The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Anti-Inflammatory Activity of Liquid Fermentation by Phellinus linteus Mycelium

상황버섯(Phellinus linteus) 균사체 액체발효물의 항염증 활성

  • Shin, Hyun Young (Transdisciplinary Major in Learning Health System, Dept. of Integrated Biomedical and Life Science, Korea University) ;
  • Kim, Hoon (College of Biotechnology and Natural Resources, Chung-Ang University) ;
  • Jeong, Eun-Jin (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Kim, Hyun-Gyeong (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Son, Seung-U (Dept. of Integrated Biomedical and Life Science, Graduate School, Korea University) ;
  • Suh, Min Geun (Dept. of R & D, Neo-Cremar Corporation) ;
  • Kim, Na Ri (Dept. of R & D, Neo-Cremar Corporation) ;
  • Suh, Hyung Joo (Dept. of Integrated Biomedical and Life Science, Graduate School, Korea University) ;
  • Yu, Kwang-Won (Major in Food and Nutrition, Korea National University of Transportation)
  • 신현영 (고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공) ;
  • 김훈 (중앙대학교 생명공학대학) ;
  • 정은진 (한국교통대학교 식품영양학전공) ;
  • 김현경 (한국교통대학교 식품영양학전공) ;
  • 손승우 (고려대학교 대학원 의생명융합과학과) ;
  • 서민근 ((주)네오크레마 연구개발부) ;
  • 김나리 ((주)네오크레마 연구개발부) ;
  • 서형주 (고려대학교 대학원 의생명융합과학과) ;
  • 유광원 (한국교통대학교 식품영양학전공)
  • Received : 2021.09.02
  • Accepted : 2021.09.26
  • Published : 2021.10.31
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Abstract

To investigate the industrial availability of liquid fermentation (PL-ferment) by Phellinus linteus mycelium as a postbiotics for the inhibition of inflammation, PL-ferment was fractionated into culture supernatant (CS), hot-water extract (HW) from PL-ferment, EtOH-precipitate (CP) fractionated from HW, and the dialysate (DCP) of CP. Compared to the other fractions, DCP which is expected to contain exopolysaccharide (EPS) as the major component, significantly decreased the production of NO, IL-6, and MCP-1 in LPS-induced RAW 264.7 cells, and IL-6 and IL-8 in TNF-α and IFN-γ-induced HaCaT cells. The general component analysis results showed that no significant difference in components was observed between the fractions, whereas sugar composition analysis revealed that DCP had decreased glucose and increased mannose contents compared to the other fractions. This suggests that mannose played an important role in the anti-inflammatory activity of the active fraction, DCP. Molecular weight distribution analysis revealed that DCP was mainly composed of low-molecular-weight material-removed high-molecular-weight polysaccharides of 18-638 kDa, suggesting that EPS originated from P. linteus EPS. In conclusion, our results suggest that the DCP of P. linteus mycelium fermentation using the anti-inflammatory activity could be used industrially as postbiotic material.

Keywords

Acknowledgement

본 논문은 2020년 전라북도 선도기업 육성사업(선도기업기술개발 역량강화 지원사업; 과제번호 2020-나-6)으로 수행한 연구로 전북테크노파크와 (주)네오크레마에 감사드립니다.

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