한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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막걸리에서 분리한 다당의 면역자극 활성에 미치는 효과

Immunomodulatory Activity of Crude Polysaccharides from Makgeolli

  • 조장원 (한국식품연구원 융합기술연구본부) ;
  • 이영경 (한국식품연구원 융합기술연구본부) ;
  • 이영철 (한국식품연구원 융합기술연구본부) ;
  • 김영찬 (한국식품연구원 융합기술연구본부) ;
  • 신광순 (경기대학교 식품생명공학과) ;
  • 남소현 (한국식품연구원 융합기술연구본부) ;
  • 홍희도 (한국식품연구원 융합기술연구본부)
  • 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)
  • 투고 : 2013.10.16
  • 심사 : 2014.01.23
  • 발행 : 2014.02.28

초록

본 연구에서는 막걸리로부터 다당을 분리하여 자연면역계를 구성하고 있는 보체계 및 macrophage에 대한 면역자극활성을 측정하였다. 열수추출한 뒤 ethanol 침전을 통하여 조다당을 추출한 후 특성을 검토한 결과, 막걸리 조 다당체(RWW)의 neutral sugar 함량은 87.3%, uronic acid 함량은 2.5%, protein 함량은 10.2%이었다. RWW는 인체 초기 면역반응에 있어 중요한 역할을 담당하는 보체계에 대한 활성을 나타냈으며, 마우스 RAW 264.7 macrophage에서 세포증식 및 면역유도 cytokine 분비활성을 나타내었다. RWW를 1, 10, $100{\mu}g/mL$ 농도로 macrophage에 처리하여 면역자극을 유도한 결과 모든 처리 농도에서 IL-6, IL-12, TNF-${\alpha}$의 분비가 증가되었다. 이상의 결과를 종합해 볼 때, 막걸리 유래 다당체는 자연면역계를 구성하고 있는 보체계와 macrophage의 활성인자로 작용할 수 있음이 확인되었고, RWW를 통해 cytokine 분비를 유도, 조절함으로써 체내 면역기능을 증강시킬 가능성이 있을 것으로 사료되었다.

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참고문헌

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