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Anti-inflammatory effect of the taffy mu yeot, made from the Korean radish Raphanus sativus L. in a lipopolysaccharide-induced murine model of pulmonary inflammation

Abstract Background Korean radish (Raphanus sativus L.) is used in kimchi, a staple of Korean cuisine. A taffy, mu yeot, that includes mainly radish together with other herbs (Bulbus Allii Sativi, Fructus Zizyphi, Semen Zizyphi, Rhizoma Zingberis, and Radix Glycyrrihizae) is used traditionally in Korea to improve pulmonary symptoms. However, to our knowledge, these effects of the taffy have not yet been studied systematically. Objectives To elucidate the anti-inflammatory effects of radish taffy on macrophages and a murine model of pulmonary inflammation, and to suggest the most likely candidate for the effects. Methods A macrophage cell line, RAW264.7, was used to examine effects of the radish taffy in vitro. Pulmonary inflammation was assessed 24 h after oral instillation of lipopolysaccharide in mice treated with radish taffy for 10 days. We determined the chemical components of radish taffy quantitatively using tandem HPLC mass spectroscopy. Results Radish taffy had no apparent effect on the RAW264.7 cells. Treatment of the mice with radish taffy significantly reduced the recruitment of neutrophils to the lung, and the level of myeloperoxidase in bronchoalveolar lavage fluid (BALF). ELISAs showed that the treatment significantly decreased the level of IL 6 in BALF induced by LPS, but not the levels of IFNγ, TNFα, IL 10, or IL 12. Nor did the taffy change the levels of those cytokines or NF-κB activation in lung homogenates. HPLC-MS suggested glycyrrhizin as the most likely candidate for the anti-inflammatory effects. Conclusions Radish taffy suppresses neutrophil recruitment to lungs of mice, possibly by reducing IL 6 levels, which may lead to reduced pulmonary inflammation.