Immunomodulatory Effects of Fermented Curcuma longa L. Extracts on RAW 264.7 Cells

RAW 264.7 세포에서 발효 울금 추출물의 면역조절 효과

  • 유선아 (경희대학교 의학영양학과) ;
  • 김옥경 (경희대학교 의학영양학과) ;
  • 남다은 (경희대학교 의학영양학과) ;
  • 김용재 (한국인스팜(주) 중앙연구소) ;
  • 백흠영 (한국인스팜(주) 중앙연구소) ;
  • 전우진 (전남대학교 식품영양학과) ;
  • 이정민 (경희대학교 의학영양학과)
  • Received : 2013.09.23
  • Accepted : 2013.12.17
  • Published : 2014.02.28


Curcuma longa L. (CL) is a well known traditional medicinal plant that is also used in curries and mustards as a coloring and flavoring agent. However, CL is not usually used as a food source due to its bitter taste. We investigated the immunomodulatory effect of CL fermented by Aspergillus oryzae (FCL) on RAW 264.7 cells. FCL was extracted with cold water (CW), hot water (HW), 20% ethanol (20% EtOH) and 80% ethanol (80% EtOH), after which its effects on phagocytic activity, tumor necrosis factor-alpha (TNF-${\alpha}$), nitric oxide (NO) production, natural killer (NK) cell activity and mRNA expression of LP-BM5 eco were investigated. Phagocytic activity was increased in HW and 20% EtOH when compared to the control. The secretion of nitric oxide (NO) from RAW 264.7 cells did not change significantly relative to the control. However, TNF-${\alpha}$ was significantly increased by the addition of FCL extracts. Moreover, FCL 20% ethanol extract showed a four fold increase in NK cell cytotoxity relative to the control group. Finally, we observed suppressed mRNA expression of LP-BM5 eco in FCL extracts, especially in the 20% ethanol extracts group. These results indicate that the FCL extracts can be used as a functional material due to their effective immunomodulating activities.


Supported by : 농림수산식품부


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