{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,1]],"date-time":"2026-11-01T12:18:24Z","timestamp":1793535504252,"version":"4.5.0"},"reference-count":27,"publisher":"Walter de Gruyter GmbH","issue":"1","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2016,3,1]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    <jats:bold>Background<\/jats:bold>\n                    : The present study was designed to examine the anti-inflammatory effects of plant-derived products marketed for human health benefits.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Methods<\/jats:bold>\n                    : The tumor necrotic factor-\u03b1 (TNF-\u03b1) was used as a proinflammatory biomarker generated by mouse macrophage RAW 264.6 cells. The\n                    <jats:italic>in vitro<\/jats:italic>\n                    tested plant products include Saskatoon berry (SKB), quercetin, purified oat beta-glucan (OBG), curcumin, and turmeric. Quantification of TNF-\u03b1 in cell culture supernatants was carried out using mouse TNF-\u03b1 assay kit and the cell proliferation was determined by MTT (3-(4, 5-dimethylthiazolyl-2)-2,5- diphenyltetrazolium bromide) assay. The cells were grown in Dulbecco\u2019s modified Eagle\u2019s medium supplemented with 10% heat-inactivated fetal bovine serum and 100 U\/mL penicillin and 100 \u00b5g\/mL streptomycin. Bacterial lipopolysaccharide (LPS) at a concentration of 500 ng\/mL was employed to stimulate the TNF-\u03b1 production in mouse macrophage cells.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Results<\/jats:bold>\n                    : Results showed that curcumin at 10 \u00b5M (3.7 \u00b5g\/mL) level effectively attenuated the LPS-induced inflammatory response, and at 100 \u00b5M completely inhibited macrophage RAW cell growth (p&lt;0.05). The aqueous turmeric extract caused inhibitory effect on TNF-\u03b1 at 25, 50, 100, and 500 \u00b5g\/mL. SKB inhibited TNF-\u03b1 production at 50, 100, 500, and 1,000 \u00b5g\/mL. On the other hand, at 10, 25, 500, and 1,000 \u00b5g\/mL SKB promoted significant cell growth\/proliferation. Quercetin at 10, 25, 50 and 100 \u00b5g\/mL inhibited TNF-\u03b1, but at 500 and 1,000 \u00b5g\/mL stimulated cell growth. OBG at 10, 25, and 50 \u00b5g\/mL inhibited TNF-\u03b1, but in some cases OBG stimulated TNF-\u03b1 At 1,000 and 10,000 \u00b5g\/mL OBG proved to be extremely toxic or lethal to the macrophage cells.\n                  <\/jats:p>\n                  <jats:p>\n                    <jats:bold>Conclusions<\/jats:bold>\n                    : Overall, the plant products showed anti-inflammatory effects as well as cell proliferation or inhibition in the\n                    <jats:italic>in vitro<\/jats:italic>\n                    system used in this investigation. The underlying mechanisms of dualistic actions caused by plant-derived ingredients, viz., macrophage cellular growth stimulation or retardation, remain to be elucidated.\n                  <\/jats:p>","DOI":"10.1515\/jcim-2015-0024","type":"journal-article","created":{"date-parts":[[2015,10,13]],"date-time":"2015-10-13T06:48:36Z","timestamp":1444718916000},"page":"1-7","source":"Crossref","is-referenced-by-count":9,"title":["TNF-\u03b1 modulation by natural bioactive molecules in mouse RAW 264.7 macrophage cells"],"prefix":"10.1515","volume":"13","author":[{"given":"Bichitra N.","family":"Nayak","sequence":"first","affiliation":[{"name":"Department of Food Science, University of Manitoba, 196 Innovation Drive, Winnipeg, MB, Canada R3T 2N2"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ginpreet","family":"Kaur","sequence":"additional","affiliation":[{"name":"Department of Pharmacology, School of Pharmacy and Technology Management, Mumbai, Maharashtra, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Harpal S.","family":"Buttar","sequence":"additional","affiliation":[{"name":"Department of Pathology and Laboratory Medicine, Faculty of Medicine, University of Ottawa, ON, Canada K1H 8M5"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"374","published-online":{"date-parts":[[2015,10,10]]},"reference":[{"key":"2025121209241565307_j_jcim-2015-0024_ref_001_w2aab2b8c40b1b7b1ab2b1b1Aa","doi-asserted-by":"crossref","unstructured":"1. 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J Nutr Food Sci 2013;3:232.","DOI":"10.4172\/2155-9600.1000232"},{"key":"2025121209241565307_j_jcim-2015-0024_ref_004_w2aab2b8c40b1b7b1ab2b1b4Aa","doi-asserted-by":"crossref","unstructured":"4. Lavola A, Karjalainen R, Julkunen-Tiito R. Bioactive polyphenols in leaves, stems, and berries of Saskatoon (Amelanchier alnifolia Nutt.) cultivars. J Agric Food Chem 2012;60:1020\u20137.","DOI":"10.1021\/jf204056s"},{"key":"2025121209241565307_j_jcim-2015-0024_ref_005_w2aab2b8c40b1b7b1ab2b1b5Aa","doi-asserted-by":"crossref","unstructured":"5. Ozga JA, Saeed A, Reinecke DM. Anthocyanins and nutrient components of Saskatoon fruits (Amelanchier alnifolia Nutt). Can J Plant Sci 2006;86:193\u20137.","DOI":"10.4141\/P05-139"},{"key":"2025121209241565307_j_jcim-2015-0024_ref_006_w2aab2b8c40b1b7b1ab2b1b6Aa","doi-asserted-by":"crossref","unstructured":"6. Roubroeks JP, Mastromauro DI, Andersson R, Christensen BE, Aman P. 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