords: Inflammation; NF-kB; NO; Plant-based Korean food extracts; TNF-α