Effects on the in vitro anti-inflammatory activity of extraction products of housefly (Musca Domestica) maggot obtained by different methods

In order to compare the anti-inflammatory activity effects of the extraction products of housefly maggot obtained by the extraction methods of water, alkali, salt and alcohol, the macrophages which induced by LPS were used in this experiment. The yields and protein content was tested and the effects on the cell morphology and secretion of TNF 琢, MCP-1 were detected as well. The results showed that the yield of the alkali solution extraction was higher than other methods, followed by the water extraction, salt solution extraction and alcohol extraction. However, the protein content of water extraction was the highest, and the salt solution extraction, alkali solution extraction and alcohol extraction followed. The results also showed that the product of water extraction had the function of anti-inflammatory and was more significant than other methods, the alcohol extraction, salt solution extraction and alkali solution extraction followed.