Water-soluble component in dried chrysanthemum flower stimulates tumor necrosis factor-α production by mouse macrophage-like cell line RAW264.7

Satomi Kobayashi, Naoto Ogawa, Yoshinori Fujimura, Hirofumi Tachibana, Koji Yamada

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

To clarify immunoregulatory activity of "Shiranui Himekiku" (Chrysanthemum indicam × Erigeron annus), we examined the effect on tumor necrosis factor α (TNF-α) production by mouse macrophage-like cell line RAW264.7. The dried chrysanthemum flower (CF) petals were extracted with water, and the cells were cultured in the presence of the extract. CF extract significantly enhanced TNF-α production of the cells by the dose-dependent manner. Diluted CF solution did not significantly affect the cell number and viability; however, non-diluted solution suppressed the cell proliferation and decreased the cell viability. Heating CF extract at 100°C for 30 min enhanced the activity of water extract markedly, and freeze-thawing only moderately. The TNF-α production enhancing activity of the extract was observed within 3h. These results suggest that the TNF-α production enhancing activity of CF extract can be recovered efficiently by hot water extraction and preserved stably by freezing.

Original languageEnglish
Pages (from-to)144-147
Number of pages4
JournalFood Science and Technology Research
Volume12
Issue number2
DOIs
Publication statusPublished - May 1 2006

Fingerprint

Chrysanthemum
tumor necrosis factors
Macrophages
production economics
macrophages
Tumor Necrosis Factor-alpha
Cells
cell lines
flowers
Cell Line
Water
mice
extracts
water
Thawing
Cell Survival
Erigeron
Cell proliferation
Freezing
cells

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

Cite this

Water-soluble component in dried chrysanthemum flower stimulates tumor necrosis factor-α production by mouse macrophage-like cell line RAW264.7. / Kobayashi, Satomi; Ogawa, Naoto; Fujimura, Yoshinori; Tachibana, Hirofumi; Yamada, Koji.

In: Food Science and Technology Research, Vol. 12, No. 2, 01.05.2006, p. 144-147.

Research output: Contribution to journalArticle

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