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Immunomodulatory Activity of Crude Polysaccharides from Makgeolli

막걸리에서 분리한 다당의 면역자극 활성에 미치는 효과

  • Cho, Chang-Won (Div. of Convergence Technology, Korea Food Research Institute) ;
  • Rhee, Young Kyoung (Div. of Convergence Technology, Korea Food Research Institute) ;
  • Lee, Young-Chul (Div. of Convergence Technology, Korea Food Research Institute) ;
  • Kim, Young-Chan (Div. of Convergence Technology, Korea Food Research Institute) ;
  • Shin, Kwang-Soon (Dept. of Food Science and Biotechnology, Kyonggi University) ;
  • Nam, So-Hyun (Div. of Convergence Technology, Korea Food Research Institute) ;
  • Hong, Hee-Do (Div. of Convergence Technology, Korea Food Research Institute)
  • 조장원 (한국식품연구원 융합기술연구본부) ;
  • 이영경 (한국식품연구원 융합기술연구본부) ;
  • 이영철 (한국식품연구원 융합기술연구본부) ;
  • 김영찬 (한국식품연구원 융합기술연구본부) ;
  • 신광순 (경기대학교 식품생명공학과) ;
  • 남소현 (한국식품연구원 융합기술연구본부) ;
  • 홍희도 (한국식품연구원 융합기술연구본부)
  • Received : 2013.10.16
  • Accepted : 2014.01.23
  • Published : 2014.02.28

Abstract

In this study, the immunomodulatory activities of crude polysaccharides from makgeolli were investigated. Crude polysaccahrides from makgeolli (RWW) were isolated by hot water extraction ($100^{\circ}C$, 30 min), ethanol precipitation (four volumes of 95% ethanol), dialysis (MWCO: 6,000~8,000), and lyophilization. The major constituents in RWW were neutral sugar (87.3%), uronic acid (2.5%), and protein (10.2%). RWW showed potent anti-complementary activity as well as increased cell proliferation of RAW 264.7 macrophages. The immunomodulatory effects of RWW were also analyzed based on cytokine production of macrophages. Macrophages stimulated with RWW produced cytokines such as interleukin (IL)-6, IL-12, and tumor necrosis factor-${\alpha}$ in a dose-dependent manner. These data indicate that RWW may have immunomodulatory effects through activation of the complement system and macrophages, which are a part of natural immunity.

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