title: Anti-Inflammatory Activity ofPinus koraiensisCone Bark Extracts Prepared by Micro-Wave Assisted Extraction.
abstract: In this study, we compared the anti-inflammatory activity ofPinus koraiensiscone bark extracts prepared by conventional extraction and microwave-assisted extraction (MAE). Water extracts and 50% ethanol extracts prepared using MAE were applied to RAW 264.7 cell at 5, 10, 25, and 50 μg/mL of concentrations, and tested for cytoxicity. The group treated with 50 μg/mL of 50% ethanol extracts showed toxicity. In order to investigate the inhibition of nitric oxide (NO) production in RAW 264.7 cells, extracts of water and ethanol were treated with 5, 10, and 25 μg/mL concentrations. The inhibitory activity of water and 50% ethanol extracts groups were determined as 40% and 60% at 25 μg/mL concentration, respectively. We found concentration dependent decreases on inducible NO synthase. The inhibitory effect against forming inflammatory cytokines, prostaglandin E2, tumor necrosis factor-α, interleukin (IL)-6, and IL-1β, was also superior in the 25 μg/mL treated group than the control group. According to these results, the water extracts and 50% ethanol extracts both inhibited inflammatory mediators by reducing the inflammatory response. Therefore, The MAE extracts ofP. koraiensiscone bark can be developed as a functional ingredient with anti-inflammatory activity.
authors.affiliation: Food Research Center, Quality Management Team, Hanhwa Hotel & Resort, Gyeonggi 17800, Korea.
authors.forename: Sun-Ae
authors.initials: SA
authors.lastname: Kang
authors.affiliation: Korea Promotion Institute for Traditional Medicine, Gyeongbuk 38540, Korea.
authors.forename: Dong-Hee
authors.initials: DH
authors.lastname: Kim
authors.affiliation: School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea.
authors.forename: Shin-Hyub
authors.initials: SH
authors.lastname: Hong
authors.affiliation: School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea.
authors.forename: Hye-Jin
authors.initials: HJ
authors.lastname: Park
authors.affiliation: School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea.
authors.forename: Na-Hyun
authors.initials: NH
authors.lastname: Kim
authors.affiliation: Department of Food Science & Technology, Pukyong National University, Busan 48513, Korea.
authors.forename: Dong-Hyun
authors.initials: DH
authors.lastname: Ahn
authors.affiliation: Department of Cosmeceutical Science, Daegu Hanny University, Gyeongbuk 38610, Korea.
authors.forename: Bong-Jeun
authors.initials: BJ
authors.lastname: An
authors.affiliation: School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; Food and Bio-Industry Research Institute, Kyungpook National University, Daegu 41566, Korea.
authors.forename: Joong-Ho
authors.initials: JH
authors.lastname: Kwon
authors.affiliation: School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; Food and Bio-Industry Research Institute, Kyungpook National University, Daegu 41566, Korea.
authors.forename: Young-Je
authors.initials: YJ
authors.lastname: Cho
keywords: Pinus koraiensis; anti-inflammation; cone bark; extracts; micro-wave