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Open AccessArticle

BG-4 from Bitter Gourd (Momordica charantia) Differentially Affects Inflammation In Vitro and In Vivo

1
Department of Food Science, University of Tennessee, Knoxville, TN 37996, USA
2
Agricultural Research Service, United States Department of Agriculture (USDA), Columbia, MO 65211, USA
*
Author to whom correspondence should be addressed.
Antioxidants 2019, 8(6), 175; https://doi.org/10.3390/antiox8060175
Received: 13 May 2019 / Revised: 8 June 2019 / Accepted: 11 June 2019 / Published: 14 June 2019
BG-4 isolated from bitter gourd has been reported for anti-cancer properties. The objective was to evaluate the anti-inflammatory properties of BG-4 in vitro and in vivo. Comparative study of the anti-inflammatory properties of BG-4 in vitro and in vivo was conducted on lipopolysaccharide (LPS)-activated mouse macrophages, and on dextran sodium sulfate (DSS)-induced colitis in mice. BG-4 reduced the production of pro-inflammatory markers in LPS-activated macrophages. On the other hand, intraperitoneal administration of BG-4 in DSS-induced colitis led to colon shortening, elevated neutrophils infiltration and myeloperoxidase activity, presence of blood in the stool, and loss of body weight, with differential systemic and local effects on pro-inflammatory cytokines in vivo. The results demonstrated that BG-4 differentially affected inflammation in vitro and in vivo. View Full-Text
Keywords: BG-4; bitter gourd; colitis; inflammation; macrophages BG-4; bitter gourd; colitis; inflammation; macrophages
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MDPI and ACS Style

Nieto-Veloza, A.; Wang, Z.; Zhong, Q.; Krishnan, H.B.; Dia, V.P. BG-4 from Bitter Gourd (Momordica charantia) Differentially Affects Inflammation In Vitro and In Vivo. Antioxidants 2019, 8, 175.

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