Effects of vinegar–egg on growth inhibition, differentiation human leukemic U937 cells and its immunomodulatory activity

Authors

S.-Y. Wang
C.-Y. Chang
C.-W. Chen

Abstract

Vinegar and eggs have rich nutrients. In this study, the mixed form of both derived products, vinegar–egg solution and its products (vinegar–egg concentrate and vinegar–egg condensate) were chosen for an assessment of their biological activity. To further our understanding regarding the anticancer and immunomodulatory effects of vinegar–egg, we investigated its effects on the proliferation and differentiation of U937 cells. Vinegar–egg was treated using spray drying, freeze drying and vacuum concentration and used to stimulate human mononuclear cells. The conditioned media obtained from these cultures by filtration were used to treat U937 cells. Three conditioned media inhibited U937 cell growth by 22.1–67.25% more effectively than PHA-treated control (22.53%). CD11b and CD14 expression on the treated U937 cells were 29.1–45.4% and 31.6–47.2%, respectively. High levels of cytokines IL-1β, IFN-γ and TNF-α were detected in the three conditioned media. Vinegar–egg stimulates human mononuclear cells to secrete cytokines, which inhibit the growth of U937 cells and induce their differentiation. © 2017

Abstract Image

ScienceDirect Link

10.1016/j.jfda.2017.10.007

Recommended Citation

Wang, S.-Y.; Chang, C.-Y.; and Chen, C.-W. (2018) "Effects of vinegar–egg on growth inhibition, differentiation human leukemic U937 cells and its immunomodulatory activity," Journal of Food and Drug Analysis: Vol. 26 : Iss. 2 , Article 21.
Available at: https://doi.org/10.1016/j.jfda.2017.10.007

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