Effect of mung bean ethanol extract on pro-inflammtory cytokines in LPS stimulated macrophages

Suk Jun Lee, Ji Hye Lee, Han Hyung Lee, Seul Lee, Sae Hun Kim, Taehoon Chun, Jee Young Imm

Research output: Contribution to journalArticlepeer-review

36 Citations (Scopus)


The anti-inflammatory effect of mung bean ethanol extract on lipopolysaccharide (LPS) stimulated macrophages (J774) was evaluated. The mung bean extract was separated into 5 fractions by normal phase silica gel column chromatography and the mRNA expressions of pro-inflammatory cytokines were examined after incubation with each fraction in LPS stimulated macrophages. All pro-inflammatory cytokines including interleukin (IL)-1β, IL-6, IL-12β, tumor necrosis factor (TNF)-α, and inducible NO synthase (iNOS) were remarkably decreased in the cells treated with 3.7 mg/mL of F3 fraction. The active F3 fraction did not show any cytotoxcity according to propidium iodide staining and no inhibitory effects on J774 cell proliferation were observed by MTT assay. The active fraction contained gallic acid, vitexin, and isovitexin as major components.

Original languageEnglish
Pages (from-to)519-524
Number of pages6
JournalFood Science and Biotechnology
Issue number2
Publication statusPublished - 2011 Apr

Bibliographical note

Funding Information:
Acknowledgments This research was supported by Technology Development Program for Food (109141-03), Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.


  • Inflammation
  • Macrophage
  • Mung bean ethanol extract
  • Pro-inflammatory cytokine

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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