Effects of an aqueous extract of cocoa on nitric oxide production of macrophages activated by lipopolysaccharide and interferon-[gamma]

• Published in: Nutrition (Burbank, Los Angeles County, Calif.) Los Angeles County, Calif.), 2003-07, Vol.19 (7/8), p.681
• Main Authors: Ono, Kazuyuki, Takahashi, Toshio, Kamei, Masanori, Mato, Takashi, Hashizume, Shuichi, Kamiya, Shigeru, Tsutsumi, Haruhiko
• Format: Article
• Language: English
• Subjects: Heated water; Neutralization; Nitric oxide; Plasma; Polyphenols; Rodents; Spectrophotometry
• ISSN: 0899-9007; 1873-1244
• DOI: 10.1016/S0899-9007(03)00092-3

Macrophages are the primary targets of bacterial lipopolysaccharide (LPS). The effects of cocoa extract on production of nitric oxide (NO) by murine J774.1 macrophages activated by LPS and interferon-γ (IFN-γ) were examined. Cocoa was suspended in heated water and centrifuged, and the supernatant was then filtered. Nitrite was measured as a quantitative indicator of NO by spectrophotometry. LPS (1.0 mg/mL) and IFN-γ (100 U/mL) were added to cultured macrophages with 0.05% cocoa extract, 0.25% cocoa extract, or pure water. NO synthesis by macrophages was significantly inhibited by cocoa extract (P < 0.01). The inhibitory effect increased with concentration of the extract (P < 0.01). IFN-γ (100 U/mL) and, later, LPS (100 μg/mL) were added, together with 2.0% cocoa or pure water, to cultured macrophages. An inhibitory effect on NO production was observed on addition of only IFN-γ, but more significant effects were obtained with addition of LPS (P < 0.01) and addition of both was most effective (P < 0.01). These data suggested that cocoa extract contains a suppressor of NO production in murine macrophages activated by LPS and IFN-γ. This effect does not appear to be caused merely by neutralization of LPS.