紅甘藍菜汁中蛋白質成分增加脂多醣刺激的脾臟細胞介白質-10之分泌但是降低腫瘤壞死因子-α之分泌   全文下載

Proteinaceous Constituents of Red Cabbage Juice Increase IL-10, but Decrease TNF-α Secretions Using LPS-Stimulated Mouse Splenocytes

本研究旨在探討紅甘藍菜汁中蛋白質成分的抗發炎作用。實驗方法包括紅甘藍菜汁之組成分析、活性碳吸附、以Sephadex LH-20管柱部分純化及最後以100%飽和硫酸銨沉澱，以獲得紅甘藍菜汁中的蛋白質區分物，未純化樣品及蛋白質區分物分別與脂多醣刺激之BALB/c小鼠脾臟細胞共同培養48小時。結果顯示，紅甘藍菜汁冷凍乾燥物中，富含蛋白質（30.2 ± 0.2%）、醣類（33.8 ± 6.0%）、酚類（2.8 ± 0.3%）及類黃酮（1.1 ± 0.1%），但是紅甘藍菜汁經活性碳吸附處理後，除醣類（39.2 ± 2.5%）外，蛋白質（5.2 ± 0.0%）、酚類（0.2 ± 0.0%）及類黃酮（0.0 ± 0.1%）含量均顯著降低。紅甘藍菜汁以飽和硫酸銨沉澱的蛋白質，尤其是經Sephadex LH-20管柱所獲得的第4區分物（F4），顯著（P < 0.01）增加以脂多醣刺激的脾臟細胞分泌抗發炎的介白質-10細胞激素，從1,547 ± 106 pg/mL增加至2,060 ± 83 pg/mL，但是顯著（P < 0.05）降低促發炎的腫瘤壞死因子-α細胞激素的分泌，從1,137 ± 71 pg/mL減少至 789 ± 167 pg/mL。根據本研究結果推測，紅甘藍菜汁中的蛋白質，可經由增加以脂多醣刺激脾臟細胞介白質-10的分泌及降低腫瘤壞死因子-α的分泌，而具有抗發炎的潛力。"

This study investigates the anti-inflammatory effects of proteinaceous constituents from red cabbage (Brassica oleracea L. var.) juice (RC). The RC was first absorbed using activated charcoal (RCA), then partially purified using a Sephadex LH-20 column and finally precipitated using saturated ammonium sulfate solution to obtain the protein-rich fractions. The crude and protein-rich samples from RC were administered to lipopolysaccharide (LPS) - stimulated BALB/c mouse splenocyte cultures for 48 hours. The results showed that the lyophilized RC powder was rich in protein (30.2 ± 0.2%), carbohydrate (33.8 ± 6.0%), phenolics (2.8 ± 0.3%), and flavonoids (1.1 ± 0.1%). After the activated charcoal absorption treatment, the levels of protein (5.2 ± 0.0%), phenolics (0.2 ± 0.0%), and flavonoids (0.0 ± 0.1%) in RCA, except carbohydrate (39.2 ± 2.5%), were significantly decreased. The ammonium sulfate precipitated proteins from red cabbage juice, especially the chromatographic fraction 4 (F4) through the Sephadex LH-20 column, significantly (P < 0.01) increased an anti-inflammatory interleukin (IL-10) from 1,547 ± 106 to 2,060 ± 83 pg/mL, but significantly (P < 0.05) decreased a pro-inflammatory tumor necrosis factor (TNF-α) secretions using LPS-stimulated mouse splenocytes from 1,137 ± 71 to 789 ± 167 pg/mL. This study suggests that the proteinaceous constituents of red cabbage juice show an anti-inflamma-tory potential via increasing IL-10, but decreasing TNF-α secretions using LPS-stimulated mouse splenocytes.