Anti-Inflammatory Action of Indonesian Black Garlic (IBG) Ethanol Extracts in LPS-stimulated RAW 264.7 Macrophage Cells

Laurentia Adinda Pratidina; Seong Gu Hwang; Novita Wijayanti

doi:10.22146/ijp.1658

Laurentia Adinda Pratidina School of Animal Life Convergence Sciences, Hankyong National University 327 Jungang-ro, Anseong-si, Gyeonggi-do, 456-749, South Korea 17579
Seong Gu Hwang School of Animal Life Convergence Sciences, Hankyong National University 327 Jungang-ro, Anseong-si, Gyeonggi-do, 456-749, South Korea 17579
Novita Wijayanti Agricultural Product Technology, Agricultural technology, Brawijaya University, Veteran, Malang, Indonesia

Keywords: Indonesian Black Garlic, Anti-inflammatory, RAW 264.7 Macrophage Cells

Abstract

Indonesian Black Garlic (IBG) ethanol extracts is a new type of fresh garlic product, produced at high temperature and humidity. IBG has active antioxidant activity. Thy study aimed to evaluate the anti-inflammatory actions of IBG in RAW 264.7 macrophage cells. The cells were cultures and treated with different concentrations of IBG (50 to 1000 mg/mL). The cell counting kit-8 assay showed that IBG was not toxic up to 400 mg/mL. IBG significantly decreased the expression of inflammatory mediators in LPS-stimulated RAW 264.7 macrophage cells. Futhermore, IBG is shown to inhibit pro-inflammatory cytokines, this is evident from the decreased expressions of iNOS, COX-2, IL-6, NF-kB, and TNF-α in mRNA expressions and also on protein level. The results suggest that IBG can be used to prevent or cure inflammation-related diseases.

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