Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Effects of the Extracts by Extraction Procedures from Hericium erinaceus on Activation of Macrophage

노루궁뎅이버섯(Hericium erinaceus) 추출공정별 추출물의 대식세포 활성화에 대한 효과

  • Kim, Sung-Phil (Department of Biological Science, Ajou University) ;
  • Choi, Yong-Hee (Department of Food Science and Technology, Kyungpook National University) ;
  • Kang, Mi-Young (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Nam, Seok-Hyun (Department of Biological Science, Ajou University)
  • Published : 2005.09.30
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Abstract

Effects of the aqueous or 50% ethanolic extracts prepared by various extraction procedures on macrophage activation were determined by using the mouse macrophage cell line RAW264.7 cells as a indicator cell. The results demonstrated that the fractions prepared by aqueous extraction for 2 h and by microwave extraction with 50% ethanol at 60 W for 3 min had the greatest inducing abilities for NO production, and that the greatest ROS scavenging abilities were found in the fractions prepared by hot water extraction for 2 h or 3 h, by microwave extraction with 50% ethanol at 60 W for 3 min and by 0.5% HCl extraction, respectively. Phagocytotic activities against Candida albicans were found to be highest for the 50% ethanolic extracts prepared by microwave extraction for 3 min at 60 W, 80 W and 12 W, respectively. Especially, we found that a extract prepared by microwave extraction with 50% ethanol at 60 W for 3 min enables to induce effectively overall functional activation of macrophage, such as NO production, ROS scavenging and phagocytosis of C. albicans, respectively. These results demonstrated that a 50% ethanolic extraction using microwave at 60 W for 3 min would be useful for enrichment of macrophage-activating components contained in Hericium erinaceus, implying participation of protein-bound polysaccharides as a active factor.

다양한 추출공정에 의하여 제조된 노루궁뎅이버섯의 열수 및 50% 에탄올 추출분획이 대식세포의 활성화에 미치는 효과를 마우스의 대식세포주인 RAW264.7 세포를 사용하여 측정하였다. 실험 결과, NO 생산능은 2시간 열수추출한 분획과 60 W에서 50% 에탄올로 3분간 microwave로 추출한 분획이 높았고, 활성산소종(ROS)에 대한 소거활성은 2시간 또는 3시간 열수추출한 분획과 60W에서 50% 에탄올로 3분간 microwave로 추출한 분획 및 0.5% HCl로 추출한 분획에서 높게 나타났다. 50% 에탄올 추출에 있어서 60W, 80W 및 120W에서 3분간 microwave로 추출한 분획들이 RAW264.7 세포의 Candida albicans에 대한 포식활성을 크게 유도한다는 사실을 알았다. 특히 50% 에탄올을 용매로 사용하여 60W에서 3분간 microwave로 추출한 분획은 NO 생산, ROS 소거 및 C. albicans에 대한 포식활성의 전반적인 대식세포의 활성화를 유도하였다. 이 사실은 노루궁뎅이버섯에 있어서 60 W에서 3분간 microwave에 의한 50% 에탄올 추출조건이 함유된 다당류가 관련된 대식세포 활성화 성분의 농화에 유용하게 사용될 수 있음을 보여주었고, 단백다당류가 활성성분으로서 관련되었을 가능성을 시사하였다.

Keywords

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