Studies on the Anti-Oxidative Function of trans-Cinnamaldehyde-Included β-Cyclodextrin Complex
Munkhtugs Davaatseren,
Yeon-Ji Jo,
Geun-Pyo Hong,
Haeng Jeon Hur,
Sujin Park,
Mi-Jung Choi
Affiliations
Munkhtugs Davaatseren
Department of Food Science and Technology, Chung-ang University, Gyeonggi-do 17546, Korea
Yeon-Ji Jo
Institute of Process Engineering in Life Science, Section I: Food Process Engineering, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany
Geun-Pyo Hong
Department of Food Science and Biotechnology, Sejong University, 209 Neungdong-ro, Seoul 05006, Korea
Haeng Jeon Hur
Division of Metabolism and Functionality Research, Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 13539, Korea
Sujin Park
Division of Metabolism and Functionality Research, Korea Food Research Institute, 1201-62 Anyangpangyo-ro, Bundang-gu, Seongnam-si, Gyeonggi-do 13539, Korea
Mi-Jung Choi
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neungdong-ro, Seoul 05029, Korea
trans-Cinnamaldehyde (tCIN), an active compound found in cinnamon, is well known for its antioxidant, anticancer, and anti-inflammatory activities. The β-cyclodextrin (β-CD) oligomer has been used for a variety of applications in nanotechnology, including pharmaceutical and cosmetic applications. Here, we aimed to evaluate the anti-inflammatory and antioxidant effects of tCIN self-included in β-CD complexes (CIs) in lipopolysaccharide (LPS)-treated murine RAW 264.7 macrophages. RAW 264.7 macrophages were treated with increasing concentrations of β-CD, tCIN, or CIs for different times. β-CD alone did not affect the production of nitric oxide (NO) or reactive oxygen species (ROS). However, both tCIN and CI significantly reduced NO and ROS production. Thus, CIs may have strong anti-inflammatory and antioxidant effects, similar to those of tCIN when used alone.
