Journal of Dairy Science and Biotechnology

Korean Society of Dairy Science and Biotechnology (한국낙농식품응용생물학회)
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Immunomodulatory Effects of Fermented Milk based on Synbiotic Interaction between Cudrania tricuspidata Leaf Extract and Lactobacillus gasseri 505

Lactobacillus gasseri 505를 사용한 꾸지뽕잎 추출물 첨가 신바이오틱스 발효유의 면역활성 조절 연구

  • 이지영 (서울우유협동조합 중앙연구소) ;
  • 김수경 (서울우유협동조합 중앙연구소) ;
  • 신용국 (서울우유협동조합 중앙연구소) ;
  • 오남수 (서울우유협동조합 중앙연구소)
  • Received : 2018.03.20
  • Accepted : 2018.03.28
  • Published : 2018.03.31
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Abstract

This study examined the immunomodulatory effects of milk fermented with based on the synbiotic interaction between Cudrania tricuspidata leaf extract (CT) and Lactobacillus gasseri 505. Raw 264.7 macrophages were treated with milk (Control), milk supplemented with 0.2% CT (CT-milk), or CT-milk fermented with L. gasseri 505 (FCT). FCT-treated cells showed higher NO production than the other groups. ELISA revealed that FCT produced the highest enhancement of the production of pro-inflammatory cytokines such as $TNF-{\alpha}$, $IFN-{\gamma}$, $IL-1{\beta}$, IL-6, IL-2, IL-12, and IL-10. Furthermore, FCT also increased the gene expression of pro-inflammatory mediators such as iNOS and COX-2 in a concentration-dependent manner. Collectively, these results indicate that the synbiotic interaction between CT and L. gasseri 505 might enhance their immunomodulatory effects of fermented milk.

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References

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