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Effect of pecan phenolics on the release of nitric oxide from murine RAW 264.7 macrophage cells
- Robbins, Katherine S., Greenspan, Phillip, Pegg, Ronald B.
- Food chemistry 2016 v.212 pp. 681-687
- Escherichia coli, anti-inflammatory activity, chronic diseases, dose response, high performance liquid chromatography, inflammation, lipopolysaccharides, macrophages, mice, nitric oxide, pecans, phenolic compounds, reactive oxygen species
- Inflammation is linked to numerous chronic disease states. Phenolic compounds have attracted attention because a number of these compounds possess anti-inflammatory properties. A phenolic crude extract was prepared from pecans and separated by Sephadex LH-20 column chromatography into low- and high-molecular-weight (LMW/HMW) fractions. Anti-inflammatory properties of these fractions were assessed in LPS-stimulated RAW 264.7 murine macrophage cells. NO and reactive oxygen species (ROS) production was monitored after 3 different experimental protocols: (1) pre-treatment with Escherichia coli O111:B4 lipopolysaccharide (LPS); (2) pre-treatment with a pecan crude extract and its fractions; and (3) co-incubation of LPS with a pecan crude extract and its fractions. The LMW fraction displayed a dose-dependent decrease in NO production and a significant decrease from the LPS control in ROS production when cells were either co-incubated with or pre-treated with LPS. The phenolics were characterized by HPLC to help identify those responsible for the observed effect.