Abstract
BackgroundLigularia fischeri (common name Gomchwi) is known for its pharmaceutical properties and used in the treatment of jaundice, scarlet-fever, rheumatoidal arthritis, and hepatic diseases; however, little is known about its anti-inflammatory effect. In this study the influence of blanching and pan-frying on the anti-inflammatory activity of Ligularia fischeri (LF) was evaluated.ResultsFresh LF and cooked LF showed no significant effect on the viability of macrophages after 24 h incubation. Fresh LF was found to be the most potent inhibitor of nitric oxide (NO) production at 100 μg/ml, while pan-fried LF showed little inhibitory effect on lipoloysaccharide (LPS) stimulated murine machrophage RAW264.7 cells. In contrast with its effect on NO production, pan-fried LF showed significant attenuation of the expression of inducible nitiric oxide synthase (iNOS) compared with fresh LF. In the cooking method of LF, PGE2 production was not affected in the LPS-induced RAW 264.7 cells. In LPS-induced RAW 264.7 cells, pretreatment by fresh and cooked LF increased COX2 mRNA expression. The 3-O-caffeoylquinic acid content of blanching and pan-frying LF increased by 4.92 and 9.7 fold with blanching and pan-frying respectively in comparison with uncooked LF.ConclusionsRegardless of the cooking method, Ligularia fischeri exhibited potent inhibition of NO production through expression of iNOS in LPS-induced RAW264.7 cells.
Highlights
Ligularia fischeri is known for its pharmaceutical properties and used in the treatment of jaundice, scarlet-fever, rheumatoidal arthritis, and hepatic diseases; little is known about its anti-inflammatory effect
RAW264.7 cells were incubated with differently cooked Ligularia fischeri (LF) samples at various concentrations for an indicated cooking time
Effects of cooked LF on LPS-induced nitric oxide (NO) production and expression of inducible nitiric oxide synthase (iNOS) in RAW264.7 cells The preventive effect of cooked LF on NO (Nitrite) production was evaluated after induction of inflammation
Summary
Ligularia fischeri (common name Gomchwi) is known for its pharmaceutical properties and used in the treatment of jaundice, scarlet-fever, rheumatoidal arthritis, and hepatic diseases; little is known about its anti-inflammatory effect. The leaves of L. fischeri have been used for their pharmaceutical properties in the treatment of jaundice, scarletfever, rheumatoidal arthritis, and hepatic diseases [2]. Antioxidant activity of this plant has been demonstrated by several independent methods, indicating that the plant contains high amounts of antioxidant constituents [1,3,4]. Leaves of L. fischeri contain caffeoylquinic acid derivatives (CQA) as major phenolic constituents [7,8]. Shang et al [7] reported that a number of caffeoylquinic acid derivatives (CQAs) have been isolated and suggested that these represent the major phenolic constituents in the leaves of L. fischeri
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