Anti-inflammatory effects of Lacto-Wolfberry in a mouse model of experimental colitis

Figure 2 Anti-inflammatory and anti-oxidative effects of Lacto-Wolfberry in vitro. A: The effect of Lacto-Wolfberry (LWB) on lipopolysaccharide (LPS)-induced reactive oxygen species (ROS) production in RAW 264.7 cells was measured as described in the methods section. Results are expressed in relative luminescence units (RLU). ^aP < 0.05 at the given time points and dose as compared to LPS-stimulated ROS production (+LPS); B: Effects of given concentrations of LWB, milk and wolfberry on NF-E2 related 2 activity in AREc32 cells. Results are expressed as percentage of increase compared to control conditions. ^aP < 0.05 vs milk; ^cP < 0.05 vs wolfberry; C: Effects of given concentrations of LWB, milk and wolfberry on LPS-induced interleukin-6 production in RAW 264.7 cells. Results are expressed as percentage of inhibition compared to induction after LPS stimulation. ^aP < 0.05 vs milk; D: Effects of given concentrations of LWB, milk and wolfberry on tumor necrosis factor-α-induced nuclear factor- κB activation in a reporter cell line. Results are expressed as percentage of inhibition compared to induction after TNF-α stimulation. All results are depicted as mean ± SE. ^aP < 0.05 vs milk.