Gui-ling-gao (turtle jelly), a traditional Chinese functional food, exerts anti-inflammatory effects by inhibiting iNOS and pro-inflammatory cytokine expressions in splenocytes isolated from BALB/c mice

Huan Zhang, Min Yi Wu, De Jian Guo, Chun Wai Wan, Ching Ching Lau, Chi On Chan, Kam Wah Mok, Shun Wan Chan

Research output: Journal article publicationJournal articleAcademic researchpeer-review

17 Citations (Scopus)


Gui-ling-gao (GLG), also known as turtle jelly, is a popular medicinal Chinese health/functional food prepared from several traditional Chinese medicinal herbs. The present study aimed at examining and explaining the anti-inflammatory properties of GLG by using lipopolysaccharide (LPS)-induced inflammation in splenocytes isolated from BALB/c mice. Additionally, the effects of GLG on mRNA and protein expressions of inducible nitric oxide synthase (iNOS) and pro-inflammatory cytokines in LPS-stimulated splenocyte proliferation were evaluated by real-time RT-PCR and Western blot assays. We demonstrated that GLG significantly inhibited LPS-induced splenocyte proliferation in a concentration-dependent manner. LPS-mediated up-regulations in the gene and protein expressions of iNOS, interleukin-1β (IL-1β) and tumour necrosis factor-alpha (TNF-α) were suppressed by GLG. These findings suggest for the first time that GLG exerts anti-inflammatory effects by inhibiting the expression of iNOS and pro-inflammatory cytokines such as IL-1β and TNF-α. The current study provides strong scientific evidence for the health-beneficial claim that consumption of GLG could help the body to modulate the immune system.
Original languageEnglish
Pages (from-to)625-632
Number of pages8
JournalJournal of Functional Foods
Issue number2
Publication statusPublished - 1 Apr 2013


  • Anti-inflammatory
  • Lipopolysaccharide
  • Pro-inflammatory cytokines
  • Splenocytes
  • Turtle jelly

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science
  • Nutrition and Dietetics

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