Comparison of the anti‐inflammatory activities among water extracts of grapefruit, green tea, and cochineal and their microencapsulation particles in RAW 264.7 macrophages

Abstract

Microencapsulation is a promising processing methods that can increase the surface area, so we expected to increase the physiological effects. Our study aims to evaluate the anti‐inflammatory effects of microcapsules containing water extracts of green tea(WGT), grapefruits(WGF) or cochineal(CCN) in LPS activated RAW 264.7 macrophages. WGT and CCN at the concentration of 0.1–0.3mg/ml, WGF at the concentration of 0.01–0.03mg/ml, that inhibited NO production and decreased the expression of inducible nitric oxide syntase(iNOS) and nuclear factor κB(NF‐κB) without showing cytotoxicity. WGF was considerable more potent than the WGT or CCN. The productions of prostaglandin E_(PGE_) were reduced by the treatments of WGT, WGF or CCN. WGF inhibited LPS‐induced nuclear factor κB to a much greater extent than did WGT or CCN. The processing of the microencapsulation for WGF potentiated the inhibition of anti‐inflammatory effects by water extracts samples, whereas the effects of microencapsulation for WGT or CCN were minimal. The findings presented here suggest that the anti‐inflammatory effect of a grapefruit extract was remarkable and the most potent compared to green tea or cochineal and the microencapsulation enhanced these effects. The results of these investigations indicate possible protective effects against cardiovascular disease and chronic inflammatory diseases.This study was supported by 15 agenda of Korea Rural Development Administration in 2011.