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Food Res Int. 2017 Dec;102:710-716. doi: 10.1016/j.foodres.2017.09.058. Epub 2017 Sep 22.

Anti-inflammatory effect of dietary pork extract on proliferation and cytokine secretion using mouse primary splenocytes.

Author information

1
Department of Animal Products and Food Science, Kangwon National University, Chuncheon 24341, Republic of Korea.
2
The Korean Academy of Science & Technology, Seongnam 13630, Republic of Korea.
3
Department of Animal Products and Food Science, Kangwon National University, Chuncheon 24341, Republic of Korea. Electronic address: ajang@kangwon.ac.kr.

Abstract

The anti-inflammatory effects of boiled pork meat (BPM) and hot water extracts of pork meat (WPM) on splenocyte proliferation and T cell cytokine regulation in BALB/c mice were evaluated. The proliferation of splenocytes in high concentration WPM groups was significantly higher than the control stimulated by LPS and Con A. In the white blood cells, WPM groups had significantly higher counts of lymphocytes and lower counts of neutrophils than the control (p<0.05). The Th1 (IFN-γ, TNF-α, IL-2) and Th2 (IL-4, IL-5, IL-10) cytokine levels in high-concentration WPM groups were higher than those in the control. In addition, TNF-α/IL-10 and IL-2/IL-4 secretions of splenocytes in the high concentration WPM group with LPS or Con A treatment was significantly lower than the control (p<0.05). Therefore, this study suggested that high concentration of WPM had anti-inflammatory effects on the primary splenocyte, which indicating that water extracts of pork meat can enhance the immune system of mice.

KEYWORDS:

Anti-inflammation; Pork extracts; Splenocyte proliferation; Th1/Th2 cytokine ratio

PMID:
29196004
DOI:
10.1016/j.foodres.2017.09.058
[Indexed for MEDLINE]

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