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The Effects of Tofu (Soybean curd) Containing Mushrooms on the Immune Activities
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 6,  2011, pp.961-966
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.6.961
 Title & Authors
The Effects of Tofu (Soybean curd) Containing Mushrooms on the Immune Activities
Kim, Jong-Bong; Lee, Yong-Ho;
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This research was carried out to evaluate the value of tofu containing mushroom as a immunomodulator. Tofu was made using or Lactobacillus extract as a coagulant after adding powder of fruit bodies or mycelia of Letino edodes and Lepista nuda to soybean milk. Proximate compositions of tofu and tofu containing mushroom were analyzed. Levels of interferon (IFN-), interleukin 4 (IL-4) and tumor necrosis factor- (TNF-) in culture media of lymphocytes collected from mouse spleens after being injected with mushroom, regular tofu, or tofu made with mushroom were measured by sandwich ELISA. In addition, concentrations of IgG1, IgG2a and IgE in plasma or lymphocyte culture media were analyzed. Crude protein, crude lipid and crude ash were decreased in tofu containing mushroom but phosphorus was increased significantly. IFN- concentration was significantly decreased in mice injected with fruit body or tofu alone. IL-4 level was decreased significantly in mice injected with tofu containing fruit body of L. edodes. However, TNF- was increased in mice injected with tofu containing fruit body of L. edodes. Plasma levels of IgG1 were increased in almost all groups, while there was no significant change in IgG2a levels among treated mice groups. Concentrations of IgG1 and IgG2a were increased significantly in lymphocyte culture media of mice injected with tofu containing mushroom. Plasma levels of IgE level was significantly increased in mice injected with tofu or fruit body of L. edodes, but not in mice treated with tofu containing mushroom. These results showed that tofu with mushroom affected immune activities, and it seems valuable to consider developing the mixture of tofu and L. edodes as an immunomodulator.
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