Anti‐inflammatory effects of Beopje curly dock (Rumex crispus L.) in LPS‐induced RAW 264.7 cells and its active compounds.

Inflammation is a defense response of the body to stimuli. Curly dock (CD) is an herbal food with anti‐inflammatory effects. Beopje is an herbal food processing method that reduces toxicity and enhances beneficial effects. This study investigated the effects of CD and Beopje curly dock (CD‐B) extracts on lipopolysaccharide (LPS)‐induced inflammatory damage in RAW 264.7 cells. Cell survival rate and nitrite concentration were determined using the MTT assay and Griess method, respectively. Enzyme‐linked immunosorbent assay was used to detect the inflammatory cytokine levels. The mRNA and protein expression levels of inflammatory associated genes were detected by qPCR and Western blot, respectively. CD and CD‐B extracts compositions were assessed by UPLC‐Q‐TOF MS analysis. Our results indicate that CD‐B has a more significant inhibitory effect on the LPS‐induced inflammatory response in RAW 264.7 cells than CD, suggesting that the Beopje process potentially enhances the anti‐inflammatory effect of CD. Practical applications: Long‐term inflammation can cause a variety of chronic diseases. Therefore, it is necessary to suppress the occurrence of body inflammation in time. This study preliminarily clarified the mechanism of herbal foods to alleviate inflammation by regulating the immune response, and further confirms that applying the Beopje process enhances the anti‐inflammatory effect. This research can serve as a significant reference for future research, prevention and treatment of inflammation‐related diseases, and the development of functional foods with anti‐inflammatory activity. It also provides a theoretical basis for the further reasonable application of Beopje processing method. [ABSTRACT FROM AUTHOR]