Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Immuno-stimulating Activities of Polysaccharides Isolated from Commercial Soy Sauce and Traditional Korean Soy Sauce

시판양조 및 재래식 조선간장으로부터 분리한 다당의 면역증강 활성 비교

  • Park, Hye-Ryung (Department of Food science and Biotechnology, Kyonggi University) ;
  • Lee, Moon-Su (Department of Food science and Biotechnology, Kyonggi University) ;
  • Jo, Sun-Young (Department of Food science and Biotechnology, Kyonggi University) ;
  • Won, Hye-Jin (The Research Institute of Basic Science, Kyonggi University) ;
  • Lee, Hyun-Sun (The Research Institute of Basic Science, Kyonggi University) ;
  • Lee, Ho (Department of Food science and Biotechnology, Kyonggi University) ;
  • Shin, Kwang-Soon (Department of Food science and Biotechnology, Kyonggi University)
  • 박혜령 (경기대학교 식품생물공학과) ;
  • 이문수 (경기대학교 식품생물공학과) ;
  • 조선영 (경기대학교 식품생물공학과) ;
  • 원혜진 (경기대학교 기초과학연구소) ;
  • 이현순 (경기대학교 기초과학연구소) ;
  • 이호 (경기대학교 식품생물공학과) ;
  • 신광순 (경기대학교 식품생물공학과)
  • Received : 2012.01.08
  • Accepted : 2012.02.29
  • Published : 2012.04.30
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Abstract

The varying characteristics between traditional and commercial soy sauce may be initiated by raw materials and fermentation techniques for the production of $meju$ and $koji$. We examined properties regarding polysaccharides isolated from commercial soy sauce made by the $koji$ process (CSP-0) and Korean traditional soy sauce made by the $meju$ process (KTSP-0) as well as their immuno-stimulating activities. KTSP-0 had rhamnogalacturonan II (RG-II) including 1.1% of unusual monosaccharides 3-deoxy-D-$manno$-2-octulosonic acid (KDO). Anti-complementary activities of CSP-0 and KTSP- 0 were increased dose-dependently but KTSP-0 (64.7%) was higher than CSP-0 (56%) at $1,000{\mu}g/mL$. C3 activation products were identified by crossed immuno-electrophoresis. CSP-0 caused complementary activations $via$ only classical pathway while KTSP-0 caused complementary activations $via$ both alternative and classical pathways. KTSP-0 significantly increased the secretion of interleukin (IL)-6 at $8-1,000{\mu}g/mL$ and IL-12 at $40{\mu}g/mL$ on macrophages. The results suggest that the immuno-stimulating activity of KTSP-0 is greater than that of CSP-0 from anti-complementary activity.

현재 우리나라에서 시판되고 있는 대부분의 양조간장은 일본의 $koji$ 방식으로 제조되고 있는 반면, 재래식 조선간장은 자연적으로 미생물이 접종 및 발효된 메주를 이용하여 제조되고 있다. 본 연구는 일본식으로 만들어진 양조간장과 우리나라 전통방식으로 만들어진 재래식 조선간장으로부터 얻어진 다당의 특성과 면역증진활성을 비교하였다. 조선간장 유래 다당인 KTSP-0는 2-keto-3-deoxy-D-$manno$-2-octulosonic acid(KDO)(1.1%)의 구조를 가지는 rhamnogalacturonan II(RG-II)가 있음을 확인하였다. 양조간장 유래 다당 CSP-0와 KTSP-0의 보체계 활성화능을 측정한 결과 두 시료 모두 농도의존적으로 증가하는 보체계 활성을 가지고 있었으나, $1,000{\mu}g/mL$ 농도에서 KTSP-0는 64.7%, CSP-0는 56%의 활성을 나타내었다. C3의 보체계 활성 경로를 확인하기 위해 2차원 면역전기영동을 행하였다. 그 결과, CSP-0는 고전경로로만 보체계를 활성화 시키는 반면, KTSP-0는 고전경로와 부경로 모두를 통해 보체계를 활성화 시키는 것으로 나타났다. CSP-0와 KTSP-0는 비장 유래세포와 macrophage에 대한 세포독성이 없음이 확인되었으며, KTSP-0는 활성화된 복강유래 macrophage에서 IL-6는 $8-1,000{\mu}g/mL$의 비교적 넓은 범위에서, IL-12는 $40{\mu}g/mL$의 농도에서 cytokine의 분비를 증가시켰다. 본 연구를 통해 양조간장보다 조선간장이 보체계 활성화를 통해 높은 면역 증강 효과를 가지고 있는 것으로 확인되었다.

Keywords

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