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Article

Green Tea Polyphenol Epigallocatechin-3-O-Gallate Attenuates Lipopolysaccharide-induced Nitric Oxide Production in RAW264.7 Cells

1Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea

2Department of Korean Food & Culinary Arts, Youngsan University, Busan, Korea


Journal of Food and Nutrition Research. 2014, Vol. 2 No. 7, 425-428
DOI: 10.12691/jfnr-2-7-16
Copyright © 2014 Science and Education Publishing

Cite this paper:
Seung-Jae Lee, Hyun Woo Kang, Seung Yuan Lee, Sun Jin Hur. Green Tea Polyphenol Epigallocatechin-3-O-Gallate Attenuates Lipopolysaccharide-induced Nitric Oxide Production in RAW264.7 Cells. Journal of Food and Nutrition Research. 2014; 2(7):425-428. doi: 10.12691/jfnr-2-7-16.

Correspondence to: Sun  Jin Hur, Department of Animal Science and Technology, Chung-Ang University, Anseong, Korea. Email: hursj@cau.ac.kr

Abstract

Epigallocatechin-3-O-gallate (EGCG), the major polyphenol found in green tea, has been shown to downregulate inflammatory responses in macrophages; however, the underlying mechanism has not been understood. Overproduction of nitric oxide (NO) by inducible nitric oxide synthase (iNOS) is known to be closely correlated with the pathology of a variety of diseases and inflammations. In this study, we investigated the inhibitory effect of EGCG on NO production and its molecular mechanism in lipopolysaccharide (LPS)-stimulated macrophage RAW264.7 cells. Besides a decrease in NO secretion, protein levels of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) also decreased in LPS-stimulated RAW264.7 macrophage cells treated with EGCG. These results suggest that EGCG possesses a potent anti-inflammatory activity.

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