Abstract：
:To determine anti-inflammatory effects of pigments from red cabbage, red cabbage (Brassica oleracea L. var.) juice was prepared, characterized by UV-vis absorption spectra, partially purified by Sephadex LH-20 column, analyzed by HPLC, and administered to lipopolysaccharide (LPS)-stimulated murine splenocyte cultures. The study showed that red cabbage juice (RC) exhibited anti-inflammatory effects against LPS-induced inflammation of splenocytes via increasing anti-inflammatory cytokine interleukin (IL)-10 and decreasing pro-inflammatory cytokine IL-6 secretions. The maximum absorption peaks of RC and its heated products, but not activated charcoal-adsorbed products, appeared at 280nm with a small shoulder around 310-330nm while there existed a minor peak at 560nm (range from 480 to 630nm), reflecting red cabbage juice included phenolics, flavonoids, and anthocyanins. The lyophilized powder of chromatographic fractions F2, F3, and F4 through Sephadex LH-20 column were rich in phenolics (5.9±0.2%, 4.4±0.0%, and 3.9±0.0%, respectively) and flavonoids (1.8±0.3%, 1.8±0.3%, and 1.1±0.3%, respectively). The results suggest that anti-inflammatory pigment compounds in red cabbage juice were heat stable. Further analysis of chromatograms from HPLC suggests malvidin glycosides including malvidin 3-glucoside (oenin), malvidin 5-glucoside and malvidin 3,5-diglucoside in red cabbage juice could inhibit IL-6 secretion of LPS-stimulated splenocytes.
journal_name
Food Chemjournal_title
Food chemistryauthors
Lin JY,Li CY,Hwang IFdoi
10.1016/j.foodchem.2008.01.039subject
Has Abstractpub_date
2008-08-15 00:00:00pages
771-81issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(08)00112-Xjournal_volume
109pub_type
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