Zingiber cassumunar Roxb. extract increase the reactive oxidant level and interleukins expression in vitro

Authors

  • Nurkhasanah Mahfudh Universitas Ahmad Dahlan, Faculty of Pharmacy, Jalan Prof. Soepomo, Yogyakarta 55164, Indonesia, Tel.: (0274) 563515 https://orcid.org/0000-0001-6156-4318
  • Nanik Sulistyani Universitas Ahmad Dahlan, Faculty of Pharmacy, Jalan Prof. Soepomo, Yogyakarta 55164, Indonesia, Tel.: (0274) 563515 https://orcid.org/0000-0002-6541-8198
  • Ghina Adhila Universitas Ahmad Dahlan, Faculty of Pharmacy, Jalan Prof. Soepomo, Yogyakarta 55164, Indonesia, Tel.: (0274) 563515 https://orcid.org/0000-0002-7147-8859

DOI:

https://doi.org/10.5219/1418

Keywords:

Immunomodulator, Zingiber cassumunar Roxb., ROI, NO, IL-10, IL-14

Abstract

Zingiber cassumunar Roxb. (bangle) has a variety of active compounds, including curcumin and phenylbutenoid. Bangle rhizoma reported exhibiting immunomodulatory activities. This research aims to determine the mechanism of bangle extract as an immunomodulator by the secretion of Reactive Oxygen Intermediate (ROI), Nitric Oxide (NO), and interleukin (IL-10 and IL-14) expression level. Bangle extract (Zingiber cassumunar Roxb.) was made by the maceration method using 96% ethanol solvent. This research was administered in vitro using macrophage cells from male mice with Balb/C strain divided into 2 groups: normal control and treatment group (receiving 25, 50, and 100 ppm of extract). The administration of bangle extract can function as an immunomodulator by an increase of ROI in 25 and 50 ppm of the extract significantly than the control group (p <0.05), the treatment groups decrease NO level (p <0.05), it also was found to increase expression of IL-10 and IL-14 expression levels (p <0.05). Zingiber cassumunar Roxb. extract was potentially to be developed as an immunomodulator.

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References

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Published

2020-09-28

How to Cite

Mahfudh, N., Sulistyani, N., & Adhila, G. (2020). Zingiber cassumunar Roxb. extract increase the reactive oxidant level and interleukins expression in vitro. Potravinarstvo Slovak Journal of Food Sciences, 14, 807–814. https://doi.org/10.5219/1418