Anti-inflammatory activity of ethanol extract of leaf and leaf callus of basil (Ocimum basilicum L.) on RAW 264.7 macrophage cells

Abstract

Basil (Ocimum basilicum L.) has been used not only as culinary herb for flavor, but traditional medicines such as antiseptic, antispasmodic, digestive regulatory, anti-oxidant and antimicrobial properties. However, the anti-inflammatory activity of plant tissue cultures developed from Ocimum basilicum L. remains unknown. This study aimed to investigate the effect of callus induction and the ethanol extract of in vivo leaf and in vitro (leaf, callus light and dark condition) of Ocimum basilicum L. to examine its anti-inflammatory activity on LPS-stimulated RAW 264.7 macrophage cells in vitro. Callus induction from leaf explants of Ocimum basilicum L. was conducted by incubating leaf explants on MS medium supplemented with various concentrations of KIN in combination with 2,4-D. The constituents of leaf and leaf callus ethanol extracts of Ocimum basilicum L. were quantified using GC–MS analysis. Additionally, cell viability was determined using an MTT assay and anti-inflammatory effects were investigated by measuring NO production. The results showed that the leaf callus was induced on MS medium supplemented with various combination of KIN and 2,4-D over a short time period. Analyses confirmed that in vivo leaf contained many of the constituents than in vitro leaf and callus. Moreover, the ethanol extracts of leaf and leaf callus of Ocimum basilicum L. exhibited non-cytotoxicity and reduced NO production in LPS-stimulated RAW 264.7 macrophage cells. Thus, these results suggest that Ocimum basilicum L. may have potential benefits in preventing pathological inflammation.