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Effects of Tarak, Korean Traditional Fermented Milk, on Proliferation of Immune Cells and Melanin Biosynthesis
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 Title & Authors
Effects of Tarak, Korean Traditional Fermented Milk, on Proliferation of Immune Cells and Melanin Biosynthesis
Kim, Soyoung; Choi, Yumi; Lee, Heera; Park, Jisoo; Han, Young-Sook; Ko, Seong-Hee; Jang, Sung-Sik; Kim, Soo-A; Shim, Jae-Hun; Yoon, Hyungeun;
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 Abstract
Tarak is a Korean traditional fermented milk product that is fermented by adding rice wine to milk. Tarak was produced with Lactobacillus paracasei ssp. paracasei M13-65-3 isolated from rice wine, and its effects on immune cell proliferation and melanin biosynthesis were investigated. Tarak extract significantly increased proliferation of T lymphocyte Jurkat clone E6-1 cells at concentrations from 10 to . Tarak inhibited activities of tyrosinase and -melanocyte-stimulating hormone-induced melanin biosynthesis in mouse skin B16-F10 cells at a concentration of . These results suggest that tarak might have functionalities for enhancing the immune system by increasing immune cell proliferation and regulating melanin biosynthesis.
 Keywords
tarak;Lactobacillus;Jurkat;tyrosinase;melanin;
 Language
Korean
 Cited by
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