Anti-inflammatory effects of high hydrostatic pressure extract of mulberry (morus alba) fruit on lps-stimulated RAW264.7 Cells

Sunyoon Jung, Mak Soon Lee, Ae Jin Choi, Chong Tai Kim, Yangha Kim

Research output: Contribution to journalArticlepeer-review

42 Scopus citations


Mulberry fruit (Morus alba L.) contains abundant bioactive compounds, including anthocyanins and flavonols, and has been reported to possess potent beneficial properties including anticancer, antidiabetic, and anti-oxidant effects. High hydrostatic pressure (HHP) processing, a nonthermal food processing technology, is suitable for the extraction of bioactive compounds from plants. Nevertheless, the anti-inflammatory effects of HHP extract of mulberry fruit (HM) in RAW264.7 cells remain unclear. The present study aimed to investigate the anti-inflammatory effects of HM on lipopolysaccharide (LPS)-induced inflammation in vitro. RAW264.7 cells were treated with various concentrations (0.1–1 µg/mL) of HM in the presence or absence of LPS. HM inhibited the inflammatory mediator, nitric oxide (NO) release, and mRNA expression of nitric oxide synthase 2 (NOS2) in LPS-induced RAW264.7 cells. In addition, HM suppressed both mRNA and protein expressions of prostaglandin-endoperoxide synthase 2 (PTGS2). Moreover, it reduced the LPS-induced secretion of proinflammatory cytokines such as interleukin (IL)-6 and tumor necrosis factor (TNF)-α. These results revealed that HM exerts anti-inflammatory effects by inhibiting several mediators and cytokines involved in the inflammatory process.

Original languageEnglish
Article number1425
Issue number7
StatePublished - 11 Apr 2019

Bibliographical note

Funding Information:
Funding: This study was supported by the National Research Foundation of Korea (NRF) funded by the Korean Government (MSIT) (numbers 2012M3A9C4048761, 2016R1A2B4011021 and 2019R1A2C1002861).

Publisher Copyright:
© 2019 by the authors.


  • High hydrostatic pressure
  • Inflammation
  • Macrophage
  • Mulberry fruit


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