Study on the anti-inflammatory effects of cheese extracts

ASIAIR > College of Medical and Health Science > Department of Food Nutrition and Healthy Biotechnology > Theses & dissertations > Item 310904400/2910

Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/2910

Title:	Study on the anti-inflammatory effects of cheese extracts
Authors:	Huang Chu Chen
Contributors:	Department of Health and Nutrition Biotechnology?????
Keywords:	Cheese;CLA;PPAR;anti-inflammatory effect
Date:	2009
Issue Date:	2009-11-16 08:08:05 (UTC+0)
Publisher:	Asia University
Abstract:	Recently there are many studies indicated that conjugated linoleic acid has great benefits to our bodies, such as anti-inflammation, reduces fat amassed, improves fat metabolism, anti-carcinogenesis and anti-atherosclerosis as well. As ruminant meat and milk are the major sources of conjugated linoleic acid, hence our research objective is to figure out the potential of anti-inflammation from different kinds of cheese which available in the consumer market. Six kinds of cheeses were chosen from the market - cream cheese, Mozzarella, Gouda, Cheddar, Parmesan and Chesdale cheese. We extracted those via ethyl alcohol, Ethyl Acetate, n-hexane and cold saponification, and then to discuss the reactions of the cheese extracts on the inflammatory responses and its related proteins. We used different cheese extracts to treat RAW264.7 macrophage, which induced inflammation responses by LPS and to figure out the potential of anti-inflammation from the cheese extracts. Exploring regulation of the extract?s anti-inflammation by transient transfection experiment. The results of conjugated diene content and reverse phase thin layer chromatography shows that cheese extracts treated by cold saponification has higher CLA. The MTT assay results reflect that all the cheese extracts did not restrain or improve the cell viability significantly. In transient transfection assay shows all cheese extract can activate PPAR ?. In the NO2 assay, Mozzarella and Gouda have better inhibitory ability. In the PGE2 assay, Gouda treated by cold saponification had better inhibitory ability and the western blot assay of COX-2 has the same result. In conclusion, Gouda treats by cold saponification could active PPAR ? and inhibit inflammatory mediators. Gouda cheese had better anti-inflammatory effect than other five cheeses.
Appears in Collections:	[Department of Food Nutrition and Healthy Biotechnology] Theses & dissertations

Files in This Item:

File	Description	Size	Format
		0Kb	Unknown	389	View/Open
2910.docx		12Kb	Unknown	180	View/Open

Loading...