한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권6호
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  • Pages.399-410
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  • 2022
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
권호 표지
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김치 유산균 발효 혼합생약재 추출물의 강화된 대식세포 활성

Enhanced Macrophage Stimulatory Activities of Extracts from Kimchi Lactic Acid Bacteria-Fermented Mixed Herbal Medicines

  • 김가을에 (한국교통대학교 식품영양학전공) ;
  • 신현영 (고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공) ;
  • 정세빈 (한국교통대학교 식품영양학전공) ;
  • 하은지 (한국교통대학교 식품영양학전공) ;
  • 정은진 (고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공) ;
  • 신지영 ((주)코시스바이오 ) ;
  • 유광원 (한국교통대학교 식품영양학전공)
  • Gaeuleh, Kim (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Hyun Young, Shin (Transdisciplinary Major in Learning Health System, Dept. of Integrated Biomedical and Life Science, Korea University) ;
  • Se Bin, Jeong (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Eun Ji, Ha (Major in Food and Nutrition, Korea National University of Transportation) ;
  • Eun-Jin, Jeong (Transdisciplinary Major in Learning Health System, Dept. of Integrated Biomedical and Life Science, Korea University) ;
  • Ji-Young, Shin (Cosis-Bio Co., Ltd.) ;
  • Kwang-Won, Yu (Major in Food and Nutrition, Korea National University of Transportation)
  • 투고 : 2022.08.26
  • 심사 : 2022.10.11
  • 발행 : 2022.12.31
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초록

To enhance the bioavailability and bioactivities of mixed herbal medicines (RW), they were fermented with lactic-acid bacteria isolated from kimchi into postbiotics (FRW). Then, from the results of the 16s rRNA sequencing analysis, lactic acid bacteria isolated from kimchi were identified to be of two species, namely Lactobacillus sakei and Leuconostoc mesenteroides. The FRW prepared from the RW were extracted using hot water (HW) and 70% EtOH (EtOH) for comparison of their macrophage-stimulating activities. Based on a comparison of the activities of the FRW extracts, nitric oxide (NO) production of HW was significantly higher than that in EtOH. An analysis of the chemical properties of the extracts showed that HW had higher contents of neutral sugar and uronic acid than EtOH as well as contained a large amount of glucose. In addition, crude polysaccharide (CP) was prepared to enhance the macrophage-stimulating activity. The FRW-CP not only secreted immunostimulatory mediators but also increased the expression of immunostimulatory genes (iNOS, TNF-α, MCP-1, and IL-6). The fractionated FRW-CP contained about 90% neutral sugars, and these sugars were mainly composed of glucose, galacturonic acid, and arabinose. Thus, FRW prepared by fermentation of RW with kimchi lactic acid bacteria were found to be immunostimulatory modulators.

키워드

과제정보

본 논문은 2021년도 교육부의 재원으로 한국연구재단의 지원을 받아 수행된 지자체-대학 협력기반 지역혁신 사업(2021RIS-001; 프로젝트랩)의 결과입니다.

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