Effect of Extraction Time of Kaeng Liang Paste on Cell Viability and Anti-inflammatory Activity by NF-kB Induction
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Abstract
Introduction and objective: The occurrence of emerging diseases has encouraged scientists to search for new drugs or methods as well as food supplements for health promotion, disease prevention, treatment and rehabilitation. Nowadays, herbs are one of the targets for drug discovery. This study aimed to explore the effect of extraction time of Kaeng Liang paste on its immunological activities, as determined by cell viability assay and the anti-inflammatory activity by NF-kB induction
Methods: Kaeng Liang paste extracts were obtained by decoction at 10, 20, and 30 minutes; and the determination of cell viability and anti-inflammatory activity by NF-kB induction of the extracts was performed.
Results: The three extracts of Kaeng Liang paste were capable of reducing cell viability and proliferation of macrophages. A consequence study about NF-kB induction indicated that there was a trend to reduce the release of inflammatory substance from macrophage in NF-kB pathway. This effect could be seen when they were up-regulated by PamCys3. Especially, the extract from 30-min decoction could decrease the function of NF-kB more than those from 10-min and 20-min decoctions and the untreated cells.
Discussion: Kaeng Liang is a Thai spicy-veggie soup, whose bioactivity studies have been conducted. It has previously been reported that it has anti-cancer activity. This study is part of a study on the immunomodulatory and anti-inflammatory activities of Thai curries. Previously, the amount of constituents in phenolics and flavonoids, and antioxidant activities of Thai food extracts such as Kaeng Liang, Papaya Salad, and Pad Kaphrao were studied. The results of this study confirmed the anti-inflammatory activities of pepper and shallots, which were the main ingredients of Kaeng Liang paste. It is suggested that further studies of the mechanism of anti-inflammatory activities should be undertaken.
Conclusion and recommendation: The study has confirmed the anti-inflammatory activity of shallot and pepper, the main ingredients of Kaeng Liang paste. Nevertheless, this study was conducted in vitro, further investigations on its anti-inflammatory activity in animals, pharmacological aspects and the mechanism of anti-inflammatory activities should be undertaken.
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